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)!
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 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
Julie says
The recipe worked great
I got 12 Crumpets out of this recipe
The temp on the stove I put on medium high for one minute once the batter was poured in and then turned down to medium low for nine more minutes
Once I took the crumpets out of the tins I put them back on the stove to brown the opposite side for about a minute on the higher setting
Worked perfectly
Thanks for the recipe
Kimberly @ The Daring Gourmet says
Thanks, Julie, I’m so glad they were a success!
Anonymous says
Why, when I search for a recipe, do all the sites I find start by telling their life story and paragraphs of “interesting facts” about the food item before finally getting to the recipe where the method is put before the ingredients list?
Kimberly @ The Daring Gourmet says
Paragraphs of “interesting facts”….well, I’m glad we agree that they’re interesting ;) So I guess you’ve answered your own question as to why I do it! ;) Cheers.
Laura Tate says
This was really delicious, and the recipe worked for me. There were a few points during the process where I had my doubts (especially after adding the water with dissolved baking soda), but it all worked out in the end. Thank you for sharing it!
Kimberly @ The Daring Gourmet says
I’m so glad it was a success, Laura, thank you!
Terri Ayers says
I made this gluten-free, and it was fantastic! I just substitute a GF flour and made the recipe as instructed. They were amazing and a wonderful treat! Thank you for sharing
Kimberly @ The Daring Gourmet says
Fantastic, Terri, I’m so glad you enjoyed them and thanks for the info about the GF substitution!
Anonymous says
I was wondering about the GF flour. Thx for sharing
Val says
The US recipe and the metric one are completely different — the US recipe has flour = water+milk, the metric recipe has flour = milk = water. The metric recipe is going to be much thinner batter. (I’m in the US but usually weigh my flour, so I noticed when I switched that the metric recipe called for twice as much liquid.)
Alyssa says
Delicious! It took a few tries to figure out the best temp and oiling of the rings, but I got it by the end. I found it was best to leave the cast iron pan unoiled, but to oil the rings before placing in the pan. My stove is finicky, so it was best to heat the rings for about 2 minutes at medium heat before adding batter. Leave heat at medium for 2 more minutes before lowering to medium low until they were mostly cooked and just the very top was uncooked, about 10 minutes. Take rings off and flip, cooking another 2ish minutes.
I’ve never had crumpets, I live in Nevada, USA. I got curious about the foods of England from reading Harry Potter and decided to try it out. It’s not really a difficult recipe to make, just time intensive. It took me about 4 hours, from start to end of the last of the batter.
Margaret Lewinski says
the first time i made these they turned out great this time however the batter was super runny i think i may have added hot water to baking soda and not warm could this be my problem thank you
Jen says
Simple perfection! Started my batter last night and and added the cup of water and baking soda this morning. This recipe is fantastic! So simple to make these. I read the comments about the crumpets sticking here is the solution for this, just as you notice they are cooking on the sides remove the rings carefully, voila! No sticking. Thank you for a great and simple recipe.
Kimberly @ The Daring Gourmet says
I’m so glad you enjoyed it, Jen, thank you!
kschrock says
Try this twist… 5 minutes before adding the sugar and yeast to the milk,
put 1 tablespoon of lemon juice or vinegar into the milk and stir. Proceed as normal. Souring the milk seems to boost both raises, and changes the flavor slightly.
kschrock says
I’m on my 7th batch, and the recipe is astounding, perfect every time, even the batch I made with sour milk. My only slight problem was with the cooking time, getting them all done without making them too brown. I use a large non-stick Presto griddle. It allows me to make 12 at one time. Part of the trick is to start the griddle, with rings, 10 minutes early, to make sure everything is up to temp to start. The sweet spot is 325 degrees, cooked for 12 minutes on the first side, and 6 minutes on the other side.
Marla Griffith says
I found a recipe my grandmother had transcribed into a journal in 1936. She came to the US in 1910. She was born in the mid 1880″s. She wrote several recipes down in this book and Im want to try them.
