Crumpets Recipe

bread and yeast
author pic


 Updated 22/08/2017

 See comments

Crumpets were first recorded in the late 17th century. Their original name was crompid cake meaning a griddle baked cake which was thin and thus curled up at the edges during the cooking process. It is likely that the first crumpets were made with buckwheat flour.


  • 1 1/4 pints warm milk
  • 1 teaspoon caster/superfine sugar
  • 4 cups (1lb) plain flour
  • 1 sachet bread yeast (the sort that does not need to be pre-activated) enough for 1lb flour
  • 1 teaspoon salt
  • lard for frying
  • 1/2 teaspoon bicarbonate of soda
  • metal crumpet rings or metal biscuit cutters
(see measure conversions for more information on quantites)


  1. Sift the flour and salt and bicarbonate of soda together into a bowl.
  2. Add the sugar and sachet of yeast to the flour mixture.
  3. Gradually add the warm milk.
  4. Beat well until smooth (you may find that a hand-held electric beater helps).
  5. Cover and leave in a warm place until well risen.
  6. Melt a little lard in a large, heavy frying pan.
  7. Put the metal rings into the pan and when the fat is hot, pour enough batter mixture to 3/4 fill each ring.
  8. Cook until the surface of each crumpet is dry and has a network of holes on the surface.
  9. Take the crumpets from the metal moulds and cook briefly on the upper side.
  10. Repeat until all batter is used up.

Prep Time: 80 minutes

Cook Time: 20 minutes

Yield: several


How long can I keep the batter before using it, and is it ok to keep it in the fridge overnight? I cook on the spot for my customers, and I would have to take the batter with me where I go, so what's the best way to preserve it?
#7 - N Viner - 11/10/2011 - 11:14
why are the inside of my crumpets so soggy and taste of raw flour?
#6 - Helen Vessey - 01/10/2010 - 12:00
@Gary Owne, what a silly comment. How about some of us make them because we can't buy them where we live?

As a hint for those having trouble, I've found it easier to make them if you make a sponge first using all of the ingredients but only 1/3rd of the flour and add the rest of the flour later after it is nice and bubbly (almost like a sourdough bread made from a starter).
#5 - ex-Pat - 01/04/2010 - 09:24
why bother just buy some
#4 - gary owne - 11/20/2009 - 13:24
I haven't tried to make this yet, but I hope it works because I'm making it for other people! Hope nothing goes wrong like #1-Shannon that sounds bad! But it sounds simple enough! Bye-bye now!
#3 - btr - 10/24/2007 - 18:23
We have just re-tested this recipe. It is much easier if you use the modern bread yeast and just add that to the dry ingredients and then blend in all the liquid at once. Then leave the mixture to rise in a warm place. It is important to have several crumpet rings and not to fill them too full. The batter needs to cook right up to the surface without the bottom getting burnt. We are going to amend the recipe. Thanks for taking the time to write a comment.
#2 - mary - 08/21/2007 - 12:16
So far this recipe has been a disaster. When I added the milk/yeast mixture I got a stiff dough. Then when I tried to add the soda/milk mixture I got a lumpy mess. What did I do wrong?
#1 - Shannon - 08/19/2007 - 14:58
thank you for the great recipies
#0 - dj smith - 05/30/2007 - 03:53
E-mail (Will not appear online)
Powered by Comment Script