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….
Just made these for the first time, even though I buttered the rings well they did stick but I’m thinking maybe it’s because they had never been used before, the star, gingerbread and Christmas tree shapes came out perfectly, the last of the batter I didn’t bother with a ring and that was a tasty pancake. I don’t know what they will be like tomorrow because they were eaten more or less straight from the pan. I preferred the texture better than the shop bought ones. Another great Nagi recipe, thank you.
Delicious recipes
My 1st attempt at crumpets and they came out perfectly. Will definitely be making them again. Thank you.
Hi, Where do you get the rings from please?
Hello Nagi,
The crumpet recipe is delicious, thank you. I am wondering if the recipe can be doubled or even tripled so I can share with others?
Yes most definitely!Enjoy Deborah! N X
Thank you Nagi for another amazing recipe these crumpets are the best so light and fluffy so much better than bought ones by the way I am never going to do again.
I used the large tuna cans (had to get help with getting the end cut off, the can opener just wouldn’t do it, used angle grinder) and they are the perfect size. Also used ghee instead of butter as less likely to burn. Great result!
I’m so glad you enjoyed them Meryle, that’s great to hear! N x
Nagi, I love you! Thank you for posting this! These crumpets are insanely amazing! I went to London in 2015 and came home with a suitcase of 30 packages of crumpets! It didn’t take long for our family to deplete the stash! I then attempted many recipes over the years but never could replicate Warburtons! Now I can make them anytime! Awesome!!
That’s the best compliment Holly, I’m so so SO glad you love them!! N x
I am interested in trying these but had a question. I have a skillet with several 2.5-3 inch circles–could this be used instead of the rings? I use this skillet to make my grandson his mini hotcakes. Thank you!
Hi Ruby, I imagine so! Let me know how it goes! N x
Such a brilliant recipe. Thank you for explaining everything so well. This is my fourth attempt at crumpets and my only success. My family just devoured the lot and have requested more for breakfast tomorrow.
Your blog is very nice. I’m also a big fan of writing down goals and keeping up with them for that very same reason–to see my progress and get encouraged to keep going. If there’s no feeling of progress, then motivation can dwindle before you accomplish what you set out to. Great article!
I feel like honey. I will definitely try this cake recipe during the holidays
Hi Nagi, I thought mixing dry instant yeast with water killed the yeast? But it was fine to mix dry activated yeast with water?
I’m not sure where you got that idea Teri, because you can prove any type of yeast in water. What you may be thinking is that you don’t need to put dry yeast in water to activate it.
The only thing that will kill the yeast is water that is too hot & salt on top of the yeast.
Hi Laura, appreciate you clearing that up for me. You’re right about my thinking and I’m pleased to get your reply. I will bloom away 🙂
As advertised! Great instructions led to success on the first go at it. Thank you for all you do.
Ooh they look delicious we LOVE crumpets I was crumpet virgin until I saw my husband eat them
and thought I’d give it a go. We don’t like sweet stuff a lot especially not on bread things we usually go butter and pate definitely going to give these a go can’t wait!!
I hoe you love them Abby!! N x
first time making these and they were perfect. My daughter thought they were store bought. Pity I don’t eat bread anymore though. May have to make an exception!
I’m so glad they were a hit Vanessa!! N x
Hi there, just wondering if you (or any others) have tried any other flour in your recipe that might be suitable for gluten intolerance??
I haven’t made these with gluten free flour sorry! N x
First time EVER eating a crumpet or making them and they turned out PERFECT! Had them with homemade peach preserves and will be making them again to try with honey. Our little Norwich Terrier even got a little, bitty taste, and of course, loved them, too!
I’m so glad you gave them a shot Lynn, the peaches sound lovely! N x
Thank you for this recipe!
My first 3 were perfect, but with time, the batter got stiffer (stretchy) and didn’t have the same bubbles and therefore texture.
Any thoughts as to what might have happened and how I can avoid that next time I make them?
Hi Kirrily, not sure where it’s gone wrong here, I haven’t actually had that problem! It could be the type of flour you were using, maybe just add a splash more water. N x
Thank you very much for replying!
I wasn’t sure what would happen if I added extra water. Will definitely give that a try if it happens again.
Just made these to try, they are so easy and delicious! Thank you for another superb recipe 😍
You’re so welcome Christina! N x
Hello Nagi,
My isolation project has been perfecting home made crumpets! This is the 4th recipe I have tried, and they are PERFECT!! So pleased with myself!! Thank you!! (Now I need another project!)
Wahoo!!!