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Homemade Crumpets

Golden, spongy British breakfast treats with their signature honeycomb tops. These homemade crumpets use just 6 basic ingredients and create the perfect texture for butter pooling.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 crumpets
Course: Breads and Doughs, Breakfast, Snack
Cuisine: British
Calories: 142
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 225 g 1 and 3/4 cups plain flour
  • 1 teaspoon instant yeast
  • 1 teaspoon caster sugar
  • 1/2 teaspoon fine salt
  • 300 ml warm milk about 110F or 43C
  • 1/4 teaspoon bicarbonate of soda dissolved in 2 tablespoons warm water
  • Butter or oil for greasing the rings

Equipment

  • Large mixing bowl
  • Whisk or wooden spoon
  • Non stick frying pan or griddle
  • Metal crumpet rings or egg rings (3.5 inch diameter)
  • Measuring cups and spoons
  • Kitchen thermometer
  • Spatula or palette knife
  • Clean kitchen towel

Method
 

  1. Add the flour, instant yeast, sugar, and salt to a large mixing bowl. Whisk them together until evenly distributed.
  2. Pour the warm milk into the dry ingredients gradually. Whisk vigorously until you have a smooth, thick batter with no lumps remaining.
  3. Cover the bowl with a clean kitchen towel or plastic wrap. Leave it in a warm spot for about 1 hour until the batter has doubled in size and looks bubbly on top.
  4. Dissolve the bicarbonate of soda in the warm water and stir it into the risen batter. Let this mixture rest for another 15 minutes.
  5. Place your frying pan over low heat and let it warm up gradually. Grease the inside of your crumpet rings generously with butter or oil.
  6. Place the greased rings in the pan and pour about 2 tablespoons of batter into each ring. The batter should be about 1cm deep.
  7. Cook on low heat for 8 to 10 minutes without touching them. Watch as bubbles rise to the surface and burst, creating the classic crumpet texture. The top should look dry and set.
  8. Once the top is fully set, carefully remove the rings using a cloth to protect your hands. Flip the crumpets and cook for just 1 to 2 minutes more to lightly brown the top.
  9. Repeat with remaining batter, greasing rings between each batch.

Notes

Keep the heat genuinely low as most people cook crumpets too hot, which seals the surface before bubbles can form. If your holes are not forming properly, your pan is likely too hot. Let the batter rest the full time as rushing fermentation gives you dense, hole-free crumpets. Cooled crumpets keep in the fridge for up to 5 days and freeze beautifully for up to 3 months. Toast from chilled or frozen until golden and heated through.