This is the crumpet recipe released by Warburtons, the UK’s biggest commercial crumpet maker. They’re an absolute dead ringer for store bought – except far better – with the signature holes, distinct “spongey” texture, perfect for toasting. If you’ve ever wanted to know how to make a crumpet, this is going to blow your mind! And it’s easy!
Crumpet recipe
Warburtons is the UK’s biggest and most popular commercial crumpet producer. They make over 700 million of them a year!
To cheer up the UK public during lockdown, they shared their secret crumpet recipe for people to make at home. Though I doubt it’s the precise commercial batter recipe (they probably adapted it for the home cook), the end result is EXACTY like store bought crumpets.
After many, many, MANY failed crumpet attempts over the years (even from notable chefs!), I am still shaking my head at how astonishingly perfect these crumpets are – and how easy they are to make!
What are crumpets?
Hailing from England, they’re like a cross between an English muffin and pancakes. Their distinguishing feature is the surface that’s riddled with holes which allows butter to permeate through from top to bottom. The surface has a unique almost “spongey” texture, but it’s very fluffy inside, just like bread!
What goes in crumpets
Here’s what you need to make crumpets. I always knew yeast was in the batter. The addition of baking powder was the key that made all the difference – from crumpet making fails to crumpet making success!
Yeast – use instant / rapid rise yeast or active dry yeast (sometimes just labelled “yeast”). Both work just fine.
Fresh yeast? Haven’t tried with fresh yeast but see no reason why it wouldn’t work using the standard conversion of 7.75g / 0.275 ounces fresh yeast per 1 teaspoon of dry yeast. Crumble into warm water with sugar and follow above directions for active dry yeast.
Flour – just normal plain / all purpose flour. Not self raising flour, not wholemeal flour.
Gluten free – unfortunately doesn’t work with gluten free flour. We tried, and it was a dismal failure!
How to make crumpets
Here’s how to make crumpets in 3 easy steps:
Mix water, flour and salt to form a sticky but stirrable batter. Then mix in yeast dissolved in a bit of water, baking powder and sugar to form a smooth batter;
Leave in a warm place for 30 minutes until the surface gets foamy; then
Ladle into rings and cook on the stove until bubbles pop on the surface and the top is cooked.
It is quite straightforward, but because homemade crumpets is a bit of a unique recipe, I’m going to add a bit more information about each step in the proceeding sections. If you’re not interested, jump to the recipe! (Or video – or Dozer 😂)
The crumpet batter
The crumpet batter is literally a dump-and-mix job, though you do need to mix well for a couple of minutes by hand (or half that time using a handheld mixer) which I assume is to get good gluten formation to get that signature chew for any type of yeast bread, as opposed to being “cakey”.
Then once mixed, you simply put it in a warm place so it gets nice and foamy. This is the equivalent of dough rising so the crumpets rise when they’re cooking.
The crumpet batter won’t increase in volume very much – just around 10 / 15%.
Crumpet rings
Crumpet rings are a “thing”. They are around 9 cm / 3.5″ wide and about 2.5cm / 1″ tall. The ones I have are non stick, but they come in silver too.
But honestly, anything metal and round will do the trick – egg rings, biscuit cutters, scone cutters, even cleaned large tuna cans. Actually, it doesn’t even have to be round! Star shaped crumpets, anyone??
Cooking crumpets
Now, I’m not going to lie to you – you probably won’t nail the first one. It does take practice – but no more than when you first started out perfecting the art of golden fluffy pancakes or pikelets!
The secret to cooking crumpets perfectly is to start them off on a high heat to get those bubbles activated, then turn the stove down so the crumpet cooks through without burning the base. The cooking technique is one change I made to the original Warburtons recipe – they say to cook on medium high the whole time = scorched base.
Though store bought crumpets don’t have colour on the holey side, I like to flip to get a blush of colour on it and cook any residual raw batter.
And here’s a close up of the inside of the crumpets with the signature vertical “tunnels” from the holes!
Even better the next day!!
An essential step with crumpets is to cool them completely, otherwise they are kind of moist and “doughy” inside.
In fact, if you want an absolute dead ringer for store bought crumpets, they are best made the day before, or the day before! They keep for days in the fridge – I’ve kept them for 5 days and once toasted, they are perfect.
