Traditional Homemade British Crumpet Recipe

Share it with your friends Like

Thanks! Share it with your friends!


My Traditional Homemade English Crumpet Recipe uses milk to give a soft texture that stays fresh for several days. These are nothing like the rubbery shop bought crumpets and only take a little effort and time. Perfect for a weekend brunch. Make extra to keep in the fridge for a quick breakfast snack throughout the week.

It is thought that the English crumpet came from the Welsh Pikelet called “Bara Pyglyd”. In my opinion these were probably a loose yeast mixture that was baked on top of the stove and probably didn’t have any baking powder in them. I am guessing the baking powder was a later addition so I don’t use any in my recipe.

•••••••• Products used in video ••••••••

Crumpet rings:

•••••••• Cameras & Gear Used To Shoot This Video ••••••••

My kitchen equipment

Kenwood blender:
Precision cooker:
Fissler 20cm stock:
Fissler 20cm saute:
Cast Skeppshult iron:

Wusthof Knives:


My camera / tech gear

My Camera:
My Tripod:
My microphone:
My Joby:
Mac mini:

•••••••• Recipe for Traditional Homemade British Crumpets ••••••••

My recipe is an adaptation from Gary Rhodes’ recipe in his Modern British Classics book.


450g Plain flour (low gluten flour)
10g Active dried yeast
15g Salt
610g Full fat milk

You can swap the milk for water and cook the crumpets in vegetable oil if you want a vegetarian option.

Cook the crumpets on a low heat, they need to cook through to the top so that you can flip them. This needs to happen before the bottom is overcooked. I use heat 3 out of 9 on my hob with the cast iron pan.

DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This help support the channel and allows us to continue to make videos like this. Thank you for the support!


lorna momm says:

can you tell me the amounts please, thank you….

Eric George says:

What rings do use please? I have both stainless and none stick, I butter both types liberally and they stick horribly every time. Your advise is appreciated.

Write a comment


This site uses Akismet to reduce spam. Learn how your comment data is processed.