Traditional British Flapjacks the way you know and love them! Made with oats, butter, sugar and golden syrup, these oat bars are baked until lightly browned with a deliciously deep caramelized flavor!
I grew up enjoying flapjacks in England and have sampled many a flapjack from many a bakery. Whether you’ve had them many times before or are a newcomer, get ready to fall in love with one of the UK’s most treasured and traditional baked treats!
What are Flapjacks?
While the term flapjack referred to a pancake in the United States and Canada in years gone by, it originated in the UK where it refers to a baked bar prepared from oats, butter, golden syrup and sugar that is formed into a large, flat rectangle, baked and then cut into small rectangles.
Dating back to at least the early 1600’s in England, the term “flap” refers to a flat cake while “Jack” refers to an ordinary, or common, man (like “Joe” today in the U.S.). In other words, this centuries-old pastry was of the common folk; unadorned with simple, accessible ingredients.
One of the earliest mentions of the flapjack in print appears in Shakespeare’s “Pericles, Prince of Tyre” (1607) where the fisherman says to Pericles:
“Come, thou shalt go home, and we’ll have flesh for holidays, fish for fasting-days, and moreo’er puddings and flap-jacks, and thou shalt be welcome.”
While historically a flapjack could refer to a number of simple flat cakes, it wasn’t until the early 1900’s that it’s association as a baked oat bar became cemented.
The flapjack is the ancestor of the American granola bar and in other countries is also called a cereal bar, muesli bar or simply a “slice” (e.g. Australia). Traditional flapjacks are very basic and are made with just a few simple ingredients without pomp and circumstance.
Below is a bakery we stopped at in the Lake District where the flapjacks were made after traditional fashion – simple and delicious.
Flapjacks can still be found in bakeries all around the England.
Alternatively, flapjacks can be made with any flavor combination your heart desires, including dried fruits, nuts, toffee pieces, and even spread with jam in the center or topped with icing or chocolate ganache. You can find bakeries throughout the UK that offer these variations.
One of the best selections I’ve seen was last year at the Royal Cornwall Show where the Devon-made Flapjackery display made my mouth water. Of course we couldn’t resist buying several varieties to enjoy while watching the air show, the parachutists, the “massed parade of hounds” (so fun!) and other demonstrations, and while admiring the finest farm animals in the south of England.
Are Flapjacks Chewy or Crunchy?
Yes :) You’ll find them both ways and it purely comes down to personal preference. The texture can be easily adjusted according to your taste: Make them thicker for a chewier consistency or make them thinner and bake them for a bit longer for a crunchier consistency. I like and make them both ways.
What Kind of Oats Do I Need?
You need quick cooking rolled oats. NOT “instant oats.” And NOT old-fashioned rolled oats. Quick cooking and instant oats are both intended to cook quickly, but instant oats are rolled thinner and cook even faster. They are similar but their cooking times vary as well as their texture. For the right texture use quick cooking rolled oats to make traditional British flapjacks.
What is Demerara Sugar?
Demerara sugar is a raw cane sugar with large, sparkling crystals and a golden brown color with a caramel-like flavor. Demerara is the traditional sugar of choice for making flapjacks both because of its flavor and because it retains some of its crunch even after it’s baked.
Is There a Substitute for Demerara Sugar?
If you can’t find demerara sugar you can substitute turbinado sugar as it also has a coarse texture and subtle caramel flavor.
What is Golden Syrup?
A kitchen staple in Great Britain for over a century, Golden Syrup (also known as light treacle) is a thick amber-colored inverted sugar syrup known for its deep caramelized, buttery flavor. Outside the UK you can find it in some well-stocked grocery stores but in many areas can only be accessed online.
While you can buy it online we highly recommend making your own. It’s vastly cheaper and is fun and super easy to make. So don’t substitute this vital ingredient! Check out our recipe for Homemade Golden Syrup!
How to Make British Flapjacks
The process is super simple:
- Melt the butter, sugar, golden syrup and salt in a saucepan.
- Pour the mixture over the oats.
- Spread the oats onto a lined baking sheet according to desired thickness, shape into a rectangle or square, and pat it down with a spatula or similar.
- Bake, let cool and then slice into rectangles or desired shape.
Thickness is a matter of personal preference. Make them thicker if you prefer them chewy, make them thinner if you prefer them crunchy. I like them both ways but lean more towards thinner/crunchier. Letting the flapjacks bake longer will also result in deeper caramelization and crunch.
Note: Flapjacks are naturally gluten-free, just be sure to use gluten-free oats.
Let’s get started!
Preheat the oven to 325 F. **For best results we recommend turning the fan off if you have that option.
In a saucepan heat the butter, sugar, salt and golden syrup until the butter is melted and the sugar is mostly but not entirely dissolved. (The demerara sugar crystals add a nice crunch to the finished flapjacks.)
Place the oats in a large mixing bowl and pour the hot sugar mixture onto the oats. Stir to thoroughly coat the oats.
Spread the oat mixture out onto a lined baking sheet.
Spread the oat mixture according to desired thickness, forming it into a rectangle or square, and pat it down with a spatula or similar, forming . Bake for 30-40 minutes or until lightly browned. The middle should be springy but not extremely soft.
