Crispy, chewy and delicately spongy in texture with a delicious depth of yeasty flavor, you simply can’t beat this authentic homemade crumpets recipe!
Traditional Crumpets Recipe
When I moved to England where I lived for 7 years, there were a number of quintessential British dishes I was eager to try. Crumpets was one of them. We had no sooner settled into our hotel room than we went grocery shopping at the local Tesco and I picked up a package of them for the following morning. We popped the them in the toaster, slathered them with butter and jam and took our first bite of English crumpets.
The verdict: The butter and jam were good.
Excessively spongy in texture and bland in flavor, I wondered why, of all things, crumpets had earned such a prominent place on the British table.
I swiftly wrote crumpets off as “tried them once and once was enough.” That is, until I ate some homemade crumpets at a friend’s house. My opinion of the famous crumpet made a 180 degree turn!
Simultaneously crispy, chewy and delicately spongy in texture with a wonderful depth of yeasty flavor, I can promise you – homemade crumpets are everything they’re chalked up to be! Continue below to our crumpets recipe learn how to make the BEST homemade ones ever!
What Are Crumpets?
Crumpets are English griddle cakes made from flour, milk/water and yeast and are traditionally eaten for breakfast or with afternoon tea. They’re soft and somewhat spongy in texture and their crowning feature are the dozens of tiny holes that dot the surface, allowing whatever you spread on them to soak down into them, making each and every bite an unforgettable one.
What Is the Difference Between a Crumpet and an English Muffin?
Crumpets and English muffins are sometimes confused and while it’s true that they’re both cooked on a griddle, they are distinctly different. English muffins are more like bread rolls; they’re doughy, heavier and bread-like. English muffins are also cut in a half for serving.
Crumpets are lighter and spongier in texture both as a result of different ingredients/ratios as well as technique and the dual rising method that gives them a different texture, consistency and appearance (specifically the dozens of tiny holes that dot the top surface).
Unlike English muffins, crumpets are not split in half for serving. Instead the butter, honey, jam, etc and spread right on top of the toasted crumpet.
Where Did Crumpets Originate?
If the Union Jack above isn’t a dead giveaway, crumpets originated in United Kingdom.
One of the earliest mentions of “crumpet” came from the English Bible translator, John Wycliffe, who referred to them as “the crompid cake.” The name is thought to have Celtic origins referring to a “thin, flat cake” (i.e., Breton: krampouezhl; Cornish: krampoeth; or Welsh: crempog or crempot, a type of pancake).
The Evolution of the Crumpet
The crumpet has evolved over time. Centuries ago they were made without yeast and were flatter and harder, more like pancakes (what is also a Welsh variation, bara piglydd, known as pikelets, likewise enjoyed throughout Australia and New Zealand). During the Victorian era the yeast was introduced and crumpets have never been the same since – for the better.
How Long Should I Let the Crumpet Batter Rest?
Different recipes recommend different times. The batter is ready after sitting for 30 minutes (crumpets in above pics were made after 30 min) but I have found that letting it rest a bit longer will give you an even higher rise and a lighter texture. In the pic below I let the batter sit for an additional 20 minutes. See the side-by-side pic for a comparison of height.
Try both and see which you prefer. Both are excellent but I slightly prefer the higher rise.
Do I Need Crumpet Rings to Make Crumpets?
Yes. Crumpet batter is very loose and runny and the crumpets rings are what will shape and hold the batter while the crumpets are cooking.
I use Norpro’s English Muffin/Crumpet Rings. They do the job perfectly.
Can Crumpets Be Frozen?
Yes, crumpets freeze well. Let them cool completely and freeze them in a ziplock bag or airtight container for up to two months. To eat them let them thaw and then toast them.
How To Make Crumpets
Once you’ve tried homemade crumpets you’ll fall in love forever! Check out our step-by-step pictured instructions below and the crumpets recipe video in the recipe box for instructions on how to make homemade crumpets!
Let’s get started!
Stir the sugar and yeast into the warm milk and let it rest for 10 minutes until frothy.
In a large mixing bowl or the bowl of a stand mixer combine the flour and salt.
Add the liquid to the flour mixture and stir/knead until a thick dough forms. If using a stand mixer, use the paddle attachment and beat the mixture for about 3 minutes until a thick dough forms.
Cover the bowl loosely with plastic wrap and set it in a warm place to rise for at least an hour or up to two (it should nearly double in size). This stage is important for the formation of the bubbles that will later form the classic holes in the crumpets.
