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Easy Recipe to Make Your Own Classic British Crumpets

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1 ½ cups Milk
3 ½ cups All-purpose flour
2 teaspoons Sugar
1 ¼ teaspoons Active dry yeast
1 ½ cups Lukewarm water
1 teaspoon Salt
1 teaspoon Baking soda

Easy Recipe to Make Your Own Classic British Crumpets

A perfect English breakfast that will be your new guilty pleasure!


What are crumpets?

A delicious doughy cross between a pancake and an English muffin, Crumpets are made with a thick yeast batter that bubbles when it proofs and also while it cooks. Famed for its surface riddled with holes and spongey texture, it makes a perfect brunch snack as the nooks and crannies soak up all the buttery goodness.


Crumpets Serving suggestions

If you don’t want to stick to jam for your crumpets, try

  • Sweet – Honey, Cream, Whipped cream, Golden syrup, Icing sugar, Caramel sauce
  • Savoury – Cheese, Bacon, Poached egg, Baked beans, Shrimps with garlic butter sauce


Crumpets Making Tips

  • Heat control is the key element in making the perfect crumpet, while slow and steady is the name of the game.
  • Allow the batter to proof in a warm spot, if not the dough will not rise well.
  • Crumpets can be stored in an airtight container in the fridge for about 4 days and roughly 3 months in the freezer.
  • To reheat, allow the crumpets to thaw at room temperature and then pop it in a toaster or microwave it for 30 seconds.
  • If you want to make the batter in advance for the next day, allow the batter to proof for 1 hour or till doubled in size and then refrigerate until required. Allow the batter to come to room temperature, add the salt and baking soda and the use as needed.



  • Warm water – Heat up water just enough that it’s warm and not scorching hot. Boiling water will kill the yeast and the dough will not rise.
  • Yeast – Use instant/rapid rise yeast, so that the yeast can be added directly to the dry mix. If you are using active dry yeast, you will need to activate it with the warm liquids.
  • Flour – Use plain all-purpose flour and not self-raising, wholemeal or gluten free flour.
  • Rings – Anything round like cookie cutters or egg rings



  • If the crumpet batter starts to leak through the edges of the ring, the batter is too thin. Whisk in a tablespoon of flour at a time until you get the correct thickness.
  • If a cooked crumpet is heavy, without holes and doughy, the batter is too thick or the mixture has not risen sufficiently. Slowly add more water until a better consistency develops.
  • Make sure you don’t over fill the rings, the bubbles will take longer to rise to the top and overcook or burn the bottom. The batter may also spill over the rings.


> If you like this article you will also enjoy our Japanese Fried Rice recipe.



Gather all the ingredients for easy access.


Gently warm the milk in a saucepan, making sure the liquid doesn’t start to bubble or boil. Skim off any film that forms on the top with a spoon.


Using a stand mixer, whisk together the warmed milk, flour, sugar, and yeast.


Once the dough starts to combine, add half the water and beat it till is starts to turn into a sticky bough.


Continue to add more water until the batter is thick and smooth. There might be a few lumps in between but don’t worry about it. Stop adding water once the batter reaches the consistency of thick cream.


Cover with plastic wrap and leave in a warm place until the batter doubles in size and starts to foam. This should take from about 1 hour to 2 hours. Just make sure to keep an eye on it.


After the batter doubles in size and is frothy, whisk in the salt and baking soda. Make sure not to over whisk it. You will lose all the air bubbles that is essential for the right texture.


Heat a heavy-bottomed frying pan or a non-stick pan over medium heat until hot, but not scorching.


Moisten a paper towel with a little oil or melted butter and carefully grease the base of the pan and crumpet rings (or round pastry cutters) measuring approximately 3 inches wide and at least 1½ inches in height.


Place a ring on the heated pan and pour in enough batter to fill just below the top of the ring.


Cook for 5 minutes, until a lot of tiny bubbles start popping on the surface and the crumpet is setting around the edges.


Once the bubbles start to burst, using a pair of thongs flip the crumpet. You can either take the crumpet out of the ring or flip it over with the ring. If you have greased the ring well, the crumpet should fall out after a few good shakes. If not, run a knife around the edges and nudge the crumpet out of the ring.


Once you flip the crumpet over, cook it for another 2 to 3 minutes. Once it turns golden in colour, take it out of the pan and place it on a wire rack to cool.


Repeat with the remaining batter, greasing the pan in between each batch.


Once you’ve got the hang of it, adjust the temperature as needed and try cooking two to four crumpets at a time, depending on the size of your pan.


Once the crumpets are not piping hot serve with lots of butter and jam.


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