Scale a simple batter of flour, milk, eggs, and butter for the number of pancakes you want.
| Flour | – |
| Milk | – |
| Eggs | – |
| Butter | – |
Use this pancake calculator for a weekend breakfast for a crowd, or crêpes for dessert: type how many people and how many each, then tweak the batter by eye.
Each pancake is sketched as 30 g flour, milk at 1.6× the flour (millilitres ≈ grams of water-like milk), 0.35 of an egg, and 5 g melted butter. US diner pancakes want a thicker batter (less milk); crêpes want more. Scale by count, then adjust. Output masses follow the usual gram / ounce / pound display.
People: How many you are feeding. 4 is a family breakfast.
Pancakes each: Pancakes (or crêpes) per person. 3 each is a reasonable plate; crêpes might be more.
Flour: Flour mass for the batch.
Milk: Milk volume for the batch.
Eggs: Number of eggs (can be a fraction).
Butter: Melted butter mass.
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