Fructose 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 crumb that store-bought versions rarely match. For anyone managing fructose sensitivity, these are a genuinely safe choice — the ingredient list is refreshingly short, with no fruit-derived sweeteners, honey, or high-fructose additions hiding anywhere. The small amount of granulated sugar present is used purely to activate the yeast and is largely consumed during fermentation, so it doesn't carry through to the finished crumpet in any meaningful way. The batter comes together with pantry staples like flour, milk, and a touch of baking soda, making this an approachable bake even on a weekday morning. The real magic happens during that long, bubble-building rest — the surface of each crumpet develops those signature holes that trap melted butter in the most satisfying way possible. Toasted until golden and crisp, then finished with a pat of unsalted butter, these are the kind of simple, wholesome comfort food that genuinely earns a permanent spot in your rotation.
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!