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Whole Wheat Crumpets

Rated as 4.69 out of 5 Stars

"These are a little like an English muffin, except a bit more dense and cake-like with a hint of sweetness. They are good eaten warm and soft, or you can let them sit out a bit for a more European crusty texture, then slice and toast them. Serve in the manner of biscuits or English muffins. Good for sandwiches, too! Especially good is an egg sandwich made with these."
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1 h 15 m servings 79
Original recipe yields 15 servings (15 crumpets)


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  1. Stir warm water and honey together in a large bowl. Mix yeast into the warm water and let stand until the yeast begins to bubble, 10 to 15 minutes. Stir flour, salt, baking soda, and milk into yeast mixture. Cover bowl and let rise in a warm place for 30 minutes.
  2. Preheat an electric griddle to medium-low heat (220 degrees F/105 degrees C) and grease the griddle. Grease the metal rings.
  3. Place the greased rings onto the griddle and allow to warm for 1 to 2 minutes; spoon about 3 tablespoons of batter into each ring. Batter will be elastic and stringy, but will fill out the ring as it cooks. Cook the crumpets until golden brown on the bottom and bubbles form on the top side, 5 to 8 minutes. Increase griddle temperature to 230 degrees F (110 degrees C) and flip the crumpets. Cook until underside is golden brown, 2 to 3 more minutes.
  4. Remove rings from crumpets, grease the rings and griddle again, and turn griddle heat back down to 220 degrees F (105 degrees C). Repeat to make 2 more batches of crumpets.

Nutrition Facts

Per Serving: 79 calories; 0.9 15.3 3.6 2 209 Full nutrition

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  1. 13 Ratings

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Most helpful positive review

These were great! We could hardly tell they were whole wheat! They were so easy to make that I will not be buying them premade anymore! Plus they are a lot cheaper to make. I used the round cook...

Most helpful critical review

Easy enough to make but had my trouble with cooking. For me it took much longer than recipe shows. And even when done they were very chewy. I will say the ones I split and toasted were very goo...

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These were great! We could hardly tell they were whole wheat! They were so easy to make that I will not be buying them premade anymore! Plus they are a lot cheaper to make. I used the round cook...

Very good, I use these instead of English Muffins, only a few ingredients instead of all the stuff in the store bought ones. They store well in the freezer too!

Had these with soup for dinner.. yumyum. I had fresh rosemary so I added some. I'll make these again and maybe add just a tad more salt

Works fabulously. I will never make pancakes again -- all I want is crumpets!!! Like another reviewer, I used almond milk with great success. The texture of these is incredible. I didn't have ri...

I tried this recipe and a traditional white flour one I found elsewhere on the Internet. This was by far my favorite as it was much more flavorful. We are doing an English Afternoon Tea for 8th ...

This recipe was excellent and it allows for "wiggle room" with ingredients with is nice. I had to use almond milk because that is what I had on hand but everything else was per the recipe. These...

Fantastic recipe! Thank you so much. I skipped using the rings and made them as round as possible which worked out well. This recipe was easy to prepare and came out so light and fluffy... amazi...

I had to try these as I'm so tired of store bought English muffins that taste like cardboard. I don't have an electric griddle, so I had to guess at the temperature. I allowed the griddle to war...

This was my first attempt and it worked. I used wide jar lids and guessed on the skillet heat. I suggest you use 3 or 3.5 Tablespoons of the batter/sponge per lid.