How this calculator works
A pancake batter is flour, milk and eggs with a little raising agent, sugar, salt and fat. This calculator starts from a per-person portion of 60 g of flour, 120 mL of milk and one egg for pancakes, and a thinner crepe batter with 40 g of flour, 125 mL of milk and one egg. Baking powder makes pancakes rise in the pan; crepes rely on a thin batter and no chemical raising agent. The energy estimate uses standard values for each ingredient and does not include toppings, butter for the pan or syrup.
Formula
amount = per-person amount x number of people. Energy per person = flour energy + milk energy + egg energy + sugar energy + fat energy. The calculator uses 3.64 kcal/g for flour, 0.61 kcal/mL for whole milk, 72 kcal per egg, 3.87 kcal/g for sugar, 8.84 kcal/g for oil and 7.17 kcal/g for butter.
Worked example
For 6 people making pancakes, the flour is 60 x 6 = 360 g, the milk is 120 x 6 = 720 mL, and the eggs are 6. The baking powder is 6 teaspoons, the sugar 6 teaspoons, the oil 6 teaspoons and the salt 0.75 teaspoon. The energy is about 420 kcal per person and about 2,520 kcal for the batch, before syrup or fruit.
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Frequently asked questions
Why is the basic ratio one to two by volume?
A common all-purpose batter is one cup of flour to one to one and a quarter cups of milk, with an egg per cup of flour. The per-person figures here are a practical portion rather than a strict ratio, so adjust the milk if you prefer a thinner batter.
What is the difference between pancakes and crepes?
Crepes use a thinner batter with more liquid relative to flour, no baking powder, and a wide shallow pan. Pancakes are thicker, rise with baking powder, and cook in a hotter pan with more fat. The calculator uses separate per-person amounts for each.
How many pancakes does one person eat?
The per-person portion makes about two to three medium pancakes using roughly 60 mL of batter each. Appetites vary, and the batter also depends on pan size and how thick you pour. Make a test pancake first to check the consistency.
Can I make the batter ahead of time?
Yes, but baking powder starts reacting as soon as it is wet. Resting the batter for 10 to 15 minutes lets the flour hydrate and gives a more even texture; leaving it for hours loses some lift. Crepe batter actually benefits from a longer rest, even overnight in the fridge.