Pregnancy Friendly Classic Crumpets
Soft, spongy, and riddled with those signature bubble holes that catch every bit of melted butter, these homemade crumpets are the kind of cozy breakfast that makes mornings feel genuinely special. The batter comes together with simple, wholesome ingredients — whole milk, flour, yeast, and a touch of baking soda — so you know exactly what's going into every bite, which matters a lot when you're eating for two. Store-bought versions can sometimes contain additives or preservatives that give pause during pregnancy, but making them from scratch puts you fully in control. The process is gentler than it looks: a slow rise, a quick cook on a greased griddle, and you're rewarded with pillowy rounds that are crisp on the outside and tender all the way through. Whole milk adds a richness that makes these feel indulgent without relying on anything you'd need to second-guess. They're wonderful straight off the griddle with a little unsalted butter, and just as satisfying toasted until the pocked surface turns golden and crisp. A batch of these is the kind of nourishing, from-scratch comfort food that genuinely hits the spot.
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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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