English Crumpets are fluffy and light, bread rounds with characteristic holes all over the top. They are usually served for breakfast or enjoyed as a snack for afternoon tea.

4 English crumpets on a board with butter and raspberries

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 oozed through all the holes. Doesn’t this sound yummy? Everything’s better with butter and these crumpets are no exception.

English crumpets from overhead served on a board with a cup of tea and a knife

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.

Crumpets v’s English Muffin

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.

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.

English crumpets in their ring moulds cooking and developing their characteristic holes

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.

This English crumpets recipe first appeared on Food Fanatic where I am a contributor.

Yield: 6

English Crumpets

English muffins in a serving board with fresh raspberries, a knife and a Union Jack mug 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 10 minutes
Cook Time 8 minutes
Additional Time 1 hour
Total Time 1 hour 18 minutes


  • 1 cup (236 ml) milk, plus 1 tablespoon, * lukewarm
  • 1/2 teaspoon granulated sugar
  • 1 tablespoon instant yeast
  • 1 cup (136 grams) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt


  1. Add all of milk to a bowl. Whisk in the sugar and yeast.
  2. Sift the flour, baking soda, and salt into the milk and whisk until combined and smooth.
  3. Cover the bowl with plastic wrap and leave in a warm place for 1 hour; the dough should double in size.
  4. Preheat a cast iron non-stick skillet over low heat with butter.
  5. Spray 4-3 inch ring molds or cookie cutters with non-stick spray and set them to the skillet.
  6. Do not stir the batter, spoon 1 tablespoon of dough into the rings until half full.
  7. Cook for 6 to 8 minutes or until the bubbles all burst and create holes and the top is no longer shiny.
  8. Use tongs to remove the rings. If they stick, run a knife around the edge.
  9. Use a spatula to flip the crumpets over and brown for 1 minute on the other side.
  10. Serve warm with butter.


  • Milk should be just warm enough so it is comfortable on your finger. This is to help develop the yeast

Nutrition Information



Serving Size

1 crumpet

Amount Per Serving Calories 105Total Fat 1gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 0gCholesterol 3mgSodium 480mgCarbohydrates 19gFiber 1gSugar 0gProtein 4g

Classic English Scones

A flaky scone is sandwiched with strawberry jam and clotted cream on a serving board with fresh strawberries and a cup of tea