English Crumpets

Soft, fluffy, yeasted crumpets
Prep Time 5 minutes
Cook Time 10 minutes
Rise Time 45 minutes
Total Time 1 hour
Course Breakfast
Cuisine British
Servings 6 crumpets


  • Crumpet Rings Or metal cookie cutters


  • 180 g All Purpose Flour
  • 235 ml Water Luke-warm
  • 4 g Yeast Active Dried
  • 4 g Salt
  • 4 g Baking Powder
  • 6 g Sugar
  • Olive Oil and Softened Butter For greasing pan and crumpet rings


Mix and proof

  • Add sugar and yeast to the warm water, mix well and allow the yeast to proof.
  • Add the flour and salt to the yeast mixture, sifting the baking powder.
  • Wisk or beat for 2 minutes, scraping the sides to incorporate any clumps.
  • Let rise for 45 minutes.


  • Heat up a large frying pan or griddle to a temperature of 190°C (375°F).
  • Combine olive oil and soft butter.
  • Brush the inside of the rings with the butter and oil mixture.
  • Place the rings into the hot pan.
  • Spoon the bubbly mixture into the hot rings, filling to about halfway.
  • After 5 minutes, bubbles will start to appear from the edges of the crumpets.
  • You can pop any stubborn bubbles.
  • Once the crumpets are dry around the edges, lift off the rings.
  • When the middles are firm, you can carefully flip them to brown off the tops.
  • Once golden brown, remove them from the pan and onto a wire rack to cool.
Keyword bread, breakfast, crumpet, english