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: 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: 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.
- 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
Roger Carr says
Hi, I’m keen to try these, but have no baking soda. Can I use baking powder instead of baking soda, please?
Kimberly @ The Daring Gourmet says
Hi Roger, no, the two are very different and baking powder will not achieve the same effect of creating the characteristic holes in the crumpets.
Diane says
First time crumpet maker and was absolutely delighted with the outcome, delicious. I only had egg rings but they worked fine just a bit smaller than a normal crumpet.
Couple of questions – after it has sat for the 30 minutes do you stir it, my mixture had some thick lumpy bits so I did give it a bit of a stir to incorporate them.
Also how long will they last in the fridge?
Great recipe highly recommend it
Kimberly @ The Daring Gourmet says
I’m so glad they were a success, Diane, congratulations! If there are thick lumps in it go ahead and give it a very gentle stir. The batter should be used immediately and not store in the fridge otherwise you won’t get the characteristic bubbles. The finished crumpets – they’ll keep in the fridge a couple or so days. What I do is make a big batch and freeze them and then just pop them in the toaster. Super convenient that way.
Camilla says
Hi Kimberly, I am making your crumpets this morning with almond milk as I am dairy free. Got a frothy head on the milk but not bubbly, so I am slightly worried about the yeast but maybe I made the milk too warm? Will let you know how they turn out x
Camilla Akehurst says
Turned out perfect, used oat not almond milk, had to keep the heat a little higher then I thought and cook for about 17 mins to get good bubbles (I have a suspicion that this was maybe also because I used a rubber egg ring rather then a metal disk, the sides definitely needed longer and more care.
forbes says
hello
big fan of crumpets , and eager to try your recipe , although , could you convert in grams for flour and ml for milk correspond to a cup or give me a hint of what cup to use (mug ? glass ?)
Kimberly @ The Daring Gourmet says
Hi Forbes, under the list of ingredients in the recipe box you’ll see in blue print “US Customary – Metric”. Click on “Metric” and it will convert those for you.
Rebecca says
Hi, can I use almond milk for this recipe?
Kimberly @ The Daring Gourmet says
Hi Rebecca, I’ve only made these with regular milk so I’m not sure if/how a non-dairy alternative will impact them. If you try it with almond milk please let us know how it goes.
Gary says
One of the tricks I use to make sure that I don’t have a burnt bottom and that they are not under done is once they look like they are set, I remove them from the rings and place them in a slow oven 350F for 5-8 min depending on the size. I check after about 5 min as I don’t like the tops to brown. I then cool them and store them in an air tight bag in my refrigerator. I reheat them in the morning and toast them under my broiler on low, and they come out fine.
Greg says
Followed the recipe to a T & they came out fantastic. So light & fluffy, amazing. I did notice the pan needs to be just right in terms of heat. Too cool & the air bubbles don’t break through the last bit of the crumpet in the centre, you just end up with a dry crust. Too hot & you burn the bum out. Its easy to get it right with a bit of experimenting.
Kimberly @ The Daring Gourmet says
Thanks, Greg, I’m so glad they were a success! Yes, that’s exactly right about the temperature. It takes a little trial and error to identify the right temperature for your particular stovetop and skillet but homemade crumpets are totally worth the effort.
Sarah Friend says
Followed the recipe but I didn’t have what I would describe as a batter. Plus they took forever to cook. They look like crumpets but haven’t tasted them yet
Kathleen Glauser says
Can you help? I followed the directions very carefully, but my crumpets never did cook all the way through. I kept leaving them on longer and longer. They looked cooked from the top. Some of them formed nice bubbles, some did not. Some were left on the griddle for at least 20 minutes. They were nicely golden brown on the bottom, some I turned over to get that nice golden colour on the top, but still, ever so doughy inside. I love heavy doughy baked goods, but this was too much for even me! I would love to know what might have gone wrong, as I would love to make them again. I
Kimberly @ The Daring Gourmet says
Hi Kathleen, it sounds like the heat wasn’t high enough – it was just high enough to cook the exterior but not high enough to penetrate into the middle. Also using a very heavy bottomed iron skillet is very helpful.
Joe says
I just made a bunch using this recipe today. Unfortunately, they were undercooked in the center and tasted quite doughy. Not at all like I remembered when I lived in England. I’m sure it’s nothing wrong with the recipe but I’m not sure what I did wrong.
Kimberly @ The Daring Gourmet says
Hi Joe, it sounds like the heat wasn’t high enough – it was just high enough to cook the exterior but not high enough to penetrate into the middle. Also using a very heavy bottomed iron skillet is very helpful.
Joe says
Thanks Kimberly. Today I tried again with more success. I used a cast iron pan, as you suggested, but didn’t get the temperature right (too hot this time). I forgot to add the sugar in with the yeast, so rising suffered. But yesterday’s were rated 4 out of 10, whilst today’s are at least a 7. There’s always tomorrow.
Kimberly @ The Daring Gourmet says
Making crumpets definitely takes practice, Joe, and it sounds like the third time will be the charm :) Keep at it and you’ll be rewarded! :)
Joe says
Just wanted to say thanks. I finally got them right tonight and I’m rating them 10 out of 10! It’s a great recipe!
Kimberly @ The Daring Gourmet says
Hooray!! That’s wonderful, Joe, congrats on a stellar batch of crumpets and thanks so much for the feedback!
JulesT says
I made these today and the batter was runny and not thick like yours. I’m not sure what happened. It didn’t create the bubbles like traditional crumpets. I’ll have to try them again. For those of us using electric skillets, how hot should one cook them at?
SaraB says
Same thing with me Jules, not sure what I did wrong. Mine was very runny too, the first yeast stage was never thick as in the video. When I added the cup of water and bicarbonate it made it almost like water… I rested the batter but never got bubbles. I tested the bicarbonate with vinegar and it was fine. Two cups of liquid just seemed too much for two cups of flour. I’d love to know what I did wrong! I did do the first kneading yeast stage in a bread machine rather than a stand mixer, but don’t think that would be the problem? I have seen bread machine versions that did the same.
Aaron Evans says
I am going to try these tomorrow! I don’t have crumpet rings but I have these teflon rings that are made for frying eggs. They should work but if not I will try the mason jar lids like mentioned in a comment above.
Kimberly @ The Daring Gourmet says
Awesome, Aaron, let us know how it goes!
Maria says
Hi! I was wondering can you leave mixed batter overnight, also anyone tried baking them in the oven?
Thanks!
Kimberly @ The Daring Gourmet says
Hi Maria, if left out too long the batter will over-proof. Likewise once the baking soda is added it needs to be used pretty quickly.
Anne Christine says
I just made them ” overnight”. I used af 1/4 of the amount of yeast. I made the first half of the recipe( just containing the yeast) and let it rise overnight in the fridge. in the morning I mixed in the water and baking soda. I think they worked out fine :)
John says
Was about to ask for photos of the process…and then saw the video. Thank you for posting. Attempting my first batch today. 🙌
Kimberly @ The Daring Gourmet says
Good luck, John, and please let us know how it goes!
Sarah Gadd says
I MADE CRUMPETS FOR THE FIRST TIME IN MY LIFE! Thank you! ❤️
Kimberly @ The Daring Gourmet says
Fantastic, Sarah, I’m so glad you enjoyed them, thank you!