Let cool 10 minutes then cut into rectangles (or desired shape).
Transfer the flapjacks to a wire rack to cool completely before serving.
Enjoy!
PIN ME!
For more authentic British treats be sure to try our:
- Sticky Toffee Pudding
- Eccles Cakes
- Spotted Dick
- Bara Brith
- Barmbrack
- Mincemeat Pies
- Scottish Shortbread
- Yorkshire Parkin
- Victoria Sponge Cake
- Crumpets
- Millionaire’s Shortbread
- Yorkshire Pudding

Traditional British Flapjacks
Ingredients
- 1/2 stick unsalted butter
- 3/4 cup demerara sugar (highly recommend for its larger crystals that add crunch to the texture, but can substitute turbinado sugar instead. In a pinch you can use light brown sugar.)
- 3/4 cup golden syrup
- OR Homemade Golden Syrup (click link for recipe - it's EASY and CHEAPER!)
- 1/4 teaspoon salt
- 4 cups quick cooking rolled oats (NOT instant oats or old-fashioned rolled oats)
Instructions
- Preheat the oven to 325 F. *For best results we recommend turning the fan off if you have that option.
- In a saucepan heat the butter, sugar, salt and golden syrup until the butter is melted and the sugar is mostly but not entirely dissolved. (The demerara sugar crystals add a nice crunch to the finished flapjacks.) Place the oats in a large mixing bowl and pour the hot sugar mixture onto the oats. Stir to thoroughly coat the oats. Spread the oat mixture out onto a lined baking sheet according to desired thickness, forming it into a rectangle or square, and pat it down with a spatula or similar. Bake for 30-40 minutes or until lightly browned. The middle should be springy but not extremely soft. Let cool 10 minutes then cut into rectangles (or desired shape) and transfer to a wire rack to cool completely before serving.Note: Number of servings depends on what size you cut the flapjacks.
Elaine Johnson says
Found they were too dry and just crumbled up into little pieces – not wasted though – used as muesli!
Liz says
Oh that’s such a good idea! I found exactly the same. Wish I’d read reviews not just looked at star rating before I made them 😞
Anonymous says
My Mum used to add cornflakes
Ander says
I have never heard anyone in Canada ever call a pancake a flapjack. That is just lying.
Kimberly @ The Daring Gourmet says
Hi Ander, I doubt they do anymore as it’s a very antiquated term, but they most certainly used to. Now as for “lying”, before you throw out inflammatory words like that please educate yourself on their meaning. Lying means to be deliberately untruthful, deceitful, manipulative and false for personal gain. That’s a little dramatic, don’t you think? This is a cooking blog for goodness sake and I provide free recipes as a service to my readers.
Amy says
then you need to start asking.
Ally D says
These taste just like I remember but they were crumbly in the bottom. Then I read cool completely. Was that why? I put the rest in the refrigerator to cut the rest. I used light brown sugar and made my own Golden syrup which was the perfect consistency. So proud and saved me some $$$
Kimberly @ The Daring Gourmet says
I’m glad you enjoyed them, Ally, and well done making the homemade golden syrup! Yes, it could either be that they weren’t cooled enough or the ingredients weren’t mixed well enough prior to baking.
Amanda Stacey says
How come same amount of butter whether x1,2 or 3 amounts??
Kimberly @ The Daring Gourmet says
Hi Amanda, that was a strange software glitch, it should be working now!
Veronica Nessler says
How do you store these Flapjacks?
Can you freeze them?
Kimberly @ The Daring Gourmet says
Hi Veronica, you can store them in an airtight container at room temp for up to a week or even 10 days. Yes, you can freeze them. Wrap them tightly in plastic wrap and then put them in a freezer bag. Then just let them thaw at room temp.
Shirley says
Oh my you’ve just made my day. Let me say that I HATE REGULAR PANCAKES!!!. They taste like fried dough. Their only redeeming feature is the pancake syrup you drown them in. These Flapjacks look fantastic. I love oatmeal and often make it into flour for a cookie I love. I happen to have some golden syrup and some turbinado sugar on hand and I’m going to make these right away. Both chewy on one batch and crispy on the next one. Thank you so much.
Kimberly @ The Daring Gourmet says
Perfect, Shirley, you’re all ready to bake! Please let us know what you think when you’ve had a chance to try them!
Sandra McCollum says
My kids really loved these!! It was a huge hit!
Laura Reese says
Learn something new every day! Love these flap jacks! So delicous.
Cathy says
I had no idea this is what flapjacks actually are!
Erin says
These Traditional British Flapjacks are delicious! Dangerously good…
Amanda says
Ooh now these look interesting, I have to try these right away!
Haley Williams says
I love how authentic these flapjacks are and they taste delicious!
Beth says
These look so delicious! I can’t wait to make this recipe! My family is going to love this!
Toni Dash says
These were so good!! Such a huge hit at my house!
Kimberly @ The Daring Gourmet says
I’m so glad everyone enjoyed them, Toni, thank you!
Krissy Allori says
I gotta admit, I had no idea that this is what flapjacks were. My kids loved them though!