Seeds Free Classic Crumpets
Few things beat a warm, spongy crumpet straight off the griddle, and this homemade version delivers that iconic bubble-pocked surface and chewy, tender interior that store-bought versions rarely match. The ingredient list is refreshingly short — just milk, flour, yeast, and a handful of pantry staples — so there's nothing hiding in here that could cause concern for anyone avoiding seeds. That's genuinely good news, because many packaged crumpets and artisan breads sneak in poppy, sesame, or other seeds as toppings or mix-ins without much fanfare. Here, you control every single thing that goes into the batter, from the first bloom of yeast to the final pat of butter on top. The two-stage leavening — yeast for flavor and rise, baking soda for that last burst of bubbles — is what creates the signature honeycomb texture that soaks up melted butter like a dream. They're equally good fresh off the griddle or popped in the toaster later, making them a brilliant make-ahead option for busy mornings. Once you've had a batch of these, it's hard to go back to anything wrapped in plastic.
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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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