How to Make Crumpets without Rings
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How to Make Crumpets without Rings? Easy! This recipe teaches you how to make soft, golden, and bubbly crumpets without the need for crumpets rings. Using just six simple ingredients combined in one bowl, these homemade crumpets are a joy to make and serve.
Enjoy them warm, topped with generous amounts of butter and your favorite spreads like honey, jam, or Vegemite for a truly delightful breakfast experience!
Crumpets without Rings Recipe
Developing the perfect recipe for crumpets without rings required a batter with just the right consistency, thick enough to maintain a distinct shape on the hot pan, yet fluid enough to allow characteristic bubbles to emerge.
By tweaking the proportions of milk and flour from my original crumpet recipe, I achieved a batter that would spread slightly upon pouring but still rise beautifully, creating soft, airy crumpets without the need for rings.
Best Crumpet Recipes
- Traditional Crumpets – This classic crumpet recipe helps you to make soft, golden, and bubbly crumpets from scratch that come together in one bowl using 6 ingredients!
Essential Ingredients
The essential ingredients listed below are affiliate links on Amazon so you can easily find and see the exact products I recommend for creating these homemade crumpets!
Must Have Tools
For making this recipe, it’s essential to have these Amazon affiliate tools at your disposal.
What is a crumpet?
A crumpet is a type of griddle cake made from a batter consisting of flour, water or milk, yeast, and salt. It is well-known for its spongy texture with deep holes on one side. Crumpets are traditionally cooked on a griddle and are popular in the United Kingdom and Commonwealth countries.
Do you cut crumpets in half?
No, unlike English muffins, crumpets are not usually cut in half. They are typically served whole. The porous surface allows the toppings to seep into the holes, therefore there is no need to cut them in half.
What goes well on crumpets?
Crumpets pair wonderfully with a variety of toppings. Popular choices include butter, which melts beautifully into their porous surface, as well as spreads like honey, jam, peanut butter, and vegemite. For a savory twist, try topping them with cheese, eggs, or smoked salmon!
Can you freeze crumpets?
Yes, crumpets freeze exceptionally well. Allow them to cool completely after cooking, then wrap them individually or place them in a freezer-safe bag or container. They can be stored in the freezer for up to 3 months. To serve, thaw them at room temperature or toast them straight from the freezer to revive their warm, crispy texture.
Can you eat crumpets raw?
No, crumpets should not be eaten raw. The batter contains raw flour and yeast, which need to be cooked to be safe and palatable. Crumpets are cooked until golden brown and firm, and they should be heated through before eating.
Expert Tips
- Make sure to measure your baking ingredients accurately to achieve the best results. Check out my helpful guide on how to measure basic ingredients.
- Milk Temperature: Heat the milk to 45ºC / 113ºF to activate the yeast without killing it. This is essential for the texture of the crumpets.
- Greasing: Generously grease the skillet with butter to prevent the crumpet batter from sticking.
- Controlled Spreading: Use the back of a spoon or a small spatula to gently shape the batter into rounds after pouring it onto the pan. This helps maintain a more uniform shape and size for each crumpet.
How to store crumpets
Store: Cooled crumpets in an airtight container, refrigerated, for 2-3 days. Best consumed fresh!
Freeze: Allow them to cool completely after cooking, then wrap them individually or place them in a freezer-safe bag or container. They can be stored in the freezer for up to 3 months.
Thaw: Thaw frozen crumpets at room temperature or toast them straight from the freezer to revive their warm, crispy texture.
If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x
How To Make Crumpets Without Rings
Ingredients
Method
- Combine Dry Ingredients: In a large mixing bowl, add flour, yeast, sugar, baking soda, and salt. Whisk until well combined. Set aside.
- Warm the Milk: In a small pot, pour in the milk and place it over low-medium heat until it’s warm to the touch, not scalding hot. Ensure it does not boil. If you have a thermometer, the milk should be at 45ºC / 113ºF.
- Mix Milk into Dry Ingredients: Pour the warm milk into the dry flour mixture. Using electric beaters, beat on medium speed for 1 minute, scraping down the sides as needed.
- Rest the Batter: Cover the bowl with a tea towel or cling film and set aside in a warm place for 45 minutes. The batter will not double in size but bubbles will begin to form on top and throughout.

- Heat the Pan: Add one heaping teaspoon of butter to a large non-stick frying pan. Place it over medium-high heat and spread the melting butter over the base.
- Pour the Batter Directly: Once the pan is hot, scoop 1/4 cup of batter and pour it directly onto the hot skillet. It will spread slightly but should mostly hold its shape. Use the back of a spoon or a spatula to gently spread it into a rough circle.
- Cook Crumpets: Cook the crumpets on high-medium heat for 1 minute and 40 seconds until bubbles form and pop around the edges. Then reduce the heat to low-medium and continue cooking for 2 minutes and 30 seconds – 3 minutes, or until the tops look dry and set. The center might look wobbly but the surface should be dry.
- Flip and Seal Tops: Turn the heat to low, use a slotted turner to carefully flip each crumpet, and cook on low heat for a further 10-20 seconds to seal the tops.
- Finish and Serve: Flip the crumpets back over and transfer them from the pan onto a plate or board. Repeat with the remaining batter, cooking in batches of three. This recipe makes 9 crumpets.
- Enjoy: Serve the crumpets warm from the pan with your choice of toppings, or cool them down completely and store them in an airtight container in the refrigerator for 2-3 days to enjoy later.
Nutrition
Notes
- Store:Â Cooled crumpets in an airtight container, refrigerated, for 2-3 days. Best consumed fresh!Â
- Freeze:Â Allow them to cool completely after cooking, then wrap them individually or place them in a freezer-safe bag or container. They can be stored in the freezer for up to 3 months.
- Thaw: Thaw frozen crumpets at room temperature or toast them straight from the freezer to revive their warm, crispy texture.
Tried this recipe?
Let us know how it was!
Hi. I made the crumpets and they are super yummmm. I have an induction cooktop. I used my cast iron crepe pan. I’m going to try again next time on a constant medium low just because I want the pale bubbly top. My cooktop and the cast iron won’t convert lower quickly. But no rings is what I wanted. Taste is superb. Just need more of a crumpet paler colour and I’m guessing lower temp should give me that result
Hi Barb, thank you for trying the crumpets and for your kind words! It’s great to hear that the taste was superb. Adjusting to a constant medium-low heat should definitely help achieve that pale, bubbly top you’re after. Cast iron can hold heat longer, so starting at a lower temperature might give you the perfect result next time. I’m excited to hear how your next batch turns out! Kindest, Sam 🙂