Paraben Free Classic Crumpets
Few things beat a homemade crumpet fresh off the griddle — that signature honeycomb surface, crisp at the edges and pillowy in the middle, practically begging for a pat of butter to melt into every little hole. The ingredient list here is refreshingly short and straightforward: milk, flour, yeast, and a handful of pantry staples, with no preservatives, synthetic additives, or mystery compounds that tend to sneak into store-bought versions. For anyone navigating paraben concerns, that simplicity is the whole point — you know exactly what went into the batter because you made it yourself. The process is a little slower than a standard quick bread thanks to the yeast rise, but most of that time is completely hands-off, and the payoff is enormous. A baking soda slurry stirred in at the end is the clever trick that loosens the batter and creates those iconic bubbles as the crumpets cook low and slow on the griddle. Once you see that bubbly, matte surface form in the rings, you'll know you've nailed it. Toast them until golden, load them up with butter, and enjoy something that genuinely tastes better than anything wrapped in plastic at the bakery counter.
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 →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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!