Homemade Crumpets
Homemade Crumpets! These British treats are famous for their airy texture with distinctive nooks and crannies that eagerly absorb butter and jam. They’re perfect for a cozy breakfast or a tea-time snack.
Table of contents
What are Crumpets?
If you’ve ever enjoyed a crumpet hot off the pan or fresh from the toaster, you know there’s something magical about that golden, crispy exterior and soft, fluffy interior. If you haven’t tried them yet, you’re in for a treat.
Crumpets are often compared to English Muffins. They’re are some similarities, but they’re not the same thing.
English Muffins are made with a bread dough which is baked on a griddle top. They have a thick crust and a hearty crumb full of large holes (those nooks and crannies!).
Crumpets are made with a batter, similar to pancakes. They’re baked in a ring so they rise up tall and straight. Crumpets have a thinner, crisp crust, soft sides and a spongy, light crumb.
Ready to enjoy a warm, comforting bite? Let’s get started!
Ingredients
Ingredient Notes
- All Purpose Flour – Medium protein all purpose flour makes a crumpet with a soft yet slightly chewy crumb.
- Milk – adds flavor plus a little fat and sugar to the batter. This gives the crumpets and soft and luscious texture.
- Yeast – Use active dry yeast for this recipe.
- Baking Soda – After the first rise, baking soda is added to give the batter a big boost when it hits the heat of the pan. This helps create the bubbly texture you want for the batter.
The Process
See the recipe card for detailed measurements and instructions.
- Combine the warm milk with the sugar and yeast in a mixing bowl. A bowl with a pouring spout makes it easy to fill the crumpet rings.
- Add the flour and mix to combine.
- Set the batter aside to rise.
- Let the batter double in volume.
- Stir the baking soda into the water. Stir the water into the batter.
- Stir until the water is completely incorporated. The texture should be similar to pancake batter.
- Cover the bowl and set it aside to rise.
- Lightly oil the crumpet rings. Preheat the pan and set the rings into the pan.
- Pour the batter into the rings.
- The batter should come halfway up the ring.
- Let the crumpets cook over medium low heat until the bottom and sides are set.
- When the sides are set, you can remove the rings.
- Continue cooking until the top of the crumpets are set.
- Flip the crumpets and cook on the other side until lightly browned. Enjoy hot from the pan.
- To enjoy the crumpets later, cool them on a rack.
How to Serve Crumpets
Crumpets are best hot off the pan. You don’t split a crumpet as you do an English Muffin. Butter the top of the crumpet and finish with jam or honey if you’d like. Crumpets are also nice with honey or cinnamon butter.
Storage
Crumpets are best as soon as they are cooked. Crumpets can be stored at room temperature for 1-2 days or frozen for a month. Unless you eat them warm from the pan, toast before serving.
More British Recipes
Crumpets
Ingredients
- 12 oz whole milk (1 ½ cups, warmed to 110 °F)
- 1 ½ teaspoons granulated sugar
- 2 ¼ teaspoons dry yeast
- 11 ¼ oz all purpose flour (2 ¼ cups, see note)
- 1 teaspoon table salt
- 4 oz water (½ cup, room temperature)
- ½ teaspoon baking soda
Instructions
- In a large mixing bowl combine 12 oz whole milk (110 °F), 1 ½ teaspoons granulated sugar and 2 ¼ teaspoons dry yeast. Add 11 ¼ oz all purpose flour and 1 teaspoon table salt. Beat vigorously for 1 minute. Cover the bowl and set aside to rise for 1 hour until doubled in volume.
- Combine 4 oz water and ½ teaspoon baking soda in a small bowl. Pour the water into the batter and stir until well combined. Cover and set aside for 30 minutes.
- Preheat a skillet over medium heat. Brush the pan lightly with oil. Grease crumpet rings (as many as you can fit in the pan) with a light film of oil. Set the oiled rings into the pan.
- Pour enough batter into each ring to fill 1/2 way. Reduce the heat to medium-low. Allow the crumpets to cook until the bottoms are golden brown and the sides are set, about 3-4 minutes. Remove the rings. After another 3 minutes or so the top should be set. Flip the crumpets over and cook about 30 seconds until the other side is lightly browned.
- Continue with the remaining batter. Enjoy the crumpets warm with butter and jam. Crumpets can be stored at room temperature for 1-2 days or frozen for a month. Unless you eat them warm from the pan, toast before serving.
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