This post may include affiliate links; for details, see our disclosure policy.

Traditional English crumpets are perfect for breakfast or snacks! This crumpet recipe has all the tricks to making them homemade.

Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!

Behold: perfect circles of golden batter that’s crispy on the outside and spongy on the inside, ideal for topping with butter or jam. Yes, they’re traditional English crumpets! This mashup of an English muffin and a pancake is one of the most satisfying breakfast or snacks you’ll find. We were craving the magic of this tasty treat, so we spent hours honing this homemade crumpet recipe for you! It’s a fun cooking project that results in irresistible golden orbs with the best yeasted flavor and spongy texture. Our family can’t resist one warm from the toaster. Here’s how it’s done!

What is a crumpet?

A crumpet is a traditional English round bread made with flour, milk, and yeast and cooked on a griddle. The surface of a crumpet has delicate round holes, bubbles from the yeast that rise to the surface during cooking. They’re often served topped with butter, jam, clotted cream, or honey.

Crumpets are a traditional tea time snack (tea and crumpets, anyone?). They’re popular in the UK and other former British territories like Canada and Australia. Crumpets are similar to English muffins, but English muffins have a more bready texture, are served split in half, and don’t have the signature holes on top. Read more at Crumpets vs English Muffins.


How to make this crumpet recipe: an overview!

Purchased crumpets give something to be desired in the flavor and texture department. So why not make them homemade? We spent hours honing this master crumpets recipe for how to make these treats at home. Here’s the basic outline of what you’re getting yourself into with this crumpet recipe. The process takes about 2 hours total. You can then refrigerate or freeze them for eating all week! Here’s an outline of what you’ll have to do (jump to the recipe for full details):

Mix the batter5 minutes active
Rest1 hour hands off
Mix and rest again2 minutes active, 30 minutes hands off
Cook30 minutes active
Cool45 minutes, hands off

Equipment needed: crumpet rings

The only special equipment you’ll need to make homemade crumpets? Crumpet rings! These 3 1/2-inch wide rings make the signature round shape. Here are a few things to note about the rings:

  • To keep the crumpets from sticking, find non-stick crumpet rings. Our first set of rings had some issues with sticking, so we found some non-stick rings that did the trick! Here are the non-stick English muffin rings we used: they work like a charm.
  • The rings have many other uses: like English muffins, eggs, cakes and even for forming burgers. So they’re not a one-use gadget!
Crumpets recipe

A few tips on this crumpet recipe

Once you’ve got the rings, you’re well on your way to homemade crumpets. Here are a few tips on the batter-making and cooking process:

  • The batter should be very thick but pourable. You may need to add just a splash of water to the batter to get the correct consistency.
  • Have patience: the first batch may not be perfect! It’s just like cooking pancakes or crepes. You’ll need to get used to the process during the first batch. Continue to make adjustments and hone the process as you go!
  • Are the crumpets sticking to the rings? Use a sharp knife to pop out them out of the ring if necessary. Using the non-stick rings mentioned above is the best way to keep them from sticking! But you may need some extra help popping them out with a knife.

Crumpet storage

The best crumpet is one that’s hot off the griddle, slathered with salted butter! But since this recipe makes 12 to 14, you won’t be eating all of them that way. Here are a few notes on storing homemade crumpets:

  • Refrigerate up to 1 week. They may pick up some moisture during storage, but pop them into a toaster oven prior to serving and they crisp up perfectly.
  • Freeze up to 2 months. Crumpets freeze well too! Place them in a sealed container and store 2 to 3 months. Don’t go right from the freezer to the toaster, however. Take out a batch of them and place them in the refrigerator, or take out a singleton and let it warm at room temperature prior to toasting. (Otherwise, the outsides get too browned when toasting while the center is still frozen.)

How to serve crumpets

And now for the best part: eating them! This crumpet recipe is best toasted: so make sure to pop it in the toaster prior to serving. Then top it with one or more of the toppings below:

  • Salted butter
  • Jam or preserves: try our easy strawberry jam or purchased blackberry, blueberry or apricot preserves
  • Clotted cream, another English delicacy
  • Honey
  • Peanut butter

More DIY baked goods and breads

We love a good baking project around here! Here are a few more fun homemade bread recipes:

This crumpet recipe is…

Vegetarian. For vegan or plant-based, use oat milk.

Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Sonja Overhiser
  • Prep Time: 1 hour 45 minutes
  • Cook Time: 30 minutes
  • Total Time: 2 hours 15 minutes
  • Yield: 12 to 14 crumpets 1x


Traditional English crumpets are perfect for breakfast or snacks! This crumpet recipe has all the tricks to making them homemade.


  • 125 grams (1 cup) bread flour
  • 125 grams (1 cup) all purpose flour
  • 1 cup cup lukewarm water, divided
  • 1 cup lukewarm milk (or oat milk for vegan**)
  • 1 teaspoon granulated sugar
  • 2 teaspoons instant yeast
  • ½ teaspoon baking soda
  • 1 teaspoon kosher salt
  • Equipment: Non-stick English muffin rings / crumpet rings*


  1. Mix the batter: In a large bowl or bowl of a stand mixer, mix together the flours. In a liquid measuring cup, microwave ½ cup of the water with the 1 cup milk in 30 second bursts until warm, about 105 degrees Fahrenheit. Stir in the sugar and yeast until dissolved. Pour the wet mixture into the flours and mix vigorously with a spatula for three minutes, or attach the paddle attachment to a stand mixer and mix on medium speed for 3 minutes.
  2. Rest for 1 hour: Cover the bowl with a damp towel and allow to rise for 1 hour in a warm place.
  3. Add liquid and rest 30 minutes: After 1 hour, whisk together the baking soda, kosher salt and the remaining ½ cup water. Stir the liquid mixture into the dough. (If the batter is very thick and not pourable, add a splash more water until the batter is just pourable.) Rest for 30 minutes.
  4. Prep for cooking: Heat a griddle to just under medium heat; allow it to preheat for about 5 minutes. Grease the griddle and inside of the 4 crumpet rings with paper towel dipped in vegetable oil. Place the rings on the griddle and scoop ¼ cup scoops into each ring.
  5. Cook 1 batch of crumpets: Cook the batch of crumpets for 6 to 9 minutes, until the bottom is browned and top is almost set. Use tongs or oven gloves to carefully remove each of the rings, sliding a sharp knife around the edge if it sticks. Carefully flip the crumpets and and cook additional 1 minute until lightly browned.
  6. Cook the remaining batches: Oil the griddle and crumpet rings again, and repeat with the remaining batches of crumpets. If necessary, add a splash of water to batter to keep it pourable.
  7. Serve / storage info: Serve warm from the griddle, or cool on wire racks and then store. Refrigerate up to 1 week or freeze up to 2 months; toast in a toaster before serving. (If frozen, don’t go straight from the freezer to the toaster: either place a batch of frozen crumpets in the refrigerator and allow to partially thaw before toasting, or leave a single crumpet at room temperature for a few minutes prior to toasting.)


*We found it’s worth investing in non-stick rings, since we had issues with sticking on aluminum rings.

**We have not tested a vegan variation, but it should work with oat milk! Let us know if you try. 

  • Category: Bread
  • Method: Stovetop
  • Cuisine: English
  • Diet: Vegetarian

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes for memorable kitchen moments! Our recipes are made by two real people and work every time.

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Liberty says:

    Hey, I’m wondering if you could use canning rings to make these? I’d hat to invest in special crumpet rings only to decide I don’t like crumpets after trying them.

    1. Alex Overhiser says:

      The lip on them wouldn’t work well. You could do a cleaned out tuna can might work better! Or any other circle. Just make sure it’s oiled well!

  2. diane says:

    Hi, I would like to make these crumpets, but I wonder if you have to cook them in the oven or in a pan? If you have to use the oven, what degrees should it have? 170°Celsius? Or more?
    Thank you in advance!

    1. Alex Overhiser says:

      Hi! You just cook them on the stovetop.

  3. Cheryl McKee says:

    I want to try this crumpet recipe. I’ve never made anything similar. What size crumpet rings did you use? Are you able to share where you got them and which ones you used? Thanks

  4. Florida says:

    These look yummy and sound easy to make, on my way to order the rings.

    Regarding the potential sticking issue, I keep a plastic takeout knife in my baking drawer for just such purposes. They don’t scratch bakeware like other knives might and are really handy for popping muffins out of the tins.

    Thanks for the recipe, I love your sourdough bread too!