homemade crumpets

Recipe video above. This is the crumpet recipe released by Warburtons, the UK&#039;s largest commercial maker of crumpets! The batter is extraordinarily easy to make, but cooking them may take practice to get the temperature right for your stove. But if you&#039;ve nailed pancakes, you will nail crumpets!Double rising agent is the key here for the signature holes - baking powder PLUS yeast. Just one doesn&#039;t cut it, and baking soda doesn&#039;t work as well.It&#039;s alarming how much time I&#039;ve lost watching the bubbles pop...it&#039;s mesmerising!!!

Crumpet Recipe

tsp white sugar

tsp baking powder

tsp yeast (, instant/rapid rise OR dry active yeast (Note 2))

tbsp water ((just tap water))

unsalted butter (, melted (or olive oil))

Crumpet recipe

Place flour, water and salt in a bowl and whisk for 2 minutes  (electric beater 1 minute on speed 5).

Yeast Mixture - Dissolve Yeast into 1 tbsp warm water in a small bowl.

Add Yeast Mixture, sugar and baking powder into bowl, then whisk for 30 seconds (or 15 sec speed 5).

Cover with cling wrap or plate, then place in a very warm place for 15 to 30 minutes until the surface gets nice and foamy. It will only increase in volume by ~10 - 15%.

Crumpet Batter:

Grease 2 or 3 rings with butter (approx 9 cm / 3.5&quot; wide, though any ring or metal shaper will do, Note 3) (TIP: Non stick rings - brush with melted butter. Everything else - smear with butter)

Brush non stick skillet lightly with melted butter then place rings in the skillet.

Turn stove on medium high (medium for strong stoves) and bring to heat (Note 4 for "sizzle test").

Pour 1/4 cup batter into the rings (65ml), about 1cm / 2/5&quot; deep (will rise ~60%).

Cook for 1 1/2 minutes - bubbles should start appearing on the surface (but not popping yet).

Turn heat down to medium, cook for 1 minute - some bubbles should pop around the edges.

Turn heat down to medium low, cook for a further 2 1/2 to 4 minutes, until the surface is &quot;set&quot; and it&#039;s clear there will be no more bubbles popping! (At this stage you can help the final bubbles pop with a skewer!)

Remove rings (you might need to run knife around to loosen).

Then flip and cook the other side for 20 to 30 seconds for a blush of colour.

Transfer to write rack (golden side down) and fully cool.

Can be eaten once cool, but it's even better the next day (Note 5).

Cooking Crumpets:

Toast in a toaster until the base is crispy.

Slather generously with butter, then spread of choice (honey is perfection) and devour immediately!

How to eat crumpets:

If you’ve ever wanted to know how to make crumpets, this is the recipe for you. Perfectly soft and spongey with all those signature holes to soak up all the butter, this recipe for homemade crumpets will become a breakfast favourite.

Homemade Crumpets

flour

sugar

table salt

yeast

baking soda

oil isn't non stick

Dry ingredients: In a large bowl, without the yeast and salt touching directly, combine the flour, sugar, salt, yeast and bakind soda.

Make the batter: Add the water and use a handheld electric beater to beat the mixture for 1 full minute. Start on low-meidum so that it doesn&#039;t splatter, working up to medium-high.

Rest the batter: Cover the bowl with a clean tea towel or plate and sit it in a warm place for 30-45 minutes. It should look a little frothy on top by the end but won&#039;t rise much.

Prep the crumpet rings: Grease the inside of 3-4 crumpet rings with a little butter then dip them in flour and tap off any excess.

Heat the pan: Heat a large, non-stick, flat bottomed frying pan over med-high heat. Let it heat for a couple of minutes until it feels hot when you hover your hand over the top.

Cook (stage 1): Place 2-3 of the crumpet rings into the pan and tip about 1/4 cup of batter into each one. Let them cook for 5-6 minutes until there is a good ring of dry batter and bubbles all burst around the edge of the crumpets.

Cook (stage 2): Turn the heat to low-med and cook for a further 5-6 minutes until all the bubbles have popped and he crumpets look dry all over (once dry, no more bubbles will pop)

Flip &amp; finish: Remove the rings and flip the crumpets for 2-3 seconds - just enough to seal the top, not colour them. Remove them from the pan and allow to cool.

Clean the rings and re-grease and flour. Start again from step 7 for the remaining batter.

