Introduction

Oh, the cozy aroma of freshly made crumpets! Does anything say “comfort” quite like a warm, buttery crumpet, fresh off the griddle? I remember my grandmother making these on lazy weekend mornings, and the sight of those little bubbly tops always made my day. This recipe is so wonderfully simple, you’ll be wondering why you haven’t made them from scratch before. They’re quick, they’re fuss-free, and they’re guaranteed to bring a smile to your face and fill your home with the most delightful scent.

Why You’ll Love This Recipe

Fast: Seriously, from start to finish, these are surprisingly quick to whip up!
Easy: No fancy techniques or special equipment needed. Anyone can do this!
Giftable: Imagine gifting a jar of homemade jam with a batch of these warm crumpets. Pure thoughtfulness!
Crowd-pleasing: From kids to adults, everyone adores a good crumpet. Perfect for brunches or a special treat.

Ingredients

Here’s what you’ll need to create these delightful little treasures:

1 cup whole milk, heated to 110°F – 115°F: This is the perfect temperature to wake up our yeast. Think warm bathwater, not hot!
1 teaspoon sugar: Just a little something to feed our hungry yeast.
1 tablespoon active dry yeast: The magic ingredient that makes them rise and get those lovely little holes.
1 1/2 cups all-purpose flour: Your good old reliable all-purpose flour will do the trick.
1 teaspoon kosher salt: For a lovely hint of savory flavor.
1/3 cup water: To get our batter just right.
1/2 teaspoon baking soda: This is our secret weapon for extra fluffiness and those signature crumpet holes!

How to Make It

Alright, let’s get our aprons on and make some magic happen!

Wake Up the Yeast: Grab a small bowl and pour in your warm milk. Sprinkle the sugar and then the active dry yeast over the top. Give it a gentle stir and let it sit for about 5-10 minutes. You’re looking for it to get nice and frothy – that’s a sign your yeast is happy and ready to work!
Mix the Dry Stuff: In a larger bowl, whisk together your all-purpose flour and kosher salt. This just ensures everything is evenly distributed.
Combine and Whisk: Now, pour that lovely frothy yeast mixture and the water into the bowl with the flour. Whisk it all together until you have a smooth batter. Don’t overmix, just until everything is combined and there are no dry bits of flour.
Let it Rise: Cover the bowl with a clean kitchen towel or plastic wrap and find a nice warm spot in your kitchen for the batter to rest. Let it sit for about 30-45 minutes, or until it has puffed up and doubled in size. It’s like magic watching it grow!
Add the Bubbly Power: Gently stir in the baking soda. You’ll notice the batter immediately starts to get bubbly and a bit lighter – that’s exactly what we want!
Heat the Griddle: Get your griddle or frying pan heated up over medium heat. You just want it lightly greased. A tiny bit of butter or oil will do the job.
Pour the Batter: Now for the fun part! Pour about 1/4 cup of batter onto the hot griddle for each crumpet. They’ll spread out a little, creating those perfect circles.
Cook the First Side: Let them cook for about 2-3 minutes. You’ll see little bubbles starting to form on the surface and the edges will look set.
Flip and Finish: Gently flip them over and cook for another 1-2 minutes, until they’re beautifully golden brown on both sides.
Serve Warm: The best part! Serve these beauties warm, slathered with butter, jam, honey, or whatever your heart desires. Enjoy!

Substitutions & Additions

Feeling adventurous? Here are a few ideas to jazz up your crumpets!

For a richer flavor: You can swap some of the milk for half-and-half or even a splash of cream.
Whole wheat goodness: Try using half all-purpose flour and half whole wheat flour for a nuttier taste.
Sweetness boost: If you prefer a slightly sweeter crumpet, add another teaspoon of sugar to the batter.
Citrusy surprise: A little bit of lemon zest stirred into the batter before cooking adds a lovely brightness.
Spice it up: A pinch of cinnamon or nutmeg can make these extra cozy, especially in the fall.

Tips for Success

A few little tricks to make your crumpets absolutely perfect:

Don’t use water that’s too hot: Too hot and you’ll kill your yeast! Aim for that 110-115°F range.
Warm place for rising: If your kitchen is cool, try placing the covered batter in a slightly warm (turned off!) oven or near a sunny window.
Don’t overcrowd the pan: Give your crumpets enough space to cook evenly.
Adjust the heat: Keep an eye on your griddle. If they’re browning too quickly, turn the heat down slightly. If they’re taking too long, a little more heat might be needed.
Prep Ahead: You can make the batter earlier in the day and let it rise, then just give it a gentle stir and cook when you’re ready.

How to Store It

If you happen to have any leftovers (which is unlikely!), you can store them in an airtight container at room temperature for up to 2 days. For longer storage, pop them in the refrigerator for up to a week. They’re best enjoyed fresh, but they do reheat beautifully!

FAQs

Can I make these ahead of time? Yes, you can make the batter earlier in the day and let it rise. However, crumpets are truly at their best when served fresh off the griddle.
Why aren’t my crumpets getting holes? This is usually due to the yeast not being active enough, or the baking soda not being fresh. Make sure your yeast is bubbly and your baking soda is relatively new!
Can I freeze crumpets? While not ideal, you can freeze cooked crumpets. Let them cool completely, then store them in a freezer-safe bag or container. Reheat them in a toaster or under the broiler.

Easiest Crumpets

Fluffy, golden, and delicious crumpets made from scratch with simple ingredients and easy steps, perfect for a cozy breakfast or treat.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 5

Equipment

Small bowl
Large bowl
Whisk
Kitchen towel
Plastic wrap
Griddle
Frying pan

Ingredients

Main ingredients

1 cup whole milk heated to 110°F - 115°F
1 teaspoon sugar
1 tablespoon active dry yeast
1.5 cups all-purpose flour
1 teaspoon kosher salt
0.33 cup water
0.5 teaspoon baking soda

Instructions

Wake up the yeast: In a small bowl, combine warm milk, sugar, and active dry yeast. Let sit for 5-10 minutes until frothy.
Mix dry ingredients: In a large bowl, whisk together all-purpose flour and kosher salt.
Combine: Pour the frothy yeast mixture and water into the flour mixture. Whisk until smooth.
Let rise: Cover the bowl and let the batter rest in a warm spot for 30-45 minutes, or until doubled in size.
Add baking soda: Gently stir in the baking soda; the batter will become bubbly.
Heat griddle: Heat a lightly greased griddle or frying pan over medium heat.
Cook crumpets: Pour about 1/4 cup of batter onto the hot griddle for each crumpet. Cook for 2-3 minutes until bubbles form and edges are set.
Flip and finish: Flip and cook for another 1-2 minutes until golden brown.
Serve: Serve warm with butter, jam, or honey.

Notes

For a richer flavor, swap some milk for half-and-half or cream. Use half whole wheat flour for a nuttier taste. Add an extra teaspoon of sugar for more sweetness, or lemon zest/cinnamon/nutmeg for added flavor.