This is the crumpet recipe released by Warburtons, the UK’s biggest commercial crumpet maker. They’re an absolute dead ringer for store bought, 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….
I like crumpets with bacon and eggs. Well just eggs really all those honeycomb wholes fill up with yolk!
YUM! Love this idea! N x
There used to be a cafe in Christchurch called the Crumpet Club. As suggested by the name, crumpets were there signature dish and many were savoury. They were full on meals, think salmon, chicken etc. toppings. My favourite was a creamy mushroom and spinach one. It may sound a bit weird as I know traditionally they have sweet breakfast toppings, but they were absolutely devine! Unfortunately it shut down with the earthquakes. Maybe now I can recreate at home!
Also love a good butter and honey crumpet!
Oh that sounds delicious Elly!!! You’ll have to try doing your own versions of them now! N x
I will be making these gluten free and will get back to you what kind of a mess I made.
😂 Keep me posted Dave! N x
Hi Nagi’s
This recipe is so timely. Crumpets are hard to find in Canada (Toronto area) and even more so during the pandemic. The ones here are not as yummy as the UK ones for sure. Looking forward to making these. Can buttermilk be used in place of the water or some of the water?
Love your site and your easy to follow recipes. I have made several and they have become our favourites. Enjoy the photos of Dozer and your commentary. They always bring a smile and brighten my day.
Hi Charmane, i haven’t tried with buttermilk but it may affect the yeast so unsure whether it would work here sorry! N x
So what was Dozers take on the recipe? 😂😊🐕
He gives it the paws up! N x
I was jumping for joy and then realized these were English crumpets, not Scottish 😪 which are completely different (more very thin pancake like). Next recipe Nagi? 🙏🙏
I imagine they’d taste similar though Irene?! N x
Thanks for your reply Nagi! Scottish crumpets taste completely different – they have the crumpet bubbles, but are more like thin pancakes (but different texture/flavour). I’ve tried thinning down various pancake recipes (including Scottish pancake recipe) but it’s not quite right. The quest goes on….
I’ll try this recipe as my husband enjoys a bit of crumpet now and then, lol.
I agree with the other reviewers TJs is the best I’ve found in the US, but still not quite right.
I love reading your blog and Dozer’s adventures, I love getting your email and seeing what you’ve cooked up. I’ve had many compliments on food I’ve prepared using your recipes, – I take the compliments and then share your website.
Thank you for all the wonderful recipes and things that you do for your community xo
I have never eaten crumpets before, only heard about them. When I saw it on FB I had to make it. These are so light, airy and fluffy. I cannot believe how good they are. I am afraid to ever buy them since I know they cannot be as good. We used donut tins because that’s all I had. Definitely a new recipe for the rotation.
Wahoo, that’s great to hear Davinia!! N x
As a Brit living in NH, USA and now with coeliac disease, I wasn’t happy with the gluten free versions I experimented with. It’s really cold today, before high 90’s f for next 5 days, so good time to bake and see how they work. BTW afternoon tea dripping with butter and golden syrup.
So curious to hear if the GF crumpets worked out. As a “half Brit” also with coeliac, I REALLY miss crumpets! Fingers crossed:-)
to Tremough. toasted really crispy as we like them, just with butter for fairness in judging flavour. my wheat eating husband said taste and texture couldn’t be faulted. I have 4 left to try tomorrow as Nagi said was best. you can find me at gluten free cooking with oonagh on fb, my recipes are normally American cups, plus imperial and metric as I have a culinary arts degree. I want to try some changes to see what happens. but very happy so far and I’ll send gf recipe to Nagi. .
I love hearing this Oonagh, so glad it worked out for you!! N x
I can’t wait to try your GF version. Other than Canyon Ranch Heritage Breads I have never really found any GF stuff that is edible. I’m not on FB, so I will “find” you on Nagi:-) Thanks for the reply
Yup, please sign me up.
Thanks!
web site is also gfcwo.com, email me to be on dedicated gf email list. I bake most stuff since yes, most gf is pretty awful. I’ve written monthly recipe column for National foundation for celiac awareness (now beyond celiac) for nearly 10 years.
just about to toast them for tea. took longer than wheat version, but new pan so careful not to let burn. I know from previous gf crumpets I experimented with that they never really got bubbles that burst.
I’m so curious to hear how the GF crumpets from this recipe worked out?
As a 1/2 Brit also with coeliac disease I REALLY miss crumpets!
These smelt so good! Mine didn’t quite turn out like yours but I won’t give up, I’m determined to buy the correct equipment and try again until I get them right. By the way Nagi, I love the music in the video! Very groovy, it made me dance around the kitchen.
