Nitrate & Nitrite Free Classic Crumpets
There is something deeply satisfying about a homemade crumpet — all those signature holes on top, just waiting to catch a pool of melted butter. These are made entirely from pantry staples like flour, milk, yeast, and baking soda, so you know exactly what's going into every bite. For anyone navigating processed meats, cured foods, or packaged baked goods that often sneak in preservatives, baking from scratch like this is the cleanest route possible. The batter comes together with a simple whisking technique, rises until bubbly, and cooks low and slow in rings on a griddle — no shortcuts, no additives. That slow cook is actually what develops the crumpet's iconic spongy texture, so patience really does pay off here. Toasted until the surface turns golden and crisp, then finished with a pat of unsalted butter, these are the kind of breakfast that makes a slow morning feel genuinely luxurious.
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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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