INTRODUCTION
Homemade English Crumpets are warm, soft, and full of tiny holes that soak up butter, jam, or savory toppings. This simple recipe makes light, soft crumpets at home with basic ingredients and no special skill. They are a tasty base for a healthy version of a classic treat. You can make a batch ahead and use them for breakfasts or snacks all week, which makes them great for meal prep. Serve with low-fat yogurt, lean protein, or a small spread to keep portions steady. For a tangy side, try pairing them with easy homemade canned dill pickles for a bright, low-calorie contrast.
WHY YOU WILL LOVE THIS RECIPE
You will love this recipe because it gives you a lighter option to store-bought crumpets. The batter is easy to mix and the cooking method is quick. Crumpets are easy to portion, which helps with weight control and a balanced meal. This version can be adjusted to make a high protein meal or a low calorie breakfast. You can also make them ahead and freeze them, so they are great for meal prep. They are a simple way to enjoy toasted bread with more texture and less added sugar than many pastries.
HOW TO MAKE Homemade English Crumpets
This method creates crumpets with big surface holes and a soft inside. Follow the steps and be careful when flipping so the holes stay open.
EQUIPMENT NEEDED
- Large mixing bowl or stand mixer with paddle attachment
- Medium bowl
- Measuring cups and spoons
- Saran wrap or clean towel
- Nonstick frying pan or griddle
- Metal ring molds (crumpet rings) or round cookie cutters, sprayed with oil
- Spatula and tongs
- 1/3 cup measure (sprayed with oil)
Ingredients You’ll Need :
- 1-1/3 cup bread floor ((spooned not packed))
- 1-1/3 cup all purpose flour ((spooned not packed))
- 4-1/2 tsps instant yeast ((or two of the small packages))
- 1-1/2 cups warm milk
- 1 tsp sugar
- 1 cup warm water
- 1 tsp baking soda
- 1 tsp salt
STEP-BY-STEP INSTRUCTIONS :
Stir together the bread flour, the all purpose flour and the dry yeast in your mixers mixing bowl., In a separate bowl, combine the warm milk and sugar and pour in to the middle of the flour mixture., Beat on medium speed with the paddle attachment for 2-3 minutes until you have a thicker batter that almost looks like bread dough., Cover the bowl with saran wrap and let it sit in a warm place for an hour., In another bowl, dissolve the baking soda and salt in the warm water., Pour it over the batter and stir it in well until evenly combined., Cover back up and let sit 20-30 minutes., Spray your ring molds and your frying pan with plenty of canola oil and place the ring molds in the frying pan over medium-low heat., Use a 1/3 cup measure sprayed with canola oil to scoop the batter in to the molds, (you want to fill the rings only 1/2-2/3 full maximum.), Let them cook without touching them for about 6-7 minutes on level 4 heat or until they get all bubbly and start to dry on top., Use some tongs to gently remove the rings, (remember they are hot), increase the heat to 5, quickly flip them over with a spatula and tongs and cook for an additional 2 minutes on the other side until they are light golden brown. (You have to flip them very carefully and not move them once they are flipped or you will seal up the holes as I did in most of mine the first time.), Set your finished crumpets aside, respray the rings and pan with canola oil and repeat until you have cooked all your batter. This recipe made about 12 crumpets.
HOW TO SERVE Homemade English Crumpets
Serve crumpets warm and lightly toasted. A thin spread of nut butter or low‑sugar jam works well. For a balanced plate, top one crumpet with a scrambled egg or a slice of smoked salmon and a sprinkle of fresh herbs. This gives you more protein and keeps sugar low. For a healthy version, use low‑fat dairy or Greek yogurt on the side for extra protein. Keep portion sizes to one or two crumpets per person if you are watching calories or trying to eat for weight loss. Add a side of mixed greens or fresh fruit to make a more filling and heart healthy meal.
You can also use crumpets for a savory lunch. Top with cottage cheese and chives or avocado and a squeeze of lemon. These are good options if you want a lighter option that still feels like comfort food.
STORAGE & FREEZING : Homemade English Crumpets
Store cooled crumpets in an airtight container in the fridge for up to 4 days. To freeze, wrap each crumpet in plastic wrap or parchment, then place in a freezer bag. They keep well for up to 2 months. To reheat, toast from frozen or warm in a skillet until hot. Thawing in the fridge overnight and then toasting gives the best texture and keeps them from getting soggy. If you like pickled sides, store-bought or homemade pickles stay crisp in the fridge and pair well; try saving time with easy homemade canned dill pickles for a quick, tangy side that keeps well with meal prep.
SERVING SUGGESTIONS
- Healthy sweet: One crumpet toasted with a thin spread of no-sugar-added jam and a dollop of low-fat Greek yogurt.
