Easy Flapjack Recipe
This easy flapjack recipe is one I’ve had since I was 19 years old. A friend I worked with gave me this recipe from a cookbook. I adjusted it a little, and it’s become a firm favourite in our home.
Easy Flapjack Recipe
It’s a simple, foolproof recipe, and if my kids want a treat in a hurry, this is my go-to. It also brings back fond memories of my younger days in Durban.
I had an amazing colleague I worked with. It was my second job, and I was in a very junior position at the time, but she always made me feel like part of the team.
Her name was also Lorraine, and she had the kindest heart. I guess all Lorraines are special people… haha!
She took me out for lunches and coffee. One of our favourite places was the Durban Botanic Gardens, where they served the most amazing flapjacks.
Some of us know them as crumpets, served with cream and syrup. That’s where my love affair with flapjacks started.
They were served with a dollop of cream and loads of syrup. Thank goodness my kids didn’t go crazy from the sugar rush!
What Are Flapjacks?
Flapjacks can mean different things in different parts of the world. Here in South Africa, we often refer to these little pancakes as flapjacks, although some people also call them crumpets.
Yes, we know they’re not technically crumpets! But perhaps the similarity is what confused people.
You would swear some people’s lives depended on what a particular food is called. I’ve taken so much “abuse” for referring to these pancakes as crumpets!
That’s what people called them when I was growing up, and I guess some of us from the older generation still remember them that way.
Just because something is called by a different name doesn’t mean anyone is being disrespectful. Foods can have different names in different regions, and that’s part of what makes food and culture so interesting.
How to Make This Easy Flapjack Recipe
This really is an easy flapjack recipe. Some days, when I’m feeling lazy, I practically dump everything into one bowl and give it a quick whisk. Even then, the flapjacks turn out beautifully!
They’re soft, light and fluffy. Enjoy them with a spread of butter, or serve them with cream and syrup. Either way, they’re delicious.
In my original recipe, I used a tablespoon of baking powder, which worked reasonably well. However, some readers felt that it was too much.
I can understand that, as too much baking powder can sometimes leave a bitter or metallic taste. I’ve retested the recipe a few times and adjusted the quantity to improve the result.
The result is still a batch of delicious, fluffy flapjacks!
Tips for Making Light and Fluffy Flapjacks
I used just over 3/4 cup of milk to make the batter. If you find it too thick, you can add a little more milk. The batter should have a dropping consistency.
When you lift the whisk or spoon, the batter should fall in a thick ribbon. This is a good indication that the consistency is right.
It’s also important to cook the flapjacks over medium heat. If the pan is too hot, the outside will brown too quickly while the inside remains uncooked. Flip them once little bubbles begin to form on the surface and the edges start to look set.
Serve your flapjacks with a dollop of cream, golden syrup, maple syrup or fresh berries. Some days, I prefer mine with just butter. Either way, they taste delicious!
If you try this recipe, please leave a comment and a star rating. It is always appreciated!
More Recipes to Try
First published 17 February 2021. Updated 13 April 2023.
Easy Flapjack Recipe
Ingredients
- 1 cup cake wheat flour
- 1 &1/2 teaspoon baking powder
- 1 tbsp granulated sugar
- 2 tbsp melted butter or oil plus a little extra butter to grease the pan
- 1 large egg
- 200 ml milk please see note 1
Instructions
- Sift all the dry ingredients and set aside. Beat the egg and combine it with the melted butter or oil and milk
- Stir the dry ingredients into the wet mixture until it forms a smooth batter. I use a whisk to ensure there are no lumps. Add more milk if you feel the batter is too thick
- Heat a pancake pan on medium heat. Pour a little batter, using a 1/4 measuring cup or a ladle, on a greased pan and cook. Once little bubbles form on the surface, flip it over and cook the other side. If the pan is too hot you may need to adjust the temperature
- Serve with whipped cream and maple syrup
Notes
- You may need more or less milk for the batter. Please adjust the milk accordingly. However, ensure that your batter is not too runny or it will be difficult to keep the shape. When pouring the batter it should form a ribbon, it's how I judge the consistency of my batter
- Ensure that you cook the flapjacks on a medium heat but you may need to adjust the temperature from time to time if the pan becomes too hot. You don't want them cooking too quickly as the insides will not be cooked
- You can make them egg free by replacing the egg with some lemon juice or vinegar. The texture may not be exactly the same but close enough
- The batter does thicken a little on standing so if it's too runny allow it to stand for 5 minutes
- This recipe can be doubled
Your crumpet recipe calls for one egg,however in the method you say eggs.I like the look of these and want to try them.Please will you clear this up.
