Looking for an easy flapjack/pancake recipe from scratch? Look no further. You can have this fluffy flapjack recipe whipped up by the time the bacon is done frying and have everything dished up in less than 30 minutes.
Flapjacks vs. Pancakes
In the United States, especially my neck of the woods, the terms flapjacks and pancakes are interchangeable. You could also throw griddle cakes or hot cakes into that list, which you’ll probably see me do in this recipe.
However, that isn’t the case everywhere you go. If you order flapjacks in the United Kingdom, you’ll get something similar to oven-baked granola bars, rather than the light and fluffy breakfast food we Texans know and love, so keep that in mind if you travel abroad.
From Biscuits to Pancakes to Muffins
This might sound strange, but I concocted this great recipe by adding to my great-grandmother’s drop biscuit recipe. In essence, there’s not a huge difference between a biscuit and a pancake—mainly just an egg and more milk.
I’ve even been known to take a slightly thicker form of the pancake batter and make muffins from it. I love the versatileness of cooking/baking. Once you know the basics, you’d be surprised what you can do with it.
What Do I Need to Make Fluffy Flapjacks?
First things first. You’ll need to gather some basic ingredients. The list of what you’ll need to make these yummy pancakes is pretty simple:
- melted butter
- granulated sugar
- egg (room temp preferably)
- flour (this can be all purpose or a gluten free one-to-one flour)
- baking powder
- Milk or buttermilk
- vanilla, if desired
- Blueberries or chocolate chips, if desired
You’ll also need a medium bowl or large bowl and a large skillet or griddle. A full printable recipe card with measurements and instructions for this flapjack pancake recipe is included at the bottom of this post.
How Do I Make These Fluffy Pancakes?
When making this flapjack pancake recipe, I start by measuring and melting my butter in a medium mixing bowl, typically by using the microwave. The butter is part of what makes fluffier pancakes.
Next, I stir in the sugar.
After that comes the flour and other dry ingredients. Stir together and cut into the butter until the flour mixture resembles a coarse meal.
Next, wallow out a hole in the center where you’ll add your egg, milk, and vanilla (if desired).
Blend together wet ingredients then stir them into the dry ingredients. Your batter may be a little lumpy.
Yummy Additions for Your Flapjack Pancake Recipe
Now, here is where we get to some options. The list of additions for fun flavors is probably as long as my arm. Here’s a short list to give you some ideas:
- Sausage crumbles
- Bacon bits
- Banana slices/chunks
- Apple rings or chunks
- Pear butter
- Chocolate chips
- Peanut butter chips
If everyone wants the same additive(s)—be it chocolate chips, blueberries, banana pieces, etc—you can sprinkle them onto the pancakes while they cook or fold them in now.
In my house, my husband prefers chocolate chips in his hot cakes, while I prefer blueberries, so typically I’ll cook his by sprinkling the chips on the batter after I pour it in the skillet, then once his are finished, I’ll fold in my blueberries into the batter. I’ve used both fresh blueberries and drained, canned blueberries for this recipe with no problem.
In the past, I’ve also used cinnamon pear butter as my extra flavor fun and cut back a little on the milk.
If you choose an addition like fresh apple pieces, I’d suggest adding them to the skillet first and making sure they’re cooked thoroughly before pouring the pancake batter over the pieces.
For a more savory pancake, try fully cooked sausage crumbles or bacon bits in your batter. You shouldn’t need the vanilla in the batter if you do this one, but to each his own.
Now just so you know, this pancake recipe can stand on its own if you prefer not to add any extra fruit or goodies to the mix. 🙂
Fry Them Up – Heat Up The Griddle
Let your batter rest while you ready your skillet/griddle. It’s best to start with a warm, lightly greased skillet or griddle. You can do this with additional butter, oil, or bacon grease.
I prefer to use a cast iron pan, but a large non-stick pan will also work. To each his own. 🙂 If you’ve just finished frying the bacon, simply pour the majority of the grease into your grease catcher and set your burner at a medium heat or medium-low heat.
(FYI, you can also use this recipe to make yummy waffles, if you prefer.)
Next, spoon or pour some of your batter into the center of your pan. I typically do about a 4-6 inch circle (roughly 1/8-1/4 cup batter), but you’re welcome to do shapes or larger/smaller circles. Just be mindful that whatever you pour, you also have to flip. 🙂
Smooth batter slightly with the back of your spoon to even out the thickness.
