I have to share this Crumpets Recipe from Warburtons because it duplicates the store-bought crumpet down to the signature holes and distinct rubbery texture, and the batter is so easy it will blow your mind.
I never thought a homemade crumpet could look and act like the shop ones until I tried this Warburtons copy. The batter is absurdly simple, and with plain flour and instant yeast it gets those trademark holes and slightly rubbery, chewy texture that toasts like a dream.
If you like kitchen experiments this will blow your mind, honestly, I stood there waiting for the holes to appear like some dumb magic trick. This is a proper Crumpets Recipe for people who are tired of bland supermarket versions, and yes it belongs in any list of UK Bread Recipes you swear by.
Ingredients
- Plain flour: gives structure and chew, mostly carbs with some protein, little fibre.
- Caster sugar: adds mild sweetness, feeds yeast for bubbles and helps golden browning.
- Instant yeast: produces airy holes, ferments sugars, tiny bit of protein, lively cultures.
- Milk: adds richness and tenderness, gives calcium, protein and a touch of natural sweetness.
- Bicarbonate of soda: gives extra lift, reacts with acids to make big bubbly holes.
- Melted butter or oil: brings moisture, flavor and browning, adds fat for soft crumb.
Ingredient Quantities
- 300g plain flour
- 1 tsp caster sugar
- 7g instant yeast (1 sachet)
- 1 tsp fine salt
- 300ml warm milk
- 150ml warm water
- 1/2 tsp bicarbonate of soda
- 1 tbsp melted butter or vegetable oil
How to Make this
1. In a big bowl whisk together 300g plain flour, 1 tsp caster sugar, 7g instant yeast and 1 tsp fine salt, get them well mixed so the yeast wont clump.
2. Warm 300ml milk and 150ml water until just warm to the touch, not hot, about body temperature, then pour into the flour mix and whisk to a smooth, thick batter.
3. Cover the bowl with a tea towel or cling film and leave in a warm spot for 45-60 minutes until it’s bubbly and has risen a bit, this is important for the holes.
4. Dissolve 1/2 tsp bicarbonate of soda in about 1 tbsp warm water, then stir in 1 tbsp melted butter or vegetable oil.
5. Fold the bicarb + butter mix into the batter, it will fizz and loosen up, let it rest 5-10 minutes while you heat the pan.
6. Heat a non stick frying pan or griddle over low heat, lightly grease the pan and any crumpet rings you’re using with a little butter or oil so they wont stick.
7. Place rings in the pan and spoon batter into each ring to about 1cm thick, don’t overfill. Work in batches if needed.
8. Cook on low for 8-12 minutes until the tops are set and full of characteristic holes, the bottoms should be lightly browned; try not to lift the lid or poke too much, you want the holes to form.
9. Remove the rings, flip the crumpets only if you want a browned top and give them 10-30 seconds more, otherwise just lift them out and cool slightly on a wire rack.
10. Toast before serving to get the rubbery texture and dark edges, store cooled crumpets in an airtight bag for a few days or freeze for longer.
Equipment Needed
1. Large mixing bowl, for whisking the flour, yeast and liquids together
2. Whisk, to break up lumps and make a smooth batter
3. Kitchen scale and measuring spoons, to measure flour and small amounts accurately
4. Liquid measuring jug, for warming and measuring the milk and water
5. Small bowl and teaspoon, to dissolve the bicarbonate and stir in the melted butter
6. Non stick frying pan or griddle, for cooking the crumpets over low heat
7. Crumpet rings or straight-sided metal cookie cutters, to shape the rounds
8. Spatula and tablespoon, to spoon batter into the rings and to flip if you want a browned top
9. Wire cooling rack and an airtight bag, to cool then store the crumpets
FAQ
Crumpets! Recipe Substitutions and Variations
- Plain flour: Swap for strong bread flour for a chewier, more open crumb, it helps the crumpets hold bigger holes; for gluten free try a one to one GF flour blend plus 1 tsp xanthan gum for structure.
- Caster sugar: Use regular granulated sugar pulsed briefly in a blender to make it finer like caster; or use a little honey instead but cut the warm water by about 1 tbsp because honey adds liquid.
- Instant yeast: Replace with active dry yeast but dissolve it in the warm water and wait 5 to 10 minutes until frothy before mixing; or use fresh yeast at roughly three times the weight.
