How to Make Crumpets – A Classic British Favourite

--- published by foodie Parmod.

If you love the idea of golden, buttery crumpets fresh off the griddle, then you’re in for a treat. Crumpets are a quintessential British snack, known for their distinctive spongy texture and holes on top – perfect for soaking up butter, jam, or honey.

In this post, we’ll guide you through how to make traditional homemade crumpets from scratch using British ingredients and methods. You’ll be surprised how simple and satisfying it is to make your own!

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What Are Crumpets?

Crumpets are round, yeasted griddle cakes, typically enjoyed toasted with butter. Their texture is soft and chewy with a crisp bottom and a bubbly top that holds spreads beautifully. Unlike English muffins, crumpets are not sliced open – they’re served whole, usually as a breakfast or tea-time treat.

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Ingredients (Makes 6–8 crumpets)

225g strong white bread flour

½ tsp salt

1 tsp caster sugar

1 tsp fast-action dried yeast

300ml warm water

½ tsp bicarbonate of soda

100ml warm milk

A little vegetable oil for greasing

Crumpet rings or metal cookie cutters (optional but ideal)

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Equipment Needed

Mixing bowl

Whisk

Measuring jug

Frying pan or flat griddle

Crumpet rings (or egg rings)

Spatula

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Step-by-Step: How to Make Crumpets

1. Make the Batter

In a large bowl, mix together the bread flour, salt, sugar, and yeast.

Gradually whisk in the warm water until the batter is smooth and thick – it should resemble a thick pancake batter. Cover the bowl with a tea towel and leave it in a warm place for 1 hour, or until it’s doubled in size and bubbly on top.

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2. Add Bicarbonate of Soda

In a separate jug, mix the bicarbonate of soda with the warm milk. Pour this into the batter and whisk until combined. The mixture will become looser and bubbly. Let it rest for another 15–20 minutes.

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3. Prepare the Pan

Lightly grease a non-stick frying pan and your crumpet rings with a bit of vegetable oil. Heat the pan over medium-low heat.

Place the crumpet rings on the pan and spoon in enough batter to fill each ring about 1.5cm high.

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4. Cook the Crumpets

Cook for 6–8 minutes until bubbles form and pop on the surface. The top should look dry and the edges set. Remove the rings carefully, flip the crumpets, and cook the other side for 1–2 minutes to lightly brown the bottoms.

Transfer to a wire rack to cool. Repeat with remaining batter.

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How to Serve Crumpets

Crumpets are best served toasted. Here are some popular toppings:

Butter only – simple and classic

Butter and jam – strawberry, raspberry, or marmalade

Cheese and Marmite – savoury lovers’ delight

Peanut butter and banana – for a modern twist

Honey or golden syrup – for extra sweetness

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Tips for Perfect Crumpets

Use crumpet rings for that iconic shape – but metal egg rings or clean tuna tins (with both ends removed) work too.

Don’t rush the cooking – low and slow heat ensures bubbles form and don’t collapse.

Let them rest after cooking – the texture improves as they cool.

Freeze extras – crumpets freeze well and can be toasted straight from frozen.

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Final Thoughts

Making homemade crumpets is a rewarding process and brings a touch of traditional British comfort to your kitchen. With just a few pantry staples and some patience, you’ll have a batch of warm, fluffy crumpets perfect for buttering up any time of day.

Try this recipe and enjoy a slice (or crumpet) of British heritage – you might never go back to shop-bought again!

--- write ✍️ by foodie Parmod.

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