Crumpet Recipe

Craving that classic British comfort food? This crumpet recipe delivers perfectly golden rounds with a chewy bite and those iconic holes ready to soak up melted butter and honey. Unlike store-bought versions, homemade crumpets are fresher, tastier, and surprisingly easy to make with just a handful of pantry staples.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Quick & Easy – Simple ingredients and straightforward steps.
• Authentic Texture – Soft, chewy, and filled with signature holes for butter to melt into.
• Budget-Friendly – Uses everyday ingredients you likely already have at home.
• Crowd-Pleaser – Perfect for family breakfasts or afternoon tea.
• Better Than Store-Bought – Fresh, warm, and free of preservatives.

What sets this version apart? The carefully balanced yeast mixture and cooking technique ensure consistent bubbles and a light, airy inside while keeping the golden base crisp. It’s comfort food that feels special yet effortless.

Ingredients Needed

For the Batter

• 150 g (1 cup) plain/all-purpose flour
• 200 ml (approx. ¾ cup + 1 tbsp) warm water (around 200 g)
• ½ tsp salt (use kosher or cooking salt; reduce slightly if using table salt)
• ½ tsp white sugar
• 1 tsp baking powder

For the Yeast Mixture

• 1 tsp instant or dry active yeast
• 1 tbsp warm water (tap water is fine)

For Cooking

• 2 tbsp unsalted butter, melted (or substitute with vegetable oil)

How to Make Crumpets

Step 1: Prepare the Batter

In a large mixing bowl, whisk together the flour, warm water, and salt until smooth. Beat for about 2 minutes by hand (or 1 minute with an electric beater) to activate gluten, which helps with structure.

Step 2: Activate the Yeast

In a small bowl, dissolve the yeast in 1 tablespoon of warm water. Let it sit for a couple of minutes until foamy. This ensures the yeast is alive and ready to leaven your batter.

Step 3: Combine Ingredients

Add the yeast mixture, sugar, and baking powder into the flour mixture. Whisk again for 30 seconds (or 15 seconds on medium speed with a mixer) until fully combined.

Step 4: Rest the Batter

Cover the bowl with cling wrap or a plate. Place it in a warm spot for 15–30 minutes, until the surface becomes foamy and bubbly. The batter will rise slightly (around 10–15%), which is exactly what you want.

Step 5: Prepare the Rings & Pan

Lightly grease metal crumpet rings (about 9 cm/3.5″ wide). If using non-stick rings, just brush with butter; for regular rings, coat well to prevent sticking. Heat a non-stick skillet over medium-high until hot (a drop of water should sizzle). Brush the skillet lightly with melted butter.

Step 6: Cook the Crumpets

Place the greased rings in the skillet. Pour in about ¼ cup (65 ml) of batter per ring (approx. 1 cm deep).

• Cook for 1½ minutes until bubbles appear on the surface.
• Lower heat to medium and cook 1 more minute until some bubbles begin popping.
• Reduce to medium-low and cook 2½–4 minutes until the surface sets and no more bubbles rise. (Tip: pop stubborn bubbles with a skewer to get that classic look!)

Step 7: Flip & Finish

Carefully remove the rings (use a knife to loosen if needed). Flip the crumpets and cook for 20–30 seconds to add a light golden blush. Transfer to a wire rack, golden side down, to cool.

Step 8: Serve

Crumpets can be eaten fresh once cooled, but they’re even tastier the next day when toasted.

Serving and Storage Tips

• Serving Ideas: Toast until crisp on the base, spread generously with butter, then top with honey, jam, or even savory spreads like cream cheese and smoked salmon.
• Storage: Keep in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
• Freezing: Layer with parchment paper and freeze for up to 2 months. Reheat straight from frozen in a toaster.

Helpful Notes

• Warm resting spots speed up yeast activity; if your kitchen is cool, place the bowl near a slightly warm oven.
• For perfectly shaped crumpets, invest in non-stick rings, but metal cookie cutters or cleaned tuna cans (with both ends removed) work too.
• The batter should be pourable but not watery. If it seems too thick, add 1–2 tbsp extra water.

Conclusion

Homemade crumpets are a true treat—crispy on the outside, soft and chewy inside, with those irresistible little holes that hold melted butter like pockets of joy. This crumpet recipe is simple yet delivers bakery-quality results, making it perfect for cozy mornings or impressing guests at brunch.

Tried it? Leave a comment and a star rating below! And don’t forget to share your creations on Pinterest or Facebook—your friends will thank you. What’s your favorite topping: classic honey, fruity jam, or something savory? Let us know!

Frequently Asked Questions (FAQ)

Can I make crumpets without yeast?

No, yeast is essential for creating the bubbles and texture. Without it, you’d end up with flat pancakes instead of airy crumpets.

How do I make this gluten-free?

Swap the plain flour with a high-quality gluten-free all-purpose blend. Add ½ tsp xanthan gum for better structure if your mix doesn’t already contain it.

Why don’t my crumpets have holes?

If your batter is too thick or your pan too hot, bubbles won’t rise properly. Try thinning the batter slightly and lowering the cooking temperature.

Are crumpets freezer-friendly?

Yes! They freeze beautifully. Toast straight from frozen for a quick breakfast.

How thick should the batter be?

The batter should be pourable, like heavy cream. Too runny and it won’t hold shape; too thick and it won’t bubble.