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….
Jenny says
I’m from England and nobody puts honey on crumpets!!!
Natalia Marilena Dobrovolschi says
I want to know the quantities of ingredient
Leah says
These look and taste devine 🥰 I’ve made them and about to do make them again! Thanks for another delicious recipe Nagi
Barney says
You missed out the absolutely best topping… grilled cheese. Cheddar works great, as would any gooey melting cheese, it seeps through the holes right through to the bottom.
Joy says
Haven’t tried these yet but made a similar recipe earlier today. Came out more like English muffins – not many holes and more like English muffins. Really want the holes and rubbery texture!!!
Paula G says
This recipe is so easy and tastes great. I made them for my hubby. I am GF and have found a great recipe at https://glutenfreecuppatea.co.uk/2019/07/16/gluten-free-crumpets-recipe-dairy-free-vegan/ A great recipe too. Thankyou for sharing your recipe 😀
Debbie says
I haven’t tried this recipe yet, so no stars. Would it still work out if I omitted the 1/2 tsp salt to make it lower in sodium?
Debbie says
I haven’t tried this recipe yet, so no stars. Would they still work out if I omitted the 1/2 tsp salt to make it lower in sodium?
Noel says
I have not made this yet. I have an electric stove so I’m sure it will be a trial and error to get the bottom not to burn using my cast iron pans. I love crumpets we can not get them anymore where I live. No stars yet because I have not made it, but I’m very sure it will be 5 stars when I do.
Jen says
Excellent recipe, tried a few and this is the best. Silicone rings worked well too, without greasing them
Jess says
Argh these turned out so great and were so easy. I randomly picked up some crumpet rings on sale at Spotlight and I’m so glad I did. My 11 year old never wants pancakes again, just these delicious crumpets. Yet another perfect and reliable recipe that makes me feel like a superstar in the kitchen Nagi, thank you.
Dawn says
No stars because I haven’t actually tried this recipe, I only found it this morning and don’t have any suitable rings.
However, here’s my favourite way to eat crumpets (a great option for an easy but satisfying small meal):
– grill upside down for a few minutes until the base is hot but not burnt
– remove from oven and turn right way up
– smear tomato puree on top
– add a layer of cheese (grated or sliced, any firm yellow cheese with a flavour you enjoy)
– sprinkle with mixed dried herbs
– pop under the grill until the cheese starts to bubble
That’s my idea of comfort food!
Claudia Owens says
You can make your own rings with old salmon or tuna tins. Just take the lids off of each end; you are left with a ring suitable for use. If you want to buy ready made, try King Arthur Flour. They are costly though.
Generally we English use jam or Lyle’s Golden Syrup on them.
Danielle says
Great recipe, will pass onto the kids and gd children, I have added more butter in the cooking. Perrrrrrrfeck
Rochelle says
Whoever posted and said to make these in the pie maker…. GENIUS!
Thanks, they’re perfect!
Elaina says
Absolutely freaking incredible! I’ve tried other crumpet recipes before and these are 10x better in every way. So easy to make and soooo delicious. I need to double the recipe every time! Thanks Nagi!
Simon Borrou says
You don’t mention in your recipe when to add the butter though later on in the detailed description you mention to add it to the pan. Also, all your suggested toppings are heavy on the sugary types. We haveca Crumpet store in Seattle offering options like smoked salmon and cheese, pesto tomato, peanut butter, etc that are healthier options. However, great guidance for my weekend project and I’m confident about trying it. Thanks !
Sarah says
Hey Nagi, you nailed store bought crumpets here. They’re exactly the same, just like rubber. I’ll stick with Matthew Evans’ recipe, which is divine. First thing I’ve made of yours which isn’t a keeper. Can’t win ’em all I suppose.
Libby says
Can you use milk instead of water?
Ann says
OMG, these are delicious. Just like store bought at a fraction of the price. I just ate 4 of them 1 hour before dinner. Guess i won’t be eating much dinner
philip rowley says
Followed the recipe to the letter! Result very doughy! Not like the real thing! Would 1/2/part Strong flour make difference! I am only making my own because I cant get the giant crumpets in Penzance town!