Crumpets are those golden, spongy rounds with a hundred little holes on top, and the good news is you can make them at home with basic pantry ingredients. I put off trying them for years because they looked fussy, but my first batch proved me wrong.
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The magic is all in the batter and the pan temperature. Get those two things right and you will hear that gentle sizzle as the bubbles rise and set into that signature honeycomb top.
This is a slow, cosy weekend project, not a rushed one. Make a pot of tea, grab a crumpet ring or two, and let the batter do its thing while you watch the bubbles pop.
Why You'll Love This Recipe
About the Ingredients
2 cups (250g) all-purpose flour
Plain flour gives the softest crumb. Bread flour works too for a slightly chewier crumpet, but avoid self-raising since the yeast does the lifting here.
1 1/2 cups (360ml) whole milk, lukewarm
Whole milk makes them rich and tender. Swap in oat milk for a dairy-free version, but keep it lukewarm so the yeast wakes up.
1 tsp (3g) active dry yeast
Check the date on your yeast, old yeast is the number one reason crumpets stay flat. Instant yeast works too, just skip the blooming step.
1 tsp (4g) granulated sugar
Feeds the yeast and helps browning. Honey or maple syrup works as a swap in the same amount.
1 tsp (6g) fine salt
Balances the flavour and tightens the batter so bubbles hold. Use fine salt, not flaky, so it dissolves evenly.
1/2 tsp (2g) baking soda
This is the secret to those airy holes. Buy a fresh box, baking soda loses power after a few months in the cupboard.
2 tbsp (30ml) warm water
Dissolves the baking soda so it spreads evenly. Tap water is fine, just make sure it is not boiling hot.
2 tbsp (28g) unsalted butter, plus more for serving
For greasing the rings and the pan. Clarified butter or a neutral oil works if you want a dairy-free option.
Tips & Tricks
Grease your rings every single batch
butter them between rounds so the crumpets release cleanly instead of tearing.
Watch the pan, not the clock
every stove runs differently, so let the bubbles be your guide on when to flip.
Let the batter rest until foamy
if it is not bubbling after 45 minutes, your kitchen may be too cold, so move it somewhere warm.
- Do not overmix after adding the baking soda: stir just until combined, or you will knock out the bubbles you worked for.
Pro Tips
Step-by-Step Instructions
1. Bloom the yeast
Warm the milk to about 110F (43C), it should feel like a warm bath on your wrist. Stir in the sugar and yeast, then let it sit 8 to 10 minutes until a foamy cap forms on top.
2. Mix the batter
Whisk the flour and salt in a large bowl, then pour in the yeasty milk. Stir until you have a thick, smooth batter with no dry pockets, about 1 minute.
3. Let it rise
Cover the bowl with a clean towel and leave it somewhere warm for 45 to 60 minutes. It is ready when the surface is bubbly and the batter has puffed up and smells slightly yeasty.
4. Add the soda
Dissolve the baking soda in the 2 tbsp warm water, then gently stir it into the batter. You will see it loosen and get a little frothy, which is exactly what you want.
5. Heat the pan
Set a flat griddle or heavy skillet over medium heat and bring it to 375F (190C). Butter the pan and the insides of your crumpet rings, then place the rings in the pan.
6. Cook the first side
Spoon batter into each ring until halfway full, about 1/4 cup (60ml) each. Cook 8 to 10 minutes at 375F (190C) until the tops are covered in open holes and the edges look set and matte.
7. Flip and finish
Slide a thin spatula under each crumpet, remove the ring, and flip. Cook 2 to 3 minutes more until the base is golden brown and the centre reads 200F (93C) on a thermometer.
8. Cool and serve
Move the crumpets to a wire rack so they stay crisp on the outside. Toast them again briefly if you like, then load them up with butter while they are still warm.
Delicious Variations
Sourdough crumpets
swap 1 cup of the flour and milk for 1 cup active sourdough starter and skip the yeast for a tangier crumpet.
Cheesy crumpets
fold 1/2 cup grated cheddar into the batter just before the soda for a savoury, golden version.
Cinnamon raisin
add 1 tsp cinnamon and 1/3 cup raisins with the flour for a sweet breakfast crumpet that loves a drizzle of honey.
