Vegan Classic Crumpets

Total time1 hr 45 min

Prep time15 min

Cook time30 min

Griddle-cooked to golden perfection, these crumpets rise into that signature honeycomb of open bubbles across the top, ready to soak up whatever you spread on them. A simple yeasted batter, thickened with flour and given a little lift from baking soda, rests until foamy and full of air before it's ladled into rings and left to set undisturbed on a hot griddle. The result is that classic contrast crumpet fans love: a slightly crisp, matte top riddled with holes, and a soft, springy underside with real chew. A quick flip finishes them with a light golden color, and a turn in the toaster afterward crisps up every nook for maximum crunch. They're just as good fresh off the griddle as they are toasted the next morning, and this version fits neatly into a plant-based kitchen. Keep a batch on hand for effortless breakfasts all week.

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Ingredients

8 servings

1 ½ cups whole milk
Planet Oat Oatmilk Original - 52 fl oz Chobani Original Oatmilk - 52 fl oz Chobani Oatmilk Extra Creamy 52 fl oz Planet Oat Original Extra Creamy Oatmilk 52 fl oz Califia Farms Dairy Free Extra Creamy OatMilk 48 FL OZ
See all
Chef's tip
Use plain, unsweetened oat milk, measured 1:1. It works well in drinks, batters, sauces, and soups; avoid it where milk sets the texture, like custards, puddings, and frozen desserts.
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 butter or unsalted butter, for greasing the rings butter and griddle
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.

For serving

unsalted butter, for serving (optional)
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.

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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