Pescatarian Classic Crumpets
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 rarely match. The batter comes together with pantry staples — flour, milk, yeast, and a touch of baking soda — making this an approachable project even if you've never attempted anything like it before. The two-stage leavening is the real magic here: the yeast builds flavor and lift during the long rest, while the baking soda loosens the batter at the end and helps those signature holes form as the crumpets cook low and slow on the griddle. Watching the surface transform from glossy and wet to a landscape of open, honeycomb bubbles is genuinely satisfying, and it tells you exactly when they're ready to flip. Since the entire recipe is built around dairy, flour, and yeast with no meat involved, it fits naturally into a pescatarian lifestyle without any substitutions or workarounds needed. Serve them straight from the griddle with a generous pat of butter melting into every crater, or pop them in the toaster later for crispy edges and a soft, pillowy center. Either way, these are the kind of thing you'll want to make on a slow weekend morning and then immediately plan to make 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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