How to Store Homemade Crumpets
Refrigerator
Keep cooled crumpets in an airtight container in the fridge for up to 4 days.
Freezer
Wrap them in parchment, bag them, and freeze up to 3 months. Toast straight from frozen, no thawing needed.
Reheating
Reheat in a toaster or a dry pan over medium heat for 2 to 3 minutes until hot and crisp at the edges.
Frequently Asked Questions
Q: Why are my crumpets flat with no holes?
Flat crumpets almost always mean old yeast or a pan that is not hot enough. Check that your yeast foams when bloomed, and let the pan reach a steady 375F (190C) before adding batter. The bubbles need that heat to rise and set.
Q: Can I make crumpets without crumpet rings?
Yes, you can cook them free-form, but they will spread into flatter, more pancake-like rounds. If you want that classic tall shape, use metal rings, or even clean tuna cans with both ends removed. Grease them well so the batter releases cleanly.
Q: How do I know when to flip a crumpet?
Flip when the top is covered in open holes and no wet batter remains, usually after 8 to 10 minutes. The surface should look matte and set, not shiny. If the top is still glossy, give it another minute.
Q: Why are my crumpets doughy in the middle?
Doughy centres come from batter that is too thick or a pan that is too hot, which browns the outside before the middle cooks. Thin the batter with a splash of milk and lower the heat slightly. A thermometer reading of 200F (93C) in the centre tells you they are done.
Q: Can I make the batter the night before?
Yes, you can mix the batter and let it rise slowly in the fridge overnight for a deeper flavour. Just bring it back to room temperature for 30 minutes and add the baking soda right before cooking. Cold batter will not bubble properly, so do not skip the warm-up.
Give these homemade crumpets a try this weekend and tell me how your bubbles turned out. Once you nail that golden, holey top, you will never go back to the packaged ones. Small steps, big change.
Homemade Crumpets
Homemade crumpets are soft, fluffy and full of tiny holes that soak up butter beautifully, made with pantry staples in one easy batter.
🧂 Ingredients
- 2 cups (250g) all-purpose flour
- 1 1/2 cups (360ml) whole milk, lukewarm
- 1 tsp (3g) active dry yeast
- 1 tsp (4g) granulated sugar
- 1 tsp (6g) fine salt
- 1/2 tsp (2g) baking soda
- 2 tbsp (30ml) warm water
- 2 tbsp (28g) unsalted butter, plus more for serving
📋 Instructions
- 1Bloom the yeast — Warm the milk to about 110F (43C), it should feel like a warm bath on your wrist. Stir in the sugar and yeast, then let it sit 8 to 10 minutes until a foamy cap forms on top.
- 2Mix the batter — Whisk the flour and salt in a large bowl, then pour in the yeasty milk. Stir until you have a thick, smooth batter with no dry pockets, about 1 minute.
- 3Let it rise — Cover the bowl with a clean towel and leave it somewhere warm for 45 to 60 minutes. It is ready when the surface is bubbly and the batter has puffed up and smells slightly yeasty.
- 4Add the soda — Dissolve the baking soda in the 2 tbsp warm water, then gently stir it into the batter. You will see it loosen and get a little frothy, which is exactly what you want.
- 5Heat the pan — Set a flat griddle or heavy skillet over medium heat and bring it to 375F (190C). Butter the pan and the insides of your crumpet rings, then place the rings in the pan.
- 6Cook the first side — Spoon batter into each ring until halfway full, about 1/4 cup (60ml) each. Cook 8 to 10 minutes at 375F (190C) until the tops are covered in open holes and the edges look set and matte.
- 7Flip and finish — Slide a thin spatula under each crumpet, remove the ring, and flip. Cook 2 to 3 minutes more until the base is golden brown and the centre reads 200F (93C) on a thermometer.
- 8Cool and serve — Move the crumpets to a wire rack so they stay crisp on the outside. Toast them again briefly if you like, then load them up with butter while they are still warm.
Maya writes about sustainable living and zero-waste practices, focusing on small, actionable changes for everyday routines. She draws from her own experiments in urban gardening and DIY household swaps.
