a pile of fresh crumpets

Once you know how easy it is to make crumpets you’ll want them all the time. You might think creating all those distinctive tiny holes on the surface while still achieving a crispy base involves some complicated process. But crumpets really are super easy to make. You might think of them as traditionally being covered in sweet toppings, but they are perfect for savoury toppings too.

A mixture of wheat and potato flour make these homemade crumpets lighter than the store bought version. Though they seem like a “bread” – having both flour and yeast, no kneading is necessary. All those gorgeous pores on the top of crumpets are perfect are perfect for soaking up your favourite topping, both sweet and savoury.

The real secret to this recipe is using time in your favour. Just like my overnight bread, if you make this batter before you go to bed – you’ll get a superior result. A slow prove in the fridge overnight will create a tastier crumpet. Add the baking powder just before you cook them in the morning, you’ll get a delightfully light, but crispy crumpet.

A crumpet ring causes them to rise in a well-formed column and aids the signature pores develop on the flat surface, but transferring heat up the sides. If you want crumpets but have no rings, egg rings and cookie cutters can work.

You might be tempted to use a small can (or tin), but be aware these are often lined with a plastic, sometimes just in the seam, which you don’t want to let leach into your crumpet when it heats.

Homemade Crumpets


  • 200ml oat milk or plant-based milk of choice
  • 200ml water
  • 200g plain flour or 100g each plain flour and wholemeal spelt flour
  • 200g potato flour
  • 7g dried yeast
  • 1/2 tsp sea salt
  • 1 tsp baking powder


In a mixing bowl add all ingredients except baking powder and stir until you have a smooth batter. Cover with a clean tea towel and set aside for 40-60 minutes put in the fridge over night (which I prefer as I don’t want to wait in the morning and I think it makes a better flavoured batter).

When you’re ready to make crumpets

Pre-heat a skillet or frying pan on a medium heat. Grease the surface and crumpet rings.

Stir the baking powder into the crumpet batter. Use a 1/4 cup measure or ladle to pour the crumpet batter into the rings.

Air bubbles will form and pop creating the pores. When the surface is lightly set, remove the ring and flip to cook the top.

  1. These are perfect for lockdown and I’ve always loved crumpets, thanks for the potato flour I will use it. For a 1/2 batch.
    Could I share this with Mint readers? It’s so timely.
    We would drive them to your blog site.
    Happy to trade or pay you.
    Take care
    Ps. Did you go to the food writers conference at Union square?

    1. ishbel says:

      Hi Sue, yes please share, apparently crumpets are a top 20 purchase this lockdown, but home made is best! Did think it was rather timely to share this one. No didn’t go to the food writers conference.

  2. Helen Melser says:

    Crumpet making demystified!
    Love them but always thought making my own would be too complicated. Will perfect them in lockdown?

    Thanks Miggs

  3. Helen Melser says:

    Crumpets demystified! I love them but have always considered them to be beyond my baking abilities. I think lockdown will be a good time to perfect them! Thanks Miggs.

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