Yes, in North America, flapjacks are pancakes. The word “flapjack” is simply a colloquial synonym for a flat, griddle-cooked pancake, typically made from a batter of flour, eggs, and milk. However, the story doesn’t end there: in the United Kingdom, “flapjack” refers to a completely different food—a baked oat bar made with butter and golden syrup. This transatlantic split is the root of most confusion, and understanding it clears up nearly every question about the term.
Where the Word “Flapjack” Comes From
The exact origin of “flapjack” is disputed, but the word has been used in English for centuries. The earliest known printed use dates back to the early 1600s, where it appeared in English cookery manuscripts. At that time, it described a flat cake or pancake, likely cooked on a griddle or in a pan. The “flap” part probably refers to the action of flipping the cake during cooking, and “jack” was a common diminutive suffix in older English (like “jack” in “lumberjack” or “steeplejack”).
When British and Irish settlers brought their recipes to North America, the term “flapjack” stuck as a rustic, folksy name for pancakes. Meanwhile, back in Britain, the word took a sharp turn. By the 20th century, British “flapjacks” had evolved into the chewy, baked oat bars we know today, likely influenced by traditional Scottish oatcakes and the availability of golden syrup. So the same word traveled across the Atlantic and diverged into two distinct foods.
Flapjacks vs. Pancakes: What’s the Difference?
In the United States and Canada, there is no meaningful difference between a flapjack and a pancake. Both are made from a batter of flour, leavening agents (like baking powder), eggs, milk, and a fat (like butter or oil). They are cooked on a hot griddle or skillet and served in stacks, often with butter and maple syrup. Regional preferences might influence thickness (think diner-style thin vs. fluffy buttermilk), but the terms are interchangeable in everyday use.
In the UK, Ireland, Australia, and New Zealand, the difference is stark:
- North American flapjack/pancake: Soft, spongy, leavened with baking powder, cooked quickly on a griddle.
- British flapjack: Dense, chewy, made from rolled oats, butter, sugar, and golden syrup, baked in a tray and cut into bars. It is closer to a granola bar than a pancake.
- British pancake: Thin, crepe-like, made from a simple batter of flour, eggs, and milk, cooked in a frying pan and often served with lemon and sugar.
So if you order “flapjacks” in London, you’ll get oat bars. Order them in New York, and you’ll get pancakes. Context is everything.
How to Make North American Flapjacks (Pancakes)
If you’re after the pancake version, the process is straightforward. Here’s a classic buttermilk flapjack recipe:
Ingredients:
- 2 cups (240 g) all-purpose flour
- 2 tablespoons (25 g) granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups (480 ml) buttermilk
- 2 large eggs
- 3 tablespoons (42 g) unsalted butter, melted, plus more for the griddle
Steps:
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, beat the buttermilk, eggs, and melted butter until combined.
- Pour the wet ingredients into the dry and stir until just combined. A few lumps are fine—overmixing makes tough pancakes.
- Heat a griddle or large skillet over medium heat and lightly butter it.
- Pour ¼ cup (60 ml) of batter per pancake onto the hot griddle. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes.
- Flip and cook until golden brown on the other side, another 1–2 minutes.
- Serve immediately with butter and syrup.
This recipe serves 4 (about 8 pancakes). Prep time is 10 minutes, cook time is 15 minutes, total 25 minutes.
How to Make British Flapjacks (Oat Bars)
If you want the British version, here’s a simple recipe:
Ingredients:
- 1 cup (225 g) unsalted butter, plus extra for greasing
- ½ cup (100 g) brown sugar (light or dark)
- 4 tablespoons (80 g) golden syrup (or light corn syrup as a substitute)
- 3 cups (270 g) rolled oats (not instant)
- Pinch of salt
Steps:
- Preheat the oven to 350°F (175°C). Grease an 8-inch (20 cm) square baking pan and line with parchment paper.
- In a saucepan over low heat, melt the butter, brown sugar, and golden syrup together until the sugar dissolves.
- Remove from heat and stir in the oats and salt until fully coated.
- Press the mixture firmly into the prepared pan.
- Bake for 20–25 minutes, until golden brown at the edges. The center will still look soft—that’s fine.
- Let cool completely in the pan before cutting into bars. This allows them to set.
This recipe makes 16 bars. Prep time is 10 minutes, cook time is 25 minutes, total 35 minutes (plus cooling time, but that’s not active).
Common Questions and Misconceptions
One common misconception is that flapjacks are always thicker or fluffier than pancakes. In reality, the thickness depends on the recipe, not the name. Another is that “flapjack” is an old-fashioned term no one uses anymore—while it’s less common than “pancake” in the US, it’s still widely used in casual speech, especially in the South and Midwest. Some people also think flapjacks are a type of pancake made with cornmeal—this is a regional variation (like johnnycakes), but not the standard definition.
Another frequent question: “Are flapjacks healthy?” The answer depends on which version. North American flapjacks are typically high in carbs and sugar, especially with syrup. British flapjacks are often seen as a healthier snack because oats are a whole grain, but they’re still high in butter and sugar—so they’re a treat, not a health food.
Regional Variations and Similar Dishes
Pancakes exist in nearly every cuisine, and many have their own names:
- Johnnycakes or hoecakes: Cornmeal-based pancakes, popular in the American South.
- Crêpes: Thin French pancakes, often filled with sweet or savory toppings.
- Blini: Small, yeast-leavened Russian pancakes, often served with sour cream and caviar.
- Dosa: A fermented rice and lentil crepe from South India, served with chutney and sambar.
- Injera: A spongy, fermented flatbread from Ethiopia, used as a base for stews.
In the US, “hotcakes” is another synonym for pancakes, popularized by fast-food chains like McDonald’s. “Griddlecakes” is also used, though less commonly. All these terms refer to the same basic concept: a batter cooked on a flat surface.
Frequently Asked Questions
Are flapjacks and pancakes the same thing?
In North America, yes. “Flapjack” is just another word for pancake. In the UK, however, a flapjack is a baked oat bar, completely different from a pancake.
Why are they called flapjacks?
The name likely comes from the action of “flapping” (flipping) the cake on the griddle. “Jack” is an old English suffix meaning “little” or “common.” So a flapjack is literally a “little flipped cake.”
Which is healthier: flapjacks or pancakes?
It depends on the version and toppings. A plain North American pancake has about 200 calories, while a British flapjack can have 300–400 calories due to butter and sugar. But pancakes are often served with syrup and butter, which adds calories. Neither is a health food; both are best enjoyed in moderation.
Can I use pancake mix to make flapjacks?
Yes, if you’re making the North American version. Pancake mix is essentially the dry ingredients for flapjacks. Just follow the package instructions. If you’re trying to make British flapjacks, pancake mix won’t work—you need oats, butter, and syrup.
Are flapjacks a breakfast food?
In North America, yes—pancakes are a classic breakfast dish. In the UK, flapjacks are more often eaten as a snack or dessert, though they can be part of a packed lunch.
What’s the difference between a flapjack and a johnnycake?
Johnnycakes are made with cornmeal, while flapjacks (pancakes) are made with wheat flour. Johnnycakes have a coarser texture and a distinct corn flavor. They’re a regional specialty in the American South and New England.
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