Homemade English Crumpets

Homemade English Crumpets are soft and chewy, with plenty of nooks and crannies for butter and jam. Ooh, these are good, and you'll be surprised at how easy they are to make!!!

This particular recipe for crumpets is one I found through King Arthur Flour's website. The dough is simple to make and work with, and the completed crumpets are utterly delicious!

*Disclaimer - this recipe post was originally published in 2013. I've since gone in and updated this post with new images, a video, recipe card, and additional information I hope you'll find helpful. The recipe, however, hasn't changed at all, and these crumpets are still as delicious as they originally were back in 2013.

Jump to:

• The ingredient list
• Ingredient information
• What I wrote about this recipe in 2013
• My definition of a crumpet
• The difference between an English muffin and a crumpet
• How to store crumpets
• Can these be frozen after cooking?
• What is the best pan for cooking crumpets?
• What can be used besides silicone ring molds to cook these English breakfast breads?
• Top tips for making homemade crumpets
• How to make Orange Honey Butter
• Additional breakfast breads you'll love
• Printable Recipe Card

The ingredient list

The above ingredient image was made using Canva Design. It's one of my very favorite design tools. You don't need to be a food blogger to use Canva. All you need to be is someone who loves designing graphics. Check them out if you're interested and a whole new world of artistic expression will be opened to you.

Ingredient information

MILK - I used 2% milk for this recipe. Feel free to use whole milk, but I don't suggest using 1% or skim milk for the sake of flavor. Make sure not to heat the milk over 110 degrees.

WATER - Make sure NOT to heat the water above 110 degrees Fahrenheit. Using an instant-read thermometer will help with this. If the liquids are too hot, they will kill the yeast. The liquids should be warm to the touch. If they're too hot, wait until they cool a bit.

MELTED BUTTER - I used salted butter but feel free to use unsalted butter if that's what you have.

ALL-PURPOSE FLOUR - I use unbleached all-purpose flour, but process-bleached flour is fine. Using bread flour is not necessary for this recipe.

INSTANT DRY YEAST - I used active dry yeast in a jar. To test if the yeast is still active, dissolve a little in some warm (not hot) water with a tiny bit of sugar and let it sit for a few minutes. If the mixture becomes foamy, the yeast is active and perfectly fine to use.

BAKING POWDER - The addition of the baking powder will help to form all the lovely bubbles in the batter and will also help the crumpets puff and rise while cooking.

SALT - I always use kosher salt. An iodized table salt will work, but I suggest cutting back (by ¼ teaspoon) on the amount called for in the recipe if using iodized salt.

GHEE COOKING SPRAY - I like the butter flavor the ghee provides. Feel free to use a baking spray or a neutral flavor cooking spray instead of the ghee, as both will work.

What I wrote about this recipe in 2013

I've wanted to make crumpets since I first tried them about a year ago.

Crumpets are not something I see in my local grocery store, but when I have the opportunity to shop with my mom at her local (employee-owned) "Woodman's Foods" (this place is HUGE), I get to see many items I don't usually see in my local grocery store.

Crumpets are one such example.

Who cares, right? Back in 2013, food bloggers were encouraged to be personable and tell a little backstory about the recipes they were sharing.

Now it's all business. Get to the recipe ASAP because people are in a rush and don't have time for the personal side of things. They want the recipe, and they want it FAST!!

That said, there is a lot for perseverance and stick-to-it-tiv-ness, and I'm here to tell you that I have both. In spades!

Below is one of the original photos I took of the crumpets back in 2013, and below that is a recent photo of the same recipe. The recipe has stayed the same, but thankfully my eye for photography, props, and setting-the-scene sure has (not to mention the whole video and video editing process).

THERE! So much for not telling personal stories on a food blog.

If you've read this far, thank you so much for not hitting the "jump to recipe" button. I appreciate it. 🙂

My definition of a crumpet

If you've never had a crumpet, I suggest they're like a cross between an English muffin and a pancake.

They're definitely more "doughy" than a traditional English muffin and have a very slight sweetness (hence my reference to pancakes).

That said, they do have an English muffin appearance, including all those lovely little nooks and crannies that you've come to expect with the whole English muffin experience, and they're perfect for catching melted butter, jam, or even holding on to clotted cream (recipe coming soon)!

