Shellfish 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 manage to pull off. The batter comes together with pantry staples — flour, milk, yeast, and a touch of baking soda — so there's nothing mysterious or hard to source here. The two-stage leavening process, first a yeast rise and then the baking soda addition, is what creates all those signature holes that trap melted butter in the most satisfying way possible. Cooking them low and slow in greased rings is the key to getting that perfectly set top without burning the bottom. These are naturally free from any seafood or shellfish ingredients, so there's no label-checking or substitution gymnastics required — just straightforward baking with clean, simple components. Toast them until the surface turns golden and crisp, add a generous pat of butter, and you have a breakfast or teatime treat that feels genuinely special without much effort at all.
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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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