Hazelnut 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 can never quite match. The batter comes together with pantry staples — flour, milk, yeast, and a touch of baking soda — so there's no need to scan labels or worry about shared production lines with tree nuts. 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 those signature holes that trap melted butter in the most satisfying way. Cooking them low and slow in greased rings lets the bubbles form and set naturally, giving you that classic cratered top without any fuss. Whether you toast them until golden and crisp or eat them straight from the griddle, a generous smear of butter is all they need to be completely irresistible.
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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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