James Martin Crumpets

I swear, the smell of crumpets cooking on a griddle is pure British nostalgia. There’s a calm in it — the slow rise of bubbles, the faint buttery sizzle, the first tear of that golden crust slathered in jam. They remind me of lazy Saturday mornings with the radio on and the kettle forever boiling. No rush. Just toast, tea, and crumpets doing their thing.

Store-bought ones are fine, sure. But homemade crumpets? They’re another story entirely. They’re spongier, warmer, less perfect in shape maybe, but perfect in spirit. And once you realise how simple they actually are — a batter, a bit of time, and a warm pan — you’ll wonder why you ever bought a packet.

Why You’ll Love It

• That signature crumpet texture. Fluffy inside, holey on top, crisp underneath.
• Surprisingly easy. You don’t knead a thing. It’s more like pancake batter than bread dough.
• Fun to make. Watching the bubbles rise is oddly satisfying — like edible science.
• They freeze brilliantly. Make a big batch and stash them for future breakfasts.
• Completely customisable. Butter, jam, honey, cheese, even peanut butter — you do you.
• Delightfully British. There’s something proper and cozy about having these on hand.

Ingredients

• 1½ cups (340g) lukewarm water
• 1 cup (227g) lukewarm milk
• 2 tbsp (28g) melted butter
• 3½ cups (420g) all-purpose flour
• 2½ tsp instant yeast
• 1 tsp baking powder
• 1¼ tsp (8g) salt

How to Make It

Mix the batter up:

Pop everything into a large bowl — flour, yeast, baking powder, salt, water, milk, butter — and beat it on high speed for about 2 minutes. It’ll be thick and gloopy. That’s exactly what you want.

Let it rest and do its thing:

Cover the bowl with a clean towel or clingfilm and leave it at room temperature for 1 hour. It should puff up and get nice and bubbly — like a lazy sourdough starter that doesn’t want much from life.

Prep your pan and rings:

Grease a griddle or non-stick frying pan lightly. Same for your metal rings (English muffin rings work best — about 3¾ inches wide). Place the rings on the pan and heat everything on medium-low. You don’t want to rush these.

Spoon in the batter:

Use a muffin scoop or ladle to fill each ring about ¾ full with batter. Don’t overdo it — these puff!

Let the bubbles rise:

Cook the crumpets for about 10 minutes on the first side. You’ll see bubbles form and the tops will start to look dry and a bit wrinkly. That’s your cue.

Flip if you fancy:

Real crumpets have pale tops, but if you like a bit of browning, flip them gently and cook for another 5 minutes. It’s optional but tasty.

Repeat and serve:

Remove the finished crumpets, wipe out the rings if needed, and keep going until you’ve used all the batter. Serve hot with butter, or cool and toast later.

Common Mistakes and How to Dodge Them

Why don’t I have holes in mine?
Heat might be too high. You want medium-low so the tops have time to bubble and set.

They’re sticking to the rings — help!
Make sure your rings are well oiled each time. A quick wipe between batches makes a big difference.

My batter’s too thick.
Could be the flour was packed too tightly. Loosen with a splash of warm water if needed.

Why are mine flat and dense?
Either the yeast didn’t activate (check your water wasn’t too hot), or they didn’t rest long enough. You need that bubbly rise for the crumpet texture.

Storage and Reheating

Room temp:
Store cooled crumpets in a sealed bag or container for up to 3 days.

Fridge:
Keep them up to a week — just make sure they’re wrapped well.

Freezer:
Perfect for freezing. Cool completely, then freeze in a single layer before stacking. Pop straight into the toaster when ready.

To reheat:

• Toaster: The best method. Toast straight from frozen or fresh.
• Microwave: 30 seconds works but softens them a bit.
• Oven: 180°C for 5–8 mins for a batch.

Frequently Asked Questions

Are crumpets the same as English muffins?
Nope. Crumpets are made from a batter, not dough. They’re spongier, softer, and full of holes.

Can I make them without rings?
You can, but they’ll spread and won’t have that signature height. Muffin rings are worth having for this alone.

Why are my crumpets rubbery?
Probably overcooked or the batter was too thick. Stick to medium-low heat and trust the bubbles.

Can I use whole wheat flour?
Sure — just swap in up to half for a nuttier flavour. But don’t ditch the white flour entirely or they’ll be heavy.

Nutrition Facts (Per Serving):

• Calories: 90
• Total Fat: 0g
• Carbs: 19g
• Protein: 3g
• Sodium: 140mg
• Sugar: 1g

Try More James Martin Recipes:

• James Martin Gooseberry Chutney
• James Martin Apple Crumble
• James Martin Lardy Cake