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). 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!
© Nager | Dreamstime
Be sure to try 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)!
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Authentic English Crumpets Recipe
Ingredients
- 2 cups all-purpose flour (can substitute half bread flour)
- 1 teaspoon salt
- 1 cup warm milk
- 1 tablespoon active dry 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 greasing 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). 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. 10 minutes (**the time will vary according to the kind of cooktop and cookware you're using and may take longer. 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
Nutrition
Les says
Great recipe! Thank you for sharing this, Kimberley! Best homemade crumpets I’ve had, outside the UK :) Everyone loved them! These really have a nice springy texture and the flavour is just perfect.
Kimberly @ The Daring Gourmet says
Thanks so much, Les! :)
Devin C. says
Something is obviously wrong with this recipe as printed here. I’ve made crumpets in the past with great success. Thos batter was far too runny and the end product was tasteless and chewy. As others have noted, the cooking time was far longer than stated I’m instructions. After making several crumpets that weren’t pretty and certainly didn’t taste good I poured the remainder of the batter down the drain and gave up. Very disappointing experience.
Caring Faithful says
Is there a difference between using instant dry yeast or using active dry yeast when making crumpets? Thanks Caring
Kimberly @ The Daring Gourmet says
Hi, many bakers prefer the flavor of active dry yeast as it’s a bit milder with a less “aggressive” yeast flavor. But you can definitely use instant dry yeast if that’s what you have on hand. The difference is that you’ll use a bit less – use 2 1/2 teaspoons instead of 1 tablespoon – and skip the first step of dissolving it in the milk. You’ll go straight to step 2 and add the instant dry yeast directly to the flour along with the milk and sugar.
Patou says
Thank you so much! I succeed to make delicious crumpets even with an electric baking tray (made them with less batter to avoid “overburn under/no cook at all on the top” result) Work even if you are a bit distracted and put a bit too much baking soda like I did ;)
Dominik says
Dear Kimberly,
How warm is “warm?” Based on your photo, this “all my thermostats are at 64 F” guy believes we might think of different temperatures when calling it warm. Could you please define “warm milk,” “warm water,” and “warm place,” with a number and unit of measurement?
Thank you so much!
Dominik
Gray says
Hi, I’ve tried the recipe a couple of times. The first time with 10′ activation, 60′ rise, and 30′ second rise but they weren’t cooked in the middle. The second time I let it rise for 120′ and 60′ but they were still not cooked in the middle. Do they need to be cooked on higher than medium heat? They look like they ‘should work’ but don’t!
Sharon Herron says
I’ve made this recipe but the batter is runny after adding the water mix. Is that how it should be?
Kimberly @ The Daring Gourmet says
Hi Sharon, it should be runny enough to pour but thicker than pancake batter.
Cindy says
These taste horrible. Are you sure the baking soda shouldn’t be baking powder?
Melissa Young says
I tried this recipe this morning. The batter looked right. But after 20 minutes of cooking, they still weren’t cooked through. I got impatient and took them out of their rings and flipped them. After another 10 minutes, the tops were cooked but the inside was still woefully undercooked. I’m not sure what I did wrong.
Kimberly @ The Daring Gourmet says
Hi Melissa, you had the heat too low, they shouldn’t take anywhere close to 30 minutes to cook.
Anonymous says
Agree with Lee-Anne… I’m from UK – have never made my own till I found this recipe… better than any shop bought crumpet ever.. I simply can’t believe I’ve left it this long in my life to start making crumpets especially as we have them for first breakfast at weekends and during the holidays. There is no going back… will never buy a crumpet again… ever!
Would suggest that you leave mix once baking soda mix is added for longer than an hour – important to get more bubbles. By the time I got to the last batch they were doing brilliantly. Also keep an eye on your griddle pan… it is a slow cook… had to turn mine off during the cook to avoid burn. Flipped mine, holes a bit blocked but must say they are the lightest and tastiest crumpets ever!
John says
I tried your recipe for the first time last week and was impressed by how nice they tasted.
Later in the week, I was discussing the recipe with the wife and mentioned the fact I couldn’t find the baking soda, so, therefore had to use some from the laundry where we keep a small supply for scrubbing collars and cuffs.
