Crispy, chewy and delicately spongy in texture with a delicious depth of yeasty flavor, for the best and most authentic homemade crumpets look no further!
Serve these crumpets with homemade Black Currant Jam, Strawberry Rhubarb Jam, Gooseberry Jam, Golden Syrup, honey, or just slather on the butter and you’re all set for an irresistibly delicious treat of one of Great Britain’s most iconic foods! Truly, once you’ve tried these homemade crumpets you’ll fall in love forever!
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:Â 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 crumpet recipe learn how to make the BEST homemade crumpets 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.
Crumpet vs English Muffin: What is the Difference?
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?
Crumpets originated in United Kingdom and 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 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.
Before we get started there are a few important questions I get asked a lot that I want to address…
How Long Should 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.
Traditional Crumpets Recipe
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 Crumpets Need to be Toasted?
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:Â Crumpets are eaten whole/open-faced and are not cut in half horizontally.
Enjoy!
For a whole grain version try our Whole Wheat Crumpets!
For more delicious British favorites be sure to try our:
- Yorkshire Pudding
- Sticky Toffee Pudding
- Treacle Tart
- Eccles Cakes
- Spotted Dick
- Christmas Pudding
- Flapjacks
- Toad in the Hole
- Fish and Chips
- Mushy Peas
- Bangers and Mash
Authentic English Crumpets
Ingredients
- 2 cups all-purpose flour (can substitute half bread flour)
- 1 teaspoon salt
- 1 cup warm milk
- 2 teaspoons 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.Â
- 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
Originally published on The Daring Gourmet October 17, 2019
pezant says
butter, marmite, and foie gras – dressed in that order, so that the butter (absolutely must be salted butter, Breton or Cornish are good) melts into the holes, then spread a thinish layer of marmite, and place a generous piece of foie gras atop.
Happy says
As for the batter sticking I tried this and it was a breeze. Spray Pam on ring. You don’t need to heat ring. After edges are set lift ring off and make another. So you only need one ring. Plus no ring? Use the smallest of a spring form cake pan it’s a big crumpet but works well
Becky Nelson says
Can this batter be made ahead of time? Can it be kept in the fridge to use whenever?
Kimberly @ The Daring Gourmet says
Hmmm, that’s tricky, Becky. The effect of the baking soda will wear off over time, so if it’s possible to make this ahead I’m thinking it would ideally need to be made in two stages – like refrigerating it after Step 2 and then letting it come back to room temp before proceeding with Step 3. Not having experimented with that I’m not sure how this would impact the outcome. Perhaps some of our readers have given this a try and can chime in.
Jeanne Duffner says
Hi, Kimberley! Germany is my other home, so I am very much looking forward to trying some of your German recipes, especially the Vollkornborot, as soon as I locate some Einkorn. What I am responding to is the Crumpets recipe. I made them using the exact same crumpet rings that you do, and every single one stuck to the rings, to the point of having to be cut out, even though I oiled them before heating up. For the second batch, I really slathered them with oil, resulting in overly greasy crumpets that stuck anyhow. I tried for a middle ground for the last batch, with the same results. What’s your advice?
Kimberly @ The Daring Gourmet says
That’s wonderful, Jeanne, I hope you enjoy the German recipes! For the crumpets, I usually grease the rings with a little butter. I’d recommend giving that a try and see if it makes a difference.
Katie Birkey says
Janie’s Mill has Einhorn! A wonderful little stone ground mill in the Midwest. Look them up online!
Rebecca McCormick says
Quintessential! Better than the last recipe I used!!! I love crumpets!
Kimberly @ The Daring Gourmet says
Fantastic, Rebecca, thank you!
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.
MANUELA says
That’s why there’s a “JUMP TO RECIPE” link right at the top of the page.
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.)
Jackie says
Oh my gosh.. im sure this is what’s happened to me. Hopefully mine work out as I only put in 2 cups of water & it’s still very runny.
Came here looking for answers and you are the only mention hmmmmmm
Kimberly Killebrew says
Hi Jackie and Val, the measurements are converted through an automated software system and are correct. The flour measurement is in grams and the liquids are in milliliters, meaning one is a measurement of weight and the other is a measurement of volume. You can’t equate the two, weight and volume are two entirely different things. One cup of flour weighs about half of what one cup of water weighs.
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.