All About Crumpets

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A crumpet is a type of bread most closely related to the English muffin. They are a light yeast bread, made on a griddle, as you would a pancake. 

In this post, we’ll explore how to make them, how to eat them, and how they are different from English muffins.

Homemade Crumpet

Crumpets are most often found in the United Kingdom.

Most of my friends and family in the United States knew that crumpets were served with tea (more on tea and crumpets from a British expat in another post), but had no idea what one was. They are very similar to English muffins, but not quite the same.

Crumpet Photo

How is a Crumpet Different from an English Muffin?

English Muffin vs Crumpet

English Muffin is on the left and crumpet is on the right

Crumpets taste very similar to English muffins and even look like them.

The difference is that crumpets are a bit lighter than English muffins. While crumpets have a crust on the outside, their interiors are airy, spongy, and yeasty – and you don’t cut them open.

How to Serve Crumpets


To serve crumpets, toast them and then top with your favorite savory or sweet topping. Here are some of my favorites:

Why is a Crumpet Called a Crumpet?

The term crumpet may refer to a crumpled or curled-up cake. The name sort of fits, right?

It may also have Celtic origins relating to the Breton krampouezh/Cornish krampoeth meaning a “thin, flat cake” and the Welsh crempog or crempot, a type of pancake.

In fact, a Scottish crumpet is more of a pancake than what you see here, the British crumpet.

Should You Flip Crumpets?

Tea and Crumpets

Some people don’t flip their crumpets at all, but I like to flip mine and cook for just a minute. It will give the crumpets’ tops an ever-so-slight browning.

Crumpet Rings

Before getting started with crumpet making, you’ll need crumpet rings. These are the circles that you see in the photo above that the crumpets cook in.

They may be sold as crumpet rings, but in the US, you are more likely to see crumpet rings sold as English muffin rings [paid link] (they are the same thing).

If you don’t want to buy crumpet rings, you can also use tuna (or similar shaped) cans with the tops and bottoms removed or circular cookie cutters.

You May Also Like…

If all of this crumpet talk inspires you to make English Muffins, you might want to check out Kristin’s post over at Dine and Dish on how to make English Muffins.

Did you make this recipe? Leave a review!
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5 from 7 votes

Crumpet Recipe

Learn to make homemade crumpets!
Course Bread
Cuisine British
Prep Time 10 minutes
Cook Time 12 minutes
Rise time 1 hour
Total Time 22 minutes
Servings 12 crumpets
Calories 139kcal
Author Stefani


  • 1 1/2 cups warm milk should be warm to the touch, but not hot
  • 1 teaspoon sugar
  • 2 teaspoons active dry yeast
  • 1 cup warm water should be warm to the touch, but not hot
  • 1 1/3 cup bread flour
  • 1 2/3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 1/2 teaspoons baking soda


  • Mix 1 cup of the warm milk and all of the sugar in a small bowl.
  • Sprinkle yeast on top of the milk and let sit for ten minutes.
  • While you are waiting, mix bread flour, all-purpose flour, salt, and baking soda in a medium-sized bowl.
  • Add the yeast mixture, the remaining 1 1/2 cups of warm milk, and the water, to the flour mixture and stir to combine. If you've made bread before and are used to a thick dough that you can knead, don't expect that from this batter. This will be a thick liquid, almost like a milkshake (don't drink it - yuck!).
  • Cover the batter and set in a warm place to rise for about an hour.
  • Heat a non-stick skillet or griddle to medium-low heat (I used setting 3 on my range, but yours may differ).
  • Butter the insides of your crumpet rings and place them on the skillet.
  • Fill each crumpet ring halfway.
  • After four minutes, you should be able to remove the rings using tongs. You can wait longer, but the longer I waited, the more the crumpets stuck to the rings.
  • Stare at the crumpets. It's fun! You'll notice bubbles forming and popping. It's like a trip to Yellowstone, but much cheaper. After about five minutes, you won't see any more bubbles forming or popping and you'll be able to tap the tops of the crumpets and hear a sound (meaning the tops have hardened a bit). It's now time to flip them!
  • Some people don't flip their crumpets at all, but I like to flip mine and cook for just a minute. It will give what will become the crumpets' tops an ever-so-slight browning.
  • Serve immediately with Lyle's golden syrup (shown in the photo), clotted cream and jam, or honey and butter; or cool, cover, and toast before serving.


The crumpet recipe that I am sharing below is adapted from Helen of Food Stories.  


Calories: 139kcal | Carbohydrates: 25g | Protein: 5g | Fat: 1g | Cholesterol: 3mg | Sodium: 346mg | Potassium: 91mg | Fiber: 1g | Sugar: 1g | Vitamin A: 50IU | Calcium: 39mg | Iron: 1mg
Have you tried this recipe?Click here to leave a comment and rating!

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Recipe Rating


  1. Whitney Bondsays:

    5 stars
    I learned so much from this post about crumpets and the recipe was delicious!

  2. Tara Kuczykowskisays:

    5 stars
    So light and tender — LOVE!

  3. Jacquisays:

    5 stars
    I love crumpets! We used to make them all the time as kids. This recipe is perfect!!