Can you freezer homemade crumpets?
They freezer perfectly too. Thaw or even microwave thaw, then toast as usual!
How to eat a crumpet
I realise that writing about how to eat crumpets may induce eye rolling from Crumpet-Eating-Experts. But bear with me – not everyone has been eating crumpets all their life!
Toasting is essential to make the golden base crispy. Then slather with butter (what do you think all those holes are for?? So the crumpet gets soaked with butter, from top to bottom!) then spread of choice.
What to put on crumpets
As far as what to put on crumpets (other than the mandatory butter) – honey is by far the top choice (think – hole seepage). My personal second choice is Vegemite (it’s an Aussie thing 🇦🇺), followed by jam. Other spreads like Nutella and peanut butter go great too – whatever you put on toast, you can put on crumpets!
Though if you want the ultimate crumpet experience, don’t go past butter and honey. That moment when you bite into the crumpet and salty melted butter and sweet molten honey squirts into your mouth…
Arrrgh … I’m torturing myself at the thought. I’m off to toast another crumpet for morning tea! – Nagi x
Watch how to make it
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Crumpet recipe
Ingredients
- 150g (1 cup) white flour , plain / all purpose
- 200ml (3/4 cup + 1 tbsp) warm water , tap water (200g) (Note 1)
- 1/2 tsp salt , cooking/kosher salt (1/4 tsp table salt)
- 1/2 tsp white sugar
- 1 tsp baking powder
Yeast Mixture
- 1 tsp yeast , instant/rapid rise OR dry active yeast (Note 2)
- 1 tbsp warm water (just tap water)
Cooking:
- 2 tbsp unsalted butter , melted (or vegetable oil)
Instructions
Crumpet Batter:
- Place flour, water and salt in a bowl and whisk for 2 minutes (electric beater 1 minute on speed 5).
- Yeast Mixture – Dissolve Yeast into 1 tbsp warm water in a small bowl.
- Add Yeast Mixture, sugar and baking powder into bowl, then whisk for 30 seconds (or 15 sec speed 5).
- Cover with cling wrap or plate, then place in a very warm place for 15 to 30 minutes until the surface gets nice and foamy. It will only increase in volume by ~10 – 15%.
Cooking Crumpets:
- Grease 2 or 3 rings with butter (approx 9 cm / 3.5" wide, though any ring or metal shaper will do, Note 3) (TIP: Non stick rings – brush with melted butter. Everything else – smear with butter)
- Brush non stick skillet lightly with melted butter then place rings in the skillet.
- Turn stove on medium high (medium for strong stoves) and bring to heat (Note 4 for “sizzle test”).
- Pour 1/4 cup batter into the rings (65ml), about 1cm / 2/5" deep (will rise ~60%).
- Cook for 1 1/2 minutes – bubbles should start appearing on the surface (but not popping yet).
- Turn heat down to medium, cook for 1 minute – some bubbles should pop around the edges.
- Turn heat down to medium low, cook for a further 2 1/2 to 4 minutes, until the surface is "set" and it's clear there will be no more bubbles popping! (At this stage you can help the final bubbles pop with a skewer!)
- Remove rings (you might need to run knife around to loosen).
- Then flip and cook the other side for 20 to 30 seconds for a blush of colour.
- Transfer to write rack (golden side down) and fully cool.
- Can be eaten once cool, but it’s even better the next day (Note 5).
How to eat crumpets:
- Toast in a toaster until the base is crispy.
- Slather generously with butter, then spread of choice (honey is perfection) and devour immediately!
Recipe Notes:
Nutrition Information:
Life of Dozer
And every once in a while, his patience pays off and food I’m shooting falls to the ground….
O-M-GAWD! You don’t know how long I have been searching for an authentic Crumpet recipe since they stopped selling them in the grocery stores here in the US. My mom used to buy them all of the time and they were one of my favorite breakfast treats with butter and jam. You have just made my heart fill with joy! I can’t wait to make them. Thank you for sharing this recipe.
I absolutely love this recipe!! It is so delicious!! I have some family who are gluten and dairy free. I made this with gluten free flour and Olive Grove (instead of butter) and they turned out just as perfect as the regular ones 😊
Hi Kate, what GF Flour did you use?
