Crumpets are what English muffins wish they were. Fight us.
They’re chewy, spongy, and covered in beautiful, butter-trapping holes. Toast one, slather it with butter, and watch it disappear into a golden, dripping puddle. No special equipment needed. Just patience and a hungry stomach.
Step-by-Step Instructions
1
1
Make the Batter
- In a bowl, whisk flour, sugar, salt, and yeast.
- Add warm milk and warm water. Whisk until smooth (like pancake batter).
- Cover and let rise for 1 hour—it will get bubbly and frothy.
- Stir in baking powder. Let rest 10 minutes.
2
2
Cook the Crumpets
- Heat a non-stick skillet over low-medium heat. Grease crumpet rings and skillet.
- Place rings in the skillet. Pour ¼ cup batter into each ring (batter will be thick).
- Cook for 5-7 minutes. Bubbles will appear, pop, and leave glorious holes.
- When the top is dry and covered in holes, remove rings. Flip crumpets and cook 1-2 minutes on the other side.
- Repeat with remaining batter.
3
3
Toast & Butter
- Toast crumpets twice until golden and crisp on the outside, soft in the middle.
- Smother with butter. Watch it melt into every single hole.
- Add jam, honey, or just more butter.
Summary
Prep Time: 10 minutes | Rise Time: 1 hour 10 minutes | Cook Time: 20 minutes
Yield: 8 crumpets | Difficulty: Easy
Storage Notes
Store cooked crumpets in an airtight container for up to 3 days or freeze for up to 3 months. Always toast twice before eating (once to thaw/warm, twice to crisp). Never microwave—you’ll get a sad, rubbery pancake.
