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Traditional Homemade English Crumpets

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traditional english crumpets recipe homemade yeast muffin breakfast authentic easy

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 crumpets for the following morning.  We popped them in the toaster, slathered them with butter and jam and took our first bite.

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!

So what are crumpets?  They’re English griddle cakes made from flour and yeast.  One of the earliest mentions of the crumpet came from the English Bible translator, John Wycliffe, who referred to them as “the crompid cake.”

The name “crumpet” 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 crumpet has evolved over time; centuries ago crumpets 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.

Once you’ve tried them you’ll agree, it’s hard to beat a homemade traditional English crumpet!

traditional english crumpets recipe homemade yeast muffin breakfast authentic easy

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 about hour or until nearly doubled in size.

Dissolve the baking soda in the warm water and add it to the dough.  The baking soda is what aerates 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.  These 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.

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.

traditional english crumpets recipe homemade yeast muffin breakfast authentic easy

Cooking time will vary depending on your stovetop and frying pan but these will cook for roughly 5 minutes.  The batter will begin to rise and bubble on top.

traditional english crumpets recipe homemade yeast muffin breakfast authentic easy

After several minutes when the tops are cooked and the classic pores/holes are present with the bottoms lightly browned, your crumpets are done.

traditional english crumpets recipe homemade yeast muffin breakfast authentic easy

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.

traditional english crumpets recipe homemade yeast muffin breakfast authentic easy

Your gorgeous, delicious crumpets are ready to eat!

traditional english crumpets recipe homemade yeast muffin breakfast authentic easy

A note about letting the batter sit.  It’s ready after sitting for 30 minutes (crumpets in above pics were made after 30 min) but 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.

traditional english crumpets recipe homemade yeast muffin breakfast authentic easy

Serve the crumpets immediately slathered with butter, jam, golden syrup or honey.  To reheat later (these can also be frozen), toast them in the toaster.

Note:  Crumpets are eaten whole/open-faced and are not cut in half horizontally.

traditional english crumpets recipe homemade yeast muffin breakfast authentic easy

Enjoy!

traditional english crumpets recipe homemade yeast muffin breakfast authentic easy

5 from 17 votes
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Authentic Traditional English Crumpets
Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins
 

This recipe for authentic traditional English crumpets yields and amazing texture and fabulous flavor!  These are sure to become a regular favorite in your home!

Course: Appetizer, bread, Breakfast, Side Dish
Cuisine: British, english
Servings: 8 crumpets
Calories: 135 kcal
Author: Kimberly Killebrew
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
US Customary - Metric
Instructions

  1. 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.

  2. 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 an hour to let the dough rise.

  3. 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.

  4. 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. 

  5. 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 roughly 5 minutes. 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.)

  6. 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.)

  7. 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). Try both and see which you prefer. Both are excellent.

Nutrition Facts
Authentic Traditional English Crumpets
Amount Per Serving (1 crumpet)
Calories 135 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Cholesterol 3mg 1%
Sodium 373mg 16%
Potassium 78mg 2%
Total Carbohydrates 26g 9%
Sugars 2g
Protein 4g 8%
Vitamin A 1%
Calcium 3.9%
Iron 8.1%
* Percent Daily Values are based on a 2000 calorie diet.

 

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74 Responses

  13. I so love crumpets! We ate them all the time with butter and honey when we were living in England and I brought 6 packages home last summer when we were there on holiday. I frozed them and had them from time to time here as well. It never occur to me to make them myself. Yours look absolutely perfect, I am definitely making them. :)

    Reply

  24. I’m married to an Englishman who loves crumpets so I’ve been exposed to the store bought variety and I share your lack of enthusiasm even when they’re smothered in butter and cream cheese. I’d rather spend my calories elsewhere. I made this recipe over the holidays and wow…I’m a convert! For my first time making them they were much better fresh than leftover and heated in the toaster but I’ll try it again. Another wonderful recipe!

    Reply

    • YES!!! I know, Kim, I’m so elated over these crumpets. I’m with you all the way – if I’m going to splurge on carbs and calories it had better be WORTH IT! :) There’s simply no comparison between these and store-bought. And agreed, nothing beats freshly made, much better than leftovers. THANK YOU!

      Reply

      • Agreed, these are SO GOOD!!!! I was a little intimidated at first but your detailed pictured instructions were very helpful and my first batch and both batches since then came out perfectly. Excellent recipe, thanks so much for sharing!

        Reply

    • No, I’m afraid not. The rings are what hold and shape the batter, otherwise it will run all over the place like pancakes.

      Reply

    • Pikelets are entirely different, Mary. Pikelets are made without yeast, without rings, and are flat (what we call pancakes here).

      In my post I provide the background history: “One of the earliest mentions of the crumpet came from the English Bible translator, John Wycliffe, who referred to them as “the crompid cake.” The name “crumpet” 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 crumpet has evolved over time; centuries ago crumpets 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 those are what we know today as crumpets.

      Reply

  28. I adore crumpets. I discovered them in Canada more than 40 years ago. I never thought I would have a recipe! I thought you had great recipes so I subscribed. You have more than given a reason to continue. Thanks for this great gift on a pretty crappy morning.

