Citrus Free Classic Crumpets
Soft, spongy, and riddled with those signature bubble holes that soak up melted butter like a dream, these homemade crumpets are the kind of breakfast that makes a slow morning feel genuinely special. The batter comes together with pantry staples — milk, flour, yeast, and a touch of baking soda — so there's nothing to second-guess when it comes to hidden citrus additives or flavorings that sometimes sneak into store-bought versions. That two-stage rise is the real secret here: the yeast builds flavor and lift, while the dissolved baking soda loosens the batter just enough to create that iconic porous texture as the crumpets cook low and slow on the griddle. Watching the surface go from glossy and wet to matte and full of open holes is genuinely satisfying, and it tells you exactly when they're ready to flip. Toast them until the tops are golden and crisp, then let a pat of butter melt down into every little pocket — it's simple, but it's hard to beat. Whether you're serving them for a weekend brunch or just treating yourself on a Tuesday, these are the kind of from-scratch results that make you wonder why you'd ever reach for a packaged alternative.
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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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