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….
I noticed the other day Nagi you said you were working on a recipe book. Can I please ask if it will be an actual book to digital. Hopefully in my case it will be in bookform. thank you.
Nailed it Nagi. The crumpets cooked exactly as you said. Lovely!
WOOT! That’ awesome Karyn!! N x
I made them this morning subbing only 25 g of white whole wheat flour and increasing the water by 2Table . It turned out very good. I will increase the whole wheat flour next time to 50g next time and see what happens. Thanks for the recipe.
Made these for the first time during our long lockdown in Melbourne last year. Bought crumpet rings online.
Have made them numerous times since, during our numerous lockdowns!
They are SO delicious!!!!
As are all your other recipes!
Thank you Nagi
Hug for Dozer!
Wahoo! Crumpet convert! This is truly amazing 🙂 N x
I even messed up recipe by adding 1tbsp of yeast (I need glasses) and they still came out delicious. I also used pam instead of butter. The first time I made and ate a crumpet. Recipe was perfect. Definitly a keeper.
Should have doubled it! I only had a small ring from jars, but this is so good, will go buy bigger crumpet rings. Only four small ones made it to the second day.
Obsessed with making these since going into Sydney lockdown in June! Would they also work with wholemeal flour? Or maybe 50/50 wholemeal and plain white?
Hi Kelly, I’m so glad you love it!! Wholemeal flour has a different hydration so would require ore liquid – something I’d need to test sorry! N x
I made these last week in lockdown New Zealand. Had no metal rings so cut bean tin into 3. Absolutely loved them. I only made 6 so me & hubby has 1 each per day for 3 days.(so good I wanted the treat to last…lol)
Just so fantastic! We used this recipe this morning, it was a combined effort by my Spanish friend, who’s here on holiday, who had wondered what crumpets were -and me, from N Ireland. We are both SO grateful to you for posting the recipe. Couldn’t believe how easy they were! I have never made crumpets before. I’d sent for crumpet rings from Amazon – wholeheartedly recommend the Wrenbury ones. Didn’t stick at all – a bit pricey but absolutely worth it. 8 rings fitted into my griddle. By the way, the crumpets are flying back to Spain!!
These were easy to make and perfect!
Hi Nagi,
I came across this crumpet recipe, and I have to say it’s perfect, and I’ve tried many crumpet recipes. The ones I’ve tried used Baking Soda which didn’t seem to create the littles holes. The Baking Powder worked! No more store-bought crumpets for me! I’ve doubled this recipe, still using the 1 tsp. of Baking Powder. The crumpets were great!
Saskatchewan, Canada
My Mam didn’t use yeast she used buttermilk, can’t find her recipe, loved them, can u help/advise?
I would imagine if it were buttermilk possibly the leavening is baking soda instead of baking powder to create the bubbles… but recipes I have seen still have yeast, too
Hi Esther, yeast is required for this one – N x
Hands down the best crumpets I’ve ever had. These were absolutely delicious ~ sensational!! Slathered with butter & honey is a must. Thank you for sharing Nagi 😀
Crumpets – on the recipe it doesn’t say if you add the yeast mixture and the flour mixture then let it rise or let the yeast mixture rise on its own then add it to the flour after 30 minutes.
Hi Emma, it’s all noted there in the recipe instructions and video for clarification. The yeast mixture needs to be added to the flour before it is left to rise. N x
Thank you – we did end up watching the video 😀
They are amazing.
Every night we cook a different one of your recipes and everyone at work now makes your bread. That’s for keeping us motivated during Victoria’s lockdowns 😘
As a crumpet expert. Id like to mention you forfot the OG topping golden syrup. Honey is for amateurs who dont make enough Anzac biscuits to have it on hand.
Thanks Nagi, Have always wanted to know how to make crumpets. Love a crispy bottom. Yum yum yum. Love loads of butter melting into the holes with peanut butter. Lime marmalade on top works a treat too.
Just tucked into some amazing crumpets! Thank you Nagi, you have saved me:
3 hours of time to follow an old english recipe that was far too complicated and long
From being fed up with my professional crumpet rings sticking – no sticking at all with your recipe.
Ending up with brilliant crumpets full of holes and looking even better than the supermarket varieties.
My only comment is to double the recipe and this makes 5 x big fat ones and if you have a labrador dog you need more!
Your recipes are consistently simple and delicious.
Gambatte!
I love this!!!!! 😂 N x
Having tried, and being unimpressed with Jamie Oliver’s recipe, I gave Nagi’s a go, and… WOW! They were so easy and quick to prepare, and the cooking was relatively straight forward. The first batch raised more than I expected, so added a little less batter next time. Great recipe, Nagi, and for those like us who live in countries where they are unavailable, these are brilliant!
Awesome recipe, got great crumpets first attempt!
Be patient with the cooking, the slower they cook the better I found.
The only thing I changed was instead of flipping them I popped them under the grill – gorgeous even golden colour and a crispy top which I love
Taste is perfect, mouth feel close, my structure was inadequate but that was me. I think my mixture was too thick and I experimented with temperatures in my fry pan. I will get this perfected! My goal for this weekend!