🇬🇧 United Kingdom · Food
Crumpets
By eatmundo · July 5, 2026
🇬🇧 UKKolforn (Kolforn)
I'd appreciate if you could mail me (Kolforn@gmail.com) if you want to use this picture out of the Wikimedia project scope.
This file is licensed under the Creative Commons Attribution-Share Alike 4.0 International license.
You are free:
to share – to copy, distribute and transmit the work
to remix – to adapt the work
Under the following conditions:
attribution – You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use.
share alike – If you remix, transform, or build upon the material, you must distribute your contributions under the same or compatible license as the original.https://creativecommons.org/licenses/by-sa/4.0CC BY-SA 4.0 Creative Commons Attribution-Share Alike 4.0 truetrue · CC BY-SA 4.0 · Wikimedia CommonsCrumpets are a beloved British griddled bread product, famed for their distinctive porous texture, perfect for soaking up melted butter, jam, or savoury toppings. With their airy, slightly chewy interior and crisp exterior, they're an irresistible treat for breakfast or afternoon tea.
Ingredients
check them off as you prepareHow to Make It
- 1
In a small saucepan, gently warm 150ml (⅔ cup) milk and 150ml (⅔ cup) water until lukewarm (around 40°C/100°F). It should feel barely warm to the touch – avoid making it too hot, as this can kill the yeast.
- 2
In a large mixing bowl, combine 200g (1 ½ cups) strong white bread flour, 1 teaspoon instant yeast, 1 teaspoon caster sugar, and ½ teaspoon salt. Pour in the lukewarm liquid mixture and whisk thoroughly until you have a smooth, thick batter, similar to a pancake batter but a little thicker.
- 3
Cover the bowl with a clean tea towel and place it in a warm spot for 30-45 minutes. The batter needs to rise and become very bubbly and spongy, indicating the yeast is active and working its magic.
- 4
While the batter proves, lightly grease 6-8 crumpet rings (approx. 9cm/3.5 inches diameter and 2cm/0.8 inches high) and a large, flat non-stick griddle or heavy-bottomed frying pan. Heat the griddle over a medium-low heat.
- 5
Once the pan is hot, place the greased crumpet rings onto it. Pour about 3-4 tablespoons of the risen, bubbly batter into each ring, filling them about two-thirds full.
- 6
Cook the crumpets for 5-7 minutes. You'll see small bubbles forming on the surface, which will eventually pop, leaving those iconic holes. The top should start to set, and the bottom should be golden brown. Don't rush this step!
- 7
Carefully remove the crumpet rings and, using a spatula, flip the crumpets over. Cook for another 2-3 minutes on the second side until lightly golden and cooked through.
- 8
Serve your freshly griddled crumpets immediately. They are best enjoyed warm, generously slathered with butter which will melt into all those wonderful holes, or with your favourite jam or savoury spread. Leftovers can be toasted later!
Frequently Asked Questions
Why aren't my crumpets forming their characteristic holes?+
The signature holes are created by active yeast and a slightly wet, warm batter. Ensure your yeast is fresh, the batter is around 30-35°C, and avoid overmixing to allow for proper aeration.
What's the best cooking temperature for crumpets, and should I grease the pan?+
Cook crumpets over medium-low heat to ensure they cook through without burning. Yes, always lightly grease your pan and crumpet rings to prevent sticking and aid browning.
How can I tell when a crumpet is fully cooked on the first side?+
Crumpets are ready to remove (or briefly flip if desired) when the top surface is completely covered in bubbling holes and appears dry, with no wet batter remaining.
What's the best way to store leftover crumpets and reheat them?+
Store cooled crumpets in an airtight container at room temperature for up to 2 days or freeze for up to 1 month. Reheat by toasting them until golden and crisp.
🇬🇧 UKKolforn (Kolforn)
I'd appreciate if you could mail me (Kolforn@gmail.com) if you want to use this picture out of the Wikimedia project scope.
This file is licensed under the Creative Commons Attribution-Share Alike 4.0 International license.
You are free:
to share – to copy, distribute and transmit the work
to remix – to adapt the work
Under the following conditions:
attribution – You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use.
share alike – If you remix, transform, or build upon the material, you must distribute your contributions under the same or compatible license as the original.https://creativecommons.org/licenses/by-sa/4.0CC BY-SA 4.0 Creative Commons Attribution-Share Alike 4.0 truetrue · CC BY-SA 4.0 · Wikimedia CommonsMundo Match
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