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….
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
Nikki Bell says
Never made crumpets before, and was bit nervous, but the recipe is easy to follow, and taste delicious. Thank you.
Nagi says
Homemade are so much better than store bought aren’t they Nikki?! N x
Clair says
Hi Nagi, would this work with spelt flour?
Joe says
I made these using spelt flour and I couldn’t tell the difference in texture; only taste. I worked the batter with a whisk for 5 minutes as per Warburton’s recipe and this seemed to be the key in creating that perfect crumpet.
Nagi says
Hi Clair, spelt will affect the texture unfortunately – something I’d need to test. N x
Meghan says
Hi Nagi, can I ask what your suggested non stick frying brand might be?
Nagi says
Hi Meghan, I use Scanpan – I plan to do a post with my kitchen equipment soon! N x
Iris says
This is a keeper. Very easy to make and it tastes just like those I had when I visited Brisbane. Thanks Nagi, your recipes are the best!
Matt Fellenz says
Absolutely exquisite! Very easy to make.
Nagi says
And homemade are so much better than store bought Matt – I’m so glad you enjoyed them! N x
Liz says
Nagi, I will never, ever buy crumpets again!!!!! Thank you for this recipe and detailed instructions. So delicious. So easy to make. I was nervous at first about having the correct heat, but no need to worry. Very straightforward. Will be making these again and again and…..
Melanie says
This recipe was so easy to follow – thanks for all the tips and photos. These were better than store bought crumpets! I am so excited I can make crumpets any time at home and without preservatives.
Nagi says
You’re converted now – no more store bought! N x
Rose.hkg says
Love this easy recipe and tasty crumpet. It is the first time I made it. Thank you, Nagi.
Nagi says
I’m so glad you gave it a go Rose – that’s awesome! N x
Carol says
Excellent, really good! They worked perfectly just as you said. I have also tried an awful lot of other crumpet recipes that haven’t, so I know whereof I speak.
For proofing, I put the bowl in a cold oven, then put a pan with boiling water on the bottom of the oven. No heat, just the steam from the hot water.
gail maccauley says
Could i use almond or coconut flour
Nagi says
Not for this one sorry Gail! N x
Jo says
There are great – never buying crumpets again!!
Soft and delicious
Thank you
gail maccauley says
hi can you come up with keto friendly low carb crumpets thanks
Nagi says
Hi Gail – sorry you need the flour here, there are no subs that will work as well! N x
Yuki says
Can I use a pre heated oven as a warm place? I have quite an cold house.
Nicole says
Yuki you can fill your sink halfway up the height of the bowl you’ve used with hot tap water and then place clingwrap on the bowl and if you’ve got a large enough cutting board place that on top of the sink to keep the heat in. Works amazingly. This is how I do bread dough in winter.
Yuki says
Thank you 😊
Lynn says
That is ingenious!! How have I baked for 60 yrs and never considered proofing this way!? I’m SO inspired.
Nagi says
Hi Yuki, depends on how hot it is (you want it warm not hot) – some ovens have a proof setting – N x
Yuki says
Thanks for replying. Lowest heat I have is 50c. Is that ok?
Deborah says
Hello Nagi,
Could the crumpet batter be refrigerated overnight to use the next morning?
Thank you!
Nagi says
No sorry, once you add the baking powder you’ve activated one of the raising agents, it needs to be cooked.
Christine says
I just made this recipe and the crumpets came out perfectly. Thank you for showing detailed instructions of how to make them. Living in a small town in Alaska means there is no chance to buy some at the store so this recipe is a wonderful go to. Thanks Nagi!
Ken says
Just made them. Delicious.
Esther says
I made this recipe today and it was perfect! I doubled the recipe, and we could not wait till the next day! Devoured with lashings of honey and butter – luxurious! Thank you for your always, well tested recipes. They always turn out!
Nagi says
I’m so glad you enjoyed it Esther, that’s great to hear!! N x
Annie says
Ive been following your recipes for a while now and every one has turned out perfect! <3 Your my go to when Im stuck for ideas of what to make. First time commenting. I have noticed your 'Warburtons' crumpets recipe and I could not resist commenting. Im English living in Aus and these are one thing I miss from home. These are by far the best. Im so excited to make these. Thank you 😊