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Traditional British crumpets with golden toasted tops and signature holes, served warm with melting butter on a blue-and-white plate.
Jane at Brit & Skillet

Traditional British Crumpets

Homemade traditional British crumpets with crisp golden bottoms, soft and springy centers, and plenty of signature holes for soaking up melted butter. An approachable crumpet recipe made with familiar American ingredients.
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Prep Time 15 minutes
Cook Time 25 minutes
Rise Time & Rest time 1 hour 10 minutes
Total Time 1 hour 50 minutes
Servings: 8 crumpets
Course: Afternoon Tea, Breakfast, Snack
Cuisine: British
Ingredients Equipment Method Notes

Ingredients
  

For the Crumpet Batter
  • 2 cups all-purpose flour 240g
  • 1 teaspoon granulated sugar
  • 1 teaspoon instant yeast
  • 1 teaspoon salt
  • 1 1/2 cups warm milk 360ml
  • 1/2 cup warm water 120ml
  • 1/2 teaspoon baking soda
  • 1 tablespoon warm water for mixing with the baking soda
For Cooking
  • Neutral oil or softened butter for greasing the skillet and crumpet rings
To Serve
  • Butter
  • Strawberry jam optional
  • Honey or golden syrup optional

Equipment

  • Large mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Kitchen scale
  • Large skillet or griddle
  • Metal crumpet rings or English muffin rings
  • Ladle or large spoon
  • Tongs
  • Thin knife
  • Wire cooling rack

Method
 

Make the Batter
  1. Add the all-purpose flour, sugar, instant yeast and salt to a large mixing bowl. Whisk briefly to combine.
  2. Gradually pour in the warm milk and 1/2 cup (120ml) warm water while whisking until you have a smooth batter.
  3. The batter should be considerably looser than bread dough but thicker than ordinary pancake batter.
Let the Batter Rise
  1. Cover the bowl with a clean kitchen towel or plastic wrap.
  2. Leave in a warm place for 45–60 minutes, or until the batter looks noticeably bubbly and slightly risen.
Add the Baking Soda
  1. Mix the baking soda with 1 tablespoon warm water.
  2. Stir the mixture thoroughly into the risen batter.
  3. Allow the batter to rest for another 10 minutes.
Prepare the Skillet and Rings
  1. Place a large skillet or griddle over low to medium-low heat.
  2. Lightly grease the cooking surface.
  3. Generously grease the inside of the crumpet rings or English muffin rings.
  4. Place the rings in the skillet and allow them to warm for 1–2 minutes.
Fill the Rings
  1. Spoon or pour batter into each ring until approximately 1/2 inch deep.
  2. Do not overfill the rings because the crumpets will rise as they cook.
Cook the Crumpets
  1. Cook for approximately 6–9 minutes over low to medium-low heat.
  2. Bubbles should gradually rise through the batter and burst across the surface, leaving the characteristic crumpet holes.
  3. Continue cooking until the surface is mostly set and no longer looks like wet batter.
Remove the Rings
  1. Carefully remove the hot crumpet rings using tongs or an oven mitt.
  2. If a crumpet sticks to its ring, gently loosen the edge with a thin knife before lifting the ring away.
Finish the Tops
  1. Flip each crumpet and cook for another 1–2 minutes, just until the top is very lightly golden.
  2. Transfer the finished crumpets to a wire cooling rack.
  3. Repeat with the remaining batter, greasing the rings again as necessary.
Toast and Serve
  1. For the best texture, toast the crumpets until the outside is crisp and golden.
  2. Serve warm with plenty of butter so it melts into the holes.
  3. Add strawberry jam, honey or golden syrup if desired.

Notes

BRIT & SKILLET TIP The bubbles are your guide. If the bottoms of your crumpets are browning before plenty of holes have developed across the surface, your skillet is too hot. Reduce the heat and give the batter more time to cook slowly.
Batter consistency: Crumpet batter should be loose enough to spoon or pour into the rings. If it seems unusually thick, add warm water 1 tablespoon at a time.
Crumpet rings: Metal crumpet rings are ideal, but English muffin rings work well too. Grease them generously before each batch.
Don't overfill: About 1/2 inch of batter in each ring is enough. Overfilling can leave the center undercooked before the bottom becomes too dark.
Heat: Low to medium-low heat is important. Crumpets need enough time for bubbles to travel through the batter and burst at the surface.
Serving: Crumpets are especially good after cooling and being toasted again. Serve hot with plenty of butter.
Storage: Store cooled crumpets in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
Freezing: Freeze completely cooled crumpets in a freezer-safe container or bag for up to 3 months. Place parchment between layers if necessary.
Reheating: Toast refrigerated or thawed crumpets until hot and crisp around the edges.