Crumpets
Fluffy, golden homemade crumpets with a soft, holey texture - perfect fresh from the pan or toasted with butter for a classic British teatime treat.
Updated : 15 October, 2025
Easy
More than 1 hour.
Ingredients
350 grams
Flour
14 grams
Dry yeast
1 teaspoon
Sugar
350 milliliters
Milk
150 milliliters
Water
0.5 teaspoon
Baking soda
1 teaspoon
Salt
as needed
Sunflower oil
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Weigh flour into a large mixing bowl and stir in the yeast. Dissolve the sugar in the warm milk, then pour it into the bowl. Using a wooden spoon, beat the mixture vigorously for 3-4 minutes until you have a smooth, thick batter - this step is key to creating the signature holes in the crumpets.
Step 2
Cover the bowl and let the batter rest for at least 20 minutes, or up to 1 hour, until it rises and then begins to collapse slightly. You’ll notice a line on the bowl showing how much it rose.
Step 3
Combine the bicarbonate of soda and salt with the warm water, then beat this into the batter. Start by adding about three-quarters of the water, then add the rest gradually until the mixture reaches the consistency of double cream. Cover again and let it rest for another 20 minutes.
Step 4
Heat a flat griddle or heavy-based frying pan over a medium heat. Lightly grease both the griddle and the insides of four metal crumpet rings. Place the rings on the griddle and spoon two dessert spoons of batter into each ring.
Step 5
Cook for 4-5 minutes, until bubbles form and the surface sets. Carefully flip the crumpets in their rings and cook for another 3 minutes until golden brown on both sides.
Step 6
Serve the crumpets warm, straight from the pan, or let them cool and toast later. Enjoy generously buttered for the ultimate comforting snack.