Hi Diana, sorry you had issues here, what was wrong with them? N x
I love crumpets and never thought of making them until today. I just finished the recipe and I can see it will definitely take a few goes at it to perfect it. But oh how they tasted so good. Definitely need to cool them! Sneaking a taste too early tasted like warm dough but they firm up perfectly, just be patient.
I’m curious how far you can scale this recipe before it becomes too much to handle? This recipe yields 6 and I’d like to make a bunch to freeze.
Thank you, Nagi, for another wonderful recipe! I’m so happy I don’t have to buy packaged crumpets anymore.
Oh my gosh!!! Nagi thank you, thank you, thank you for sharing this recipe! When we were in the UK last year we had crumpets every day for breakfast and unfortunately they don’t sell them in the States (well, Trader Joe’s does, but not as good). I can’t wait to make these this weekend. Now, we just need a good Clotted Cream recipe to go on top! 🙂 PS – LOVE DOZER!
Hi Pam, I would love to know what you think once you try them!! N x
On AllRecipes there’s a Chef John recipe for making clotted cream in a slow cooker. I haven’t tried it yet since I’m living in the UK, but I can see it in my future if I move back to CA.
yes you can make clotted cream yourself, but American cream is not nearly as rich or thick as English cream, so you might be disappointed with result.
to Pam spires. in NH, you can get small jars of clotted cream or double devon cream in specialty food section of regular grocery stores, about $5, my Market Basket chain always carries it. and yes as a Brit living in Nh, Trader Joe’s crumpets don’t compare, but again MB carries reasonable wheat ones. I have celiac disease now.
Definitely need to stay calm and be patient for the first batch and wait for all the bubbles to come out!
Now I’ll make 2 batches (or more!) and mix in a standmixer for a smoother texture. Probably will put the batter in a warm oven (not on) for more than 15 mins to get more volume and foam.
No need to ask my inlaws to bring them from NZ and have stale crumpets anymore!
Fresh is best!
Thanks Nagi!
Wahoo, that’s great to hear Sophia!! N x
I felt like a star bread maker in my first attempt ever to bake bread. I loved the rustic ‘real food’ kind of feel to it. Grateful that I stumbled across your site while looking for recipes for bread without yeast in the times of covid – there was no yeast at home and i needed some bread. My favourite bread place had locked down…..
Perfect Arvind, that’s awesome to hear! N x
Have never tried making crumpets but thought about it. How my parents and I eat them – a couple of crumpets per person with a fresh slice of home grown tomato, top with a slice of processed cheese (thick slice on mine), then very thinly sliced onions, finish with fresh ground pepper. Pop in the oven (toaster ovens are fantastic for this), 350 degrees and keep an eye on them. You want the cheese to start melting. Then I put the oven on broil to toast the top a bit. The cheese might run off some, that’s okay. When they look yummy take it out. Give it a moment for the cheese to set a bit then spatula all that yumminess onto a plate and be careful with the first couple bites. Don’t burn your mouth on the hot tomato. I’ll come home off night shift and have these before bed. Lunch, evening snack, whenever! Enjoy!!!
YUM! Love this idea Sandra!! N x
Nagi, this is an excellent recipie, mine turned out beautifully. Such an easy recipie too, will be making often I think.
Thanks so much Shauna! N x
Ohhh, this is awesome. Thanks so much Nagi 🙂
MOTH (man of the house) found a recipe for crumpets on youtube. He asked me to make them. No idea what I did wrong. They were the best English muffins, and bread rolls ever, though. 🙂
Will make again using your recipe. Toasted crumpets, so delish. especially most definitely slathered in butter, and drenched in Honey, so it soaks all through. Then you can …..lick the plate afterwards :-)) Also love them with Promite and melted cheese, and as dippers with a nice bowl of soup. Thanks for all your hard work. Your recipes and website are rather awesome. Hugs and snuggles for gorgeous Dozer. 🙂 x
I hope they are a hit Deb!! N x
The topping has to be marmite. Topping,in my opinion should be savoury not sweet.
Marmite is similar to our Vegemite! So I’m on board with that 100%. I tend to do savoury for breakfast, and honey for afternoon tea! N x
Making digger and dump truck crumpets for my boys’ brekky tomorrow as we speak!
Wahoo!!! Perfect Jess! N x
Absolutely delicious! Big tick from my two little construction workers!
Yes! I Love Crumpets, I cannot wait to try this one soon!
Thankyou Nagi for having created such a user-friendly food blog – that just keeps on giving & giving all this Fabulous Goodness to All People – from all parts of the World!
You & your recipes are on point, precise & extremely generous!
Your tips & explanations go above & beyond!
Thankyou for making me a better more confident cook!
Cathy x
Thanks so much Cathy, I truly appreciate the great feedback ❤️
Another Aussie tradition – try salt and pepper – and the mandatory butter. Thanks for the recipe Nagi
Yum! Butter is a must! N x