The recipe I am writing about is one she called Muffins. There is no yeast, but baking soda and buttermilk. She says to bake on both sides. I assume these are English Muffins, but the recipe sound more like crumpets because of the milk and no yeast. But she said to bake, I assume in an open pan, on both sides. Crumpets call for one side.
This must be an old, old recipe, she was in England during the Victorian era so I am sure she knew about yeast, but no yeast in the recipe.
I also found a recipe for Pikelets.
Thank you.
Odie says
I liked the hole process, but I am not sure what would cause the middle not to cook. Everything else looks good on top and bottom. I even cooked it at a lower heat in my cast iron pan because a little higher the bottom gets too brown.
Bernd says
As I can’t buy crumpets here in Germany I found your recipe when I was looking for homemade ones. I already tried your Yorkshire pudding recipe and was exited. So next are the crumpets. But I usually prefer to use fresh yeast which I have always at home. Would this work too? If so, what is the amount that I need? Or how many gram of dry yeast is 1 tablespoon? So I can calculate by my own.
Kimberly @ The Daring Gourmet says
Hi Bernd, I don’t have the calculations for dry-to-fresh offhand but 1 tablespoon of active dry yeast is about 8.5 grams.
irshad says
thank you so much
Michael says
Absolutely brilliant. Just made them and they are delicious!
Kimberly @ The Daring Gourmet says
Thanks so much, Michael, I’m happy you enjoyed them!
Caring Faithful says
Hi Kimberly, If using instant dry yeast would I also not need to let it sit for 2 hrs while it rises? Would leaving it to sit for 2 hrs stop you from getting less holes on the crumpets if using instant dry yeast? Thanks
Kimberly @ The Daring Gourmet says
No, you can use them both the same way in this recipe and they’ll produce the same results. Whether you’re using active dry yeast or instant dry yeast, follow the exact same procedure. It’s the baking soda that does most of the work in creating the holes.
Jenn says
I made these once before and they were great, but do they actually lend themselves to a smaller batch? If I use the slider and move to 5 will the dough still work?
Kimberly @ The Daring Gourmet says
Hi Jenn, theoretically I don’t say why not but I haven’t actually tried it!
Jenifer says
Can’t wait to make the crumpets! I found your site looking for a Saurbraten recipe to make for my mom. Restaurant menus are sometimes limited, and the local German restaurant wasn’t serving her favorite dish – Sauerbraten – when we went out for her birthday. She’ll be so happy if I can make it at home. She can’t cook like she used to, but she inspired a love of cooking as well. Looks wonderful, as do the crumpets and so many other recipes here. My oven is also down for the moment (though not my mom’s!) so I was also looking for bread recipes not dependent on an oven. I’ve found a treasure. Thank you! I was also pleased with your Portland review, as that’s where we live and where I grew up. Thanks for your interesting and delightful site!
Kimberly @ The Daring Gourmet says
Thank you so much, Jenifer, and welcome! I hope you enjoy the Sauerbraten and the crumpets and would love to hear how it goes! Warm regards, Kimberly
Barry Bowler says
Tried to make as per recipe but they never went bubbly when cooking, some small bubbles but tasted very doughy and a bit salty, Used cast iron skillet but they never seemed to cook all the way through bottoms cooked and tops still wet, any ideas what I did wrong
Erik says
These are so much better than the rubber things they sell at Tesco! I made one batch this morning to figure out the temperatures I needed. They turned out okay, but I decided to make a new batch this evening now that I have the cooking figured out. For me, I cook on medium high for five minutes and then reduce the heat to medium for another five. I found that putting a lid on for that last five minutes gets the tops completely done (the first batch were still a little gooey on the top). Thanks for posting these great, authentic recipes! I’ll never eat a store-bought crumpet again!
Kimberly @ The Daring Gourmet says
Fantastic, Erik, thanks so much for the feedback!
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.
Monty says
yes indeed, the metric recipe says 250g flour, 250 ml milk, 250 ml water, whereas the US recipe says 2 cups flour, 1 cup milk and 1 cup water. You should go for roughly the same ratio of milk & water to flour, so you should either double the flour to 500g, or halve the milk and water to 125ml…
Anonymous says
Thanks!
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!