Homemade Crumpets

These homemade crumpets are golden, chewy, and filled with the signature holes perfect for soaking up melted butter and honey. Fresher and tastier than store-bought, this easy recipe uses just a handful of pantry staples to deliver bakery-quality crumpets right from your kitchen.

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Prep Time 30

Cook Time 15

Total Time 45

Servings: 8 crumpets

Course: Breakfast, Snack, tea time

Cuisine: British, European

Calories: 120

Ingredients Method Notes

Ingredients

For the Batter

150 g plain/all-purpose flour
200 ml warm water around 200 g
0.5 tsp salt reduce slightly if using table salt
0.5 tsp white sugar
1 tsp baking powder

For the Yeast Mixture

1 tsp instant or dry active yeast
1 tbsp warm water

For Cooking

2 tbsp unsalted butter melted (or substitute vegetable oil)

Method

Step 1: In a large mixing bowl, whisk together flour, warm water, and salt until smooth. Beat for 2 minutes by hand or 1 minute with an electric beater.
Step 2: In a small bowl, dissolve yeast in 1 tablespoon warm water. Let sit until foamy.
Step 3: Add the yeast mixture, sugar, and baking powder to the flour mixture. Whisk to combine.
Step 4: Cover and rest the batter in a warm spot for 15–30 minutes until foamy and slightly risen.
Step 5: Grease crumpet rings and heat a skillet over medium-high. Brush lightly with butter.
Step 6: Place rings in skillet, pour in 65 ml (about ¼ cup) batter per ring. Cook 1½ minutes until bubbles appear. Reduce heat and cook 2½–4 minutes until set.
Step 7: Remove rings, flip crumpets, and cook 20–30 seconds for a golden blush. Transfer to wire rack.
Step 8: Serve warm or toast the next day with butter, honey, or savory toppings.

Notes

✔ Use non-stick rings or improvise with cookie cutters/tuna cans. ✔ Batter should be pourable like heavy cream. ✔ Store 2 days at room temp, 5 days refrigerated, or freeze up to 2 months. ✔ Toast before serving for best flavor.