Xanthan Gum Free Classic Crumpets
Few things beat a warm crumpet fresh off the griddle, its surface riddled with those signature bubbles just waiting to trap a pool of melted butter. The good news is that this classic recipe is naturally free of any gum-based additives — no thickeners or stabilizers needed, because the yeast and baking soda do all the structural work on their own. The batter comes together with pantry staples like all-purpose flour, whole milk, and active dry yeast, so there's nothing obscure to hunt down at a specialty store. The two-stage leavening process — a long yeast rise followed by a baking soda boost — is what creates that iconic holey, spongy texture without any shortcuts or additives. Cooking them low and slow in greased rings gives you that perfectly pale, pillowy top and a lightly golden underside that crisps up beautifully in the toaster. Whether you eat them straight from the griddle or pop them in for a quick toast, they're the kind of homemade project that feels far more impressive than the effort involved.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!