My local grocery store quit selling crumpets, so I decided to try my hand at making my own! These are a nice alternative to English muffins. To serve, toast the crumpets whole and spread with butter, honey, jelly, or your favorite topping.

Recipe From

Provided by Tracy_V

Time 1h50m

Yield 12

Categories Bread,Yeast Bread Recipes


  • Dissolve yeast and sugar in 1 cup of warm water. Let stand until foamy, about 10 minutes.
  • Meanwhile, mix flour, milk powder, and salt together in a large bowl. Make a well in the middle. Add the yeast mixture and remaining 1 3/4 cups warm water. Mix well with a wooden spoon until dough is the consistency of cake or waffle batter. Cover with plastic wrap and let stand in a warm spot until bubbly, about 1 hour.
  • Combine 2 tablespoons water and baking soda in a small bowl. Mix into the batter. Let stand for 15 minutes.
  • Heat a cast iron griddle or nonstick pan over medium heat. Lightly grease the griddle and inside of the crumpet rings with cooking spray. Arrange the rings on the griddle.
  • Fill crumpet rings 2/3 of the way with batter. Cook until tops are covered in bubbles and starting to look dry, 5 to 8 minutes. Carefully lift up crumpet rings, flip the crumpets, and cook until second side is lightly browned, 1 to 2 minutes. Turn heat down if crumpet is overly dark or still raw in the middle.

Crumpets image

Number Of Ingredients: 10


  • 2 teaspoons active dry yeast
  • 1 teaspoon white sugar
  • 2 ¾ cups warm water, divided
  • 3 cups all-purpose flour
  • 2 tablespoons dry milk powder
  • 1 ½ teaspoons salt
  • 2 tablespoons water
  • 1 teaspoon baking soda
  • cooking spray
  • Crumpet rings


Homemade crumpets are delicious served with butter, jam or...Marmite®!

Recipe From

Provided by Ginger

Time 1h40m

Yield 12

Categories Bread,Yeast Bread Recipes


  • Whisk 2 cups plus 2 tablespoons flour, yeast, sugar, and salt in a large mixing bowl. Combine water and milk in a separate bowl and quickly whisk the milk mixture into the dry ingredients until batter is thick and smooth. Cover with a towel and let rise in a warm place until spongy, about 1 hour. Stir dough to reduce sponginess.
  • Place a rack into the oven and preheat to 150 degrees F (65 degrees C).
  • Spray a skillet and round metal open-top cookie cutters or crumpet molds with cooking spray. Heat skillet over medium-low heat, place the metal cutters or molds into the skillet, and let the molds heat up. Spoon batter into the molds, filling them about halfway. Let the crumpets cook until the bottoms are browned, the tops appear nearly dry, and popped bubbles appear on top, about 5 minutes.
  • Use tongs to lift molds out of the pan; remove molds from the crumpets. Flip and return crumpets to skillet to cook the other sides until browned, 1 to 2 more minutes. Repeat with remaining dough. Keep cooked crumpets warm on rack in the preheated oven while you cook remaining crumpets.

English Crumpets image

Number Of Ingredients: 9


  • 2 cups all-purpose flour
  • 2 tablespoons all-purpose flour
  • 2 teaspoons quick-rise instant yeast
  • 1 teaspoon white sugar
  • ½ teaspoon salt
  • 1 ¼ cups warm water (112 to 118 degrees F/44 to 48 degrees C)
  • 1 ¼ cups warm milk (112 to 118 degrees F/44 to 48 degrees C)
  • 4 3-inch metal cookie cutters with open tops or crumpet molds
  • cooking spray


I save clean water chestnut and pineapple cans so I can make crumpets whenever my family requests them. (You can also use a circle cookie cutter or mason jar ring.) I first made these for a 4-H project. -Carol Craig, Summerville, Oregon

Recipe From

Provided by Taste of Home

Time 25m

Yield 8 crumpets.


  • In a bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes. Add the milk, 1 tablespoon butter, egg and mix well. Combine flour and salt; add to yeast mixture. Beat until smooth. Cover and let rise in a warm place until doubled, about 45 minutes. , Brush griddle and 3-in. metal rings or open-topped metal cookie cutters with remaining butter. Place rings on griddle; heat over low heat. Pour 3 tablespoons of batter into each ring. , Cook for 7 minutes or until bubbles begin to pop and the top appears dry. Remove rings. Turn crumpets; cook 1-2 minutes longer or until the second side is golden brown. Serve warm or let cool on a wire rack and toast before serving.

Crumpets image

Number Of Ingredients: 8


  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 1 teaspoon sugar
  • 1/3 cup warm milk (110° to 115°)
  • 4 tablespoons butter, melted, divided
  • 1 egg
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt


This is my mom's recipe for traditional SOUTH AFRICAN crumpets (little pancakes, or flapjacks). They are great for kids and they are melt in the mouth! My mom used to make a huge amount to send to school for birthdays - what a hit! They don't have yeast, so if you are looking for another type of crumpet, this isn't the recipe for you.

Recipe From

Provided by Nikki

Time 20m

Yield 20-30 depending on size

Categories Breakfast


  • Mix everything, leaving butter for last.
  • Grease a flat bottomed frying pan or griddle.
  • Drop or pour small amounts of batter onto griddle.
  • Turn and cook other side when bubbles break on surface of crumpet.
  • Heat should be medium to get a deep, even golden colour.
  • Serve warm with butter and jam sandwiched together.

