The iconic British tea time favorite takes on a healthier twist! This Whole Wheat Crumpets recipe produces wonderfully soft, spongy, chewy crumpets filled with those trademark holes. Serve with butter and jam and you’re all set for a delicious treat!
Along with rave reviews from my readers for my traditional crumpets recipe have also come requests for a whole wheat crumpets recipe. So I got to work creating a whole wheat version that would still retain as light and spongy of a texture as possible and the result was a success!
Achieving a remotely light or tender crumb with 100% whole wheat is challenging to say the least. That’s why many “whole wheat” recipes are only partially whole wheat and use half or more of regular wheat flour. But in my mind if I’m going to eat something that’s whole wheat for a healthier alternative then it needs to be the real deal, it needs to be whole wheat all the way.
While they’re obviously not as light and spongy as regular crumpets, for 100% whole wheat I think you’ll agree that they’re excellent!
These whole wheat crumpets go through a lengthy proofing process – twice –Â then have baking soda added at the end to assist with those characteristic holes you find in traditional crumpets.
The twice proofing process allows the batter to become nice and airy and enables the whole wheat crumpets to achieve a generous rise. Biting into them you get that nice crispy exterior and the soft, spongy interior that crumpets are known for.
Whole Wheat Crumpets Recipe
Let’s get started!
In a small bowl dissolve the sugar and yeast into the warm milk and let it rest for 10 minutes until frothy. Be sure the milk isn’t too hot or it will kill the yeast.
Combine the flour and salt in a large mixing bowl or the bowl of a stand mixer.
Add the liquid to the flour mixture.
If using a stand mixer attach the paddle attachment.
Stir/knead for several minutes until a thick dough forms. If you’re using a stand mixer 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 90-120 minutes (it should nearly double in size).
Dissolve the baking soda in the warm water and add it to the risen 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 45-60 minutes. The mixture should be nice and bubbly and frothy when you stir it.
Prepare the crumpet rings:
Generously 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). Place the rings in the skillet.
Heat the pan and rings over medium 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 the frying pan you’re using but these will cook for approximately 8-15 minutes. Be sure to keep an eye on them to ensure they don’t burn on the bottom. If they start darkening too fast on the bottom lower the temperature.
The batter will begin to rise and bubble on top.
The sides will start cooking first and gradually move to the center.
You will likely need to reduce the heat around halfway into the cooking process to allow the center of the crumpet to cook through without the bottom burning.
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.
Enjoy hot off the griddle slathered with some butter and jam.
These can also be stored in a ziplock bag or airtight container (they also freeze well) and then heated up by toasting them in the toaster.
Enjoy!
For more delicious British favorites be sure to try our:
- Yorkshire Pudding
- Sticky Toffee Pudding
- Treacle Tart
- Toad in the Hole
- Fish and Chips
- Mushy Peas
- Bangers and Mash
- Eccles Cakes
- Spotted Dick
- Figgy Pudding
- Flapjacks
Whole Wheat Crumpets
Ingredients
- 2 cups whole wheat or spelt flour
- 1 teaspoon salt
- 1 cup warm milk (not hot)
- 2 1/2 teaspoons active dry yeast
- 1 tablespoon sugar or honey
- 1 cup warm water
- 1 teaspoon baking soda
Instructions
- In a small bowl dissolve the sugar and yeast into the warm milk and let it rest for 10 minutes until frothy. Be sure the milk isn't too hot or it will kill the yeast. Â
- Combine the flour and salt in a large mixing bowl or the bowl of a stand mixer.Add the liquid to the flour mixture.If using a stand mixer attach the paddle attachment.Stir/knead for several minutes until a thick dough forms. If you're using a stand mixer 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 up to two hours (it should nearly double in size). Â
- Dissolve the baking soda in the warm water and add it to the risen 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 for45-60 minutes. The mixture should be nice and bubbly and frothy when you stir it.
- Prepare the crumpet rings:Generously 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). Place the rings in the skillet.Heat the pan and rings over medium 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 the frying pan you're using but these will cook for approximately 8-15 minutes. Be sure to keep an eye on them to ensure they don’t burn on the bottom. If they start darkening too fast on the bottom lower the temperature.The batter will begin to rise and bubble on top. The sides will start cooking first and gradually move to the center. You will likely need to reduce the heat around halfway into the cooking process to allow the center of the crumpet to cook through without the bottom burning.  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. Â
- Enjoy hot off the griddle slathered with some butter and jam.These can also be stored in a ziplock bag or airtight container (they also freeze well) and then heated up by toasting them in the toaster. Â
Shannon says
How would this recipe change if I were to use rapid-rise yeast? I’ve heard proofing isn’t required.
Kimberly Killebrew says
Hi Shannon, you would skip the step of stirring the yeast into the liquid and waiting for it to get foamy and would just add the yeast directly to the flour mixture and proceed.
Andrea says
These look delicious! Just a quick question – it says on step 3 to dissolve the baking soda in the warm water, but I don’t see warm water in the ingredients section. How much warm water should we use?
Kimberly Killebrew says
Hi Andrea, thanks for catching that. It’s 1 cup of warm water. Happy cooking!