Crispy, chewy and delicately spongy in texture with a delicious depth of yeasty flavor, you simply can’t beat these authentic homemade crumpets!
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!
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?
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.
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 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!
How To Make 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. 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.
Cooking time will vary depending on your stovetop and frying pan but these will cook for 5-10 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.
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 crumpets are ready to eat!
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.
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.
Enjoy!
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Authentic Traditional English Crumpets
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 5-10 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.)
- 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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Henry V says
Made these just then, these were the first batch for testing. I’m still at the starting line of my cooking journey but these came out really well for a first attempt. It’s a credit to the Author that this recipe delivers, and my Mother who stepped in when I made mistakes (even if it was a bit annoying, I am still grateful).
I was unclear by what the recipe meant when it said “until a thick dough forms” and I didn’t think to check the images, so I ended up kneading the dough until it was one cohesive ball, and after I finished kneading, I realised that we need to mix in water to make a batter. So kneading it until a ball much more suitable for baking bread was suddenly not such a good idea. I was still able to break up the ball and get it to mix with the water + baking soda solution but it was my mother who realised that we needed smaller lumps than what I was about to leave it as.
After 30 minutes for the second rise, I only saw a few bubbles on top of the batter and got a bit worried. But I took a chance and left it for 15 more minutes, and that’s when I got good bubbling and a foamy consistency of the batter. It makes sense though since it is night, and there wasn’t anywhere warm to let the batter rest. I ended up leaving it in the microwave, which would have still been at room temperature since it hasn’t been used for a good hour or two.
I cooked the crumpet on medium rather than medium high so I didn’t get as much of a browning on the bottom as I wanted. Regardless, I got good bubbling at the top and it definitely looked like a crumpet.
The first one I tasted, I couldn’t believe it was so good despite the mistakes I’ve made. It was so soft, and fluffy, amazing straight out of the pan. A little bit oily so I’ll just skip the oil next time (was using a non-stick pan and the egg rings I used were non-stick too I think). My Dad and Sis said the crumpets were a bit too salty. I’m a salt tooth so I didn’t pick up on it. I’ll probably also cut the salt by about half for the non salt tooths around me haha. I used wholemeal flour instead of white flour because it is supposedly healthier, and it resulted in a more earthy/woody taste. I like it like that so I guess I’ll stick with it.
tl;dr: Made a couple of mistakes but still turned out really well. Thank you Kimberly for sharing a great recipe.
Kimberly @ The Daring Gourmet says
Fantastic, Henry, I’m so glad you enjoyed them and that they were a success – mistakes and adjustments and all! Thanks for the feedback!
Mrs VES Woollcombe-Clarke says
Wow! My sister in Australia just made this crumpet recipe. They looked so good in her photos that I asked for it. (I live in Florida, but we are both English!). Just finished making these crumpets, and although I was worried that the mixture hadn’t seemed to double in two hours, I went ahead and added the water and baking soda mix. Left for 30 minutes. To my utter delight and surprise the batter was perfect. As were the crumpets. I had two with Marmite. Tasted just like England. Previous recipes made the crumpets to yeasty, so I stopped making them. This will be a weekend staple, hooray!
Kimberly @ The Daring Gourmet says
Hooray indeed, I’m absolutely thrilled that you and your sister both enjoyed them, thanks so much for the feedback!
Carole says
Wow…. just made these didn’t change a thing! Had mine smothered in butter and honey, Husband has his with cheese and pickles 😂🤣😂 thank you for sharing this great recipe will definitely be making again.
Kimberly @ The Daring Gourmet says
Fantastic, Carole, I’m so glad you both enjoyed them, thank you!
Christine Tague says
Mine were a disaster. No holes whatsoever. The batter looked great after the first rise but nothing happened after adding the baking soda. The batter stuck to the rings no matter if I used butter or oil. I give up.
Donna Evans says
I’ve made crumpets before but they were nothing like these. I made 3 (ate them) and then made 3 more. These were awesome! Thanks for sharing.
Kimberly @ The Daring Gourmet says
Fantastic, Donna, I’m so glad you enjoyed them, thank you!
Daphne Morton says
SO good! Followed this recipe exactly and had perfect crumpets full of holes and the BEST texture and flavor! Saving this recipe to use again and again!
Kimberly @ The Daring Gourmet says
Fantastic, Daphne, thanks so much!
Chrys says
I don’t know what I did wrong. My batter looked just like the photos but crumpets would not get done before burning on bottom. :( Any tips on heat setting, type of skillet…? I don’t own a cast iron one.
Snobird 33 says
I miss the Australian Toaster Bisquits that we used to buy in the grocery store. I made these and they turned out great, taste just like the bisquits only better. I happen to have mini cheesecake spring form pans and they make great molds. Thanks for sharing this.
Kimberly @ The Daring Gourmet says
Fantastic, so glad you enjoyed them, thank you!
Vanessa says
Wow, i just finished making these and they are delicious. I tried other recipes before but this is the best one. Thank you.
Kimberly @ The Daring Gourmet says
I’m so happy to hear that, Vanessa, thank you!
