Carrageenan Free Classic Crumpets
Few things beat a warm, spongy crumpet fresh off the griddle, and this from-scratch version delivers that iconic bubble-pocked surface and chewy, tender interior that store-bought versions rarely match. Carrageenan — a seaweed-derived thickener — turns up in a surprising number of commercial dairy products, including some milks and cream-based items, which can make even simple baked goods a minefield. Here, the batter is built entirely from whole milk, flour, yeast, and a handful of pantry staples, so you know exactly what you're eating. The two-stage leavening process — yeast for flavor and rise, baking soda for that final loosening — is what creates those deep, honeycomb tunnels that soak up melted butter like a dream. Cooking low and slow in greased rings lets the bubbles form and set naturally, giving you that signature cratered top without any shortcuts. Toast them until the surface is golden and crisp, add a generous pat of butter, and you've got something that feels genuinely special for a weekend breakfast or afternoon tea.
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!