Gut Friendly Classic Crumpets
Few things are as satisfying as a homemade crumpet fresh off the griddle — all those signature holes just waiting to catch a generous pat of melting butter. The batter relies on a short, active fermentation from the yeast, which does some gentle pre-digestive work on the flour before the crumpets ever hit the heat. That slow rise and the addition of baking soda create the iconic spongy, open crumb that makes these so much easier on the gut than a dense, quickly mixed bread. The ingredient list is refreshingly short and straightforward — whole milk, flour, yeast, and a handful of pantry staples — so there are no hidden additives or preservatives to second-guess. Cooking them low and slow on a greased griddle means you get an evenly cooked, tender interior without any harsh browning. Toasting them just before serving crisps up that bubbly surface beautifully, giving you a satisfying crunch without anything heavy or complicated. These are the kind of simple, nourishing bites that feel like a treat while still being genuinely gentle on your system.
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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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