Print

Homemade Crumpets Recipe

Print Recipe

★★★★★

4.7 from 54 reviews

This recipe for homemade crumpets teaches you how to make these classic British griddle cakes from scratch using simple ingredients like flour, yeast, and baking soda. The batter is rested to develop a frothy texture, then cooked in crumpet rings over a non-stick frying pan to achieve the signature bubbly surface and chewy, soft interior. Perfectly toasted crumpets come out golden and ready to be enjoyed with butter, jam, or your favorite toppings.

Ingredients

Scale

Dry Ingredients

  • 1 ½ cups plain flour (195g / 6.9oz)
  • 1 teaspoon sugar
  • ¾ teaspoon table salt
  • ½ teaspoon instant yeast
  • ½ teaspoon baking soda

Wet Ingredients

  • 1 ⅓ cups warm tap water (330ml / 11 fl oz / 1/3 quart)

Other

  • Oil or butter (for greasing pan and crumpet rings, if pan is not non-stick)

Instructions

  1. Combine dry ingredients: In a large bowl, combine the flour, sugar, salt, yeast, and baking soda, making sure the yeast and salt do not touch directly.
  2. Make the batter: Add the warm water to the dry ingredients and use a handheld electric beater to beat the mixture for one full minute. Start on low-medium to avoid splattering and gradually increase to medium-high speed until smooth and slightly frothy.
  3. Rest the batter: Cover the bowl with a clean tea towel or plate and place it in a warm spot. Let it rest for 30-45 minutes until the surface looks frothy but the batter won’t rise significantly.
  4. Prepare crumpet rings: Grease the inside of 3-4 crumpet rings with butter, then lightly dust with flour, tapping off excess to prevent sticking.
  5. Heat the pan: Warm a large, non-stick, flat-bottomed frying pan over medium-high heat until it feels hot when your hand is hovered a few inches above the surface.
  6. Cook first side of crumpets: Place 2-3 crumpet rings into the pan and pour about 1/4 cup of batter into each ring. Cook for 5-6 minutes, until a defined ring of dry batter forms at the edges and bubbles burst all around the perimeter.
  7. Cook second side: Lower heat to medium-low and cook for another 5-6 minutes until the tops are dry and no bubbles remain popping.
  8. Flip and finish: Remove the rings and quickly flip each crumpet for just 2-3 seconds to seal the top without coloring it. Remove from the pan and allow to cool.
  9. Clean and repeat: Clean the crumpet rings, re-grease and flour them, then repeat steps 6 to 8 for the remaining batter.
  10. Toast and serve: Crumpets are best toasted until golden before eating. You can toast them in the pan after flipping for immediate serving, or later in a toaster or under a broiler. Toasting crisps the outside while keeping the inside soft and chewy.

Notes

  • Weigh ingredients for the best results where weights are provided.
  • If your pan is not non-stick, use a small amount of oil to prevent sticking.
  • Crumpet rings ensure the signature shape and height but if unavailable, small metal cookie cutters or clean tuna cans with both ends removed can substitute.
  • Do not over-flip the crumpets; just a quick flip to seal the tops is enough.
  • Resting the batter to develop frothiness is crucial for the characteristic crumpet bubbles.
  • Crumpets can be stored in an airtight container in the refrigerator for 3-4 days or frozen for up to 3 months.
  • Always toast crumpets just before serving for the best texture and flavor.

Keywords: homemade crumpets, crumpet recipe, British breakfast, how to make crumpets, easy crumpet batter, griddle cakes

Find it online: https://topreci.com/homemade-crumpets-recipe/