Homemade Crumpets Recipe (Yeasted English Griddle Bread)
This crumpets recipe makes a soft, yeasted griddle bread with signature holes on top. The ingredients are simple, and after a short rise you cook the batter in rings on a pan. Serve warm with butter, honey, or jam. Below you’ll find the crumpets how-to steps in a clear, friendly flow.
Ingredients
For the batter
Step-by-Step Method
Activate the yeast
Stir the crumbled fresh yeast and sugar into the warm water. Let it stand for about 5 minutes until it looks lightly foamy.
Mix the dry ingredients
In a large bowl, combine the flour, baking powder, and salt. Give it a quick whisk so everything is evenly distributed.
Make the batter
Pour in the yeast mixture gradually, whisking as you go. You want a thick, pourable batter; if it feels too stiff, loosen it with 1–2 tablespoons of water.
Let it rise
Cover the bowl and leave it at room temperature for about 60 minutes. The batter should expand and show small bubbles.
Prep the pan and rings
Heat a nonstick skillet over medium-low. Lightly grease crumpet rings if using; if you don’t have rings, cook small rounds free-form (they’ll spread more).
Cook the crumpets
Fill the rings with batter to about 1–1.5 cm thick. Cook until the top is set and full of holes and the surface looks matte. Once the bottom is golden, remove the ring; if needed, flip for 30–60 seconds to finish the top side—keep the heat gentle so they don’t scorch.
Serve
Let them cool slightly, then serve warm with butter, honey, or jam. For extra texture, toast briefly so the holes soak up the topping.