A popular British breakfast item, English Crumpets warm and fresh out of the toaster with a slight crispness to the exterior and a warm soft center and bathed in melted butter because it oozes through all the holes. Serve with a hot tea and you have a classic taste of England. Doesn’t this sound yummy? Everything’s better with butter and these crumpets are no exception.

Browned English crumpets topped with creamy butter

One can enjoy them topped with jam, but not for me. Served warm and dripping with butter is the only way I like eat them and they are one of my favorite items to eat for breakfast, with a large mug of tea of course.

Crumpet dough in ring molds cooking in a pan showing the holes

Crumpets v’s English Muffins

Crumpets are not to be confused with an English muffin, but they are similar. With the combination of only 6 ingredients, milk, sugar, yeast, flour, baking soda and salt, the batter is poured into ring molds and cooked stovetop in a skillet over low heat. As they cook the batter bubbles and when the bubbles burst this is how the holes are created.

A disclaimer regarding the holes:

I have had many questions regarding the holes not developing. The holes are created by the heat causing steam which rises up through the dough and creating pockets, bubbles that burst and create holes. SOMETIMES THEY MAY NOT DEVELOP, this has happened to me. You can see in the video some of mine don’t have holes. Make sure you use the freshest yeast and baking soda.  Also, only fill the molds to 3/4-inch (2 cm).

The crumpet rings, which are the same as muffin rings can be purchased from Amazon.

I have to admit, I was standing over them a little too eagerly as they cooked and urging on as many bubbles to appear as possible so that would equate to lots of holes. The more holes means more butter melts into the center of the crumpet.

Chefs tip:

To retain the characteristic holes, it is important not to turn the crumpets too soon.

If you look at the picture above, the bottom one was turned too soon (still wet in the center) and it flattened the dough and closed the holes. You want it to look like the top one. This is also important, because the step is cooking the crumpet and if it is not cooked enough it will taste of raw yeast and baking soda.

English crumpets lined up on a board topped with butter

I’m so excited that after many attempts I have perfected my own recipe and I’ll never buy store bought again. Why eat rubbery, manufactured crumpets when homemade is so much better?

These are lighter, better tasting and I can control what ingredients put into them, which are all real and nothing I can’t pronounce.

Yield: 6

English Crumpets

4 English crumpets with butter, berries and a cup of tea

Fluffy and light sourdough round breads with characteristic holes all over the top. They are usually served for breakfast or enjoyed as a snack.

Prep Time 50 minutes
Cook Time 10 minutes
Additional Time 1 hour
Total Time 2 hours


  • 1 cup (236 ml) milk, plus 1 tablespoon, (see note)
  • 1 teaspoon granulated sugar
  • 1 teaspoon instant active dry yeast
  • 1 cup (150 grams) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon unsalted butter


  1. Add the milk to a mixing bowl, whisk in the sugar and yeast. Sift in the flour, baking soda, and salt into the milk and sugar and whisk until combined and smooth. Cover the bowl with a towel and leave in a warm place for 50 minutes; the dough should double in size.
  2. Preheat a cast iron or heavy, non-stick skillet over low heat with butter.
  3. Grease 4-3 1/2 inch (9 ½ cm) metal English muffin molds or cookie cutters with butter or non-stick spray and place them in the skillet.
  4. Do not stir the batter. Spoon 4 tablespoons of dough into the rings until half full, no more than 3/4 inch (2 cm). Smooth the top to make them even.
  5. Cook for about 10-15 minutes until the bubbles burst, create holes and the top is no longer shiny. The edges should be pulling away from the molds. The center should no longer be wet when touched in the center.
  6. Use tongs to remove the rings. If they stick, run a knife around the edge. Use a spatula to flip the crumpets over and brown for 1 minute on the other side.
  7. The crumpets will keep in a sealed container for 3 days. To reheat, warm in the toaster and serve warm with butter.


Milk should be just warm enough so it is comfortable on your finger lukewarm to 110-120°F (43-49°C) degrees. This is to help develop the yeast.

Nutrition Information



Serving Size

1 crumpet

Amount Per Serving Calories 86Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 2mgSodium 282mgCarbohydrates 17gFiber 1gSugar 1gProtein 2g

This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.

Classic English Scones

4 English Scones on a board with one sandwiched with jam and clotted cream