Soft, spongey, and full of signature bubbling holes, these classic homemade crumpets bring the cozy charm of British teatime right into my kitchen. With simple pantry ingredients and a bit of patience, I make a batch of crumpets that toast up beautifully and soak up butter, jam, honey, or whatever topping I’m craving. They’re perfect for breakfast, brunch, or an afternoon snack.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 ½ cups plain flour
1 teaspoon sugar
¾ teaspoon table salt
½ teaspoon instant yeast
½ teaspoon baking soda
1 ⅓ cups warm tap water
Oil for greasing the pan and crumpet rings
Directions
I start by mixing the flour, sugar, salt, yeast, and baking soda in a large bowl, making sure to keep the salt and yeast apart at first.
I pour in the warm water and beat the batter using a handheld electric mixer for about a minute, starting low and moving to high until the mixture is smooth.
Then I cover the bowl with a clean tea towel or plate and let it rest in a warm spot for 30 to 45 minutes. It doesn’t rise much, but it becomes slightly frothy.
While the batter rests, I grease my crumpet rings and dust them with a bit of flour.
I heat a non-stick pan over medium-high and place the rings in the pan. I pour about ¼ cup of batter into each one.
I cook the crumpets for 5–6 minutes, until the edges set and bubbles burst across the surface.
I lower the heat to medium-low and continue cooking for another 5–6 minutes until the tops dry out.
I remove the rings and quickly flip the crumpets for just 2–3 seconds to seal the tops.
I transfer them to a plate, let them cool slightly, and repeat with the remaining batter.
Finally, I toast the crumpets until golden and serve warm with butter or my favorite toppings.
Servings and timing
This recipe makes approximately 7 crumpets.
Prep time: 5 minutes
Cook time: 25 minutes
Resting time: 30–45 minutes
Total time: About 1 hour
Calories: Approximately 102 kcal per crumpet
Variations
Whole wheat: I sometimes swap half the plain flour with whole wheat for a nuttier flavor and added fiber.
Herbed crumpets: A pinch of dried rosemary or thyme gives a savory twist, great with cheese.
Sweet spiced: I like adding cinnamon or nutmeg for a subtle sweet warmth—perfect with honey or fruit preserves.
Cheesy top: After toasting, I sometimes add shredded cheese and pop them under the broiler briefly.
Mini versions: I use smaller rings or cookie cutters to make bite-sized crumpets for snacks or brunch platters.
Storage/Reheating
I store leftover crumpets in an airtight container at room temperature for up to 2 days or refrigerate them for up to 5 days. For longer storage, I freeze them in a single layer before transferring them to a freezer bag—good for up to 2 months.
To reheat, I simply toast them straight from the fridge or freezer until warm and golden. They regain their crispy edges and soft centers this way.
FAQs
What can I use instead of crumpet rings?
If I don’t have crumpet rings, I use cleaned tuna cans with both ends removed, metal cookie cutters, or cook the batter free-form, though the shape may vary slightly.
Can I make the batter ahead of time?
Yes, I sometimes mix the batter the night before and let it rest in the fridge overnight. It needs to come to room temperature for about 15 minutes before cooking.
Why didn’t my crumpets develop holes?
If I don’t see holes, it could be that the batter was too thick, the pan wasn’t hot enough, or the baking soda wasn’t evenly mixed in. A good mix and proper heat are key.
Can I use active dry yeast instead of instant?
Yes, I dissolve active dry yeast in the warm water with the sugar first and let it sit for 5–10 minutes until foamy before adding to the dry ingredients.
What’s the difference between crumpets and English muffins?
Crumpets are cooked only on one side and have open bubbles on top, while English muffins are split and toasted and have a more bread-like interior. I find crumpets soak up toppings better!
Conclusion
Making classic homemade crumpets is a simple and satisfying way to bring a traditional British favorite into my kitchen. With a soft, chewy texture and those signature golden bubbles, they’re endlessly versatile for both sweet and savory toppings. Whether I’m hosting brunch or enjoying a slow morning, I love having these warm, toasted crumpets on my plate.
📖 Recipe:
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Classic Homemade Crumpets with Golden Bubbles
- Total Time: 1 hour
- Yield: 7 crumpets
- Diet: Vegetarian
Description
Classic homemade crumpets are soft, spongey, and filled with signature bubbling holes, perfect for soaking up butter, jam, or honey. A British teatime staple, these are made with simple ingredients and a straightforward method for a cozy breakfast or snack.
Ingredients
1 ½ cups plain flour
1 teaspoon sugar
¾ teaspoon table salt
½ teaspoon instant yeast
½ teaspoon baking soda
1 ⅓ cups warm tap water
Oil for greasing the pan and crumpet rings
Instructions
- In a large bowl, mix the flour, sugar, salt, yeast, and baking soda, keeping the salt and yeast apart initially.
- Pour in the warm water and beat the batter with a handheld electric mixer for about a minute, starting on low and increasing to high until smooth.
- Cover the bowl with a tea towel or plate and let the batter rest in a warm spot for 30–45 minutes until slightly frothy.
- Grease the crumpet rings and dust them lightly with flour.
- Heat a non-stick pan over medium-high heat and place the rings in the pan.
- Pour about ¼ cup of batter into each ring and cook for 5–6 minutes until the edges set and bubbles form and burst on the surface.
- Reduce heat to medium-low and continue cooking for another 5–6 minutes until the tops dry out.
- Remove the rings and flip the crumpets for just 2–3 seconds to seal the tops.
- Transfer crumpets to a plate, let cool slightly, and repeat with remaining batter.
- Toast crumpets until golden and serve warm with butter or desired toppings.
Notes
Whole wheat flour can be substituted for half of the plain flour for a nuttier taste.
Add dried herbs like rosemary or thyme for a savory variation.
Add cinnamon or nutmeg for a warm, sweet flavor.
Top with shredded cheese and broil briefly for cheesy crumpets.
Use smaller rings to make mini crumpets for snacks or brunch platters.
Store at room temperature for 2 days, refrigerate for 5 days, or freeze for up to 2 months.
Reheat by toasting directly from fridge or freezer.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: British
Nutrition
- Serving Size: 1 crumpet
- Calories: 102
- Sugar: 0.5g
- Sodium: 220mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