- Milk: Swap cow milk for equal amounts of warmed oat or soy milk no problem; or use buttermilk for a tangy flavour and halve the bicarbonate of soda since the acid reacts with it.
Pro Tips
1) Watch the temps, not the clock. If your liquids feel too warm to touch you probably killed the yeast, too cold and it wont bubble up well. If you want more flavour try a slow fridge rise overnight instead of the quick warm rise, it makes a nicer tang and better texture.
2) Low and steady heat wins. A heavy pan that holds even heat gives prettier holes, but keep the flame low or the bottoms will burn before the tops set. If the first one browns too fast lower the heat, then use that setting for the rest.
3) Don’t add the bicarbonate too early. Mix it in just before cooking so it fizzes and lightens the batter, and give it a few minutes to settle. If you like a little tang swap a bit of milk for buttermilk or yoghurt, it plays nicely with the bicarbonate.
4) Cool fully then toast or reheat right before serving. Packing crumpets away while warm makes soggy condensation, so let them cool on a rack, bag or freeze flat, and revive in a toaster or hot pan for that proper edge and chew.
Crumpets! Recipe
I have to share this Crumpets Recipe from Warburtons because it duplicates the store-bought crumpet down to the signature holes and distinct rubbery texture, and the batter is so easy it will blow your mind.
8
servings
174
kcal
Equipment: 1. Large mixing bowl, for whisking the flour, yeast and liquids together
2. Whisk, to break up lumps and make a smooth batter
3. Kitchen scale and measuring spoons, to measure flour and small amounts accurately
4. Liquid measuring jug, for warming and measuring the milk and water
5. Small bowl and teaspoon, to dissolve the bicarbonate and stir in the melted butter
6. Non stick frying pan or griddle, for cooking the crumpets over low heat
7. Crumpet rings or straight-sided metal cookie cutters, to shape the rounds
8. Spatula and tablespoon, to spoon batter into the rings and to flip if you want a browned top
9. Wire cooling rack and an airtight bag, to cool then store the crumpets
Ingredients
-
300g plain flour
-
1 tsp caster sugar
-
7g instant yeast (1 sachet)
-
1 tsp fine salt
-
300ml warm milk
-
150ml warm water
-
1/2 tsp bicarbonate of soda
-
1 tbsp melted butter or vegetable oil
Directions
- In a big bowl whisk together 300g plain flour, 1 tsp caster sugar, 7g instant yeast and 1 tsp fine salt, get them well mixed so the yeast wont clump.
- Warm 300ml milk and 150ml water until just warm to the touch, not hot, about body temperature, then pour into the flour mix and whisk to a smooth, thick batter.
- Cover the bowl with a tea towel or cling film and leave in a warm spot for 45-60 minutes until it’s bubbly and has risen a bit, this is important for the holes.
- Dissolve 1/2 tsp bicarbonate of soda in about 1 tbsp warm water, then stir in 1 tbsp melted butter or vegetable oil.
- Fold the bicarb + butter mix into the batter, it will fizz and loosen up, let it rest 5-10 minutes while you heat the pan.
- Heat a non stick frying pan or griddle over low heat, lightly grease the pan and any crumpet rings you’re using with a little butter or oil so they wont stick.
- Place rings in the pan and spoon batter into each ring to about 1cm thick, don’t overfill. Work in batches if needed.
- Cook on low for 8-12 minutes until the tops are set and full of characteristic holes, the bottoms should be lightly browned; try not to lift the lid or poke too much, you want the holes to form.
- Remove the rings, flip the crumpets only if you want a browned top and give them 10-30 seconds more, otherwise just lift them out and cool slightly on a wire rack.
- Toast before serving to get the rubbery texture and dark edges, store cooled crumpets in an airtight bag for a few days or freeze for longer.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 96g
- Total number of serves: 8
- Calories: 174kcal
- Fat: 2.94g
- Saturated Fat: 1.63g
- Trans Fat: 0.03g
- Polyunsaturated: 0.19g
- Monounsaturated: 0.75g
- Cholesterol: 7.5mg
- Sodium: 405mg
- Potassium: 97mg
- Carbohydrates: 30.9g
- Fiber: 1.01g
- Sugar: 2.38g
- Protein: 4.88g
- Vitamin A: 106IU
- Vitamin C: 0mg
- Calcium: 51mg
- Iron: 0.49mg
