This is the crumpet recipe released by Warburtons, the UK’s biggest commercial crumpet maker. They’re an absolute dead ringer for store bought – except far better – with the signature holes, distinct “spongey” texture, perfect for toasting. If you’ve ever wanted to know how to make a crumpet, this is going to blow your mind! And it’s easy!
Crumpet recipe
Warburtons is the UK’s biggest and most popular commercial crumpet producer. They make over 700 million of them a year!
To cheer up the UK public during lockdown, they shared their secret crumpet recipe for people to make at home. Though I doubt it’s the precise commercial batter recipe (they probably adapted it for the home cook), the end result is EXACTY like store bought crumpets.
After many, many, MANY failed crumpet attempts over the years (even from notable chefs!), I am still shaking my head at how astonishingly perfect these crumpets are – and how easy they are to make!
What are crumpets?
Hailing from England, they’re like a cross between an English muffin and pancakes. Their distinguishing feature is the surface that’s riddled with holes which allows butter to permeate through from top to bottom. The surface has a unique almost “spongey” texture, but it’s very fluffy inside, just like bread!
What goes in crumpets
Here’s what you need to make crumpets. I always knew yeast was in the batter. The addition of baking powder was the key that made all the difference – from crumpet making fails to crumpet making success!
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Yeast – use instant / rapid rise yeast or active dry yeast (sometimes just labelled “yeast”). Both work just fine.
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Fresh yeast? Haven’t tried with fresh yeast but see no reason why it wouldn’t work using the standard conversion of 7.75g / 0.275 ounces fresh yeast per 1 teaspoon of dry yeast. Crumble into warm water with sugar and follow above directions for active dry yeast.
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Flour – just normal plain / all purpose flour. Not self raising flour, not wholemeal flour.
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Gluten free – unfortunately doesn’t work with gluten free flour. We tried, and it was a dismal failure!
How to make crumpets
Here’s how to make crumpets in 3 easy steps:
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Mix water, flour and salt to form a sticky but stirrable batter. Then mix in yeast dissolved in a bit of water, baking powder and sugar to form a smooth batter;
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Leave in a warm place for 30 minutes until the surface gets foamy; then
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Ladle into rings and cook on the stove until bubbles pop on the surface and the top is cooked.
It is quite straightforward, but because homemade crumpets is a bit of a unique recipe, I’m going to add a bit more information about each step in the proceeding sections. If you’re not interested, jump to the recipe! (Or video – or Dozer 😂)
The crumpet batter
The crumpet batter is literally a dump-and-mix job, though you do need to mix well for a couple of minutes by hand (or half that time using a handheld mixer) which I assume is to get good gluten formation to get that signature chew for any type of yeast bread, as opposed to being “cakey”.
Then once mixed, you simply put it in a warm place so it gets nice and foamy. This is the equivalent of dough rising so the crumpets rise when they’re cooking.
The crumpet batter won’t increase in volume very much – just around 10 / 15%.
Crumpet rings
Crumpet rings are a “thing”. They are around 9 cm / 3.5″ wide and about 2.5cm / 1″ tall. The ones I have are non stick, but they come in silver too.
But honestly, anything metal and round will do the trick – egg rings, biscuit cutters, scone cutters, even cleaned large tuna cans. Actually, it doesn’t even have to be round! Star shaped crumpets, anyone??
Cooking crumpets
Now, I’m not going to lie to you – you probably won’t nail the first one. It does take practice – but no more than when you first started out perfecting the art of golden fluffy pancakes or pikelets!
The secret to cooking crumpets perfectly is to start them off on a high heat to get those bubbles activated, then turn the stove down so the crumpet cooks through without burning the base. The cooking technique is one change I made to the original Warburtons recipe – they say to cook on medium high the whole time = scorched base.
Though store bought crumpets don’t have colour on the holey side, I like to flip to get a blush of colour on it and cook any residual raw batter.
And here’s a close up of the inside of the crumpets with the signature vertical “tunnels” from the holes!
Even better the next day!!
An essential step with crumpets is to cool them completely, otherwise they are kind of moist and “doughy” inside.
In fact, if you want an absolute dead ringer for store bought crumpets, they are best made the day before, or the day before! They keep for days in the fridge – I’ve kept them for 5 days and once toasted, they are perfect.
Can you freezer homemade crumpets?
They freezer perfectly too. Thaw or even microwave thaw, then toast as usual!
How to eat a crumpet
I realise that writing about how to eat crumpets may induce eye rolling from Crumpet-Eating-Experts. But bear with me – not everyone has been eating crumpets all their life!
Toasting is essential to make the golden base crispy. Then slather with butter (what do you think all those holes are for?? So the crumpet gets soaked with butter, from top to bottom!) then spread of choice.
