I love this recipe because it’s easy, satisfying, and fun to make. The batter comes together in minutes, and watching the bubbles pop while they cook is so satisfying. The mix of yeast and baking powder creates that signature texture—light, springy, and full of tiny holes that hold butter beautifully. These crumpets are perfect for breakfast, brunch, or even afternoon tea.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
150g (1 cup) white flour, plain / all-purpose 200ml (3/4 cup + 1 tbsp) warm water 1/2 tsp salt, cooking/kosher salt (1/4 tsp table salt) 1/2 tsp white sugar 1 tsp baking powder
Yeast mixture: 1 tsp yeast, instant/rapid rise or dry active yeast 1 tbsp warm water
I start by whisking together the flour, warm water, and salt in a bowl for about 2 minutes (or 1 minute with an electric beater on medium speed).
In a small bowl, I dissolve the yeast in 1 tablespoon of warm water.
I add the yeast mixture, sugar, and baking powder to the flour mixture and whisk for about 30 seconds until smooth.
I cover the bowl with cling wrap or a plate and let it sit in a warm spot for 15–30 minutes, until the surface becomes foamy. The batter should rise slightly, about 10–15%.
I grease 2 or 3 crumpet rings (around 9cm wide) with butter. If I don’t have rings, I use cleaned metal cutters or even an empty tuna can with both ends removed.
I heat a non-stick skillet on medium-high (or medium for stronger stoves) and lightly brush it with butter. I place the rings in the skillet to preheat.
I pour about 1/4 cup (65ml) of batter into each ring so it’s roughly 1cm deep—it will rise as it cooks.
I cook the crumpets for 1 1/2 minutes, until bubbles start forming on top. I lower the heat slightly and continue cooking for 1 minute as bubbles begin to pop around the edges.
I reduce the heat to medium-low and cook for another 2 1/2–4 minutes, until the surface is set and no more bubbles appear. If needed, I gently pop any remaining bubbles with a skewer.
I remove the rings (running a knife around the inside if necessary) and flip the crumpets. I cook the other side for about 20–30 seconds for a light golden blush.
I transfer the crumpets to a wire rack to cool completely.
I often enjoy them the next day, as they develop that classic soft and slightly chewy texture.
Servings and Timing
This recipe makes about 6 crumpets. It takes 5 minutes to prepare and about 20 minutes to cook, making it a quick and satisfying breakfast or brunch option.
Variations
I like to mix things up by adding a sprinkle of cinnamon or nutmeg to the batter for a hint of spice. For a savory twist, I stir in grated cheese and chopped herbs before cooking. I’ve also made mini crumpets using smaller rings for bite-sized treats. If I want them extra fluffy, I use slightly less batter per ring and cook them gently over low heat for longer.
Storage/Reheating
I store cooled crumpets in an airtight container in the fridge for up to 4 days or freeze them for up to 3 months. When ready to eat, I toast them until the base is crispy and warm through. I always slather them with butter first, then top with honey, jam, or even a poached egg for a savory option.
FAQs
Can I make these without rings?
Yes, I can use cleaned metal cookie cutters or empty cans with both ends removed.
How do I know the pan is hot enough?
I test by dabbing a bit of batter on a knife and pressing it to the pan — it should sizzle gently, not burn or smoke.
Why aren’t bubbles forming?
The pan may not be hot enough, or the batter might be too thick. I let the batter rest longer or add a tablespoon of water if needed.
Can I use whole wheat flour?
Yes, I can replace up to half the flour with whole wheat, but the texture will be slightly denser.
Do I need to use an electric beater?
No, I can whisk by hand — it just takes a bit more effort to get the batter smooth.
Can I make the batter ahead?
Yes, I prepare the batter and refrigerate it overnight, then bring it to room temperature before cooking.
What’s the best way to serve crumpets?
I toast them until crisp on the bottom, then top with butter, honey, or jam — simple and perfect.
Can I use oil instead of butter for cooking?
Yes, vegetable oil works well and prevents sticking.
Why do I need both yeast and baking powder?
Using both helps create the signature crumpet holes and airy texture — one alone doesn’t achieve the same result.
How can I make them thicker?
I add a little more batter to each ring and cook them over a slightly lower heat for longer to ensure the center cooks through.
Conclusion
I love how these homemade crumpets turn simple ingredients into something truly special. With their soft, airy texture and golden, hole-filled tops, they’re a comforting breakfast that feels indulgent yet easy. Whether topped with honey, jam, or butter, they’re always a warm and satisfying treat that brings a little British charm to my kitchen.
Soft, spongy, and full of signature bubbles, these homemade crumpets are a British breakfast classic made simple. Lightly crisp on the base and fluffy inside, they soak up butter and honey beautifully — perfect for breakfast or brunch.
Ingredients
150g (1 cup) plain / all-purpose flour
200ml (3/4 cup + 1 tbsp) warm water
1/2 tsp salt (1/4 tsp if using table salt)
1/2 tsp white sugar
1 tsp baking powder
Yeast mixture: 1 tsp yeast (instant, rapid-rise, or dry active) + 1 tbsp warm water
2 tbsp unsalted butter, melted (or vegetable oil, for cooking)
Instructions
In a bowl, whisk together flour, warm water, and salt for about 2 minutes (or 1 minute with an electric beater) until smooth.
In a small bowl, dissolve yeast in 1 tablespoon of warm water. Let sit briefly to activate.
Add the yeast mixture, sugar, and baking powder to the flour mixture and whisk for 30 seconds until smooth.
Cover with plastic wrap and let rest in a warm place for 15–30 minutes, until the surface becomes foamy and the batter rises slightly.
Grease 2–3 crumpet rings (about 9cm wide) with butter. Heat a non-stick skillet over medium-high and lightly brush with butter. Place the rings in the skillet to preheat.
Pour about 1/4 cup (65ml) batter into each ring, about 1cm deep. Cook for 1 1/2 minutes until bubbles form, then reduce heat slightly and cook another minute as bubbles pop.
Lower the heat to medium-low and cook for 2 1/2–4 minutes, until the surface is set and dry. Pop any remaining bubbles with a skewer if needed.
Remove the rings and flip crumpets. Cook for 20–30 seconds to lightly color the top.
Transfer to a wire rack to cool completely. Toast before serving with butter, honey, or jam.
Notes
Make sure the batter rests long enough to become bubbly — that’s key for texture.
If bubbles don’t form, the pan might not be hot enough or the batter is too thick.
Use cookie cutters or cleaned cans as ring alternatives.
Store cooled crumpets in the fridge up to 4 days or freeze up to 3 months.
