Citric Acid Free Classic Crumpets
Few things beat a warm, spongy crumpet fresh off the griddle, and this homemade version delivers that iconic bubble-pocked surface and chewy, tender interior that store-bought versions rarely match. For anyone avoiding citric acid — which sneaks into a surprising number of packaged breads and baked goods as a preservative or dough conditioner — making crumpets from scratch is genuinely the easiest workaround. Every ingredient here is straightforward: milk, water, flour, yeast, salt, and baking soda, with nothing hidden or processed. The yeast does the heavy lifting during the rise, creating a batter alive with bubbles, and the baking soda loosens it just before cooking so those signature holes form naturally on the surface. Watching the tops go from glossy and wet to matte and honeycomb-patterned is oddly satisfying, and the payoff — a crisp-edged, pillowy crumpet pooling with melted butter — is absolutely worth the wait. Toast them until the surface is golden and a little crunchy, and you have something that feels far more special than the effort involved.
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!