What to put on crumpets
As far as what to put on crumpets (other than the mandatory butter) – honey is by far the top choice (think – hole seepage). My personal second choice is Vegemite (it’s an Aussie thing 🇦🇺), followed by jam. Other spreads like Nutella and peanut butter go great too – whatever you put on toast, you can put on crumpets!
Though if you want the ultimate crumpet experience, don’t go past butter and honey. That moment when you bite into the crumpet and salty melted butter and sweet molten honey squirts into your mouth…
Arrrgh … I’m torturing myself at the thought. I’m off to toast another crumpet for morning tea! – Nagi x
Watch how to make it
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Crumpet recipe
Ingredients
- 150g (1 cup) white flour , plain / all purpose
- 200ml (3/4 cup + 1 tbsp) warm water , tap water (200g) (Note 1)
- 1/2 tsp salt , cooking/kosher salt (1/4 tsp table salt)
- 1/2 tsp white sugar
- 1 tsp baking powder
Yeast Mixture
- 1 tsp yeast , instant/rapid rise OR dry active yeast (Note 2)
- 1 tbsp warm water (just tap water)
Cooking:
- 2 tbsp unsalted butter , melted (or vegetable oil)
Instructions
Crumpet Batter:
- Place flour, water and salt in a bowl and whisk for 2 minutes (electric beater 1 minute on speed 5).
- Yeast Mixture - Dissolve Yeast into 1 tbsp warm water in a small bowl.
- Add Yeast Mixture, sugar and baking powder into bowl, then whisk for 30 seconds (or 15 sec speed 5).
- Cover with cling wrap or plate, then place in a very warm place for 15 to 30 minutes until the surface gets nice and foamy. It will only increase in volume by ~10 - 15%.
Cooking Crumpets:
- Grease 2 or 3 rings with butter (approx 9 cm / 3.5" wide, though any ring or metal shaper will do, Note 3) (TIP: Non stick rings - brush with melted butter. Everything else - smear with butter)
- Brush non stick skillet lightly with melted butter then place rings in the skillet.
- Turn stove on medium high (medium for strong stoves) and bring to heat (Note 4 for "sizzle test").
- Pour 1/4 cup batter into the rings (65ml), about 1cm / 2/5" deep (will rise ~60%).
- Cook for 1 1/2 minutes - bubbles should start appearing on the surface (but not popping yet).
- Turn heat down to medium, cook for 1 minute - some bubbles should pop around the edges.
- Turn heat down to medium low, cook for a further 2 1/2 to 4 minutes, until the surface is "set" and it's clear there will be no more bubbles popping! (At this stage you can help the final bubbles pop with a skewer!)
- Remove rings (you might need to run knife around to loosen).
- Then flip and cook the other side for 20 to 30 seconds for a blush of colour.
- Transfer to write rack (golden side down) and fully cool.
- Can be eaten once cool, but it's even better the next day (Note 5).
How to eat crumpets:
- Toast in a toaster until the base is crispy.
- Slather generously with butter, then spread of choice (honey is perfection) and devour immediately!
Recipe Notes:
Nutrition Information:
Life of Dozer
And every once in a while, his patience pays off and food I’m shooting falls to the ground….
Jane says
Made these today and turned out perfectly. Was really nervous to try but if you follow the instructions it’s really quite easy. Going to let them cool down and toast tomorrow as per recommendation. Thanks Nagi x
Chris says
Store bought crumpets are so hard to find where we live so I thought I’d give homemade a try. This recipe was so easy and they came out perfectly… and so delicious. Your helpful tips were very useful. Thank you!
Hazel says
Dear Nagi,
This was my first time making crumpets and I had always thought they were a speciality item reserved only for professional bakers! These were so easy to make and a big success for our Christmas breakfast. Thank you so much for your foolproof delicious recipes (I make your baked pumpkin risotto so often), for the hard work that goes in behind each one, and for making them accessible and free for us. Most of all, thank you for the photos of your golden retriever- it’s what I look at first on each recipe! Wishing you happy holidays and a wonderful 2021.
With thanks, Hazel
NV Robin says
I got this the first time too and learned that thinner is better. Make sure to have 6 in equal size.
Annabelle says
Truly the easiest, tastiest crumpet recipe ever. I followed your tweaks to the letter and they’ve turned out perfectly twice! I doubled the recipe because 6 isn’t enough 😆
Denise Sachar says
I am not the best cook, but I will try my hand at anything & everything.
Your recipe made this easy! Nailed it the first time!
Cannot wait to surprise my British husband when he returns home from his trip. THANK YOU!!