Dissolve the baking soda in the warm water and add it to the dough. In addition to the previous proving phase, the baking soda is also what helps aerate the crumpets to give them their classic pores. Those pores allow the butter later on to soak beautifully into the crumpet and gives them their famous sponge-like texture.
If using a stand mixer, beat the batter for a minute or two. Or use an electric mixer to beat the batter. If some small lumps remain that’s okay. Any remaining lumps will dissolve during the next resting stage.
Cover the batter and let it rest in a warm place for at least 30 minutes (see note below comparing the rise of the crumpets depending on how long the batter sits).
After 30 minutes the batter should be nice and bubbly. When you stir it, it will bubble and froth nicely.
Time to prepare the crumpet rings.
Oil the inside rims of the crumpet rings. Lightly oil the frying pan. You can use a regular skillet or a cast iron pan (my preference for even heating). I’m using my Lodge 12″ Cast Iron Pan.
Heat the pan and rings over medium-high heat.
Once the rings are hot, pour the batter into each ring until it’s slightly more than half full.
Cooking time will vary depending on your stovetop and frying pan but these will cook for approx 8-10 minutes (the time will vary according to the kind of cooktop and cookware you’re using. Just be sure to keep an eye on them to ensure they don’t burn on the bottom. Lower the temp as needed to finish off the cooking).
The batter will begin to rise and bubble on top.
After several minutes when the tops are cooked and the classic pores/holes are present with the bottoms lightly browned, your crumpets are done and you can remove the rings.
Traditionally crumpets are only cooked on one side only, not flipped over, and then toasted later. However, if you’re going to eat the crumpets immediately, I prefer to remove the rings and flip the crumpets over to cook an extra minute or two on the top side for a nice golden color and added layer of crispiness. If you flip them be careful not to move them so you don’t smear any uncooked batter and thereby cover over the pores.
If you’re keeping them for later or plan on freezing them, you have the option to flip or not flip – either way you’ll want to toast them to reheat them.
Your gorgeous, delicious homemade crumpets are ready to eat!
Do I Need To Toast Crumpets?
Store-bought crumpets are always toasted before eating them because they’ve become soft from sitting in the packaging. However homemade crumpets straight out of the frying pan will be wonderfully crispy on the outside so there is no need to toast them. If you’re not serving them immediately toast them just before serving.
Serve the crumpets warm slathered with butter, jam, golden syrup, honey or topping of your choice.
Crumpets can also be frozen, thawed and toasted.
Note: Crumpets are eaten whole/open-faced and are not cut in half horizontally.
Enjoy!
Be sure to check out some of our other delicious British recipes!
- Traditional Yorkshire Pudding
- Sticky Toffee Pudding
- Irish Beef and Guinness Stew
- British Fish and Chips Recipe
- Bangers and Mash
- Eccles Cakes
- Authentic Toad in the Hole
- Traditional Spotted Dick
- …and many more (click for complete list)!
PIN ME!
Authentic English Crumpets Recipe
Ingredients
- 2 cups all-purpose flour (can substitute half bread flour)
- 1 teaspoon salt
- 1 cup warm milk
- 1 tablespoon dried active yeast
- 1 teaspoon cane sugar
- 1 cup warm water
- 1/2 teaspoon baking soda
Instructions
- Stir the sugar and yeast into the warm milk and let it rest for 10 minutes until frothy. In a large mixing bowl or the bowl of a stand mixer combine the flour and salt.
- Add the liquid to the flour mixture and stir/knead until a thick dough forms. If using a stand mixer, use the paddle attachment and beat the mixture for about 3 minutes until a thick dough forms. Cover the bowl loosely with plastic wrap and set it in a warm place for at least an hour or up to two to let the dough rise (it should nearly double in size). This stage is important for the formation of the bubbles that will later form the classic holes in the crumpets.
- Dissolve the baking soda in the warm water and add it to the dough. If using a stand mixer, beat the batter for a minute or two. Or use an electric mixer to beat the batter. If some small lumps remain that's okay. Any remaining lumps will dissolve during the next resting stage.Cover the batter and let it rest in a warm place for at least 30 minutes (see note below). After 30 minutes the batter should be nice and bubbly.
- Prepare the crumpet rings by oiling the inside of each rim. (I use and like Norpro's English Muffin/Crumpet Rings.) Lightly oil the frying pan. You can use a regular skillet or a cast iron pan (my preference for even heating). I use my Lodge 12" Cast Iron Pan.Place the rings in the frying pan over medium-high heat.
