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….
Autumn says
Golden Syrup! I’m American, but my Mom’s family is Australian, and we always had them with butter and golden syrup. Mmm…
Tracey Lee Wade says
Just made these abd they are beautiful even though I didnt ace the bubbles on top as well as you. Ah well, it is an excuse to make another batch and manage the heat level better. Lol
Nagi says
YUM!!! N x
Alison says
Amazing recipe – perfect tasting crumpets. Thank you.
Jayne Knight says
I love Crumpets. Going to be making these. Pikelets are not that dis-similar to crumpets.
Apparently pikelets originate from Australia/New Zealand.
I used to have both crumpets and pikelets when I was a young girl. Mum used to warm some for me and my two sisters after school or as a snack at supper time. The only downside was we had margarine on them. Butter was a luxury for special times.
I shall be slavering the best butter on the ones I make.Lol.
Hugs to you and Dozer. x x
Nagi says
Hi Jayne, pikelets are sweeter and aren’t made using yeast – similar but different! And I have to agree – butter all the way!! N x
Susan Jewett says
THANK YOU NAGI!!! I’v been trying to make crumpets for a long time with no success. These worked perfectly. My only modification is to use about 1/3 cup instead of 1/4 cup …. otherwise crumpets were too thin (recipe made 9). We LOVE you (and Dozer). My partner, Rosie Smith is the primary cook in our family but I’m the baker and I’ve benefitted from your recipes too. You are the BEST!
Nagi says
I’m so glad you enjoyed them Susan, that’s great to hear! N x
Leonie says
Excellent recipe. I just made them and they turned our perfectly!
Nagi says
WOOT!!! Excellent Leonie! N x
Annette says
Thanks so much Nagi, for another winner recipie! I actually have never liked crumpets. I do now and the recipie worked perfectly! I used my mini spring pan tins.
Nagi says
I’ve converted you Annette!! N x
Katherine says
Hi Nagi and Dozer 🙂 🙂 I never knew ‘home made’ crumpets were a thing…until now!!! I made this crumpet recipe this morning and OMG…tasted devine! Crispy on the base and melt in the mouth! Thanks again for another win in the kitchen!
Daneille says
These look great. Another way to eat crumpets is to toast them as normal, spread with butter, top with cheese – melt under the griill then top with cooked cherry tomato and crispy bacon. Delicious for brunch, lunch, easy dinner etc. Most people don’t think of crumpets as a savoury dish but trust me…
Nagi says
YUM! I love this idea Daneille! N x
Jacinta says
Made these crumpets this morning & they turned out perfect. I got 9 making them with egg rings. Thank you Nagi for the details in the making, they really help to get the best result.
Nagi says
Excellent Jacinta! N x
julie says
Hi Nagi, could you please tell me the brand of the crumpet rings you used. I’ve been searching and I think everyone must be making your recipe because everyone is out of stock!
Nagi says
Hi Julie, they are Avanti brand – I’m sure you would be able to order them online 🙂 N x
Jan says
Make honeycomb butter to spread on top. HEAVEN! 🤩
Nagi says
YUM! N x
Jo says
Honeycomb butter???? Tell me more!!
Carla says
Google honeycomb recipes. It’s really very very easy to make with baking soda and light agave nectar. For honeycomb butter, chop honeycomb into chunks, fold through softened butter. Easy as. Also good on ricotta hotcakes. You need a candy thermometer for the honeycomb.
Luna @ Healthy Kitchen 101 says
It looks alike the pancake and also the recipe does!
Nagi says
Hi Luna, pancakes are made with more sugar and don’t contain yeast, they look similar but are very different. N x
Olivia says
These look amazing & I can’t wait to try them. I am really curious about brand of frying pan you use? It looks really good, I’ve had so many problems with non-stick pans. I’m not sure if I should be asking but was just curious. Thanks!
Nagi says
Hi Olivia, this is a cast iron skillet used here 🙂 N x
Renee says
Hi Nagi! My husband made these crumpets today and we enjoyed them so much. We had never had them before, and since my husband loves to make bread he wanted to try making them. They turned out so much better than the English Muffins we’ve tried here in Texas.
Thank you for writing a very detailed recipe, as all your recipes are! We are both looking forward to making many more of your delicious creations.
Lorraine says
Oh my! These are delicious! I definitely got better at cooking them and the last few looked like the real deal. But they all tasted good! Xxx
Jo says
Made for breakfast this morning. Worked perfectly from the first pour (trust me – I’m surprised too!!!).
And, not that I was sceptical, but they absolutely do taste like proper crumpets!!! Won’t be paying ~$20 for some from the local cafe when I can make these beauties at home!
Nagi says
Wahoo!!! Sounds like you nailed it Jo! N x
Anita says
Nagi I cannot believe you did not mention golden syrup as THE topping to put on your crumpet!😆
Karinbev says
I like mine with honey and vegemite together. Will definitely make this. It’s my husband’s favorite breakfast
Nagi says
Yum! Sounds great!! N x
Harry says
Great recipe thank you – My fav crumpet topping is butter and quince jelly (Beerenberg if you are a South Aussie), or butter and home made lemon curd.
Nagi says
I love this idea too Harry!! N x
Dan says
Nagi, my son and I made these today and they were easy and awesome. First time I have even had a crumpet. Your extra notes on how to cook them were spot on… even my first one came out perfect…my son didn’t do so well… too much batter so too think and not fully cooked… still tastes good with butter and raspberry jelly
Nagi says
I’m so glad you love them Dan! N x
Nancy says
Amazing! How does it work with the tuna cans? I can’t imagine! would you pour the batter then quickly contain it with the can?
Nagi says
Hi Nancy, as Kim mentioned – take the top and bottom off the can and use as a ring. N x
Kim says
I think you take both the top and bottom off the can with a can opener and make your own ring! 😊