Diana Koebel says
Will test my Xmas cookie cutters today! Warm holiday wishes from Canada. 🇨🇦
Sandra says
I nailed it first time, thank YOU, Nagi!!
Ivoor says
Hello Nagi. This crumpets recipe is perfect. Toppings? Think eggs Benedict or cream cheese and smoked salmon. Beautiful. Thanks for the recipe. You are a star
Stuart Hooper says
Hi Nagi,
You have to try the savoury version.
I toast them, then put thin slices of cheese and a dash of pepper on, and melt the cheese under the grill.
I thought my wife was insane when she said that;s how she eats crumpets, but i’m a full convert now.
Nagi says
Yes I will, sounds great Stuart!! N x
Christine H says
I am planning to make these in my large Xmas cookie cutters for Christmas morning and I can only assume that they will be as delicious as all the other recipes I have garnered from your site .
Nagi says
I hope you love them Christine – I love the Christmas cutter idea! N x
Lorine says
These came out perfectly! It was my first time trying to make the and just like previous posters will never buy them again. Thank you!
G' says
Can everyone please stop this new thing of putting the recipe under a 2000 word essay on how your nan taught your spirit guide this recipe on a beach in Phuket?
I came on the site to find a recipe not a novel about your spiritual food journey.
It takes longer to find the recipe than it does to cook it!
Recipe at the top. Storytelling underneath. Not asking you to stop the storytelling, I enjoy that when I have time but not having time is more frequent. I came here for the recipe first. Reminiscences second. And that’s how they should appear.
Bri says
Here’s a few word story for you G.
Don’t be a tosser and appreciate the beautiful recipe she gave you for free.
Mel says
So this person is extremely rude
Nagi says
Oh! And let me just add to that – I paid a developer thousands of dollars to put a JUMP TO RECIPE button at the top of every page so you can tap that little button and skip the 2000 word essay that irritates you so much (never mind the fact that there’s process steps and other useful information in there and just ONE paragraph of this usefulness writing you talk so rudely about) and go straight to the recipe. So – you need to go away and don’t use my recipe, don’t ever visit my website again – I’m sure you won’t because all this irrelevant dribble annoys you so much. Bye bye!
Fiona says
Love it!
Sandra says
You are so awesome!!
Richelle Elliott says
Hi Nagi
You are amazing i am addicted to your site and recipes ! Not one has failed me
My husband and i are from Australia and living here in US for business for the last 2 years in various states
We miss a lot of our favorite foods that we cant buy here and uour recipes have nailed it every time
Thankyou Thankyou Thankyou
Keep going girl
Cant imagine how anyone could possibly winge
Nagi says
Hello there! I hope Santa brings you some manners this year for Christmas. This message is totally rude, may I please remind you that this is MY website and I am sharing MY hard work with you for FREE. Let me say again – you are using MY work for FREE. If the way I present my recipes annoys you so much, go and buy a $50 cookbook. You are not welcome here, please go away and don’t come back. Goodbye – and good riddance! – Nagi
Kerry says
Recently moved from the UK to Portugal and my partner was missing his crumpets. These definitely cured his homesickness!
Emma says
Living in the US, finding crumpets can be impossible or if I can they’re imported from the UK and are very expensive. Do you have any tips for making these at altitude? I live at 6900ft and often breads and cakes don’t work well here.
Bonnie McDermott says
Well, I just made crumpets for the first time in my life, and I’m almost 60!! I never want another English Muffin, it’s crumpets for me!
Nagi says
It’s never too late to start loving Crumpets – homemade is simply the best way! N x
SIMON DAVIS says
I have always enjoyed crumpets because they’re so airy and light and whatever you put on them it tastes so good. So I gave it a try today doubled the batch and it was success on the first try. Great recipe and I won’t use any other, don’t need to 😁✅
Crissy says
Hi Nagi, absolutely love all your recipes! Does this crumpet one work with whole wheat flour?
Nagi says
Hi Crissy, unfortunately it doesn’t work as well with wholemeal flour sorry! N x
A Sullivan says
These have been amazing. Thank you!
One question: after the batter has risen, do you mix it at all? Or just put directly into the rings? My batter is not really pourable (VERY full of air pockets) after rising. It is also really sticky.
Nagi says
Hi A, you don’t mix, you just scoop into the moulds. Did you measure the flour correctly? it should be the consistency as shown in the video 🙂 N x
Allison G says
Just want to say thank you for this recipe! My English mum used to love crumpets, but I haven’t had any since she passed 5 years ago. Seeing this recipe I had to give them a go, and I am so glad I did. They are delicious!! I will definitely be making these again and again! 🙂
Nagi says
I’m so glad you loved them Allison, that’s fantastic to hear! N x