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Buttermilk Crumpets

Rated as 5 out of 5 Stars

"This is an American rendition of a British classic. Serve with your choice of savory or sweet toppings, like fruit spread and butter, double Devonshire cream, clotted cream, etc... I love using crumpets as a base for eggs Benedict. If you have an Instant Pot® you can use the yogurt setting and proof the dough much faster!"
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1 h 40 m servings 254
Original recipe yields 4 servings (4 crumpets)


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  1. In a microwave-safe bowl, heat buttermilk and 1/2 cup milk to about 100 degrees F (37 degrees C). Sprinkle yeast and sugar over milk mixture, stirring once. Let stand until yeast softens and begins to form a creamy foam, about 10 minutes.
  2. Combine flour and salt in a large bowl. Add yeast mixture and stir to combine, forming a soft dough. Cover and place in a warm place for 40 minutes or until doubled in size.
  3. Combine remaining 1/2 cup milk and baking soda in a small bowl. Stir mixture into dough until incorporated. Cover and leave for 30 minutes in a warm place.
  4. Heat a cast iron pan or griddle over low heat. Spray metal crumpet rings and place into middle of frying pan. Fill each ring with 1/2 cup of crumpet mixture. Cook for 4 or 5 minutes until bubbles appear and the edges are starting to set. Remove from ring and cook the top for 2 minutes or until lightly browned. Cool on a wire rack.

Nutrition Facts

Per Serving: 254 calories; 2.2 48.4 9.4 6 665 Full nutrition

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Read all reviews 3
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Was leery about trying it. No reviews. However, I LOVE Crumpets! Sooo...I waited for my crumpet rings to arrive. Well, let me tell you, Super simple and absolutely delicious. Just have to let...

Great recipe! Heres for Instant pot proofing! From : "To proof bread: Place the bread on parchment paper. Put the steamer...

These were ALMOST as perfect as the real ones I've been missing from Australia! I will make them again. I wish there was a recipe for these using the Instant Pot.