British Flapjacks are one of those quiet, dependable bakes that never try to steal the show, yet somehow vanish first from the tin. If you’ve never had them before, think chewy oat bars sweetened with golden syrup, not pancakes. They’re simple, comforting, and a staple in many lunchboxes and tea breaks across the UK. The ingredients are humble. The technique is straightforward. And the result… a tray of golden, slightly sticky squares that taste like home.

I learned about British Flapjacks as a curious swap for “flapjacks” I knew from cartoons, expecting a stack of pancakes. Instead, I was handed a warm square of oats that smelled like buttery caramel. One bite, and it made sense. These are pantry-friendly, great for batch baking, and easy to tweak to your taste. Subtly sweet. A little chewy. A little crisp at the edges if you like. Nothing fussy.

If you want a bake that doesn’t ask a lot but gives you a lot back, this is it. Let’s get you a tray in the oven.

Ingredients for this British Flapjacks

300 g porridge oats (old-fashioned rolled oats). Avoid instant oats
150 g unsalted butter, plus extra for greasing
100 g light brown sugar
100 g golden syrup, about 5 tablespoons
Pinch of fine salt

Optional add-ins, choose one or mix and match:

50 g chopped nuts, like almonds or hazelnuts
50 g dried fruit, like raisins or chopped apricots
50 g dark chocolate chips
1 teaspoon vanilla extract
1 tablespoon desiccated coconut

Equipment: 20 cm square baking tin, baking parchment. If you don’t have a square tin, a small rectangular tin works. Just keep an eye on baking time.

US measures, if you prefer: about 3 cups rolled oats, 2⁄3 cup butter, 1⁄2 cup packed light brown sugar, 1⁄3 cup golden syrup.

Instructions

Heat the oven to 180°C conventional or 160°C fan. Grease a 20 cm square tin and line it with baking parchment, letting a bit of paper hang over two sides for easy lifting.
In a medium saucepan, melt the butter, brown sugar, and golden syrup over low heat. Stir gently until the sugar dissolves and the mixture looks glossy. Pause here and take a breath. It should smell like toffee.
Stir in the pinch of salt, then tip in the oats. Fold until every oat is coated and slightly damp-looking. If you’re using nuts, dried fruit, chocolate chips, or vanilla, add them now. The mixture will be thick and a little sticky.
Scrape the mixture into the lined tin. Use the back of a spoon or a small offset spatula to press it down firmly and evenly, especially right into the corners. This pressing step helps the flapjacks slice cleanly later.
Bake for 18 to 22 minutes, until the edges are just starting to bronze and the middle looks set. For a very soft, chewy flapjack, pull them at around 18 minutes. For a firmer, more caramelized bite, go to 22 minutes. Trust your eyes. A deeper color equals more crunch.
Remove from the oven and let the tin cool on a rack for at least 30 minutes. The flapjacks will still be soft when hot, so don’t rush. Once lukewarm, lift the slab out using the parchment and let it cool completely before cutting. Patience here means neat squares later.
Slice into 12 bars or 16 smaller squares. Enjoy as they are, or drizzle melted chocolate across the top for a little flourish.

Cook and Prep Times

Prep time: 10 minutes
Cook time: 18 to 22 minutes
Cooling time: about 1 hour
Total time: roughly 1 hour 30 minutes
Yield: 12 bars, or 16 smaller squares

Nutritional information

Per bar, based on 12 bars and without optional add-ins:

Calories: approximately 240
Fat: 10 g
Saturated fat: 6 g
Carbohydrates: 34 g
Sugars: 16 g
Fibre: 3 g
Protein: 4 g
Sodium: 70 mg

These are estimates and will vary with your ingredients and add-ins. Nuts and chocolate will increase fat and calories a little, dried fruit will nudge up the sugar. If you’re tracking closely, plug your exact brands into a nutrition calculator.

Frequently asked questions

Are British flapjacks the same as American pancakes?

No. In the UK, flapjacks are baked oat bars made with oats, butter, sugar, and golden syrup. In the US, flapjacks are another word for pancakes. If you’re expecting a stack with syrup, you’ll be surprised. Different thing, same friendly name. The British version is closer to a granola bar, just softer and more buttery.

Can I make them without golden syrup?

Golden syrup gives classic flavor and texture, but you do have options. Honey works, and so does light corn syrup, though both will change the taste a little. Maple syrup is lovely yet thinner, so the bars may be a touch more crumbly. One handy swap: use half honey and half light corn syrup to mimic golden syrup’s thickness. If you have treacle, you can mix 3 parts light corn syrup with 1 part treacle for a deeper, caramel note. Whatever you choose, keep roughly the same volume as the golden syrup in the recipe.

Why do my flapjacks fall apart when I cut them?

Usually it’s one of three things. First, they were cut too soon. Let them cool fully so the syrup sets and binds. Second, they weren’t pressed down firmly before baking. Take your time to compact the mixture in the tin, especially at the edges. Third, the ratio might be off. If your oats are extra coarse or you’ve added lots of mix-ins, the bars can crumble. Fixes: add 1 to 2 tablespoons more golden syrup, or a tablespoon of plain flour to help bind, or reduce the add-ins a bit. Also, aim for a gentle golden color. Underbaked bars can be fragile until they cool, but overbaked can turn crumbly too.

Bonus tips for special diets:

Gluten free: use certified gluten-free oats.
Dairy free or vegan: swap the butter for a good plant-based block butter. Avoid soft tub spreads, which can be too watery.
Less sweet: reduce brown sugar by 10 to 20 g and bake toward the shorter time for a softer chew.

One last thought. These are at their best the day after baking, when the flavors settle and the texture evens out. Wrap a bar and tuck it into tomorrow’s bag. It’s a small luxury at 11 a.m., with a cup of tea, or just a quiet moment to yourself.