Lupin Free Classic Crumpets
Few things beat a warm, spongy crumpet fresh off the griddle, and this from-scratch version delivers that iconic bubble-pocked surface and chewy, tender interior that store-bought versions rarely manage. The batter comes together with everyday pantry staples — flour, milk, yeast, and a touch of baking soda — so there's no need to hunt down specialty products or worry about hidden additives that can sneak into packaged alternatives. Lupin flour has become increasingly common as a protein-boosting substitute in commercial baked goods and mixes, which makes homemade the smarter call when you need to keep it out of the picture entirely. The two-stage rise is what makes these crumpets so special: the yeast builds flavor and lift, while the baking soda loosens the batter just enough to create all those gorgeous holes that trap melted butter perfectly. Cooking them low and slow in greased rings gives you that signature flat top and slightly crisp bottom without any guesswork. Toast them until the surface turns golden and crunchy, add a generous pat of butter, and you've got a breakfast or teatime treat that's genuinely hard to beat.
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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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