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My local grocery store quit selling crumpets, so I decided to try my hand at making my own! These are a nice alternative to English muffins. To serve, toast the crumpets whole and spread with butter, honey, jelly, or your favorite topping.

Recipe Summary

15 mins
10 mins
1 hr 25 mins
1 hr 50 mins
12 crumpets


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Dissolve yeast and sugar in 1 cup of warm water. Let stand until foamy, about 10 minutes.

  • Meanwhile, mix flour, milk powder, and salt together in a large bowl. Make a well in the middle. Add the yeast mixture and remaining 1 3/4 cups warm water. Mix well with a wooden spoon until dough is the consistency of cake or waffle batter. Cover with plastic wrap and let stand in a warm spot until bubbly, about 1 hour.

  • Combine 2 tablespoons water and baking soda in a small bowl. Mix into the batter. Let stand for 15 minutes.

  • Heat a cast iron griddle or nonstick pan over medium heat. Lightly grease the griddle and inside of the crumpet rings with cooking spray. Arrange the rings on the griddle.

  • Fill crumpet rings 2/3 of the way with batter. Cook until tops are covered in bubbles and starting to look dry, 5 to 8 minutes. Carefully lift up crumpet rings, flip the crumpets, and cook until second side is lightly browned, 1 to 2 minutes. Turn heat down if crumpet is overly dark or still raw in the middle.

Cook's Notes:

If you don't have dry milk, substitute 1/2 cup regular milk for 1/2 cup of the water in the recipe.

Crumpet rings can be found online; you can substitute egg rings in a pinch, but those are a little smaller. You can also use clean 6-ounce tuna or salmon cans with both ends cut out; be careful, as these will have sharp edges.

Nutrition Facts

122 calories; protein 3.9g; carbohydrates 25.1g; fat 0.4g; cholesterol 0.2mg; sodium 404.8mg. Full Nutrition