High Fructose Corn Syrup Free Classic Crumpets
There is something deeply satisfying about a crumpet done right — that spongy, bubble-pocked surface that soaks up melted butter like a dream. Made entirely from pantry staples like flour, milk, yeast, and a pinch of baking soda, this recipe keeps things beautifully simple with zero processed sweeteners or sneaky additives to worry about. So many store-bought crumpets and packaged baked goods quietly rely on high fructose corn syrup as a filler or preservative, but when you make them from scratch, you know exactly what's going in the batter. The process is more hands-off than it looks — a long bubble-building rest does most of the work before the batter ever hits the griddle. Watching those signature holes form across the surface as they cook is genuinely one of the most satisfying things to happen in a kitchen. Finish them warm with a pat of unsalted butter melting into every little crater, and you have something that feels both nostalgic and completely homemade. Once you realize how straightforward these are, the store-bought version will never seem worth it again.
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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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