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
Julie Huynh says
I have silicone egg rings. Can I use those instead?
Kimberly @ The Daring Gourmet says
Hi Julie, yes you can, the crumpets will just be flatter. There’s actually a variation of crumpets called pikelets that are basically flat crumpets.
jjjeanie says
How do you think these would work if I sub whole wheat pastry flour for the AP flour? I love this sort of thing, but I’m trying to avoid white flour (and white sugar, which is even harder).
Kimberly @ The Daring Gourmet says
Hi jeanie, yes you can do that but reduce the total amount of flour by 2 tablespoons because whole grain flour absorbs more liquid than AP flour.
Karen says
Will never make store bought crumpets ever again. Halved the salt, The turned out perfect. What’s the best way to store left over crumpets?
Kimberly @ The Daring Gourmet says
Awesome, Karen, thank you! You can store them in the fridge wrapped in plastic wrap or an airtight container for a couple of days and then toast them when you’re ready to eat them. Or you can put them in an airtight freezer container or ziplock bag and freeze them for up to a couple of months and then toast them.
Stacey says
Hello. What do you think about substituting almond milk for the milk? Will it have the same effect with the yeast?
Thank you and can’t wait to try these!
Kimberly @ The Daring Gourmet says
Hi Stacey, I haven’t tried it with almond milk so I’m not sure. If you give it a try please let us know how it goes!
Barbara Poston says
English muffins are cooked on both sides. Crumpets are not. Just the one side. The top should not be browned.
Denise Morris says
No, not true. I’m English & we always have them cooked both sides
Sue says
can you use instant yeast
Kimberly @ The Daring Gourmet says
Hi Sue, I haven’t tried it with instant yeast but it “should” work. When substituting instant yeast for active dry yeast you generally need to use 25% less and the proofing time is also reduced (by how much for crumpets specifically I’m not sure).
Debbie says
I’m in the final 30 mins prove stage of the batter and it looked a bit runny when I added the water (250ml) and baking soda so really hoping it works. How can I rectify it, if it turns out too runny, please?
Kimberly @ The Daring Gourmet says
Hi Debbie, that’s the correct amount of liquid and yes, the batter is supposed to be fairly runny. Did you try making the crumpets?
Debbie says
Hi Kimberly, thanks for your reply. I did make them and although they looked good, and tasted good around the edges, they were uncooked inside. I tried to make them smaller, I put a lid on the pan but it didn’t work.. I’m disappointed it didn’t work. When I added the baking soda to the warm water, it didn’t fizz up, is it supposed to? I’ve kept the batter and added some flour to it and have it sitting in a warmish place so I was going to try it later on again. The only other thing I can think of is maybe my environment isn’t warm enough when it’s proving but it’s not a cold place.
Kimberly @ The Daring Gourmet says
Hi Debbie, no it’s not supposed to fizz up. Getting them fully cooked on the inside without burning the outside is a common challenge and it all comes down to getting the temperature of the pan just right. It takes some trial and error but once you figure it out for your particular skillet and cooktop it’s a breeze from there on out!
Warwick Ombler says
Suggest and edit: I switched to metric because I like to weigh everything and there seems to be a discrepancy with the milk and water amounts. Both are a cup so should weigh 244ml. Water is listed as 250ml:
244 ml warm milk
250 ml warm water
Kimberly @ The Daring Gourmet says
Thanks, Warwick. The recipe software automatically converts everything and I’m not sure why the discrepancy but I’ve manually updated it. In any case though a difference of 6 ml won’t make negatively impact the outcome.
Anonymous says
Milliliters are a unit of volume and not weight. Also, the same volume of milk weighs more than the same volume of water since it’s more dense.
KAREN DION says
Hello there, I haven’t tried this recipe yet – looks pretty good from all that is said. Just wondering though could I make the batter one day – put it in the fridge and use it in the morning straight from the fridge?
Kimberly @ The Daring Gourmet says
Hi Karen, once the baking soda is added it needs to be used quickly (after the 30 minute resting stage) otherwise you will not get the classic holes in your crumpets.
Russell evans says
I used a pastry cutter/ cookie cutter with a bit of fiddle but it worked
Helena says
Fantastic, better than shop brought…….I have added this to my favour recipe,try with just salt and pepper
Kimberly @ The Daring Gourmet says
Thank you, Helena, I’m so glad you enjoyed them!
Lou says
Have made theses amazing crumpets but there still doughy in the middle. I think I’m over filling the crumpet rings.
Denise Morris says
Yes and try cooking on a lower heat to ensure they’re cooked through. It’s trial & error based on your own equipment
Steve says
Just made these today and they turned out pretty good. The texture and appearance were great. However, mine had a bit of a yeasty taste to them. This , I found out, can be a function of too much yeast, too much sugar, too warm a place to rise, and rising too long. I think mine were left to rise too long in too warm a place. So, be wary of those variables when you make these. Going to try them again soon.
Kate says
Wow!! Never thought it would be so simple to do this <3 <3 I don't think I could go back to store-bought after this, there is no comparison :D the only thing that was slightly off for me was that they came out a tad salty, but hey, I'll know next time to cut down. Absolutely a fan of this recipe, a real winner.
Kimberly @ The Daring Gourmet says
Fantastic, Kate, thanks so much!
Heather says
I am desperate to make these,but don’t have the rings ,I have looked through things time see if I fine alternative..any ideas …please.love the look of this recipe..
Kimberly @ The Daring Gourmet says
Hi Heather, a couple of readers mentioned that they used wide mouth canning jar lids. The crumpets won’t be quite as tall but they said that they work in a pinch.
Anonymous says
You can use the same recipe but instead of pouring into the egg rings just dollop 1-2 tablespoons straight into your hot pan – this will make pikelets, they’re flatter crumpets.
Bash says
Cut the bottom out of a Tuna fish can, clean it good and use it for crumpets. I get beer from a local brewer who uses soft metal for his cans. I cut my rings from the can with a pair of kitchen shears. Smaller, one bite size crumpets. You may find a soda can or somethjng like that around your kitchen with which to improvise.
Jess says
I saw someone use clean tuna cans with the lid and bottom removed with a can opener.
Marci says
Try using tuna/chicken/cat food, etc., cans with tops and bottoms taken off and discarded. Cleaned and labels removed. Actually most any can can be used, just fill about half an inch high.
Amy says
Do you have canning lids? I’ve read you can use the rings!
Mary Stewart says
I sliced tin cans into three or four and used those. Just don’t cut yourself!
Dee says
You can also make rings by folding aluminum foil. Fold the foil until desired height then make a circle, overlap the ends and staple together.
Linda says
Yes using large mouth canning lids works okay until you can get the real thing.
KingArthurFloor has them as does Amazon
Darlene Revell says
Hi Heather. I have mini springform pans with removable bottoms. A little larger but they work. No rings crumpets are good too. They don’t look perfect but taste the same.