Hi Gavin! My apologies. Yes it is one egg. I will fix the error in my method. Thank you for bringing it to my attention. Have a lovely day
Hello ,tried the recipe..really enjoyable on a cold wet Saturday afternoon in JHB …..
yummy
Thanks for the feedback Enver! Glad my recipe made your cold, wet day a little more pleasant. Stay Safe:-)
This is the easiest, quickest and super yummy recipe!!
About to try it on a cold, wet Friday afternoon! I cant wait!!
Tried your crumpet recipe it came out so lovely. Thank you.
Thanks so much Denise. I love hearing that my recipe works. Take care and stay safe:-)
Thank you for your flop proof crumpet recipe. Cold day where I live, so was just perfect. Stay safe.
Thank you so much Asothee. Yes it is an amazing recipe that my kids love. Stay Safe:-)
This recipe made pancakes, not flapjacks. I followed to a T.
Hi there 😊 Thank you for trying the recipe! Here in South Africa, we generally distinguish between thin, crepe-style pancakes and thicker, fluffy flapjacks or crumpets. This recipe is intended to make the thicker, fluffy version. The batter should be fairly thick, so if yours spread out like thin pancakes, try adding a little less milk next time. Hope this helps!
I tried this recipe this morning and my husband added chocolate chips. It was heaven. Thank you Lorraine for this decadent recipe 😘
Thank you to much Kubeshnie! I’m glad you guys enjoyed it, sounds yum with chocolate chips 🙂
I didn’t know what to make for when we break our fast, so I went to my friend “Google” looking for a flop proof flapjack recipe. I tried your recipe…quick sticks. YUMMY!!!!
Thank you Amina! So glad the recipe helped. All the best during your fast. Take Care:-)
Hi Lorraine. I also went to Google. can I make the flapjacks without eggs?
Hi Mohini! Yes you can use lemon use or vinegar as a replacement. And maybe add buttermilk instead of milk. Hope it helps:-)
Hi Lorraine,
what quantity if vinegar or lemon juice? and if i do use buttermilk instead of milk. will that quantity change or be same as milk?
Hi there 😊 You can use about 1 tablespoon of lemon juice or vinegar as an egg substitute. If you’d prefer to use buttermilk instead of regular milk, you can start with the same quantity, about 200ml, and add a little more if needed to get the right consistency. The batter should be thick but still pourable. Hope this helps!
Hi Lorraine. Can I use self raising flour instead of flour and baking powder?
Hi Lindy! Yes you can use self-raising flour although I do prefer cake flour. Maybe just add half teaspoon of baking powder with the self-raising flour to create that fluffiness. Good luck:-)
Easy recipe to make. Crumpets came out light and fluffy. I like that it doesn’t contain a lot of sugar.
Thank you so much Liandi! I am so glad that the recipe works for you. It is one of my all time favorite recipes:-)
This is without a doubt the best Crumpet recipe…dont normally do reviews dut this deserves 5 star
Thank you so much Kevin. I am really happy to hear that. One of my favorite recipes too:-)
Made these flapjacks today😊 Absolutely light, fluffy and delicious 😋
Thank you so much Michel. So glad you enjoyed them:-)
So easy and delicious. Definitely my new go to recipe for crumpets
Thsnk you Lindsay. One of our favorites too:-)
A yummy taste of Durbs in Toronto. The quantity was perfect.
Thank you Denise. So glad you enjoyed it:-)
Best recipe ever. My kids go crazy when they hear I’m making crumpets.
Thanks
Thank you so much Devan. Glad the crumpets put a smile on your kids face:-)
I enjoyed your crumpets. I used your recipe with 2 eggs as I did not have a large egg. It worked perfectly. Thank you.
Happy to hear that. Glad they turned out well:-)
Thank you for sharing this recipe –
I use it often
You’re welcome. Glad you’re enjoying it:-)
Light fluffy and easy to make. Served with yougurt fresh fruit and a drizzle of honey makes them perfect for a lazy Sunday breakfast
Thank you so much Dawn:-)
lovely recipy tried it today and the 1x is just enough for 2 people I definitely had some biscoff on mine and wow mind blowingly amazing.
Thank you so much. It is one of our favorites too.
Lorraine thanks so much for a fabulous recipe, we have them twice a week
Thank you so much Cherell. One of our favourites too:-)
My phone must be able to read my mind! A friend is coming for coffee and I wondered what could be made fairly quickly. Crumpets and memories of their decadence experienced at Botanic Gardens came to mind ….
And yours was the first recipe I clicked on!
We share a delicious memory 😊
Thanks. I just added a little more sugar, as I tasted baking powder more.
