Crumpet recipe

Recipe video above. This is the crumpet recipe released by Warburtons, the UK's largest commercial maker of crumpets! The batter is extraordinarily easy to make, but cooking them may take practice to get the temperature right for your stove. But if you've nailed pancakes, you will nail crumpets!Double rising agent is the key here for the signature holes - baking powder PLUS yeast. Just one doesn't cut it, and baking soda doesn't work as well.It's alarming how much time I've lost watching the bubbles pop...it's mesmerising!!!

Prep time: PT5M

Cook time: PT20M

Rating

4.98 stars (272 reviews)

Keywords

crumpet recipe, homemade crumpets, how to make crumpets

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
1 tsp yeast (, instant/rapid rise OR dry active yeast (Note 2))
1 tbsp warm water ((just tap water))
2 tbsp unsalted butter (, melted (or vegetable oil))

Cuisine

British
UK
Western

Steps

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!

Nutitrion

Serving Size: 1 serving
Calories: 134 kcal
Carbohydrates: 21 g
Protein: 3 g
Fat: 4 g
Saturated Fat: 2 g
Cholesterol: 10 mg
Sodium: 198 mg
Sugar: 1 g

Reviews

Lanno on 2026-05-03 (5 stars):
As advertised. I quadrupled the recipe, followed it exactly and the results were outstanding. The most crumpety crumpets we've ever eaten.
Rudi Leibel on 2026-03-08 (5 stars):
Hello Nagi. Thanks from OZ, the land down-under. I started making crumpets using Warburton's recipe to the letter and, being my first attempt, looked at the result as 'promising'. Then found your take on things and followed yours to the letter. MUCH BETTER!!! But I still ended up with charred bases. I put a glass, domed lid over the frypan and got the bubbles to process 'better' and faster, so next try I'll oil both pan and rings with ghee and see if anything changes. Strangely, even though the bases were slightly scorched, they didn't taste burnt. I'll let you know after the next batch later this coming week. Thanks again!
Julia Wunderlich on 2026-02-06 (5 stars):
I double every ingredient in the recipe and have never tried with less yeast. I suppose you could but it will take longer to rise. I have 4 rings so that means I cook 3 rounds and by the end I do feel like the structure is not as good - I don't get the nice big holes. This probably means the gluten is breaking down and cannot hold the bubbles open (over proving) so I am going to try less rise and keep a closer eye on it (timing is not the best way to judge really)
Judi on 2026-01-25 (5 stars):
Just made these for the ‘umpteenth’ time. This recipe is how I found the Recipetineats site years ago and have loved every recipe since - common sense ingredients, interesting flavours and fool proof. Thank you for your attention to detail.
Sequoia LeBreux on 2026-01-14 (5 stars):
These are soooo delicious! I have the recipe bookmarked and have made them a handful of times and look forward to many more. Absolutely succulent and perfect. I use canning jar lids and round cookie cutters