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by Peyton & Byrne from British Baking

A classic crumpet recipe to make at home. This step by step guide to tasty homemade crumpets is super easy - all that's missing is your choice of topping.

From the book

Peyton & Byrne


If you have a good cast iron griddle or frying pan, it will make all the difference here. The strong, even heat of the iron helps cook the crumpets all the way through without burning the bottom. You will need 3 crumpet or pastry rings (non-stick ones if using a non-stick pan). It’s a little tricky to flip the crumpets over while they are in their rings, but with a little practice you will get the hang of it.

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225g plain flour
300ml warm water
7g dried yeast
150ml milk
1 tbsp golden syrup
½ tsp salt
½ tsp bicarbonate of soda
Vegetable oil for greasing

Essential kit

You will need a large cast iron griddle pan or non-stick frying pan. You will also need 3 crumpet or pastry rings.


Sift the flour into a bowl and make a well in the centre. Measure the warm water in a large measuring jug, add the yeast and stir to dissolve. Add the milk and the golden syrup and stir again.

Pour the warm liquid into the well in the flour and, starting from the centre and working outwards, stir in a circular motion with a wooden spoon. You should have a runny batter. Let this rest for 10 minutes to allow the yeast to start acting.

Sprinkle the salt and bicarbonate of soda over the batter and stir to combine. Let this sit for another 10 minutes.

Heat a large cast iron griddle pan or non-stick frying pan over a medium high heat. Pour a small amount of oil into the pan and wipe it around with a paper towel so that the pan is shiny but not oily. Oil the crumpet rings and place 3 in the pan. Use a large spoon or ladle to spoon enough batter to fill the crumpet rings halfway. After a minute or so, small bubbles should start to form across the top. Place a lid on the pan for 5 minutes. Once the crumpets look almost set, slide a metal spatula (plastic or silicone if you are using a non-stick pan) underneath them and flip them over, rings and all.

Once the crumpets are springy and golden, remove them from the pan to a platter. Allow them to rest briefly, then remove from their rings by pressing gently on the edges to release them. If they are a little stuck, use a small paring knife to coax them out. Wipe the rings clean and oil them again for the next round. Continue until all the batter is used up.

Eat the crumpets right away with salted butter or let them cool down and toast them later.

Preparation time 65 mins including resting

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