I made them with my nephew today… the measurements were perfect to make a small batter for a 3 year old to mix all on his own
You can reduce the baking powder, something I have to perhaps change in my recipe. The extra baking powder does give it that perfect rise and fluffiness but will look into reducing it.
Nice and easy recipe. Crumpets were delicious. Thanks for sharing.
Thank you so much Lee-Ann:-)
As usual Lorraine, it was perrrrefecccct. Thank you once again.
You’re welcome. Thank you for trying the recipe:-)
Easy and tasty recipe that I use often! Thank you. I add half a teaspoon of vanilla essence for a little something extra😉
I’ve used your recipe a few times now as it always turns out perfectly! The family loves it! Thank you
Making this recipe now. Definitely one of my go tos! Super easy and never flops. Has become a family favorite. Perfect for a cold day like today! X
Very nice….easy to make and not too much baking powder! Next time I’m doubling this so we can eat more 🙂
Thank u so much..1st time ever that I made fluffy tasty flapjack…it is now my recipe👌👌
Love how quick and easy these are! Yummy!
Best Flapjack recipe ever! Tried many and this one is absolutely perfect! Thank you
Tried this recipe out for Sunday breakfast. Was delicious
Hi Lorraine I absolutely love your recipe. Tried this recipe quite a few times and every batch came out perfect. ❤️
Searched for a long time for a flapjack recipe..this is perfection. Thank you 💜
Hi, I’ve followed this recipe for one numerous times, it’s never failed me🙃.
I’d like to know if the extra batter may be frozen.
Hi there 😊 I’m so glad the recipe has worked so well for you! ❤️ You can freeze the cooked flapjacks once they have cooled completely. Place baking paper between them so they don’t stick together, then store them in an airtight, freezer-safe container. You can reheat them straight from frozen or allow them to thaw first. I’d recommend freezing the cooked flapjacks rather than the raw batter for the best texture. Hope this helps!
it’s a beautiful winter day in Durban but just needs a little bit of yumminess for the afternoon, thank you for these, they did the trick xxxx
Cheryl
Thanks for the fool-proof recipe. Tried them and it came out amazing!
Love your recipes thanks so much! Can I use almond milk instead? And is it the same quantity? Thanks
Hi there 😊 Yes, you can substitute almond milk for regular milk using the same quantity, about 200ml to start. Add a little more if needed to get the right batter consistency, as different brands of almond milk can vary. The texture and flavour may be slightly different, but it should still work well. Hope you enjoy them!
loved the recipe sm, i used a bit more sugar and baking powder as i like my flapjacks on the sweeter and fluffier side and they still came out great
Hi Lorraine, absolutely love this flapjack recipe. I tried many other recipes, but this is the best. It comes out so fluffy.
It’s so fluffy and when paired with honey it just melts away in your mouth. I highly recommend!!
Made these crumpets today, it came out delicious and fluffy
These came out lovely
Wow that’s awesome
I couldn’t imagine how much is so cute and pretty much good
Thanks
MY. SEARCH. IS. OVER
Its amazing🤩🥳
I really loved the recipe! It made my Day! I really didn’t know what to make until I made this and I don’t regret a thing! Definitely trying again!
Perfect Pancakes
fabulous recipe. very easy and very yummy. thanks!
Hi Bevinn, I am glad you enjoyed it:)
Wonderful and easy recipy. I added 1 tsp of vanilla essance
Thank you so much! 😊 Vanilla essence is a lovely addition and adds extra flavour. I’m so glad you enjoyed the recipe! ❤️
Absolutely, the best flapjacks ever…and we have tried a couple
Thank you
Dear Tamarind,
Thanks for a lovely recipe.
I am just curious about note 1, the ‘ribbon’ you refer to the consistency. What is that?
Hi there 😊 A ribbon consistency means that when you lift the whisk or pour the batter from a spoon, it falls in a continuous ribbon rather than running off like water. The batter should be thick but still pourable. If it’s too runny, add a little flour, and if it’s too thick, add a splash of milk. Hope this helps!
Very easy and delicious recipe
Dearest Lorraine
Perfect recipe, tried tested and so delicious, fluffy and absolutely enjoyed.
The recipe leaves out bicarbonate of soda which is essential for a fully flapjack. I had to adjust the recipe to make it a good flapjack.
Hi there 😊 Thank you for your feedback! This recipe has been tested using baking powder, which helps the flapjacks rise and become light and fluffy. Bicarbonate of soda is not essential for this particular version, but I appreciate you sharing your experience. I’m glad you found a way to adjust the recipe to your liking!
Super recipe. Tasted just like the flapjacks my gran would make for me when I was little.
These are the easiest to make. Light and fluffy and very tasty.