Easy Homemade Crumpet Recipe | Soft & Buttery

There’s something magical about a crumpet. Soft, fluffy, golden on the outside, and full of those delightful little holes just begging to be filled with butter that melts and drips down your hand. It’s basically the edible equivalent of a warm hug… if that hug came with tea and gossip.

And the best part? You don’t need to be some Victorian baker with a fancy apron to make these. Nope. Even if your biggest kitchen accomplishment so far is microwaving instant noodles without setting off the smoke alarm, you can totally nail this.

Why This Recipe is Awesome?

• It’s idiot-proof. I messed it up exactly zero times, and that’s saying something.
• Minimal ingredients. If your pantry isn’t completely barren, you’re good to go.
• No oven gymnastics. Just a pan, a stove, and the will to flip.
• They freeze like a dream. Make a batch, stash ‘em, and whip them out whenever you want to feel fancy.
• Better than store-bought. Seriously, once you’ve had fresh crumpets, you’ll side-eye those packaged ones forever.

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Ingredients

• 2 cups all-purpose flour – Nothing artisanal here. Just regular old flour.
• 1 tsp instant yeast – Aka bread magic dust.
• 1 tsp sugar – To keep the yeast happy.
• ½ tsp salt – Don’t skip, unless you enjoy bland sadness.
• 1 cup warm milk – Think “cozy bath” warm, not “scald your tongue” hot.
• ½ cup warm water – Same warmth rules apply.
• 1 tsp baking powder – For that fluffy lift.
• Butter – For cooking and for drowning the final crumpets in melty goodness.

Optional but recommended: Jam, honey, or Nutella for topping. (Yes, Nutella counts as a breakfast topping. Fight me.

Step-by-Step Instructions

1. Mix the dry gang – In a large bowl, toss together the flour, yeast, sugar, and salt. Give it a quick stir like you’re trying to convince them to get along.
2. Add the liquids – Pour in the warm milk and water. Stir until you get a thick batter. It should be more pourable than bread dough but thicker than pancake mix. Goldilocks vibes.
3. Let it chill (kind of) – Cover the bowl with a tea towel and let it sit for about an hour. This is when the yeast does its bubbly magic. You’ll know it’s ready when it’s doubled in size and smells faintly like beer.
4. Add the final boost – Mix in the baking powder and give it a gentle stir. Try not to knock out all the bubbles—they’re your ticket to crumpet hole glory.
5. Heat your pan – Medium-low heat is your friend here. Lightly butter the surface, because butter = flavor.
6. Ring it up – If you have crumpet rings (or large cookie cutters), place them on the pan and spoon in the batter until about halfway up the sides. No rings? Use a tuna can with both ends removed… just wash it first, obviously.
7. Cook slow and steady – Let them cook for about 5–6 minutes without flipping, until the tops look set and full of little holes. Flip and cook the other side for 1–2 minutes.
8. Serve and smother – Pile them up, slather with butter, watch it drip through the holes, and take that first glorious bite.

Common Mistakes to Avoid

• Too much heat – Unless you like burnt outsides and raw insides, keep it low and slow.
• Skipping the rise – Patience, young grasshopper. Yeast needs its time to work.
• Overmixing after baking powder – You’ll knock out the bubbles and end up with sad, flat crumpets.
• Under-buttering the pan – This is not the time to be shy with fat.

Alternatives & Substitutions

• No milk? Use water, but expect a less rich flavor. Or use oat/almond milk if you’re dairy-free.
• No yeast? Sadly, no crumpets for you. Yeast is non-negotiable here.
• Gluten-free? Use a 1:1 gluten-free flour blend. They’ll be a tad denser, but still tasty.
• Baking powder swap? You can skip it, but your crumpets will be flatter. (And no one likes a flat crumpet.)
• Flavored crumpets – Add cinnamon, vanilla, or even shredded cheese for a twist.

FAQs

Q: Can I make the batter ahead of time?

A: Totally. Store it covered in the fridge overnight, then let it come to room temp before cooking.

Q: Can I skip the crumpet rings?

A: Yes, but they’ll look more like rustic pancakes. Delicious, but not Instagram-worthy.

Q: Can I freeze them?

A: Heck yes. Cool completely, stack with parchment between each, and freeze. Reheat in a toaster.

Q: Why are my crumpets pale?

A: Either your pan’s too cool, or you’re afraid of commitment. Give them another minute for that golden edge.

Q: Can I make them sweet?

A: Sure—add a tablespoon of sugar or honey to the batter for a dessert-style crumpet.

Q: Do I have to share them?

A: Technically no, but expect side-eye from anyone who catches you hoarding them.

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Final Thoughts

There you have it—crumpets made simple, fluffy, and dangerously addictive. Whether you’re making them for brunch with friends or just because you want to feel vaguely British for the morning, these golden beauties will not disappoint.