Homemade Crumpets with Butter and Jam

Quick Recipe Version (TL;DR)

• Yield: 12 crumpets (serves 6)
• Prep Time: 25 minutes (plus 1 hour 15 minutes resting)
• Cook Time: 25 minutes
• Total Time: 2 hours 5 minutes

Quick Ingredients

• 450 g bread (strong) flour (about 3 3/4 cups)
• 7 g instant yeast (2 1/4 tsp)
• 1 tsp sugar
• 1 1/4 tsp fine salt
• 350 ml warm whole milk (about 1 1/2 cups)
• 150 ml warm water for the batter (about 2/3 cup)
• 1/2 tsp baking soda (bicarbonate of soda) + 120 ml warm water (1/2 cup)
• 1–2 tbsp neutral oil, plus 2 tbsp unsalted butter for cooking
• To serve: salted butter, jam or Marmite

Do This

• 1. Whisk flour, yeast, sugar, and salt; gradually whisk in 350 ml warm milk + 150 ml warm water to a thick, smooth batter.
• 2. Cover and rise 45–60 minutes at warm room temp until very bubbly and puffy.
• 3. Stir 1/2 tsp baking soda into 120 ml warm water; whisk into batter. Rest 15 minutes.
• 4. Heat a heavy skillet/griddle on medium-low (about 325°F/160°C). Oil pan; preheat and grease 3–4 crumpet rings.
• 5. Fill each ring with about 1/4 cup (60 ml) batter. Cook 6–8 minutes until riddled with holes and tops look set.
• 6. Release rings, flip crumpets, and cook 60–90 seconds. Serve hot with butter that melts through, plus jam or Marmite.

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Why You’ll Love This Recipe

• Authentic honeycomb texture: tall, spongy crumpets with tunnels for butter to flow through.
• Griddle-cooked at home using simple pantry staples and a few ring molds.
• Make now, toast later: they freeze beautifully and reheat like a dream.
• Equally great sweet with jam or savory with Marmite and sharp cheddar.

Grocery List

• Produce: None (optional: fresh chives for a savory variation)
• Dairy: Whole milk, unsalted butter, salted butter (for serving)
• Pantry: Bread flour, instant yeast, sugar, fine salt, baking soda, neutral oil, jam, Marmite

Full Ingredients

For the Batter

• 450 g bread (strong) flour (about 3 3/4 cups)
• 7 g instant yeast (2 1/4 tsp)
• 1 tsp sugar (4 g)
• 1 1/4 tsp fine salt (about 7 g)
• 350 ml warm whole milk, 105°F/40°C (about 1 1/2 cups)
• 150 ml warm water, 105°F/40°C (about 2/3 cup)

After First Rise

• 1/2 tsp baking soda (bicarbonate of soda) (about 2 g)
• 120 ml warm water, 105°F/40°C (1/2 cup)

For Cooking & Serving

• 1–2 tbsp neutral oil (for the pan and rings)
• 2 tbsp unsalted butter, melted (for brushing rings/pan and flavor)
• To serve: salted butter, your favorite jam or Marmite

Special Equipment

• Heavy skillet or griddle
• 3–4 metal crumpet rings (3 in / 7.5–8 cm) or cleaned metal rings (tops and bottoms removed from cans)
• Thin palette knife or small offset spatula; tongs

Step-by-Step Instructions

Step 1: Make the base batter

In a large mixing bowl, whisk together the flour, instant yeast, sugar, and salt. In a jug, combine 350 ml warm milk and 150 ml warm water (both about 105°F/40°C). Gradually whisk the liquid into the dry ingredients until you have a smooth, thick batter with no dry spots. Whisk vigorously for 1–2 minutes to develop a little gluten; this helps the crumpets rise tall and form honeycomb holes.

Step 2: First rise (get it bubbly)

Cover the bowl and let the batter rise in a warm spot (75–80°F / 24–27°C) for 45–60 minutes. It should visibly puff, loosen slightly, and look foamy with bubbles across the surface. If your kitchen is cool, extend the rise by 10–15 minutes.

Step 3: Activate with baking soda

Stir 1/2 tsp baking soda into 120 ml warm water until dissolved. Whisk this into the risen batter. It will deflate a little, then become looser and very pourable. Let the batter rest, uncovered, for 15 minutes so it re-bubbles. The ideal consistency is like thick, flowing pancake batter.

Step 4: Preheat the pan and rings

Set a heavy skillet or griddle over medium-low heat; aim for a surface temperature around 325°F/160°C. Lightly oil the pan. Place 3–4 crumpet rings on the hot surface to preheat, then brush the insides with a little oil or melted butter to prevent sticking.

Step 5: Cook the first side and form the holes

Stir the batter once, then fill each ring about halfway with roughly 1/4 cup (60 ml) batter. Cook without moving the rings for 6–8 minutes. You’re looking for lots of holes to open up, the edges to set, and the surface to turn from glossy to matte with just a hint of moistness on top. Adjust heat as needed: too hot and the bottoms darken before holes form; too cool and they’ll be pale and stodgy.

Step 6: Release, flip, and finish

Run a thin knife around the inside of each ring to release the crumpets. Use tongs to lift off the rings. Flip each crumpet and cook the second side for 60–90 seconds—just to lightly color and set the tops. The undersides should be deep golden and the interiors springy with tunnels.

Step 7: Serve hot (the butter moment)

Serve immediately while steaming hot so butter melts through the holes. Top generously with salted butter and either jam for sweetness or Marmite for a savory hit. Cook remaining batter in batches, re-greasing rings as needed. For leftovers, cool completely, then toast before serving for that signature crumpet warmth and texture.

Pro Tips

• Consistent heat is key. Keep the griddle around 325°F/160°C; adjust slightly until holes form steadily without scorching.
• Batter check: It should slowly ribbon off a spoon. If it’s too thick and holes won’t open, whisk in 1–2 tbsp warm water.
• Preheat the rings so the batter sets at the edges quickly; this encourages taller sides and neater holes.
• Active dry yeast users: dissolve it in part of the warm milk/water with the sugar for 5–10 minutes before mixing in.
• Finish under the broiler instead of flipping if you prefer very pale tops: 30–60 seconds, watching closely.

Variations

• Buttermilk Crumpets: Replace milk with 350 ml buttermilk and increase baking soda to 3/4 tsp to balance acidity. Extra tender, lightly tangy.
• Cheddar and Chive: Stir 2 tbsp finely sliced chives into the batter with the baking soda. After flipping, top each crumpet with 1–2 tbsp grated sharp cheddar and melt.
• Sourdough Discard: Use 300 g 100%-hydration discard in place of 150 g flour and 150 ml of the initial liquid; reduce instant yeast to 1 tsp. Rise 60–90 minutes until very bubbly before adding baking soda mix.

Storage & Make-Ahead

Cool completely, then store airtight at room temperature for 1 day or refrigerate up to 3 days. For longer storage, freeze up to 2 months with parchment between layers. Reheat from room temp or frozen directly in the toaster on medium-high until hot and crisp at the edges (about 2–3 minutes). Overnight option: Mix the batter with just 1 tsp yeast, cover, and refrigerate 8–12 hours. Bring to room temp 45 minutes, then add the baking soda mixture and rest 15 minutes before cooking.

Nutrition (per serving)

Approximate for 2 crumpets, no toppings: 340 calories; 10 g protein; 59 g carbohydrates; 5 g fat; 2 g fiber; 520 mg sodium. Actual values vary with cooking oil absorption and toppings.