Celery 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 breakfast treat worth making from scratch. The ingredient list is refreshingly short — milk, flour, yeast, and a few pantry staples — so there's nothing hidden to worry about, and every component is easy to verify. The two-stage rise gives the batter its airy, open crumb, while the baking soda addition at the end loosens things up and helps those iconic craters form as the crumpets cook low and slow on the griddle. Getting the heat right is the real trick: medium-low and patient wins every time, letting the surface set into that matte, bubble-pocked finish before you ever reach for the spatula. Once you pull them off the griddle and let a pat of butter melt into every little hole, you'll wonder why you ever settled for a packaged version. They're just as good toasted the next day, crisped up under the broiler until the edges go golden and slightly chewy.
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!