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Halving a recipe sounds like fifth-grade division until you hit 1½ eggs, a 9×13 pan, and a bake time that definitely is not half. Here's the actual guide.
You'll hit this in any recipe calling for 1, 3, or 5 eggs. Pick the one that fits your bake:
Do not just use the original pan half-full · the crust-to-batter ratio changes and the bake time turns unpredictable. Swap to a smaller pan:
Halving a recipe in a proportionally smaller pan gives roughly the same-depth batter, so bake time is only slightly shorter. Rule of thumb:
A half batch usually needs slightly more than half the baking powder, baking soda, and salt to behave the same. Rounding rule:
Skip the manual work · convert the recipe automatically →
Related: Half a Recipe Calculator · Serving size calculator · Double a recipe · Kitchen measurement converter