The difference between an English muffin and a crumpet

Crumpets and English muffins are similar, except that crumpets have a looser batter and are faster to make because they only require one proofing time.

English muffins (although almost identical to crumpet ingredients, call for less liquid) are more dough-like than batter-like and, therefore, denser in texture.

English muffin batter also requires two proofing times and round cutters to cut and shape the dough, whereas crumpet batter gets spooned into round molds for cooking.

Another glaring difference between a traditional English crumpet and my homemade crumpets is the color.

Crumpets are traditionally cooked with low heat and (I believe) don't typically have much color.

Feel free to cook your crumpets to your desired level of color. Take your time with the process if you're going traditional, and do make sure to keep the heat on low while cooking.

My homemade crumpets don't stand that much on any English tradition, so I looked the other way as they did their own thing in the pan and turned a lovely golden brown.

For me, I like a little bit of color on my food, and I find it more appealing to the eyeballs and the palate.

How to store crumpets

I like to keep mine in a covered container in the refrigerator. Crumpets will keep for up to 5 days in the fridge.

Can these be frozen after cooking?

You bet!! Cool them thoroughly, store them in an airtight freezer container (or freezer bag), and freeze them for up to 2 months.

What is the best pan for cooking crumpets?

You'll notice in the video that I used a crepe pan. I like it because it has a shallow profile. However, using the crepe pan, I could only make two crumpets at a time. If you have a large flat grill pan, that would be ideal for making four or more crumpets at one time.

What can be used besides silicone ring molds to cook these English breakfast breads?

Honestly, I highly recommend using the silicone ring molds because even though the crumpet batter is quite sticky to work with, it doesn't stick to the silicone mold at all. 

Plus, since it's silicone, it withstands the heat without getting hot to the touch, so there's no risk of getting burned.

However, in a pinch, you can use round metal cookie cutters or very well-washed large tuna cans (3 ¼" round with both ends removed). Still, you'll need to be extremely careful because those items will get very hot during the cooking process and will most likely be hard to remove from the crumpets unless they're sprayed liberally with cooking or baking spray.

Top tips for making homemade crumpets

Since the crumpet batter is so soft and sticky, I find it very helpful to spray the cooking pan, crumpet molds, and even the ½ cup measuring cup (for spooning batter into the molds) with non-stick spray. I used a non-aerosol ghee (clarified butter) spray, but feel free to use a baking spray or any neutral-flavored cooking spray you have on hand.

Ensure the warm milk and water isn't too hot. If it is, it will kill the yeast, and the batter won't form all those lovely bubbles that make the crumpets light and airy with lots of nooks and crannies.

The temperature of the liquids should be between 105-110 degrees Fahrenheit. If you're new to baking with yeast, using an instant-read thermometer will help tremendously until you can better judge using touch alone.

How to make Orange Honey Butter

Blend two sticks of softened butter (I used salted butter) with 1 tablespoon fresh orange zest, 2 tablespoons honey, and 2 tablespoons fresh orange juice. 

Additional breakfast breads you'll love

Toast up a slice or two of this homemade Buttermilk Cinnamon Raisin Bread for breakfast and you'll never go back to plain toast! I guarantee it!

English Muffin Bread is everything you what in an English muffin except that you make it in a loaf pan. The nooks and crannies in this bread are what dreams are made of!

Everything English Muffin Bread is…wait for it…wait for it…EVERYTHING! No surprise there, I suppose. LOL

Get your pumpkins at the pumpkin patch, but make your Apple Cider Donut Muffins at home! They're just as good as at the pumpkin patch. Maybe even better!!

Skip the box mix and make them fresh! These are the best Blueberry Banana Muffins and they are 100% worth the extra 5 minutes they'll take to make!

⭐If you've made this recipe, or are excited to make this recipe, I'd appreciate it if you'd take a moment to leave it a star rating on the recipe card, along with a comment of why you rated as you did.

Google loves ratings and will show my recipes to more people if they have them. Thank you. 🙂

Printable Recipe Card

Follow me across my social media platforms and join in on the conversation: FACEBOOK, INSTAGRAM, PINTEREST, TIKTOK, AND YOUTUBE.