Crumpet Recipe

Crumpets are soft, fluffy, and full of signature bubbles that make them perfect for soaking up butter, jam, or honey. I love making them from scratch — they’re surprisingly simple and so much better homemade than store-bought.

Why You’ll Love This Recipe

I love how crumpets are crispy on the outside and soft and spongy on the inside. Those little holes on top? They’re meant for catching every drop of melted butter or jam. Whether for breakfast or tea time, they’re a warm, comforting treat I can whip up with pantry staples.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Warm water

• Warm milk

• Active dry yeast

• Sugar

• Baking powder

• Salt

• Butter or oil for greasing the pan and rings

Directions

1. I start by activating the yeast — mixing it with warm water, milk, and sugar, and letting it sit until frothy (about 10 minutes).

2. I stir in the flour and salt until I have a smooth, thick batter, then cover and let it rise for about an hour.

3. Once bubbly, I mix in the baking powder and let the batter rest for another 10–15 minutes.

4. I heat a non-stick skillet over medium-low and grease crumpet rings well.

5. I place the rings on the skillet, pour in the batter about halfway up the sides, and cook until the tops are dry and full of holes (about 7–10 minutes).

6. I remove the rings and flip the crumpets for just 1–2 minutes to lightly brown the tops.

7. I serve them warm with butter, jam, or even a poached egg when I’m feeling savory.

Servings and timing

This recipe makes about 8 crumpets. It takes 15 minutes to prep, 1 hour for the first rise, and 20–25 minutes to cook the full batch.

Variations

When I want something different, I add a pinch of cinnamon or a bit of shredded cheese and chives for a savory twist. I’ve also used whole wheat flour for a more rustic version.

Storage/reheating

I store leftover crumpets in an airtight container at room temperature for 2 days or refrigerate them for up to 5 days. I freeze extras easily and toast them straight from frozen. To reheat, I pop them in the toaster until warm and golden.

FAQs

Do I need crumpet rings?

Yes, they help shape the crumpets and keep them tall and round. I’ve also used clean tuna cans (with both ends removed) in a pinch.

Why don’t my crumpets have holes?

That usually means the batter was too thick or the pan wasn’t hot enough. I make sure the batter is bubbly and the heat is medium-low for proper cooking.

Can I use instant yeast?

Yes, I use the same amount, but I skip the activation step and mix it directly into the flour.

What’s the difference between crumpets and English muffins?

Crumpets are softer and spongier with bubbles on top, while English muffins are more bread-like and split in half to toast.

Can I make the batter ahead of time?

Yes, I refrigerate the batter after the first rise and bring it to room temperature before cooking the next morning.

Conclusion

Homemade crumpets are simple, cozy, and completely addictive. Once I made them from scratch, I couldn’t go back to store-bought. Whether sweet or savory, they always hit the spot fresh from the pan.

Crumpet Recipe

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Crumpets are soft, spongy griddle cakes with signature bubbles on top, perfect for soaking up butter and jam. This easy homemade crumpet recipe uses simple pantry ingredients for a warm, comforting breakfast or teatime treat that’s better than store-bought.

• Author: Mayaa
• Prep Time: 15 minutes
• Cook Time: 20–25 minutes
• Total Time: ~1 hour 40 minutes
• Yield: 8 crumpets
• Category: Breakfast, Brunch, Bread
• Method: Griddle (Stovetop)
• Cuisine: British
• Diet: Vegetarian

Ingredients

• All-purpose flour
• Warm water
• Warm milk
• Active dry yeast
• Sugar
• Baking powder
• Salt
• Butter or oil (for greasing pan and crumpet rings)

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Instructions

1. In a bowl, mix warm water, warm milk, sugar, and yeast. Let sit for about 10 minutes until frothy.
2. Stir in flour and salt to form a smooth, thick batter. Cover and let rise in a warm place for 1 hour until bubbly.
3. Stir in baking powder and let rest for 10–15 more minutes.
4. Heat a non-stick skillet over medium-low heat and grease both the skillet and crumpet rings.
5. Place rings on the skillet. Fill each halfway with batter.
6. Cook for 7–10 minutes, until the tops are dry and covered in holes.
7. Remove the rings, flip the crumpets, and cook for 1–2 minutes more to lightly brown the tops.
8. Serve warm with butter, jam, honey, or savory toppings.

Notes

• Crumpet rings (or clean tuna cans with ends removed) help shape the crumpets.
• Batter should be bubbly and pourable—not too thick—for proper holes to form.
• Try adding cinnamon, herbs, or cheese for variation.
• Great served sweet or savory—think poached eggs, smoked salmon, or jam.

Nutrition

• Serving Size: 1 crumpet
• Calories: 140
• Sugar: 2g
• Sodium: 190mg
• Fat: 2g
• Saturated Fat: 1g
• Unsaturated Fat: 1g
• Trans Fat: 0g
• Carbohydrates: 27g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 0mg