Flapjacks have always been a comforting treat, and this recipe is one I’ve tweaked and perfected over time to get that perfect balance of chewy and satisfying.

It’s perfect for a weekend breakfast, a quick snack, or even a simple dessert.

What I love about these is how easily they come together with pantry staples. Let’s dive in!

Flapjack Recipe Overview

This flapjack recipe delivers a classic, chewy, and slightly crispy treat that’s incredibly versatile.

They’re not pancakes, even though they share a similar name in some regions. These are oat-based bars, similar to granola bars, but richer and more decadent thanks to the butter and golden syrup.

They’re wonderfully golden brown and have that perfect balance of soft and chewy in the middle with slightly crispy edges.

I love serving these warm with a little extra drizzle of golden syrup, or even a scoop of vanilla ice cream for a truly indulgent experience. They’re also fantastic packed in a lunchbox or taken on a hike as an energy-boosting snack.

Detailed Ingredients for Flapjacks

Here’s what you’ll need to make these delicious flapjacks:

Rolled Oats (250g): These are the heart of the flapjack. Rolled oats, also known as old-fashioned oats, provide the perfect texture. Don’t use instant oats, as they’ll result in a mushy texture.
Unsalted Butter (125g): Butter adds richness and helps bind the ingredients together. I prefer unsalted so I can control the salt level.
Demerara Sugar (125g): This type of sugar adds a lovely caramel-like flavor and a bit of crunch. You can substitute light brown sugar, but demerara gives the best results.
Golden Syrup (3-4 tablespoons): This is crucial for that signature flapjack flavor and chewiness. Don’t skip it! If you absolutely must substitute, try using honey or maple syrup, but be aware that the flavor will be different.
Pinch of Salt: Just a little bit enhances the sweetness and other flavors.

Step-by-Step Instructions for the Flapjack Recipe

Preheat and Prepare: First, preheat your oven to 350°F (180°C). Then, lightly grease a square baking pan (about 8×8 inches) and line it with parchment paper. The parchment paper will make it super easy to lift the finished flapjacks out of the pan.
Melt the Wet Ingredients: In a large saucepan, combine the butter, demerara sugar, and golden syrup. Melt these ingredients together over low heat, stirring constantly. You want everything to be fully melted and combined into a smooth, glossy mixture. Don’t let it boil – just a gentle simmer is perfect.
Combine Dry and Wet: Once the butter mixture is ready, remove the saucepan from the heat. Add the rolled oats and the pinch of salt to the pan. Stir everything together really well, making sure all the oats are evenly coated in the buttery syrup. It might seem like a lot of oats at first, but keep stirring until it all comes together.
Press into Pan: Pour the oat mixture into your prepared baking pan. Use a spatula or the back of a spoon to spread the mixture evenly and press it down firmly. You want a nice, compact layer. This helps the flapjacks hold their shape.
Bake: Bake in the preheated oven for 20-25 minutes. Keep an eye on them – they should be golden brown around the edges and slightly firm to the touch. The center might still be a little soft, and that’s okay; they will firm up as they cool.
Cool and Cut: Let the flapjacks cool completely in the pan before cutting them into squares or bars. This is important because they’re quite fragile when warm. If you try to cut them too soon, they might crumble. Once cool, use a sharp knife to cut them into your desired size.

Variations & Tips for the Best Flapjacks

Add-ins: Feel free to customize your flapjacks! Stir in some dried fruit (like raisins, cranberries, or chopped apricots), nuts (like chopped almonds or walnuts), chocolate chips, or seeds (like sunflower or pumpkin seeds) after you’ve mixed the oats with the wet ingredients.
Make Ahead: You can make the flapjack mixture ahead of time and store it in the refrigerator for up to 24 hours before baking. Just press it into the pan when you’re ready to bake.
Storage: Store cooled flapjacks in an airtight container at room temperature for up to 5 days.
Reheating: If you like, you can gently reheat flapjacks in a low oven (around 200°F/90°C) for a few minutes to warm them through.
Serving Suggestions: Dust it with powdered sugar for more sweetness.

Key Details

Prep time: 10 minutes
Cook time: 20-25 minutes
Total time: 30-35 minutes (plus cooling time)
Servings: 12-16 squares
Equipment you’ll need: 8×8 inch baking pan, parchment paper, large saucepan, mixing spoon or spatula.

Flapjack Recipe

This flapjack recipe delivers a classic, chewy, and slightly crispy treat that's incredibly versatile. They're wonderfully golden brown and have that perfect balance of soft and chewy in the middle with slightly crispy edges.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 25

Total Time 35

Course Snack

Servings 4 servings

Calories 600 kcal

Ingredients

Rolled Oats 250g
Unsalted Butter 125g
Demerara Sugar 125g
Golden Syrup 3-4 tablespoons
Pinch of Salt

Instructions

Preheat your oven to 350°F (180°C). Then, lightly grease a square baking pan (about 8x8 inches) and line it with parchment paper. The parchment paper will make it super easy to lift the finished flapjacks out of the pan.
In a large saucepan, combine the butter, demerara sugar, and golden syrup. Melt these ingredients together over low heat, stirring constantly. You want everything to be fully melted and combined into a smooth, glossy mixture. Don't let it boil – just a gentle simmer is perfect.
Once the butter mixture is ready, remove the saucepan from the heat. Add the rolled oats and the pinch of salt to the pan. Stir everything together really well, making sure all the oats are evenly coated in the buttery syrup. It might seem like a lot of oats at first, but keep stirring until it all comes together.
Pour the oat mixture into your prepared baking pan. Use a spatula or the back of a spoon to spread the mixture evenly and press it down firmly. You want a nice, compact layer. This helps the flapjacks hold their shape.
Bake in the preheated oven for 20-25 minutes. Keep an eye on them – they should be golden brown around the edges and slightly firm to the touch. The center might still be a little soft, and that's okay; they will firm up as they cool.
Let the flapjacks cool completely in the pan before cutting them into squares or bars. This is important because they're quite fragile when warm. If you try to cut them too soon, they might crumble. Once cool, use a sharp knife to cut them into your desired size.