How this calculator works
A pancake is a thin disc of batter, so the batter needed is the area of the pan multiplied by the thickness of the finished pancake. A 20 cm pan has an area of 314 square centimetres, and a 10 mm thick American pancake therefore uses about 314 mL of batter. The same pan at crepe thickness, 1.5 mm, uses only about 47 mL. The thickness figures are practical guides: pour a little less for the first pancake, cook it, and adjust. A standard ladle holds about 60 mL, which is a useful measure for even portions.
Formula
pan area = pi x diameter^2 / 4. batter volume = pan area x pancake thickness. total batter = batter per pancake x number of pancakes. batter weight = volume x density, using 1.02 to 1.06 g/mL depending on the style. ladles = total volume / 60 mL.
Worked example
For 8 American pancakes in a 20 cm pan, the area is 314.2 cm² and the thickness is 10 mm, so each pancake needs 314.2 x 1 = 314.2 mL of batter. Eight pancakes need 2,513 mL, or 2.51 L, and that is 41.9 standard 60 mL ladles. A British pancake at 2 mm in the same pan needs only 62.8 mL each.
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Frequently asked questions
How much batter should one pancake get?
For a 20 cm pan, about 60 mL makes a thin British-style pancake and about 310 mL makes a thick American one. Most people use 60 to 125 mL for a medium pancake. Pouring the same amount each time gives the most even stack.
Does the pan need to be preheated?
Yes. A properly heated pan sets the base quickly, which prevents the batter from spreading too far and gives an even colour. Medium heat is usually better than high, because a very hot pan burns the outside before the centre cooks.
Why does the first pancake often fail?
The pan, fat and batter are still settling in. The first pancake tests the heat and the batter consistency, and it is normal to adjust the heat or add a little liquid after it. Treat it as a test piece rather than a failure.
How thick should the batter be?
A pancake batter should coat the back of a spoon and spread slowly in the pan. Crepe batter is much thinner, closer to single cream. If the batter is too thick, add milk a tablespoon at a time; if too thin, a spoonful of flour.