Caffeine Free Classic Crumpets
Few things beat the simple pleasure of a warm, spongy crumpet fresh off the griddle, its surface riddled with those signature holes just waiting to catch a generous pat of melting butter. This recipe is a genuinely satisfying kitchen project — the kind that feels a little old-fashioned in the best possible way. The batter comes together with pantry staples like flour, milk, yeast, and a touch of baking soda, and the two-stage rise is what creates that iconic bubbly, chewy texture you'd find at a proper British tea table. For anyone steering clear of caffeine, this is a completely worry-free bake — no tea, coffee, or chocolate in sight, just wholesome, straightforward ingredients. The process is more forgiving than it looks: once you see the surface of each crumpet go from glossy and wet to matte and bubble-covered, you'll know exactly when to flip. Toasted until the top is golden and crisp, then loaded with butter, these are the kind of homemade bites that make a slow weekend morning feel genuinely special.
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!