Easy Crumpets image

Number Of Ingredients: 6


  • 2 cups plain flour
  • 3/4 cup granulated sugar
  • 3 teaspoons baking powder
  • 3 eggs
  • 1 cup milk
  • 2 tablespoons butter, melted


MUCH better than shop bought crumpets, these are easy to make and are a rewarding and comforting meal for breakfast, tea or supper. Crumpets, pikelets, Scotch pancakes and English muffins: all traditional British tea-time treats but what's the difference? That's a good question! They're all cooked on a griddle or bakestone (a heavy-based frying-pan can be used as an alternative) but crumpets and muffins are both yeast-based. To make crumpets, you need egg rings (available from kitchen or hardware shops) or, if you can get them, special crumpet rings, and they need to be well-greased. More about crumpets: crumpets are flattened round breads which are cooked on a griddle or in a skillet. They are closely associated with English society and culture, and are sometimes confused with English muffins. Although the crumpet and the English muffin share some characteristics, the two foods are in fact very different. Classic crumpets have a smooth round bottom, and a top riddled with small holes. They are served fresh from the griddle or toasted, and can be topped with cheese, bacon, honey, jam or clotted cream - although butter is the traditional crumpet topping. Crumpets are never split, unlike English muffins, and they have a slightly spongy texture which absorbs butter remarkably well. The concept of toasting crumpets over a fire is often associated with companionable rainy days in British fiction. For people who are still confused about the differences between crumpets and English muffins, remember that crumpets have a holey top, they are not split, and they are far less "bready" than English muffins tend to be. It is believed that the English muffin may have been invented by someone who was trying to replicate the crumpet, which explains the commonalities between the two. The recipes for English muffins and crumpets are also very different, with crumpets being made from batter and English muffins being made from a dough. Because crumpets are made from a batter, they must be cooked in metal rings called crumpet rings or they will lose their shape.

Recipe From

Provided by French Tart

Time 1h30m

Yield 18 Crumpets, 18 serving(s)

Categories Yeast Breads


  • Note - you will need 4 crumpet rings, or egg rings or 7.5cm (3in) plain pastry cutters, greased.
  • Place the flour and salt into a large bowl and stir in the sugar and yeast making a well in the centre. Pour in the warm milk and water and mix to give quite a thick batter. Beat well until completely combined and cover with a tea towel or cling film.
  • Leave in a warm place to rise for about an hour until it's a light, spongy texture. Stir well to knock out any air, add the bicarbonate of soda and pour into a large jug - mix well and allow to stand for a further 30 minutes.
  • Heat a non-stick frying pan, or a greased griddle, over a very low heat with a drop of oil or butter. Wipe the pan with kitchen paper to remove excess oil/butter. Sit the greased crumpet rings in the pan and leave to heat up for a couple of minutes.
  • Pour in enough mixture to fill the rings just over halfway up the sides. Leave to cook until lots of small holes appear on the surface and the batter has just dried out. This will take about 8-10 minutes.
  • Remove the rings and turn over the crumpets to cook for a further minute or two on the other side. Sit the first batch of crumpets on a wire rack whilst continuing to cook the remaining crumpets.
  • Serve the crumpets warm, generously buttered. If you are making crumpets in advance, then reheat them by toasting lightly on both sides before serving. (Prep time includes rising time for the yeast dough.).

Old Fashioned Home-Made English Crumpets for Tea-Time image

Number Of Ingredients: 8


  • 450 g strong plain flour, sifted (1lb)
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 2 teaspoons fast-rising active dry yeast (1x7g sachet)
  • 300 ml warm milk (1/2 pint)
  • 300 ml warm water (1/2 pint)
  • 1/2 teaspoon bicarbonate of soda
  • vegetable oil


These traditional English breakfast or tea-time cakes are intentionally undercooked, so that they can be toasted to order when it's time to eat.

Recipe From

Provided by Martha Stewart

Yield Makes 10 large or 15 small

Categories Food & Cooking,Breakfast & Brunch Recipes,Bread Recipes


  • Have ready four 4-inch flan rings. Combine milk and 1 cup water in a small saucepan; heat to 110 degrees. Transfer mixture to a small bowl. Sprinkle the yeast and the sugar on top, and stir with a fork. Let stand until foamy, about 10 minutes.
  • Into the bowl of an electric mixer fitted with the paddle attachment, sift flour and salt. Slowly add some milk mixture while mixing on low speed. Slowly increase speed to medium-high while adding remaining liquid, until all flour is incorporated. Beat on medium-high until smooth, about 3 minutes.
  • Tightly cover bowl with plastic wrap; let stand in a warm place until doubled in size and dough is bubbly, 1 to 1 1/2 hours.
  • Return dough to the mixer. Dissolve the baking soda in 1 tablespoon hot water, and add to the dough; mix until well combined. Cover, and set aside for 20 minutes.
  • Lightly oil a griddle or large cast-iron skillet; place over medium heat for 5 minutes. Generously butter flan rings; place on heated griddle. Reduce heat to medium low. Pour 1/2 cup batter into rings; cook until bubbles rise to the surface and top is dry, about 10 minutes. Remove rings; turn crumpets over. Cook until slightly golden, about 8 minutes. Remove; cool on a wire rack. Repeat with remaining batter. When ready to serve, heat a broiler, and toast crumpets. Serve warm with generous amounts of butter, jam, or honey, if desired.

Crumpets image

Number Of Ingredients: 9


  • 1 1/4 cups milk
  • 1 package active dry yeast
  • 1 teaspoon sugar
  • 3 cups all-purpose flour, sifted
  • 1 1/4 teaspoons salt
  • 3/4 teaspoon baking soda
  • 2 tablespoons unsalted butter, room temperature, plus more for serving
  • Oil, for griddle
  • Jam or honey, for serving (optional)

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