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Homemade Crumpets

  • Author: Wholesome Patisserie
  • Prep Time: 10min
  • Resting time: 45min:
  • Cook Time: 25min
  • Total Time: 35 minutes
  • Yield: 9 crumpets 1x


Soft, golden and bubbly crumpets come together in one bowl with 6 ingredients. Fry them up and serve warm with butter and honey! 


  • Batter
  • 1 1/2 cups (225g) plain all purpose flour 
  • 1 tsp (5g) instant yeast 
  • 1 tsp (5g) raw or white granulated sugar 
  • 1/2 tsp (4g) baking soda
  • 1/2 tsp (5g) salt 
  • 350ml milk, I used almond milk
  • To Cook
  • 3 or more crumpet rings
  • Butter to grease rings and to fry 


  1. In a large mixing bowl, which you’ll use electric hand beaters soon, or use a stand mixer if preferred with the whisk attached, add flour, yeast, sugar, baking soda and salt to the bowl, whisk to combine well. 
  2. Heat milk up in a small pot on the stove over low-medium heat until it’s warm to the touch (55ºC/130ºF) not scolding hot. Ensuring it doesn’t come to a simmer/boil.
  3. Pour warm milk into dry mixture and beat on medium speed for 1 minute, scraping down the sides as needed. 
  4. Cover bowl with a tea towel and set aside in a warm place for 45 minutes. It won’t double in size but bubbles will begin to form on top and throughout the batter, it will expand a little in size. 
  5. Liberally grease crumpet rings with butter. 
  6. Add one heaping teaspoon of butter to a large fry pan and turn heat to high-medium. Spread the melted butter over the base. 
  7. Once pan feels hot, place crumpet rings on pan. 
  8. Scoop up 1/4 cup of batter and pour into each ring, ensuring the batter has evened out in the rings, not lopsided on one side. 
  9. Cook on high-medium heat for 1 minute and 40 seconds until bubbles form and pop around the edges. 
  10. Turn heat down to low-medium and cook for a further 5-6 minutes until the tops look dry and set (refer to above images for visual). The middles will still appear to be uncooked but will look slightly dry. 
  11. Turn heat to low and gently remove rings with tongs and set aside. 
  12. Flip each crumpet with a spatula and cook on low heat for 20 seconds to seal the tops. 
  13. Flip back over and remove from pan onto a plate or board. 
  14. Repeat this method with remaining batter. I cooked them in 3 batches, 3 crumpets at a time to create 9 altogether. I only have 3 crumpet rings, if you have more, you might be able to cook more at once if your pan is large enough. 
  15. Serve crumpets warm or just as good the next day or a few hours later. I’ve found cooking the crumpets and leaving them to cool, allows them to set even further. Then warming them back up in the toaster or fry pan a few hours later or the next day, they’re amazing! 
  16. Enjoy!
  17. Store leftovers in an airtight container, refrigerated, for 2-3 days.