Why You’ll Love This Recipe
Crumpets are comforting, homemade, and far superior to store-bought versions. The bubbly tops and chewy base create a perfect bite every time. They’re surprisingly simple to make with basic pantry ingredients, and once you master the batter and resting time, you’ll want to keep a batch ready for toasting all week long.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Warm water
- Warm milk
- Active dry yeast
- Sugar
- Salt
- Baking powder
- Neutral oil or butter (for greasing rings and pan)
Directions
- In a bowl, combine warm water, warm milk, sugar, and yeast. Let sit for 5–10 minutes until foamy.
- Add flour and salt. Mix until you have a thick, smooth batter.
- Cover and let the batter rest in a warm place for 1 hour, or until bubbly and doubled in size.
- Stir in baking powder just before cooking. Let sit 5 more minutes.
- Lightly oil a non-stick skillet or griddle and set over medium-low heat. Grease crumpet rings (or metal cookie cutters) and place them on the pan.
- Spoon batter into the rings, filling them about halfway. Cook for 6–8 minutes until the tops are dry and full of holes.
- Remove the rings and flip crumpets to brown the tops lightly for 1–2 minutes (optional).
- Transfer to a wire rack to cool. Serve toasted with butter and your favorite toppings.
Servings and timing
This recipe makes about 10–12 crumpets. Prep time is 15 minutes, rest time is 1 hour, and cook time is 20–25 minutes, for a total of approximately 1 hour 40 minutes.
Variations
- Whole Wheat: Replace half of the flour with whole wheat flour for a nuttier taste.
- Sweet Spiced: Add a pinch of cinnamon or nutmeg to the batter.
- Cheesy Crumpets: Top with grated cheese before flipping for a savory version.
- Mini Crumpets: Use smaller rings for bite-sized crumpets, great for snacks or canapés.
- Dairy-Free: Use non-dairy milk alternatives like oat or almond milk.
Storage/Reheating
Let crumpets cool completely, then store in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
To freeze, place parchment paper between each crumpet and store in a freezer-safe bag for up to 2 months.
To reheat, toast crumpets until golden and warm. Avoid microwaving to maintain texture.
FAQs
What gives crumpets their holes?
A bubbly, yeasted batter and the use of rings help trap steam and create holes on top as the crumpets cook.
Can I make crumpets without rings?
Yes, but they may spread out more. You can use cleaned tuna cans (top and bottom removed) or silicone egg rings as substitutes.
Do I need to flip crumpets?
It’s optional. Traditional crumpets are cooked on one side, but flipping gives a light browning on top.
Can I make the batter ahead?
Yes. Prepare the batter up to the resting step, cover, and refrigerate overnight. Let it come to room temperature before cooking.
Why are my crumpets dense?
Overmixing the batter or not letting it rest long enough can prevent bubbles from forming. Ensure your yeast is active and fresh.
What toppings go best with crumpets?
Butter, honey, jam, clotted cream, Nutella, cheese, or poached eggs are all great options.
Are crumpets the same as English muffins?
No. Crumpets are softer, cooked on a griddle, and have holes on top. English muffins are denser and split open before toasting.
Can I make gluten-free crumpets?
Yes, with a gluten-free flour blend, though texture may vary. Add extra baking powder to help with rise.
How thick should the batter be?
Crumpet batter is thicker than pancake batter but pourable. It should slowly spread in the ring.
Why don’t my crumpets have holes?
If the batter is too thick, the pan too hot, or the yeast inactive, holes may not form. Try adjusting batter consistency and temperature.
Conclusion
Crumpets are a nostalgic, cozy breakfast item that’s easy to make from scratch with simple ingredients. With their signature spongy texture and toasty top, they’re the perfect vehicle for sweet or savory toppings. Whether you’re making them for tea time or breakfast, homemade crumpets are a rewarding treat that will keep you coming back for more.
PrintCrumpet Recipe
Crumpets are soft, spongy griddle cakes with signature holes on top, perfect for soaking up butter, jam, or honey. These chewy, airy rounds are a beloved part of British breakfasts and tea times.
- Prep Time: 15 minutes
- Cook Time: 20–25 minutes
- Total Time: 1 hour 40 minutes
- Yield: 10–12 crumpets
- Category: Breakfast
- Method: Griddled
- Cuisine: British
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- 3/4 cup warm water
- 3/4 cup warm milk
- 2 tsp active dry yeast
- 1 tsp sugar
- 1/2 tsp salt
- 1/2 tsp baking powder
- Neutral oil or butter (for greasing rings and pan)
Instructions
- In a bowl, combine warm water, warm milk, sugar, and yeast. Let sit for 5–10 minutes until foamy.
- Add flour and salt. Mix until a thick, smooth batter forms.
- Cover and let the batter rest in a warm place for 1 hour until bubbly and doubled in size.
- Stir in baking powder and let rest for another 5 minutes.
- Lightly oil a non-stick skillet and grease crumpet rings. Heat the skillet over medium-low heat.
- Place rings in the skillet and spoon batter into each, filling halfway.
- Cook for 6–8 minutes, or until tops are full of holes and set.
- Remove the rings and flip crumpets to brown the tops for 1–2 minutes if desired.
- Transfer to a wire rack to cool. Toast before serving with your favorite toppings.
Notes
- Ensure yeast is fresh and active for best bubbling results.
- Let batter rest fully to develop the signature holes.
- Use crumpet or egg rings for shape; tuna cans with tops and bottoms removed also work.
- Don’t overcook or use too high heat—low and slow creates better texture and holes.
Nutrition
- Serving Size: 1 crumpet
- Calories: 110
- Sugar: 1g
- Sodium: 130mg
- Fat: 1.5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
