Description
This easy-to-make cinnamon brown sugar flapjack is a delightful baked treat perfect for breakfast or a snack. Made with simple pantry ingredients like flour, sugar, cinnamon, and butter, this recipe yields a moist, tender flapjack with a sweet, aromatic cinnamon topping.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 1 tablespoon brown sugar (for topping)
Wet Ingredients
- 1 cup milk (or homemade buttermilk: 1 cup milk + 1 tablespoon vinegar or lemon juice, left to sit 5 minutes)
- ½ cup unsalted butter, melted
- 1 tablespoon vanilla extract
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) to ensure it reaches the correct temperature for even baking.
- Prepare the baking pan: Grease a 9×13-inch baking pan thoroughly with butter or nonstick spray to prevent sticking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined.
- Prepare buttermilk (optional): If using homemade buttermilk, stir 1 tablespoon vinegar or lemon juice into 1 cup milk and let it sit for 5 minutes.
- Combine wet ingredients: In a separate bowl or pitcher, mix together the milk or prepared buttermilk, melted unsalted butter, and vanilla extract.
- Mix wet and dry ingredients: Pour the wet mixture into the dry ingredients, stirring gently until just combined. Avoid overmixing to keep the flapjack tender.
- Spread batter in pan: Using a spatula, spread the batter evenly into the prepared baking pan for uniform cooking.
- Prepare cinnamon topping: In a small bowl, mix ground cinnamon with brown sugar evenly.
- Sprinkle topping: Sprinkle the cinnamon and brown sugar mixture evenly over the surface of the batter for a sweet, aromatic crust.
- Bake: Place the baking pan in the oven and bake for 30 to 35 minutes. Begin checking at 28 minutes by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
- Cover if necessary: If the edges brown too quickly, loosely cover the pan with foil for the last 5 to 10 minutes to prevent burning.
- Cool and serve: Let the flapjack cool in the pan for 5 to 10 minutes before cutting into squares and serving.
Notes
- Homemade buttermilk can be substituted for regular milk to add extra moisture and tenderness.
- Do not overmix the batter to avoid a dense flapjack; mix until ingredients are just combined.
- If edges brown too fast, cover with foil to prevent burning while the center finishes baking.
- Use a toothpick test to check doneness for the perfect moist texture.
- This flapjack can be served warm or at room temperature as a breakfast or snack.