Sooooooooo good! Aussie based in Singapore and love making a little taste of home with my kiddos. I was surprised at how easy these were to make and super impressed with the results. Nagi – you’ve done it again!! I love everything I make from your site – you make me look good! xo
I was looking for the perfect, fool-proof crumpets recipe and this is it! The butter in the pan was getting a little over-brown by the last batch, so I’d recommend wiping it out between batches, but otherwise, this recipe allowed me to eat a beloved food that I’ve never had access to since moving to Beijing nine years ago. Thanks so much!
Works beautifully with spelt but not whole grain which seems to be too heavy!
That’s great to know Stephany!! N x
awesome recipie and its taste sooooo good…
Glad yo enjoyed it Rasyiqah! – Nxx
I have never left a review on a recipe before but this was PERFECT and I need to tell everyone to make this recipe!! So quick so easy & they taste delish
These are simply divine! Had the idea pop into my head to make crumpets – a quick Youtube search led me here. I am so so glad I made these – what a treat! Haven’t had them in so many years, so this was such a happy nostalgic moment! Thank you for such a fantastic recipe! 🙂
As a crumpet-deprived crumpet-loving Brit abroad, I was really hoping not to be disappointed. And I have to say that the first of the batch was the best crumpet I have ever eaten in my life. Apart from the second one, which was just as good. The rest are waiting until tomorrow (who am I kidding?!). Thank you Nagi!
The note for water being 200g does not convert for bigger recipes, just another note for anyone who converts it.
I did a double batch and had to add more water because it was to thick
Nailed it! Once again Nagi thank you for curing my homesickness and providing another delicious Aussie favorite that I miss so badly living in Germany!
You’re so welcome Helen!!! N x
Hi Nagi,
I’m wanting to make crumpets, can’t find rings to make them. Thanks for the tuna can idea.
I’ve been looking at the recipes for Baghrir, Moroccan pancakes that look just like crumpets, but have semolina as well as flour. Have you seen them?
I got mine at Spotliight store, so much better than egg rings.
I don’t have a recipe for them just yet sorry Ray! N x
Okay, so I’m on of those people who have paid extra to have the the traditional English crumpets brand mailed to me for more $$$ than I will ever admit.
Just finished making this recipe and what can I say…Uhh..Ma..Zing! Couldn’t be more thrilled. Can wait to have them again tomorrow 🙂 Thanks again!!
Why have I not been making crumpets my whole life?! This recipe is fabulous. So easy to follow and my first attempt turned out wonderfully. Thank you!
So easy and so delicious. Doubled the recipe thankfully 😜😜
At the beginning of pandemic when I had a hard time with finding the breads I wanted in stores in the north I began starter dough and cooked all winter and summer. found out crumpets were to die for as well. got lazy, quit feeding starter alas, now with your recipie I will make for sure again. and I know if I half the yeast I can leave a sponge to work all night for about 8 hrs. yummy home made crumpets the best, oh yeah pancakes are just as awesome made with some yeast in as well as the rising you use
This is a great recipe which I have made numerous times. I have made a couple of process changes that have resulted in improvements over my earlier attempts. I originally purchased stainless steel rings, but no matter how much butter or oil I put on them, the batter always stuck. I now make rings from non-stick aluminum foil and the crumpets release beautifully.
The other issue I had was the top of the crumpets would look like raw flour and I didn’t want to flip them over to cook the tops because it wasn’t really authentic. So I started cooking the crumpets in a deep skillet and once the bubbles had come to the top, used a cookie sheet to cover the pan. This kept enough heat in the pan to cook the top without grilling it.
hello! so glad to get this recipe. i tried it, with the cup conversions, and the crumpets turned out… not as good as the crumpets i know & love.
i went to the original warburton’s recipe, and i notice an error in the conversion here on the website.
200ml water is not 3/4 cup, but roughly 1 full cup of water. 150g flour is roughly 2/3 cup flour.
i hope this correction helps, as it has for me.
thanks!
a great conversion chart is available here:
https://www.unitconverters.net/volume/ml-to-cups.htm
I have just tried this recipe and it is the best ever!! Thank you so much 🙂
You’re so welcome Sandra!! N x
These are great! I didn’t achieve the perfect little holes this time but my husband and I both really liked them. Great idea with the tuna can! I ended up using a water chestnut tin! I’m glad I was able to make them without muffin rings.