Crumpets on plate with knife and butter

Prep: 20 mins Cook: 45 mins plus rising

More effort

Makes 10-12

Make your own fluffy crumpets for your next weekend brunch. These golden brown buttery treats are well worth the effort and are delicious with melted cheese

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per crumpet (12)

  • kcal190
  • fat4g
  • saturates2g
  • carbs32g
  • sugars2g
  • fibre2g
  • protein5g
  • salt0.9g
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  • 2 ½ tsp dried yeast
  • warm 240ml milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 2 tbsp unsalted butter, melted
  • 2 tsp sea salt
  • 2 tsp caster sugar
  • 470g plain flour
  • ½ tsp baking powder dissolved in 60ml warm water
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • vegetable oil, to grease
  • butter or cheese, to serve



    Butter is a dairy product made from separating whole milk or cream into fat and…


  1. In a bowl stir together the yeast and 240ml warm water and let it stand for 5-10 mins. Add the warm milk, butter, salt and sugar. Add the flour and stir until the batter becomes smooth. Let stand for 30 mins.

  2. Stir in the baking powder dissolved in water, leave to rise for 20-30 mins.

  3. Grease a heavy-based frying pan with a little vegetable oil and heat over medium-low heat. Lightly grease 4 x 9cm diameter crumpet rings. Spoon batter into the rings so it comes halfway up the sides. Reduce heat to low, cover with an upturned deep frying pan to give the crumpets space to rise. Cook until the tops look dry, about 10-12 mins.

  4. Flip them over and cook for 5 mins until golden and firm. Repeat with the remaining batter. Serve toasted with butter or with cheese melted under the grill.

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Comments, questions and tips

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6th Nov, 2019
Reads just as Paul Hollywood 's recipe does. No difference at all.
Natasha Terran
26th Mar, 2019
Only 2 stars as the recipe is wrong and confusing. You mention 240ml of warm milk and the first sentence of your method you tell us to mix the yeast with 240ml of water. Which is it? also the batter is far too thick. More like a bread dough than a batter. I tried the recipe and it failed miserably. The following recipe produced perfect crumpets. Ingredients 300 g (2 cups / 10 oz) plain flour 250 ml (1 cup / 8 fl oz) warm milk 180 ml (¾ cup / 6 fl oz) warm water 2 tsp dried yeast 1 tsp salt 1 tsp sugar Butter or oil for greasing the crumpet rings and pan or griddle.
18th Jun, 2017
It has been nearly one year since I started making crumpets from this recipe, and posted my results on this web page. Having made them at least 30 times since my first attempt, I am still very much pleased with the results and grateful to have found this recipe. I have not made a bad batch yet. The only problem is this: My family wants me to make them more often. Perhaps I'll just teach them and sit back for a while. Thank you BBC Worldwide and GoodFood.
9th May, 2017
There is either too much flour, or not enough liquid in this recipe. Made as stated, I ended up with a dough rather than a batter. I added approximately ¾ cup more water to get a batter that was still too thick. Ended up with something closer to muffins than crumpets.
26th Mar, 2020
The water content in the flour can make a big difference. Look into it a bit further.
2nd Jul, 2016
I am not starting this comment by saying how yummy they look, or that I'm going to try them soon. I saw the recipe and made them - which is what the comments should be. No one cares if you're planning on making them. Just make them and then tell about the experience. I shall now get off my soapbox and tell my story. I recently acquired a set of muffin rings and started hunting the internet for a crumpet recipe. Here in the United States, crumpets are virtually unknown, but I wanted to try them with out making a trip to Great Britain. After pouring through many American recipes, I came across this British recipe. I thought, who else would have the best recipe for crumpets? I followed the instructions to the letter, and ended up with the most delectable crumpets - a food I'd never had in my life. They were simple to make and as far as I can tell are about as perfect as can be. They turned out higher than American commercial English Muffins, with myriad of holes throughout. As I live at a high elevation in the American Southwest, I usually have to adjust ingredients for leavened goods due to high altitude anomalies, but I did not for this recipe, deciding to try it as printed. Failure was a distinct possibility. Imagine my surprise that they turned out flawlessly. From experience, high altitude can do some pretty wild things if baking powder or soda is in the ingredients. Cakes can "explode" in the oven, running out of the pan and baking to the bottom of the oven. Or the opposite, things rise too quickly, then collapse into solid, flat lumps. But I'm pleased to say, these not only look good, they were wonderful to eat with copious amounts of butter. I liked them even more split and toasted as if for English Muffins. I just wanted to thank you for sharing this recipe, which will become a new tradition for my home.
26th Mar, 2020
Nobody wants to to read people’s mini rants either... I get you but I’m just saying spread the love not the anger
19th Dec, 2012
sounds delicious until you realise how much salt you are consuming. high blood pressure and stroke, here we come
Paul Woodman
4th Mar, 2016
They're crumpets. You don't eat them for the good of your health.
17th Aug, 2011
Maybe I'm doing something wrong but my crumpets look more like muffins. The batter is a bit too heavy... maybe I should let them stand a little bit more.


26th Mar, 2020
Why do recipe writers not include water in ingredients lists? I do when I write up recipes because I don’t want to cause confusion for the reader plus you can’t beat teaching people properly with all the required information. So do I need water? Is it a typo?
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