Cashew Free Classic Crumpets
Warm, spongy, and riddled with those signature bubble holes that soak up melted butter like a dream, these homemade crumpets are a proper British classic worth making from scratch. The batter comes together with pantry staples — flour, milk, water, yeast, and a touch of baking soda — so there's nothing unusual to track down and absolutely no tree nuts anywhere near the recipe. That two-stage rise is the real secret here: the yeast builds flavor and lift, while the baking soda loosens the batter at the end to create that iconic porous, chewy texture. Cooking them low and slow in greased rings lets the bubbles form and set on the surface before you ever flip them, which is what gives crumpets their distinctly cratered top. Once they're golden and off the griddle, a quick toast brings out a satisfying crispness that makes the butter melt right in. These are endlessly satisfying for breakfast or an afternoon snack, and knowing every ingredient that went into them makes them taste even better.
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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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