Toast &amp; serve: Always toast crumpets until golden before serving. If you&#39;re serving them immediately, just leave them in the pan after you&#39;ve flipped them until the tops are golden. If serving another time, I find a toaster is the easiest way to get them nice and golden on the top and bottom but a broiler (overhead grill) works too.

unsalted butter (, melted (or vegetable oil))

Hello Nagi. Thanks from OZ, the land down-under. I started making crumpets using Warburton's recipe to the letter and, being my first attempt, looked at the result as 'promising'. Then found your take on things and followed yours to the letter. MUCH BETTER!!! But I still ended up with charred bases. I put a glass, domed lid over the frypan and got the bubbles to process 'better' and faster, so next try I'll oil both pan and rings with ghee and see if anything changes. Strangely, even though the bases were slightly scorched, they didn't taste burnt. I'll let you know after the next batch later this coming week. Thanks again!

I double every ingredient in the recipe and have never tried with less yeast. I suppose you could but it will take longer to rise. I have 4 rings so that means I cook 3 rounds and by the end I do feel like the structure is not as good - I don't get the nice big holes. This probably means the gluten is breaking down and cannot hold the bubbles open (over proving) so I am going to try less rise and keep a closer eye on it (timing is not the best way to judge really)

Just made these for the ‘umpteenth’ time. This recipe is how I found the Recipetineats site years ago and have loved every recipe since - common sense ingredients, interesting flavours and fool proof. Thank you for your attention to detail.

These are soooo delicious! I have the recipe bookmarked and have made them a handful of times and look forward to many more. Absolutely succulent and perfect. I use canning jar lids and round cookie cutters

I am doubling this recipe and it works perfectly for me. I find that even after an inital rise of 30mins, the second and third sets of four rise more, so it possibly could do with a longer initial rise for me. I don't know how that would impact the later ones though.

This is the crumpet recipe I&#039;ve used across my 20+ year professional cooking career. It&#039;s never failed me, and it delivers authentic crumpets with loads of little holes and delicious crispy crust with soft chewy interior. Perfect to soak up heaps of butter and a generous drizzle of honey sprinkled with flaky salt. Just as life should be.

Crumpets - Original British Recipe (Video)

water (room temperature (note 2))

g milk (whole milk (note 3))

g yeast (instant or dry active (note 4))

g sugar (white granulated)

(kosher

g baking powder (note 5)

g butter (for buttering the rings) (unsalted butter

In a large bowl, whisk together the sifted dry ingredients.

Dissolve the yeast in room temperature water along with the sugar and salt.

Add the yeast mixture and milk to the bowl with flour and baking powder. Mix well for about 3–5 minutes by hand or 2 minutes with an electric mixer.

Prepare the Batter:

Close the Bowl with a plate, damp towel or plastic wrap. Place it in a warm place to proof for about 30 - 45 minutes. It should increase by about 50%. No more. If it&#39;s ready before then use it, or if it needs longer then give it some time.

Once it&#39;s nice and bubbly, you need to gently stir it to evenly distribute the bubbles. You don&#39;t want large, uneven air bubbles in the batter. Neither a flat, deflated batter.

Rest the Batter:

Brush or rub 9 cm (3.5 inches) crumpet rings with melted butter, or if you don&#39;t have crumpet rings, use one of the alternatives mentioned in the post. Tuna tins or pastry cutters does the same job.

Heat a non-stick pan over medium-high heat. Place the buttered rings in the pan and pour about 1/4 cup or 60 grams of batter into each ring. While your first batch cooks, keep the batter covered in the fridge to stop it from over proving and drying out.

Cook the crumpets for about 2 minutes on medium high, then turn the heat down to medium as soon as the bubbles appear and naturally pop. If some bubbles don&#39;t pop, then help it along with a tooth pick or tip of a knife.

Once the top is fully set, no raw batter is left and the bubbles are all popped, turn up the heat once more, remove the rings and flip the crumpets over. Cook for a minute on the side with holes until beautifully golden brown.

Cook the Crumpets:

Once cooked, you set them aside. Preferably on a wire rack to avoid soggy bottoms. They are best served when cooled down slightly but still a touch warm.

Once cooled down, crumpets will keep at room temperature for a day, sealed airtight. Keep them in the fridge for up to 4 days. For longer storage, they freeze very well and the quality won&#39;t change. Good for 3 months.

Cool and Store:

At last a crumpets recipe that works, and this is due to your many many precisions concerning how it has to be (or not to be) or what it has to look like (batter, material, ingredients...). Fabulous ! I'll go and have a look on your other recipes. Thank you so much much much, Charlé !
Emsi; from Brittany (not the Great one, named Britain, but ours, the small one, Brittany, west of France). GREAT ! Have a nice 2026 !

After living in another country for 30 years, I am finally making English Crumpets that taste as good as my last visit home to England!!
Thank you for the easy to follow instructions which result in wonderful tasty results.

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