- Healthy savory: Scrambled egg whites with spinach on a crumpet for a high protein meal.
- Balanced plate: One crumpet, a small side salad, and a lean protein like grilled chicken or smoked salmon.
- Low calorie side: Fresh cucumber and tomato salad dressed with lemon and herbs.
For extra flavor without a lot of calories, add chopped fresh herbs or a small amount of reduced-fat cheese.
For a fresh, crunchy side try marinated green beans or pickled vegetables such as easy homemade dilly beans with vinegar pickling spice. They add flavor with very few calories and make the meal feel complete.
VARIATIONS
- Healthier version: Use half whole wheat flour and half all-purpose to add fiber. Use low-fat milk or a milk alternative to cut fat. This lighter option raises fiber and lowers calorie density while keeping the classic texture.
- High-protein or low-carb version: Replace half of the flour with a high-quality protein powder made for baking or add 1/2 cup of oat or soy protein. For a lower-carb option, try a mix of almond flour and a small amount of coconut flour, but note the texture will change and you may need more eggs to bind. This can become a true high protein meal when paired with egg or cottage cheese.
- Air fryer or oven-baked version: You can bake crumpet batter in wide muffin tins at 375°F for about 12–15 minutes until set and slightly browned. For an air fryer method, use small silicone rings placed in the air fryer basket and cook at 350°F for about 8–10 minutes, checking often. These methods reduce hands-on stovetop time and work well if you make many at once.
Each variation can be tuned for diabetic-friendly or low sugar diets by reducing added sugar and pairing crumpets with protein-rich toppings. For a heart healthy option, limit saturated fat toppings and add vegetables or lean protein.
FAQs
Q: Are crumpets good for weight loss?
A: Crumpets can be part of a meal plan for weight loss if you control portions and choose lean, low-sugar toppings. One crumpet with protein and a side salad makes a balanced, lower calorie meal. They are a lighter option compared to muffins or pastries.
Q: Can I make a diabetic-friendly version?
A: Yes. Use whole grain flour, reduce sugar, and top with protein and healthy fats instead of jam. Pair with vegetables or lean protein to keep blood sugar stable. This makes them more diabetic-friendly.
Q: How long do crumpets last in the fridge?
A: In an airtight container, crumpets last about 3–4 days in the fridge. Freeze for longer storage up to 2 months. Reheat in a toaster or skillet. Proper cooling before storing keeps them from getting soggy.
Q: Can I add extra protein to crumpets?
A: Yes. Stir in a scoop of unflavored protein powder or use part whole wheat flour and part protein flour. You can also top crumpets with eggs, cottage cheese, or smoked salmon to make them a high protein meal.
Q: Are crumpets gluten free?
A: Traditional crumpets use wheat flour and are not gluten free. You can try gluten free flour blends, but texture and hole structure will differ. Test small batches if you need a gluten free option.
Q: Can I use an air fryer to cook crumpets?
A: You can bake or air fry crumpet batter in small molds. Air fryer crumpets cook faster and need close watching so they set without burning. This method is useful for meal prep and small batches.
MAKE-AHEAD TIPS FOR Homemade English Crumpets
- Mix the batter the night before and keep it in the fridge covered. Bring it to room temperature before adding the baking soda and water step.
- Cook all crumpets in one session and freeze in singles. Toast directly from frozen for a quick breakfast.
- Portion control: package one or two crumpets per bag so you can grab a single serving. This helps with weight loss goals and keeps meals simple.
- Use a labeled container for cooked crumpets to keep track of freshness. Make a batch on a free day and you have easy breakfasts or snacks for the week — a real time saver for meal prep.
Homemade English Crumpets
Ingredients
Method
- Stir together the bread flour, all purpose flour, and dry yeast in your mixing bowl.
- In a separate bowl, combine the warm milk and sugar and pour into the middle of the flour mixture.
- Beat on medium speed with the paddle attachment for 2-3 minutes until you have a thicker batter that almost looks like bread dough.
- Cover the bowl with saran wrap and let it sit in a warm place for an hour.
- In another bowl, dissolve the baking soda and salt in the warm water.
- Pour it over the batter and stir it in well until evenly combined.
- Cover back up and let sit for 20-30 minutes.
- Spray your ring molds and frying pan with plenty of canola oil and place the ring molds in the frying pan over medium-low heat.
- Use a 1/3 cup measure sprayed with canola oil to scoop the batter into the molds, filling the rings only 1/2-2/3 full.
- Let them cook for about 6-7 minutes or until they get bubbly and start to dry on top.
- Gently remove the rings with tongs, increase the heat to medium, flip them over with a spatula and cook for an additional 2 minutes until they are light golden brown.
- Set your finished crumpets aside, respray the rings and pan, and repeat until all batter is cooked.