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….
Heather says
These turned out great, that’s for posting!
SDuran says
Just made this recipe this morning and couldn’t help but eat 2 with my breakfast! I followed the recipe as written and they turned out wonderfully! Thank you!
Nagi says
Only two??!!! 😂😂😂 N x
Nick Sharp says
The best topping is nothing more than butter and a good sprinkle of salt.
Nagi says
Yuuuummm! Butter!! N x
April says
I was somewhat bummed. This came out more like dough and not batter. It formed an “English muffin but never bubbled fast enough to form a crumpet. It was way to thick. I am thinking that a sourdough starter would be great for this recipe,
Sylvi_M says
Yes, I am in the process of making this recipe, and 200ml water did not make a batter. It made a dough. It’s raining here so it should be plenty moist enough. Can’t quite work out what has gone wrong but will wait to see how the crumpets turn out.
Jenna says
My batter is coming out much thicker than the video and bubbles not forming when I cook them…so, the inside is not airy with pockets…any tips? I did try adding a T of water to batter but wondering if anyone has other ideas…using US measurements. Thanks!
Jen says
Sounds like too much flour. Make sure you spoon your flour into the measuring cup. Using a scale is the most accurate though
Nagi says
I agree with Jen- a scale is always the best bet when baking and you can get an inexpensive one from K-mart or Target that is well worth the investment! N x
catherine says
Hello Nagi,
Thanks so much for this fantastic crumpet recipe. I have tried several times over the years to make crumpets and all have failed miserably.
Your recipe nailed it. I just made 6 and my only complaint would be that it didn’t make enough! Will have to quadruple this great recipe next time. Thanks also for your video and detailed instructions. You have made my day. Cheers from Canada……
Michelle says
Easy and delicious. Served with butter and Tasmanian Leatherwood honey took me back to my childhood….
Ann says
I’ve tried a few crumpet recipes, but this is by far the easiest and best tasting.
Nagi says
Thank you Ann!! N x
Ann says
My sister gave me a set of silicone crumpet rings and they are amazing. The batter does not stick at all, so just a little squeeze on the sides releases the crumpet! I’ve also shared this recipe with her 😉
Lindi says
Like you Nagi lashings of Butter and GoldenSryup, you might think me weird but the melted Golden Syrup and butters really yummie with my Vegemite crumpet sopping it all up. When you think about it, salty and sweet are a thing these days,, I forgot you had a crumpet recipe I’d forgotten
I pinned yours, I was looking for your amazing potential cake. I have made 4 batches since Saturday because I told some friends and they wanted some to. Once again another awesome Nagi Recipe, I will delete my other two crumpet recipes as they are not upto yours….💜🤩
Robin says
We discovered crumpets while visiting friends in England. My husband and I made these yesterday. OMG! Delish and “Spot On”. They were amazing! Can’t believe how easy thanks to the details you gave in the instructions! One tip I would add: for the warm place, we placed in oven (no heat) with 3 cups of boiling water in a loaf pan on the rack underneath. Worked like a charm!
Lori Brooks says
Thank you! My kids love crumpets but I can’t get to Trader Joe’s often (the only place we can find them). These were so easy and delicious! I can’t wait to make more to freeze!
Matt W says
Just finished making my first batch and they look and smell great but I don’t seem to have any holes! Any tips on what I may have done wrong?!
Margaret says
I just had the same issue with my first batch.
It appears that my problem is that the batter was too stiff. But I won’t know for sure until I make a second batch.
lesley says
Easiest and best recipe I have ever used for crumpets so glad I found it. They came out perfect so this will be a keeper thank you so much for sharing!
Linda says
Could you be more specific concerning mixer speed? Five is highest speed on 5 speed mixer, but medium on a 10 speed
Nagi says
Hi Linda – I use a stand mixer so in this case Speed 5 would be medium but as you can see in the video, I usually just make these with a hand whisk! I suspect both medium and high speeds would work fine with this. N x
Lone says
I just made your crumpets. I finally found a recipe with no faffing about and they came out lovely. I didn’t have crumpet rings or any baking equipment I could use so I made 4 rings out of tin foil. Worked better than expected. I’ll be buying crumpet rings ASAP 😂
Andrew says
Butter and fresh black pepper
Nagi says
Interesting!! I’ll have to try that! N x
Aaron says
The recipe worked like a charm first try. Did them on an electric griddle at 350. Loved them. Thank you!
Nelly says
Perfect on the first try!
Simon says
Great recipe, thanks for sharing but I have am struggling to understand one thing:
How are you supposed to be able to have some left over for the next day?
Also – Butter and grated cheddar ftw!
Rod says
So easy. I used wholemeal flour and they turned out beautifully. I I did halve the salt on the second batch. Our new weekly treat.
Andrea says
Made these for Christmas morning breakfast , used biscuit cutters in Christmas shapes, looked cute tasted delicious. Thank you for sharing.
Elaine Cox says
Loved how easy this is. Need to practice with a good pan. But for the first try, they came out well