Batter
640ml
Pancakes
8
Flour
333g
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Inputs
Result
8 medium pancakes × 80ml = 640ml. Cups = 640/240 = 2.67. Flour = 2.67 × 125g = 333g. Eggs = ceil(2.67 × 50g/50) = 3.
Inputs
Result
12 small × 45ml = 540ml. Cups = 2.25. Flour = 2.25 × 125g = 281g.
A medium 6-inch pancake uses about 80ml (1/3 cup) of batter. Small 4-inch pancakes use 45ml, and large 8-inch pancakes use 120ml. One cup (240ml) of batter makes about 3 medium pancakes.
| Size | Batter per Pancake | Per Cup of Batter |
|---|---|---|
| Small (4 in) | 45ml | 5 pancakes |
| Medium (6 in) | 80ml | 3 pancakes |
| Large (8 in) | 120ml | 2 pancakes |
The standard pancake batter ratio per cup (240ml) is: 125g flour, 180g milk, 1 egg, 28g melted butter, 15g sugar, 6g baking powder, and 2g salt. This produces fluffy American-style pancakes with a tender crumb.
For extra-fluffy pancakes, separate the eggs and whip the whites to soft peaks before folding into the batter. Also avoid over-mixing—lumps are fine. Let the batter rest 5–10 minutes so the baking powder activates and gluten relaxes.
You can refrigerate pancake batter for up to 24 hours, but the baking powder will lose some potency. The pancakes may be slightly less fluffy. For best results, add the baking powder just before cooking if making batter ahead.
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Last Updated: Mar 26, 2026
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