Black Pepper Free Classic Crumpets
Soft, spongy, and riddled with those signature nooks that catch every bit of melted butter, these homemade crumpets are a genuinely satisfying kitchen project. The batter comes together with pantry staples — flour, yeast, milk, and a touch of baking soda — and the whole process is naturally free of any black pepper, so there's no need to scrutinize labels or swap anything out. That bubbly, pockmarked surface isn't just for looks; it's the result of a slow yeast rise followed by a baking soda boost, and it's what makes each crumpet so wonderfully absorbent. Cooking them low and slow in greased rings on a griddle gives you that pale, chewy base with just a hint of golden color on top. Toast them until the surface crisps up and the little holes turn slightly caramelized, then finish with a generous pat of unsalted butter. Whether you're serving them at a leisurely weekend breakfast or an afternoon tea spread, these are the kind of thing people ask you to make again immediately.
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!