BHA & BHT Free Classic Crumpets
There is something deeply satisfying about a crumpet done right — that spongy, bubble-pocked surface that soaks up melted butter like it was born to do exactly that. These are made entirely from scratch with a short list of wholesome pantry staples: milk, flour, yeast, and a touch of baking soda to loosen the batter at just the right moment. For anyone avoiding synthetic preservatives like BHA and BHT, store-bought crumpets can be a minefield of ingredient labels and additive-heavy shortenings — making a homemade batch the obvious answer. Every ingredient here is clean and straightforward, with no packaged mixes or processed fats hiding anything unwanted. The process is genuinely approachable: a simple yeast batter, a long bubbly rest, and a slow cook on a greased griddle that does most of the work for you. Once those signature holes open up across the surface and the edges turn matte, you know they're ready to flip. Toasted until golden and finished with a pat of unsalted butter, these are the kind of breakfast that makes you wonder why you ever reached for a package in the first place.
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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.
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