Rosebud says
The recipe states that 1/2 bread flour can be used in lieu of only all purpose flour. Is the 1/2 and 1/2 preferred? Thank you.
Kimberly @ The Daring Gourmet says
Hi Rosebud, all-purpose flour is what is commonly used but some people prefer to use a little of both, it’s purely personal preference. I usually use just all-purpose flour.
Dee says
I make these crumpets all the time and they are really awesome! i always make a double batch and cook them on a griddle.As i have had no luck finding non stick crumpet rings i have found that by using strips of buttered parchment paper to line the rings works really well and as the crumpets dry on top they can be easily removed with tongues ready for flipping over.I am British so crumpets are a must have in my house! i do fill my rings fairly full but as i set my griddle to 250 degrees they cook all the way through without burning.
Kimberly @ The Daring Gourmet says
Wonderful, Dee, thank you so much for the feedback and tips!
Verberne Chris says
This recipe looks nice to me despite the fact that the result here was a complete failure. Everything looked good, the dough raised to double original size. However, once cooking them in a pan and crumpet rings, it was a disaster. They tasted gummy, did not came out of the pan and rings. We could eat them but they where not tasting nice. A family member said there was too much yeast in. We use Instant Yeast and respected the amounts given in this recipe. We took a table spoon yeast which correspond with 40 grams. We let the batter stand in a warm place for 2 hours and also the last resting process was 50 minutes to get them lighter. When the cooking in the pan didn’t seem to work, we put them in the oven at a temperature around 350°F (165°C) but they did not get that golden color and turned out gummy. Also they were much too heavy. Anybody, any idea about what went wrong? The flour was white self raising flour. Please help us? Thank you.
Jacquie says
These were delicious! The step by step instructions and pictures were extremely helpful. Thank you for sharing this recipe! Will definitely be making these again!
Kimberly @ The Daring Gourmet says
I’m so happy they were a success, Jacquie, thanks so much for the feedback!
Irena Williams says
I know this is going to rock! I’m starting it tonight, and will finish tomorrow morning – wet and perfect weather for crumpets.
Here’s a tip I learnt when I studied baking from a master bread-maker. If you’re in a hurry for the dough to rise and don’t have a warm spot, half-fill your kitchen sink with hot water (or the base of a double-boiler saucepan), and place the dough bowl over the hot water -but not touching it – covered with a clean tea towel.
To slow down the rise, put it in the fridge (which is what I’ll be doing tonight after the first rise).
I love baking with yeast; there’s no aroma quite like it. xx
Kimberly @ The Daring Gourmet says
Thanks for sharing the tip, Irena, and I hope you enjoy the crumpets – happy cooking! :)
Anonymous says
Loved the flavour. Made a double batch but for some reason the mix was very wet so had to add more flour. I’m sure I must have messed up the measurements. I’ve ordered crumpet rings and won’t be buying store-bought again. Thanks again for sharing.
Barbara says
Heresy. If you flip it over to cook on the other side, it isn’t a crumpet.
David says
Thank you. I have long sought a decent crumpet recipe and this looks like it might be just that. I have a gripe, however! As a Welshman, I was surprised to see the Union flag (often called the Union Jack) accompanying the recipe. That is not the flag of England, which uses instead the George Cross (red cross on white background). And, being a grumpy old Welshman, why don’t you have a section for Wales? After all, you present separately a simply excellent recipe for picau ar y maen (Welshcakes).
Kimberly @ The Daring Gourmet says
Hi David, I chose to feature the Union Jack as crumpets are enjoyed not just in England but throughout the UK. Not to worry, Wales will soon be featured in its own and highly deserved right :) So far I only have one Welsh recipe (the Welshcakes) but will soon be adding more :) We just got back from a family holiday in June (this time we visited South Wales) where I spent time researching traditional Welsh recipes. I have several I have been working on in my kitchen and am very excited to post them :)
Kimberly @ The Daring Gourmet says
Done! Wales now has its own category! :)
David says
Excellent! You’re a star! I come originally from the Rhondda Valley (south Wales), perhaps not the most scenic part of Wales, but one with an interesting industrial history, and there are plenty of beautiful places close by. Culinary “highlights” include bara brith, bara lawr (laver bread), and, of course, faggots and peas from Ponty market!
Hwyl.
Kimberly @ The Daring Gourmet says
We did lots of food sampling, including bara brith and bara lawr. The bara lawr was challenging to find but we finally found a place that sold it. We toured the entire southern region of Wales and then up to north Pembrokeshire. I have ancestors from virtually every county in South Wales, including the Rhondda Valley region where we also spent some time. Before our trip there I spent some time researching its industrial history which is indeed interesting.
Mary Rider says
I have a question on this if anyone can help. The bottom of my crumpets always burnt even though I had my heat set on medium-low. I would cook the batter for 5 minutes. The top continued to need more time but the bottom always burnt. Any suggestions?
Karen Sen says
I just made these. They are so much better than the ones I am able to buy. Thanks so much for sharing.
Can’t figure out how to get my lovely photo on here.
Kimberly @ The Daring Gourmet says
I’m so happy to hear that, Karen, thank you! You can post your photo on our Facebook page, we’d love to see them!