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
Ali says
Hi! I have not made yet, but they look delicious. Can the dough be made in a bread machine? Can you use gluten free 1-1 flour?
Kimberly @ The Daring Gourmet says
Hi Ali, I’ve never tried these in a bread machine but I’m skeptical. If you try the gluten free flour let us know how it goes!
Ruth Debra says
I have made this recipe at least half a dozen times trying to improve on it. Had the same problem others stated so added a tablespoon of baking powder to the flour and it improved immensely. Also allowed the second rising at least an hour. Even when imperfect, these crumpets are so much better than anything you can buy. I think giving it time to develop a bit more flavor works well.
Dave says
I forgot to give you 5 stars on my last comment
I have to ask this does it make a difference what milk to use, Because the first time I used full fat milk and all was good but this time I used half fat milk and the difference was to say the least apparent (basically a disaster) limited bubbles but I followed instructions to the letter
Kimberly @ The Daring Gourmet says
Hi Dave, that’s a good question. I always use full fat milk but no, I wouldn’t think that less fat would impact the bubbles. Some other element must have been askew the second time around.
dave says
a very good Recipe worked the first time for me, you’re right in the fact you might need to very the liquid as to where you are making them.
I live in Thailand and have to add about two to three tablespoons more according to how hot it is at the time of making them
Kimberly @ The Daring Gourmet says
Thank you, Dave, I’m so glad they were a success!
VS Lee says
Is the receipt correct using 1 tablespoon of yeast? Sounds a bit much. Please confirm
Jane says
Tried your recipe today, they were good but still to stodgy in the center, how can I make them more airy?
Bernard Trenet says
Tried recipe. Like another commenter, I did not get hardly any bubbles, which most did not pop. I think my medium high temp(325) was way too low. Since I was using a large electric griddle, that does not have a “medium high” heat setting, could you please oblige by indicating your recommended temp.
The griddle has temps settings up to 425 Deg F
I will try again and if it works, I will upgrade the rating to 5
Tanya says
Medium high just means half way between your highest setting and the midway point.Try 375 until the bubbles form and pop then lower it to continue cooking so it doesn’t burn. Also maybe your batter was too thick so add a touch more water. A very thick batter won’t let the bubbles break the surface of the batter. Flour varies in how much water it needs according to the humidity in the air and the environment. So water is something that may need to be adjusted a bit for different people. Even higher elevations can change recipe requirements. Just experiment. There is nothing wrong with the recipe. I always consider recipes a guideline. And never follow them exactly by the time I have done my own experiments and adjustments.
morgan says
these were fantastic! definitely would recommend lightly buttering the rings as they slid out alot easier that way! otherwise these were a hit! def will make again! thank you!
Kimberly @ The Daring Gourmet says
Thank you, Morgan, I’m so glad you enjoyed them!
Charlotte Peterson says
Your crumpets look so perfect and delicious and have great reviews. I tried to make them and had some trouble, for some reason when my crumpets were cooking the dough didn’t have the bubbles that yours did. They look more like an American biscuit. I was wondering if you know what I did wrong and can do better next time? I followed the recipe but I can’t figure out what I did poorly. Thank you!
EllaBella says
Living in Vietnam,had some crumpets delivered from the UK and they were awful. Just made these today and they were AMAZING!!! Easy to follow instructions and BIG bubbles :) Thank you very much.
Kimberly @ The Daring Gourmet says
Thank you, EllaBella, I’m so glad you enjoyed them!
Jess Daniell says
Great recipe. I tried a couple and this was the best yumyuum!
Kimberly @ The Daring Gourmet says
Fantastic, thanks so much, Jess!
craig says
Can the batter be stored for any length of time.
Could the batter be prep’ed the night before?
And Great recipe!! Thank you
Nitya says
I was wondering if we can make the dough in advance till the first rise? Breakfast crumpets become difficult with a 3 hour making tine,
Ks says
Can i skip to use baking soda?
Kimberly @ The Daring Gourmet says
Hi Ks, the baking soda is an essential ingredient and helps create the “holes” in the crumpets.
amanda says
Just what I was looking for. Turned out great! Thank you!!
Kimberly @ The Daring Gourmet says
I’m so glad, Amanda, thank you!
Jennifer Silva says
Excellent recipe! Are used butter as my oil base inside the rings and on my large frying pan and the crumpets slid right out with no problems at all I got great big bubbles and I think they came out absolutely great I flipped them briefly just to kind of make sure the tops were cooked and they came out excellent
Kimberly @ The Daring Gourmet says
I’m so glad you enjoyed them, Jennifer, and appreciate the feedback, thank you!