- Once the rings are hot, pour the batter into each ring until it's slightly more than half full. Cooking time will vary depending on your stovetop and frying pan but these will cook for approx 8-10 minutes (the time will vary according to the kind of cooktop and cookware you're using. Just be sure to keep an eye on them to ensure they don't burn on the bottom. Lower the temp as needed to finish off the cooking). Turn the heat down as needed to prevent burning. The batter will begin to rise and bubble on top. After several minutes when the tops are cooked and the classic pores/holes are present with the bottoms lightly browned, your crumpets are done. Note: You can either remove the rings and flip the crumpets over to cook the other side for another minute or two until golden or remove them from the rings and toast the crumpets. (See blog post for more info on this.)
- Serve the crumpets immediately slathered with butter, jam, golden syrup or honey. To reheat later toast them in the toaster. Can also be frozen, thaw first before toasting. (Crumpets are eaten whole/open-faced and are not sliced in half horizontally.)
- NOTE: Regarding how long to let the batter sit before using: It's ready after 30 minutes but letting it rest a bit longer will give you an even higher rise and a lighter texture (see blog post for side-by-side comparison pics). And more bubbles means more of those classic holes in your crumpets. Try both and see which you prefer. Both are excellent.
Video
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Tisha says
These traditional English crumpets sound so good for breakfast! Or even a nice mid day snack!
Erin says
These crumpets would disappear in our house!
Cathy says
Oh these look delicious! Have you tried them with whole wheat flour?
Sue Herbert says
Had to cook mine in small batches of two. The later ones had few holes. Perhaps the batter is better used immediately? Taste…fabulous!
Andrea says
I made them yesterday, they were absolutely delicious!
I thought to freeze some for later, but my kids ate everything before I could open the fridge..
I have never made crumpets before, but l loved them when I was living in England..
Thanks a lot for the great recipe!
Kimberly @ The Daring Gourmet says
That’s fantastic, Andrea, thanks so much!
Peasepudding says
Great recipe; delish final product. Thank you. I like them with Marmite, but that’s just a personal peccadillo.
Kimberly @ The Daring Gourmet says
Thank you! And Marmite’s a perfectly respectable option :)
Patricia says
I love crumpets but also like getting whole grains included whenever feasible.
Can substitutions be made without making a big debacle of the nicely baked results?
> sugar substituted w/different sweetener, like honey or agave?
> 1/2 the flour substituted w/different flour, like whole wheat/ white-whole-wheat/ or rye?
Thanks so much for help!
Kimberly @ The Daring Gourmet says
Hi Patricia, great timing for your question because just last week I was working on developing a recipe for 100% whole grain crumpets :) There are a few tweaks that need to be made both to ingredient ratios and to the method and I’ve almost got it down. I’ll be posting that recipe in the very near future so stay tuned :)
Carol says
What’s the difference between English Muffins and English Crumpets?
Kimberly @ The Daring Gourmet says
Hi Carol, that’s a great question. Here’s the excerpt from my blog post that answers it: “These are sometimes confused and while it is true that they are both cooked on a griddle, they are distinctly different. English muffins are more like bread rolls; they’re doughy, heavier and bread-like. English muffins are cut in a half for serving.
Crumpets are lighter and spongier in texture both as a result of different ingredients,/ratios as well as technique and the dual rising method that gives them a different texture, consistency and appearance (specifically the dozens of tiny holes that dot the top surface). Unlike English muffins, crumpets are not split in half for serving. Instead the butter, honey, jam, etc and spread right on top of the toasted crumpet.”
Carol says
Thank you. I usually read the whole post – but this time I jumped to the recipe. I love your blog and have referred it to many of my friends and relatives. I love all the posts and stories concerning Germany, as that was where my grandfather was from.
Kimberly @ The Daring Gourmet says
Thank you, Carol, and thank so much for sharing my site with your friends :)
The Book of Food says
I love crumpets but since I tried English muffins I’m addicted !
Yvonne says
I’ve been to England several times but had never had crumpets. Likewise I bake, but had never tried crumpets. I had the afternoon off and made this recipe today. So delish. They inspired me to raid the cupboards and frig, making a nice international afternoon tea for myself with some Earl Grey, Irish butter, Kentucky ham, and Tennessee honey. Ahhhh
Kimberly @ The Daring Gourmet says
YES! That sounds absolutely perfect, Yvonne, and I’m so glad you enjoyed these crumpets, thank you!
Dennis Crowney says
Fantastic recipe which worked a treat for my first ever crumpet cooking. Thanks for this and the instructions.
The problem I did have, though, was the temperature setting as the first 4 burnt badly. Having oiled the 4 rings and non-stick pan I set the temp. on the induction hob to a ‘6’ (1-9max), searching for ‘medium high’. Despite reducing to 5, they’d caught and the bases were burnt
Batch#2, I set to 5. But this too was too high.
