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
Dolly J says
I’ve made these three times, and am getting my 4th batch ever ready (it’s rising as we speak! Haha!). However, I never get the lovely holes like I’d like. I’ve tried both my electric griddle and my cast iron, and also different heat temps. They always just get a few holes. I’m thinking I’m going to put 50% more baking soda this time, as well as 25% additional baking powder. Fingers crossed it works! Either way, they always turn out so delicious, and it’s one if my husband favorite things that I make :-)
Kimberly @ The Daring Gourmet says
Thanks, Dolly, I’m so glad you both enjoy them! The proving/fermenting stage is also critical for the formation of bubbles – I would try letting it rise in a warm place for longer next time.
Rebecca J says
Wonderful, thorough and beautifully photographed recipe – thank you! And I especially enjoyed the bit of history regarding “crompid cakes” and the Welsh origination of pancakes. Adds zest to cooking to feel that gastronomic continuum!
Kimberly @ The Daring Gourmet says
Thanks so much, Rebecca, and Happy New Year!
Jana says
Hi, thank you so much for the recipe!! We all love store bought crumpets and these came so near them. The only issue I have experienced is that my crumpets havent had enough pores – do you have any idea what I did wrong?
Lianne Wilson says
Just made these with my daughter who is a crumpets addict. We live in France so crumpets are only on offer when visitors bring them. We followed the receipe and had fantastic results. My muffin rings stuck at 1st but then changed from oil to butter and this worked better on the edges. We made 12. I have a photo but don’t know how to add. We will be making them again. Thanks for the receipe.
Kimberly @ The Daring Gourmet says
That’s wonderful, Lianne, I’m thrilled to hear that! I’d love to see the picture, perhaps you could post it to our Facebook page? Thanks so much for the feedback!
Sandra says
I never thought of making my own crumpets but someone at work wanted to know what a crumpet was, so I googled it to give him the best description. Up pops a YouTube video with Chef Ramsey which I watch. Okay, looks easy but he didn’t really give measurements, so here I am with your recipe. Will try soon but wanted to share how my folks and I like them. Heat oven to 350. Put room temp or refrigerated crumpets on baking sheet (I like to use some parchment paper for easy cleanup) Add nice slice of tomatoe, a slice of cheese, very thinly sliced onion then a dash of black pepper. Put in oven. When cheese starts to look like it’s melting nicely and the onion has a chance to cook a little, turn on the broiler to brown it a tad. Yummy but watch, that tomatoe will be hot.
Kimberly @ The Daring Gourmet says
That sounds yummy, Sandra, thanks for sharing!
Daniel says
Thanks so much for the recipe, made last night and came out amazingly! The freah yeasty smell really takes them to the next level. Grew up in Australia eating supermarket “Golden” brand crumpets, never really crossed my mind until late 30s to think they can be freshly made :)
I used almond milk substituting both the milk and water (my daughter is allergic to dairy) no issues there at all. Also improvised a ring from aluminium foil.. A bit fiddly and not perfect but it worked. I may well invest in a proper set of rings now though :)
Kimberly @ The Daring Gourmet says
Fantastic, Daniel, I’m so glad they were a success, thanks for the feedback!
Andy Sugden says
Having tried several recipes to make these I believe this to be the best so far, thanks.
Kimberly @ The Daring Gourmet says
I’m so happy to hear that, Andy, thank you!
Paul says
I used egg rings, worked just as well
Kimberly @ The Daring Gourmet says
Awesome, Paul, thanks for the feedback!
John Thrower says
Living in North East Thailand, crumpets are impossible (almost) to find, however, I have just made our first batch following your excellent guidelines and they are delicious, thank you so much!!!
Kimberly @ The Daring Gourmet says
That’s fantastic, John! A blessing in disguise then? Had the store-bought crumpets been readily available you may never have tried making them and missed out on the exquisite experience of biting into a homemade crumpet :) I’m so glad you enjoyed them, thanks for the feedback!
Anonymous says
Ive made this using your recipe. They turned out amazing!
Thank you for sharing!
Louie says
Hi! I finally got to try this recipe today but it was a complete failure.
Used my electric skillet set for 350f with norpro crumpet rings. After 6 minutes I removed the rings and flipped but the insides were gooey and gummy.
Second batch reduced heat to 325f, used less batter and cooked for over 10 minutes. They were better cooked but still slightly gummy but way too thin.
Third batch I forgot about and let cook on 325f for maybe 20 minutes. It was the best one.
Any advice?
Bessie says
Hi Kimberly, I made these yesterday and we really enjoyed it. We had never eaten crumpets before. The taste reminded us of Dutch poffertes, but these were king size compared to those :-D.
Just one question; my dough wasn’t as thick as yours on the picture (step 2). Do you know why this could be? I kneaded by hand. Maybe not long enough? I solved it by adding (quite some) flour, but I think it will taste even better without the extra flour.
Kimberly @ The Daring Gourmet says
Hi Bessie, I’m so glad you enjoyed them, thank you! Regarding the thickness of the batter, did you let it rest for the full 30 minutes? It thickens up a bit through the resting phase. Perhaps it may be a difference in geographic elevation? You could try adding a little less water next time. Also, it’s hard sometimes to tell from pictures (angle, lighting, etc), it may be that your dough was already thick enough, you could try testing it by frying one crumpet and see how it turns out.
Bessie says
Hi Kimberly, thank you for your response. I think I didn’t explain it well; I meant that the batter wasn’t that thick before the one hour rise. It was still quit wet and sticky, therefore I added more flour. But next time I will try it with a little less water as you suggested. Thank you!
Kelly says
Ugh I ate a whe pack of crumpets today. Lol. Store bought. I may have to wait a while until I try making these. Good job your post is well detailed I’ll give them a go!
Andy Roxburgh says
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!
Kimberly @ The Daring Gourmet says
Hi Andy, I have a jar of it in my kitchen cupboard :)
TERESA RICHARDSON says
Do you need to use the rings? Why not cook like pancake?
Kimberly @ The Daring Gourmet says
Hi Teresa, because crumpets aren’t pancakes. The rings are what make them hold their shape while cooking.