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crumpet served on a black plate on a blue linen with a cup of coffee on a light brown background


  • Author: Elizabeth Waterson I Confessions of a Baking Queen
  • Prep Time: 25
  • Cook Time: 30
  • Total Time: 55 minutes
  • Yield: 12 Crumpets 1x
  • Category: Breakfast
  • Method: Cook
  • Cuisine: British


Soft, chewy, and topped with tons of delicate holes this recipe for crumpets will have you swooning at breakfast! Step-by-step photos teach you how to bake this quintessential British bread!


Units Scale
  • 2 1/4 Teaspoons ( 1 Standard- American Packet) Instant Yeast
  • 15.2oz ( 1 3/4 Cup + 2.5 Tablespoons) Warm Water
  • 338 grams (2.5 Cups + 3 Tablespoons +1 Teaspoon) All-Purpose Flour
  • 1 Teaspoon Salt
  • 1 Teaspoon Sugar
  • 2 1/4 Teaspoon Baking Powder
  • Butter, for cooking


  1.  In a small bowl combine the yeast and 2.5 tablespoons of warm water. Make sure you use the right temperature of water for your brand of yeast, mine is 120F-130F. I use a thermometer to check as you want to make sure you activate your yeast without burning and killing it. Whisk it together then let it sit aside for 5 minutes it should get nice and foamy.
  2. In the bowl of an electric stand mixer fitted with the whisk attachment or a large bowl with a whisk combine the flour, remaining water, and salt. Mix for 2-3 minutes in a stand mixer on low-medium speed or for 5 minutes whisking by hand.
  3. Now add in the baking powder, sugar, and yeast mixture. Mix for another 30 seconds to a minute everything should be completely combined. Cover the mixing bowl with a clean tea towel and place it in a warm environment to proof for 15-20 minutes.  I turn my oven on to 200F/93C and turn it off to create a warm but not too hot place for the batter to rest. When ready the crumpet batter will have lots of air bubbles, should take about 15-20 minutes.
  4. Place a non-stick frying pan over medium heat add half a tablespoon of butter and swirl around. Take your round cutters and heavily butter them. I take a paper towel and rub some butter inside each round cutter.
  5. Place the buttered cutters inside the pan so they are sitting completely flat. I like to use a large ice cream scoop but two spoons will work to drop the batter into the round cutter. You do not want to fill them more than halfway full. Cook on medium-high for 2-3 minutes until you start to see lots of bubbles popping then reduce the temperature to low and cook for another 2-4 minutes or so until the top of the crumpet no longer looks wet and there are lots of empty holes. Take a piece of butter and place it in the pan to melt then remove the metal ring and flip the crumpet down onto the butter. This helps create a gorgeous golden brown crumpet top. Cook for an additional minute or two, carefully check for a golden brown top with no wet batter. 
  6. Transfer cooked crumpets to a wire rack to cool completely. Store in an airtight container for up to three days or freeze. 

Keywords: how to make crumpets, english crumpet recipe, british crumpets

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