Once the batter has begun to form small bubbles that pop, slide your spatula around the edge of the flapjack, making sure nothing is stuck. Tilt the spatula up a little to check the browning status of your pancake. If it’s light to golden brown, you’re ready to flip it.
Slide your spatula as far beneath the pancake as possible without scrunching the edge. In a quick, smooth motion, flip the flapjack on the griddle or pan with a twist of your wrist. It may help to hold the handle of the skillet with your free hand to do this.
If the griddle cake is not centered over the fire any longer, either adjust the pan to center the pancake over the heat, or wait a short minute before sliding the flapjack to the middle with your spatula. If you try to move it too soon, you’ll have a hot, albeit tasty, mess.
Until you’ve mastered the art of flipping a pancake, you may want to start with a smaller circle that’s no bigger than the width of your spatula. (Think silver dollar pancakes.)
How Do I Know When My Pancake is Done?
Once the pancake is light to medium brown on both sides, your flapjack should be done.
You can double check this by poking the center of your pancake with the edge of your spatula (or a toothpick). If the spatula comes out clean, it’s done. If not, let it cook a short while longer.
Normally, if the center isn’t done when everything else is, your fire was/is too hot. I’ve certainly been in that boat, and when I am, I’ve been known to cut the pancake in half to help it finish cooking quickly without burning.
Serve Up The Yum with Your Favorite Toppings!
You’ve got a slew of options here too. Maybe you’re one who likes to slather your cooked pancakes with a spat of butter and drench them with fresh maple syrup, or maybe you prefer powdered sugar to syrup.
In my house, there better be some meat served alongside our flapjacks—bacon, eggs, sausage, etc.
You could also try adding some fresh fruit compote, flavored syrup, or…horror of horrors…I’ve even heard tell of some folks adding peanut butter and/or jelly to their flapjacks. 😉
How Do You Store Leftover Pancakes?
I take my leftover pancake(s) and store them on a plate covered in plastic wrap, but any sealed container would do. They’ll last for about 4 days in the refrigerator. I wouldn’t suggest leaving them out.
The next time you’re ready for a pancake pull one out and pop it in the microwave. I find they heat up great, especially if you drizzle them with some golden syrup on it first.
Whatever your choice, I hope you enjoy this sweet and easy flapjack pancake recipe and make lots of memories in the process. Be sure to leave us a comment and let us know how you like your pancakes. If you’d rather shoot me a question or email, you can do that here.
Need Some Other Breakfast Ideas?
Here’s some more southern breakfast ideas:
- Memaw’s sausage balls
- Apple Oatmeal Muffins
- My friend Janice also has a scrumptious old-fashioned apple fritter recipe I’m eager to try.
- 3 tbsp unsalted butter
- 4 tsp granulated sugar
- 1 egg (room temp preferably)
- Dash salt
- 1 3/4 cups flour
- 2 1/2 tsp baking powder
- 1 1/2 cups milk
- 1/2 tsp vanilla, if desired
- Blueberries, sausage crumbles, or chocolate chips, if desired
- Melting butter in a medium mixing bowl.
- Stir in sugar.
- Add flour and other dry ingredients. Stir together and cut into butter until the mixture resembles a coarse meal.
- Wallow out a hole in the center where you’ll add your egg, milk, and vanilla (if desired).
- Blend together wet ingredients then stir into dry ingredients. Batter may be a little lumpy.
- Fold in desired fruit or morsels.
- Spoon or pour batter onto a warm griddle or skillet in 4–6-inch circles (roughly 1/8–1/4 cup batter for each circle).
- When center of batter circle begins to form bubbles that pop, unstick edges of pancake with spatula and check brownness of flapjack bottom.
- When medium brown on bottom, slid spatula beneath pancake and flip quickly in one smooth motion. After a short minute of cooking, center over heat if necessary.
- Pancake is done when light to medium brown on both sides and poked center comes out clean.
- Serve up with butter, favorite syrup, fruit compote, and/or powdered sugar.
- This recipe works great with gluten free measure for measure flour instead of regular all-purpose flour.
- Use this recipe to make yummy waffles as well.