  4. Clairesays:

    5 stars
    This is the best recipe for crumpets.
    As an English girl living in Australia it is hard to find good crumpet, we have them in the shop but they are not the same as the ones my gran used to make.

    But this recipe is perfect, just likes grans and much easier than I expected.

    Thank you for a great recipe.

  5. Kelly Anthonysays:

    5 stars
    I’ve never had a crumpet, but I totally want to try! These look DELICIOUS!

  6. Jean | DelightfulRepast.comsays:

    I do so love making crumpets and enjoying them hot off the griddle with butter and sometimes a bit of jam. I use 1 cup milk and 3/4 cup water (to 2 cups flour) in mine. These photos have me craving a crumpet!

  7. SRsays:

    Love crumpets, especially very holey ones!
    About the holes:
    I wouldn’t add more milk. I’d replace ¼ to ½ of it with warm water. Thins it out, makes it easier for the yeast to do its job.
    Many British recipes call for “strong” flour, which is closer to American bread flour than to AP. Bread flour contains more gluten, which traps more bubbles. The recipe I use calls for about ¼ cup more flour than this one – ½ bread flour & ½ AP or whole wheat pastry flour.
    Lastly, you could try doubling the yeast – more bubbles.
    (Personally, I don’t generally flip mine – a trick I actually learned after my mind wandered while I was making pancakes. The unflipped pancakes set up with the holes intact on the one side.)
    Hope that helps…

  8. Immortal Pestlesays:

    Love the photography! I have to say that I used your recipe when I was developing my own and your detailed instructions were an enormous help. The major difference with mine is the use of a fermented dairy product called filmjölk instead of regular milk, something I am experimenting with at the moment :)

    Keep up the great posts!

  9. Mandy Dunnesays:

    I’m having trouble using the link to print the recipe. It is just a blank page.

  10. Emilysays:

    I’m going to try and make these tomorrow.
    I’m from England and crumpets are solved everywhere, and there’s absolutely nothing wrong with them. But I can’t resist making them from scratch just for the sake of it!
    Do you need to put oil in the pan or anything first?
    I get the impression you don’t. I’m just a bit worried about it bursting into flames!

  11. Zoesays:

    Ooh I love a good crumpet, I usually eat mine with marmite! They remind me of the BBC version of the lion the witch and the wardrobe as we used to eat them when we watched this as kids. I also have never made them at home so thanks for the recipe. Zoe x

    • carol williamssays:

      I had no idea what a crumpet was, but searched to find out and came upon your recipe. i decided to try it. I’m not sure what thet are supposed to taste like or look like afterwards, but they were tasty. I didn’t have anything but egg rings, which seemed to work fine except they kept sticking in spite of greasing them. They seemed a little tough… but tmaybe that’s the way the are.

  12. laurasays:

    although really yummy and rose really well, i must admit i was disappointed to not have many holes.. I used milk as above recipe, but will try more. : )

  13. Debra Kapellakissays:

    I didn’t know what they were. Cool! thank you

  14. Mike Mousesays:

    I’m a keen English baker and we would use a mixture of what we call plain flour (the type one would use for cakes) and “strong” flour (a high gluten flour used for bread and pasta). That will give the hole structure some body

  15. Anonymoussays:

    Toasted with butter & Bovril. . .

  16. Peggy G.says:

    I always assumed crumpets were the same as English muffins, but good to know the difference! Gonna have to give these a go =)

  17. Anonymoussays:

    I agree with sweet-komal, you gotta go for the savory toppings, cheese, tomato, ham, vegemite (if you’re in aus), my dad always used to have his with a swirt of HP sauce and a sprinkle of grated cheddar.

  18. sweet-komalsays:

    cheese on crumpets is the best – it melts into the holes!

  19. mmci1525says:

    I love crumpets, they’re very common here in Australia. Another way to have them (which I like) is with eggs and bacon… its just a great english muffin replacement.

  20. Multi-Testing Mommysays:

    i love crumpets so much!!!

  21. Laura @FoodSnobSTLsays:

    I love crumpets, but have never attempted them at home! I’m curious do you think it matters what kind of milk you use? I generally use whole when I’m baking, but I wonder what your thoughts are.

    • Stefsays:

      I try to use whole milk. But in a pinch, I often use soy since that’s what I drink. Unless milk is a main ingredient (like in ice cream), it’s not really a problem.

    • Lisasays:

      Perhaps the reason the crumpets don’t have as many holes as anticipated is that your recipe uses baking soda instead of baking powder.

      Baking soda requires an acid (lemon juice, vinegar, buttermilk, cream of tartar) to leaven batter or dough. It is the chemical reaction between the soda and the acid that creates carbon dioxide bubbles that make the holes in the baked good.

      Baking powder contains baking soda (sodium bicarbonate) PLUS a dry acid, such as cream of tartar. When you add liquid it activates it, so you get the desired chemical reaction between the soda and the acid.

      I haven’t tried it, but I’m guessing you could add ~1/4 tsp of cream of tartar to get a bubblier batter and more holes in your crumpets.

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