Enjoy fluffy pancakes every day of the week with this easy flapjack recipe.
After all, is there anything better than a short stack with bacon and butter? (The answer’s “no,” by the way!)
Flapjacks have a way of making early mornings so much more bearable.
Pack them with chocolate chips, smother them with blueberry jam, or serve them with a sausage pattie and eggs. No matter what pancake toppings you prefer, you really can’t go wrong.
This recipe makes traditional flapjacks – no extras, no nothing. It may be basic, but it definitely delivers.
So if you need a simple flapjack recipe to add to your morning routine, this is the one to try!
Homemade Flapjack Recipe
If, like me, you live in a house where flapjacks for breakfast are almost a requirement, this recipe is for you.
Don’t rely on store-bought frozen pancakes or ready-made mixes anymore. Instead, make a big batch of these and freeze them for later.
Like any good pancake, these are tender and fluffy. Sure, you’ll end up with a few dirty dishes after, but it’s more than worth it.
And if you’re wondering, “What’s the difference between pancakes and flapjacks?” The answer is: nothing.
A flapjack is a southern term for pancakes in the US, but they’re pretty much exactly the same in terms of taste and texture.
Now, if you were to go across the pond, things would be different. In the UK, flapjacks are chewy oat bars made with sugar, oats, and butter.
They’re super tasty and kind of like cookie bars. Baked and sticky, they often contain golden syrup and sometimes chocolate chips.
But that’s not what we’re making today. So, let’s dive into this delicious, all-American flapjack recipe.
- All-Purpose Flour – The base of the flapjack batter.
- Sugar – For just a hint of sweetness.
- Baking Powder – The leavening agent that lifts the batter to create fluffy flapjacks.
- Salt – To contrast the sweetness. Skip this if you plan to use salted butter.
- Melted Butter – For a rich, umami flavor. You’ll need this for the batter and to grease the griddle.
- Milk – To saturate the dry ingredients and form a wet batter.
- Eggs – They tie the ingredients together and create a thick batter that rises.
How to Make Flapjacks
1. Preheat the griddle.
The key to perfectly cooked flapjacks is the right temperature. If your griddle is too hot, you’ll burn the outside and undercook the inside.
The pancakes will be soggy and most likely undercooked if it’s too cold.
2. Make the batter.
Sift the dry ingredients in one bowl, and whisk the wet ingredients in another. Gradually pour the wet ingredients into the dry and gently mix with a rubber spatula.
Don’t overmix the batter! Lumps are okay.
3. Let the batter rest.
This part isn’t non-negotiable, but it does yield fluffier pancakes. Some people even leave it in the fridge overnight!
4. Cook the pancakes.
Add 1/3 cup of batter onto the hot griddle and cook for 3-4 minutes.
Flip it over once the bubbles on the surface pop and the edges look dry. Cook the other side for 1-2 minutes, or until golden.
Tips for the Best Flapjacks
- Measure the flour accurately. The best way to do this is to use a kitchen scale. For reference, 2 cups of flour are equivalent to 272 grams or 9.6 ounces. If you don’t have a scale, use a spoon to transfer the flour into the measuring cup and level it flat with the back of a knife.
- The baking powder makes these flapjacks tall and fluffy, so you’ll want to ensure it’s potent – not expired – before you use it. Perform a potency test by dropping half a teaspoon of baking powder into a bowl of hot water. It should foam up right away. If there’s no reaction upon contact, throw it out and get a new box.
- Don’t overmix the batter; otherwise, you’ll get flat, dense, and rubbery flapjacks. Bear in mind that small lumps are to be expected. To avoid overmixing, whisk the dry and wet ingredients in separate bowls first, and then combine. Don’t whisk vigorously; instead, gently stir the ingredients using a rubber spatula.
- Avoid large lumps by sifting the dry ingredients before combining them with the wet. This should eliminate any flour “rocks” that can sometimes form if the flour sits too long.
- Let the batter rest for 15 to 30 minutes before you cook. This will do three things:
- First, it’ll dissolve the lumps, giving you a smoother batter.