On Batch#3 at a 4 setting they cooked and browned at the base but did not burn. Downside was they did take 15 mins to cook.
Next time, I can follow these lower settings and leave them on a timer to free up my time for other duties.
How do you/others cook in a pan at a higher temp without burning? I do wonder.
Thanks anyway. They do taste delicious, very spongy and solo fresh.
Dennis
Kimberly @ The Daring Gourmet says
Hi Dennis, the temperature setting will vary from cooktop to cooktop as well as the particular frying pan you’re using so you just need to do exactly what you did in finding the right temperature point for your specific setup. I’m glad you enjoyed the crumpets and appreciate the feedback, thank you!
dd412 says
Hi ! I’m french and i’ve tested this recipe ! Amazing, thank you so much ! :)
Leah says
I’ve been using your recipe for almost a year now and have been very delighted with the results! Thank you so much for your recipe.
I use cashew milk since we can’t have dairy (I add a bit of fat to the batter to account for the loss in fat from the milk) and I use 1 1/2 c white flour and 1/2c grain flour mix (rye, cracked wheat and flax) with perfect results. 😊
Kimberly @ The Daring Gourmet says
Fantastic, Leah, thanks so much for the feedback and info about your substitutions!
Anonymous says
Awesome recipe.I’ve made it twice now and they turned out perfect both times. They taste soooo good!!
Caring Faithful says
Dear Kimberly, Iv been trying out your recipe and Iv found it quite good except I do have a few questions for you. When I mix them up the mixture is just like yours like a dough but mixing it up two hours later when I add the water it doesn’t seem to mix very well and it has really big lumps of mixture which doesn’t want to mix in properly. You said on the recipe that any remaining lumps would come out later but those big lumps don,t. Also I was wondering how you can get lots of holes in the top like the ones you would buy. Is there something you do. The bottoms seem to burn faster than them cooking through to the top but does flipping them make the holes on top not work. Iv made a few batches already but I would really like to get a really successful batch of crumpets with lots of holes on top as well. Thankyou for taking the time to read this. Hoping to hear from you. Kindest regards Caring
Kimberly @ The Daring Gourmet says
Hi Caring, are you using an electric mixer/beater to mix the batter? That should do the trick and just keep beating until the large lumps break down. During that initial resting phase before you add the water, is it possible your batter is in too warm/dry of a location? I don’t know where you’re located but it could be that the batter is drying out too much which could also explain why any large dry lumps aren’t breaking down well when you mix it. Cooking the crumpets will involve some trial and error until you find the right temperature for your particular skillet and cooktop. Also, while they’re cooking keep an eye on the bottoms and if they’re cooking too quickly turn the heat down and cook the crumpets on lower heat for the remaining time so they can cook through without the bottoms burning and without you having to flip them. Yes, flipping them and cooking the tops before the batter is cooked through at the top will cause the holes to close up. Lots of holes: I explain more about that in the blog post but it comes down to the proper amount of rising time and the addition of the baking soda.
Caring Faithful says
Dear Kimberly, I tried your recipe and I had success. I had two of my nieces with me and they thought they were so delicious. That night they were telling there mum ‘Crumpets are so yummy’. I live in New Zealand. I leave the crumpets to rise in our kitchen.
We are planning on taking them camping and frying them with a bit of butter on a pan on top of the fire and then eating them with golden syrup and also bacon and fresh tomato is also delicious. I have been mixing the crumpet batter in a mixing bowl with a beater and I also tried a whisk. A hand beater might not be strong enough. Do you think. What about putting a lid over the top of them so the top will cook faster ? Can you add more baking soda or yeast. What is the difference between using Baking Soda and using Baking Powder? Thankyou for taking the time to read this and answer theses questions. Kindest regards Caring.
Matt says
OMG, these are delicious! A friend from work shared some fancy store bought ones, which when toasted were oddly pleasurable. I’d never had a crumpet before, and just had to go looking for a recipe. This recipe’s rating, story and details hooked me in, so I ordered the requisite rings. I found that the window of getting the heat right was pretty forgiving, as long as I pulled it off the heat to slow things down briefly and lower the temp if it was going too quick. After my wife’s first crumpet, she told me we don’t have to buy her favorite English muffins anymore. Guess I need to get some more rings and double the batch. The subtle yeasty flavor, crisp outside and tender inside are such a satisfying combination. Let the crumpet enjoyment begin!
Kimberly @ The Daring Gourmet says
That’s wonderful, Matt, I’m so happy you and your wife enjoyed these, thank you!