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. For anyone managing a nickel sensitivity, baking from scratch is often the safest route — packaged baked goods and specialty breads can hide unexpected ingredients, and cross-contact during commercial production is genuinely hard to track. This recipe keeps things beautifully simple: whole milk, water, flour, yeast, and a touch of baking soda are all it takes to build that signature airy crumb. The slow rise lets the batter develop real depth of flavor, and the baking soda addition at the end is the clever trick that loosens the batter just enough to create all those gorgeous, butter-catching holes. Cooking them low and slow on a greased griddle means you get an evenly set crumpet without any burnt edges or raw centers. Finish with a generous pat of unsalted butter melting into the warm surface and you have a breakfast or teatime treat that feels genuinely indulgent without any of the ingredient guesswork.
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 →8 servings
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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