- Second, it’ll allow the gluten time to rest, which will result in fluffier pancakes.
- Third, it’ll give the baking powder time to activate, which will also yield tall and fluffy pancakes.
- The best medium for cooking pancakes is an electric skillet. If you find yourself making pancakes again and again, I highly suggest you get one! It’s not just for pancakes, either. It’s a versatile appliance that you can also use to make French toast, grilled cheese, hash browns, and more.
- Be sure the griddle, skillet, or frying pan is preheated before you add the batter. Perform a simple test by splashing a few drops of water onto it. You’ll know it’s hot enough when the water droplets sizzle upon contact.
- The griddle, skillet, or pan should also be big enough to allow you to maneuver the pancake easily. Use one that can easily fit two pancakes at a time to speed things up.
- Don’t overcrowd the griddle, or the temperature will drop. You’ll want to maintain its temperature at 350 degrees Fahrenheit or medium heat at all times. Lower temperature will result in soggy pancakes.
- Don’t make your pancakes too big, or they’ll be too hard to flip. Also, it increases the chance of it not cooking all the way through. About 1/3 cup per pancake is the perfect amount.
- Wipe the pan in between batches to rid of darkened butter and burnt pancake bits. Use paper towels and grease again with butter.
- Leave the pancakes undisturbed! You only want to flip them once and will know they’re ready to flip when bubbles form on the surface and the edges look drier than the center.
- Flip the pancake with a flat spatula with one quick flick of the wrist. You don’t need to use your entire arm here. It’ll take a bit of practice, but you’ll get used to it! Feel free to snack on the messed-up pancakes while cooking the rest.
- Once flipped, resist the urge to squish the pancake with your spatula. It won’t cook it faster! All this does is make the pancake flat.
- If you’re making a lot of pancakes, keep the cooked ones warm in an oven preheated to 200 degrees Fahrenheit. Just be careful not to overlap them, or they will steam and turn soggy.
This is a basic flapjack recipe which means there’s room for additions, variations, and everything in between:
- For extra fluffy flapjacks, separate the egg yolks from the whites. Beat the whites until stiff peaks form, then gently mix them in the batter. This is how they do those insanely tall pancakes in Japan!
- For dairy-free flapjacks, use non-dairy milk. Soy, almond, or cashew will work. You can also use an egg replacer instead of eggs.
- For healthy flapjacks:
- Swap all-purpose flour with an equal amount of whole wheat flour, or use a combination of the two.
- Skip the sugar.
- Use mashed bananas, apple sauce, or Greek yogurt instead of milk.
- For extra flavorful flapjacks:
- Flavor the batter with zests and extracts. Vanilla, almond, lemon, take your pick.
- Add extra warmth with a pinch of fall spices such as cinnamon, nutmeg, and allspice.
Can I Freeze Flapjacks?
Flapjacks freeze very well, so there’s no need to worry about leftovers! Leave cooked flapjacks to cool completely, then place them in a freezer-safe container with a sheet of parchment paper in between. This will keep the pancakes from sticking to each other.
Pop them in the freezer and leave them there for up to two months.
Reheat the frozen flapjacks in the toaster or microwave them for just 20 seconds or so. You don’t need to thaw them beforehand.
Now for the best part: the toppings!
Sure, you can’t go wrong with the classic maple syrup and butter combo, but there are so many others to try.
Make your flapjacks more fun and filling with these mouthwatering toppings. Mix and match to suit your taste!
- Sweet sauces. Chocolate, caramel, honey, melted peanut butter. These thick sauces not only add flavor, but also moisten the pancakes well.
- A crunchy element. Chopped toasted nuts, sprinkles.
- Chocolate chips. Dark, semi-sweet, milk, white – take your pick.
- Spreads. Peanut butter, Nutella, jams, preserves, marmalades, you name it.
- Fresh fruit. Bananas, peaches, kiwi, mango, blueberries, strawberries – have at it!
- Meats and protein. Bacon, ham, sausage, fried or poached egg, the list goes on.
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