Pancake Day Calculator — Batter Ingredients

This calculator scales up a pancake recipe based on how many people and pancakes you need. The base recipe and per-batch yield both change with the pancake style you pick, so the flour, eggs and milk stay true to each style.

Base recipes

• Thin crepes (British traditional): 100g plain flour, 2 eggs, 300ml milk, 30g butter — makes 8 pancakes.
• Scotch pancakes / drop scones: 125g self-raising flour, 1 egg, 150ml milk, 25g butter — makes ~18 small pancakes.
• American fluffy: 150g flour, 2 eggs, 200ml milk, 40g butter, ~2 tsp baking powder — makes ~10 pancakes.

Batches needed = total pancakes ÷ that style's per-batch yield (you can override the yield under Advanced).

Toppings: about 1 lemon per 10 pancakes (~1 tsp juice each, ~50ml usable juice per lemon) and 10g caster sugar per pancake. It is easy to make a little extra batter, so round up if in doubt.