Make your own fluffy crumpets for your next weekend brunch. These golden brown buttery treats are well worth the effort and are delicious with melted cheese

  • Prep:20 mins
    Cook:45 mins
    plus rising
  • More effort

Nutrition per serving

  • kcal 190
  • fat 4g
  • saturates 2g
  • carbs 32g
  • sugars 2g
  • fibre 2g
  • protein 5g
  • salt 0.9g


  • 2 ½ tsp dried yeast
  • warm 240ml milk
  • 2 tbsp unsalted butter, melted
  • 2 tsp sea salt
  • 2 tsp caster sugar
  • 470g plain flour
  • ½ tsp baking powderdissolved in 60ml warm water
  • vegetable oil, to grease
  • butteror cheese, to serve


Get the look

If the characteristic holes in the top of the crumpet close over you can gently re-open them with the tip of a skewer before flipping the crumpets over to finish cooking.


  1. In a bowl stir together the yeast and 240ml warm water and let it stand for 5-10 mins. Add the warm milk, butter, salt and sugar. Add the flour and stir until the batter becomes smooth. Let stand for 30 mins.

  2. Stir in the baking powder dissolved in water, leave to rise for 20-30 mins.

  3. Grease a heavy-based frying pan with a little vegetable oil and heat over medium-low heat. Lightly grease 4 x 9cm diameter crumpet rings. Spoon batter into the rings so it comes halfway up the sides. Reduce heat to low, cover with an upturned deep frying pan to give the crumpets space to rise. Cook until the tops look dry, about 10-12 mins.

  4. Flip them over and cook for 5 mins until golden and firm. Repeat with the remaining batter. Serve toasted with butter or with cheese melted under the grill.

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