    Reply

  29. I have been living in the US for 30+ years and can only occasionally come across a packet of crumpets, I will definitely give this recipe a go they look perfect.

    Crumpets, kippers and finnan haddie are things I really miss!

    Reply

  30. Hi Kim, they were actually very good, I think I would like a little less dense, would that be letting them rise longer or adding a touch more baking soda? I did let them rise longer on the final rise.

    Reply

    • Hi Carolyn, the baking soda won’t impact the density much but yes, the length of the rise will. Also, homemade crumpets are a little more dense than store-bought anyway.

      Reply

  31. Hello –
    I tried the recipe today – I had a difficult time with the crumpets cooking throughout – any suggestions?

    Reply

    • Hi Beth, the key is to regulate the temperature so that the crumpets have time to cook through without the outsides burning. Depending on the pan, cooktop and temperature you’re using they can take a little while to cook, so just be patient with them.

      Reply

  32. Thank you – I will try again. I own a bakery and want to offer traditional English items for Royal Weddings Watchers –

    Reply

  33. Being American and never having visited England, I’ve always wanted to try crumpets. I’ve used this recipe several times, and I’m in love! The first time around, I had some difficulty getting the cook top temperature just right, and as such, there were a few that didn’t quite work out. The next attempt was much more successful. I allowed them to cool enough to keep their shape, filled the holes with butter, then smoothed on some jam. The texture and taste remind me of a cross between a fluffy biscuit, and a pancake. I make these every Sunday, and have them for breakfast throughout the week with a poached egg. Thank you!

    Reply

  34. I am making them now and am having a terrible time removing the muffin rings. I’m using new Norpro English muffin rings and I’ve oiled them as directed, but the batter sticks and the rings don’t come off. Any tips? (PS, they still taste good.)

    Reply

    • Hi Jo, I’ll occasionally get a stubborn one like that – you can loosen them by running a butter knife along the inside of the ring.

      Reply

  35. Very good recipe and a great way to spend Sunday morning in the kitchen. I do think the prep time shown at 20 minutes should be expanded to include the two risings of the dough (and batter). The prep time is much closer to 2 hours so this is not something you will pop together before going to work in the morning. Thanks.

    Reply

  37. These were an absolute delight and hands down the best crumpets I’ve ever had! This is my go-to recipe from now on. DELICIOUS!

    Reply

    • Hi, I’d recommend refrigerating it overnight and then letting it sit for at least 30 minutes to come to room temperature before cooking.

      Reply

    • Hi Lynnette, this is a yeast-based dough and it’s highly dependent on the gluten to get a full rise. You’re welcome to try it, but just know that the texture and flavor will both be completely different.

      Reply

  40. I’m Australian so crumpets are really common here. Never any problems finding any. Except last week when it was ANZAC Day and the shops were shut til 1pm.
    I made a batch and honestly, I don’t think I’ll ever buy them again. They’re so easy to make and they’re better than the ones from the shops. Thanks so much for the recipe!

    Reply

  41. These did not turn out for me they were gummy and raw In the middle no matter how long I Cooked them. I even tried to put them in the oven to help them out but nothing would work. They had good flavor but I had to spit them out. I wouldn’t of left this review but I just spent half my day doing something just to throw it out.

    Reply

    • Tried these today and a couple came out a little undercooked but that was due to me using rings that were too thick but still following the recipe stating to fill just over the half way point so maybe we need to note that this is a cooks error not the recipe. If you check out the rings suggested they are a lot thinner than the ones on the market for eggs or muffins.

      Reply

    • Hi Missie, I haven’t personally tried them with almond milk but theoretically yes, that should work.

      Reply

  43. For the lady wondering about muffin rings, the first time I made crumpets I used the smallest containers of pineapple. I cut both ends off and they worked perfectly.

    Reply

  44. Just finished making a batch… In honor of the wedding today. They were wonderful!
    I used mini spring form pans without the bottoms, and they worked perfectly!
    Thank you!

    Reply

  45. I loved these. I had been determined to make my own crumpets as having tried shop bought ones at a friend’s house years ago I had declared I didn’t like crumpets. I have to admit to being a bit lazy in that after the yeast and sugar had sat in the milk for 10 mins I then mixed all of it at the same time rather than the two stages in the recipe. I may try an all in method next time as an experiment. The crumpets, even though I did make them a little too thick had a delicious flavour. I enjoyed them with lashings of butter and strawberry jam. Thank you

    Reply

    • Wonderful, Del, I’m so glad you enjoyed these and appreciate the feedback, thank you!

      Reply

    • Hi Teresa, because crumpets aren’t pancakes. The rings are what make them hold their shape while cooking.

      Reply

  47. Hi, in England we have a passion (well some do) for marmite, my girlfriend and I love to slaver these with butter and marmite! Yum!

    Reply

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Unless otherwise stated, all images, content and recipes are original and are the sole property of Kimberly Killebrew, daringgourmet.com. No photographs or other content may be used without prior written consent.

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