Perfect Pancake Calculator

Your details

Classic uses standard milk; buttermilk adds tang and tenderness; extra-fluffy uses more eggs for lift; crepe uses a thin, high-liquid batter.
How many people you are cooking for.
people
Typical serving: 2-3 for adults, 1-2 for children.
pancakes
Standard: 4 in (10 cm). Crepe pans are typically 8-10 in.
in
Total pancakesBalanced batter
12pancakes

How many pancakes this batch makes

Flour3 cups
Milk / buttermilk1.9 cups
Eggs3large eggs
Butter (melted)6 tbsp
Sugar3 tbsp
Baking powder4 tsp
Salt3 tsp
Vanilla extract2 tsp
Calories per serving285kcal
Batter per pancake5 tbsp
Hydration ratio129%
129 %
Thick batter<90Classic range90-130Thin batter130-200Crepe-thin200+

12 pancakes for 4 people (Classic American style).

  • Classic American batter uses baking powder for lift and whole milk for a tender crumb.
  • Rest the batter for at least 5 minutes before cooking. This lets the gluten relax and the leavening activate, giving you fluffier results.

Next stepCook on a preheated griddle at 190 C (375 F). Pour 5 tbsp of batter per pancake and flip when bubbles form across the surface and the edges look set, about 2 minutes.

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