Barley Free Classic Crumpets
Crumpets are one of those deeply satisfying baked goods that feel far more impressive than the effort involved — all those signature holes on the surface, perfectly designed to trap melted butter and hold it right where you want it. The ingredient list here is refreshingly short and straightforward: milk, water, flour, yeast, and a few pantry staples that are easy to verify as grain-safe. For anyone navigating a barley sensitivity, the good news is that this recipe relies entirely on all-purpose wheat flour, with no barley flour, malt extract, or barley-derived leavening anywhere in sight — common hidden culprits in many commercial crumpet brands. The batter comes together with a simple whisk, rises until gloriously bubbly, and then gets cooked low and slow in greased rings on a griddle, which is how you get that iconic spongy, hole-filled texture. Watching those bubbles form and set on the surface is genuinely one of the most satisfying things to happen in a kitchen. Once they're done, a quick toast under the broiler crisps up the top while keeping the inside tender and chewy. Finish with a generous pat of butter and you've got a homemade classic that beats anything from a plastic-wrapped supermarket sleeve.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
8 servings
- 1 ½ cups whole milk
- 0.750 cup water
- 1 tsp granulated sugar
- 2 ¼ tsp active dry yeast (1 standard packet)
- 2 cups all-purpose flour
- ½ tsp fine salt
- ½ tsp baking soda
For greasing
- neutral oil or unsalted butter, for greasing the rings and griddle
For serving
- unsalted butter, for serving (optional)
Instructions
- 1
Combine the milk and 1/2 cup water in a small saucepan over low heat and warm until just lukewarm, about 100°F (38°C) — it should feel barely warm to the touch, not hot. Pour into a large mixing bowl, stir in the sugar, then sprinkle the yeast over the surface. Let stand for 8–10 minutes, until the yeast is foamy and active.
- 2
Add the flour and salt to the yeast mixture and whisk vigorously for 2 minutes until a smooth, thick, pourable batter forms — it should be thicker than pancake batter but still flow off the whisk in a slow ribbon. Cover the bowl with a clean kitchen towel and leave in a warm spot for 45–60 minutes, until the batter has risen noticeably and the surface is covered in bubbles.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!