In a small bowl combine the yeast and 2.5 tablespoons of warm water. It is critical that you use the right temperature of water for your brand of yeast, mine is 120F-130F. Whisk it together then let it sit aside for 5 minutes it should get nice and foamy.

Activate Yeast

Step 1

In the bowl of an electric stand mixer fitted with the whisk attachment or a large bowl. Now with a whisk combine the flour, remaining water, and salt.

Add Water & Flour

Step 2

Now add in the baking powder, sugar, and yeast mixture. Mix for another 30 seconds to a minute everything should be completely combined.

Add Dry Ingredients 

Step 3

Cover the bowl with a clean tea towel and place it in a warm environment to proof for 15-20 minutes. When ready the crumpet batter will have lots of air bubbles, about 15-20 minutes.

Let Sit

Step 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.

Prepare the pan

Step 5

Place the buttered cutters inside the pan so they are sitting completely flat. Drop the batter into the round cutter. You do not want to fill them more than halfway full.

Pour batter

Step 6

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.


Step 7

Take a piece of butter and place it in the pan to melt then remove the rings and turn the crumpets down onto the butter. This helps create a gorgeous golden brown crumpet top.


Step 8