She burst into fits of laughter stating that what I used was not our usual baking soda and that it was actually mixed with soap powder. I was not amused, to say the least, but can see the funny side of it now haha.
Anyway, I’m going to have another go this weekend using the new box of baking soda I have just purchased. One small issue I did have was burning on the bottom while waiting for the top to brown, before flipping. Did I have my heat(gas) too hot to start with?
Cheers,
John
Kimberly @ The Daring Gourmet says
Lol, John, that’s hilarious! Who knows, you may decide you prefer the flavor of the soap powder version better! ;) Yes, if the bottom was burning before the top was done then the heat was too high.
John says
Yeah, the wife thought it to be hilarious, and then confessed to me she thought it had a funny taste to it. Me I was so eager to eat mine I never even noticed. I will have another try this weekend with a lower heat.:-)
Cheers,
John
Wendy says
Jamás he comido éstas tortitas que están entre las tortitas americanas y los Bahgrir marroquies (los hoyitos .Los probaré próximamente, los pongo en mis pendientes. Saludos y gracias
“Nunca debes de acostarte sin saber algo nuevo “
Happy123 says
how come my batter isn’t bubbly after 30min?
Sandy says
Did your yeast proof properly in the warm milk? If the milk is hotter than 110 degrees, it can kill the yeast, and the batter will not be bubbly.
w. Andrako says
I will be trying this one soon. I lived in England a couple of years and loved them but the recipies on Youtube do not taste as I remembered. They were not spongy and yeasty and were harder. No yeast flavor. This one has a couple of tips that may help them taste like my memories. Thank you.
Howard says
Brilliant. What size are your crumpet rings? I only made 5 with the mixture.
Lovely though.
Kimberly @ The Daring Gourmet says
Hi Howard, they are 3.5″ x 3.5″ x .5″ / 9cm x 9cm x 1.25cm.
Victor M. Gosnell says
I am 64 and had never had a crumpet. After talking to a friend from England, where the topic came up, I decided to give it a try. I ordered rings on Amazon, and found this recipe here. As I type this, my third batch is rising in the kitchen. I found this recipe to be excellent, and see no reason to go anywhere else. I honestly have no experience to compare these to, but these are delicious! I do hope one day to have someone try them, who has eaten many over the years, just to get a more rounded opinion, but that’s not necessary for my personal enjoyment! I make a full batch, eat a couple immediately, then freeze the rest, 2 to a zip lock sandwich baggie. I move a few from the freezer to the fridge at a time to have for breakfasts. To me they are just as good after freezing. I pop them in the toaster and voila, good as new! When my supply is depleted, I simply repeat the process, yum!
Kimberly @ The Daring Gourmet says
That’s wonderful, Victor, I’m so happy they’ve been such a success, thank you!
Lee-Ann F says
This recipe was amazing! I have made them twice now, and the second time turned out better then the first. I did a couple of things differently the second time.
1. I heated the milk up in the microwave til it was hotter than warm. After 10 mins, I had a good frothy mixture from the yeast, sugar and milk combo.
2. I only let the dough rise for an hour instead of 2. (My first attempt, it was a very cold day in the kitchen and I had the heater close to the bowl where the dough sat rising)
3. After mixing the soda and water solution to my risen dough, I sat the batter outside in the sun for the 30 mins, and got a nice bubbly stretchy batter.
4. I put the heat to 4 instead of 5 on my stove – medium low
5. I used coconut oil to grease the inside of my rings, and on my cast iron skillet.
6. I used a soup ladle to pour the batter into the rings, and filled it halfway.
7. I set a timer to cook it for 10 mins, before flipping it to the other side.
8. I got 12 crumpets from one batch.
9. The total time with prep and rising time + cooking time is closer to 2 hours 35 mins.
It is so worth it though. The crumpets had a lightly toasted base, with a soft chewy center and were at least 3/4″ in height. I have been sharing this recipe with family and friends. Excellent.
Kimberly @ The Daring Gourmet says
I’m so happy to hear that, Lee-Ann, thanks so much for your feedback and insights!