Breads & Doughs

No-Knead Homemade Crumpets (No Oven Needed)

4.48 from 19 votes
It doesn't get much simpler than a no-knead, no-oven recipe and my No-Knead Homemade Crumpets recipe is just that.
No-Knead Homemade Crumpets Recipe

Hi Bold Bakers!

For those who have never had a Crumpets before, prepare to have your mind blown! If you liked my English Muffins you’re going to LOVE my No-Knead Homemade Crumpets. These fluffy yeasted treats are an Irish person’s guilty pleasure. Toasted and topped with some Kerrygold butter and we are in heaven!

What is a Crumpet?

A crumpet is a hotcake-like bread made of a thick yeasted batter. Thanks to the yeast and texture of the batter, these are somewhere across between a yeasted pancake and an English Muffin. It differs somewhat as it is known for its “nooks and crannies.” The yeast and raising agent in the batter helps to form air bubbles that cook right inside. Why is this exciting? Well, just imagine butter or jam seeping into the holes of a homemade fresh crumpet. There really is nothing like it!

What’s the Difference Between an English Muffin and a Crumpet?

The difference between these two breakfast classics is in the recipe and cooking method. While English Muffins are made from similar ingredients, they have much less liquid and are more of a dough and less of a batter. Because of this, they are cut out — whereas crumpets are cooked within a ring mold. Also, crumpets have those signature holes on top whereas muffins don’t.

How do I Store Crumpets?

Just like any homemade bread, crumpets can be covered and stored in an airtight container to keep it from going stale. These are just a good toasted the next day as they are fresh out of the pan.

How Long do Crumpets Last?

If stored properly, these will stay fresh for up to 3 days, but they can also be frozen for up to 6 weeks. To enjoy from frozen, just allow thawing at room temperature, then warm them up.

Homemade No Knead Crumpets with famous nooks and crannies.

Tips and Tricks to Making Crumpets:

  • Allow the batter to proof in a warm spot
  • To stop the proofing process and preserve the dough to be cooked at a later time, put it in the fridge. Allow the batter to come to room temperature again before further proofing and cooking the crumpet
  • The rings I used to cook my crumpets can be purchased here
  • Grease the rings GENEROUSLY with oil so the crumpets will pop right out
  • Use a non-stick pan to ensure the crumpets don’t stick
  • When cooking the crumpets, low and slow is the name of the game, don’t be tempted to use high heat

Watch The Recipe Video!

No-Knead Homemade Crumpets Recipe (No Oven Needed)

4.48 from 19 votes
It doesn't get much simpler than a no-knead, no-oven recipe and my No-Knead Homemade Crumpets recipe is just that.
Author: Gemma Stafford
Servings: 10 crumpets
Prep Time 25 mins
Cook Time 35 mins
Total Time 1 hr
It doesn't get much simpler than a no-knead, no-oven recipe and my No-Knead Homemade Crumpets recipe is just that.
Author: Gemma Stafford
Servings: 10 crumpets

Ingredients

  • 2 1/4 cups (11 1/4oz/319g) all-purpose flour
  • 1 tablespoon instant dried yeast
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 cup (8floz/225ml) milk, warm
  • 1 cup (8floz/225ml) water, warm
  • vegetable oil for greasing the rings

Instructions

  • In a large bowl, add the flour, yeast, baking soda, salt, and sugar. Add the yeast and salt on separate sides of the bowl then you can whisk together (salt directly on yeast can kill it).
  • In a separate jug, combine the warmed milk and water. (If you are using dried active yeast you sponge it in this liquid, stir it through and allow to stand for about 5 minutes.)
  • Make a well in the center of the dry ingredients and pour in the liquids. Whisk from the center outwards until the consistency of a thin batter and there are no lumps. Cover with cling wrap and a tea towel and set aside for a minimum of 1 hour, until bubbles form on the surface (the batter can be refrigerated now if you wish to cook the crumpets off later).
  • To cook the crumpets, grease 4 10cm metal rings with vegetable oil. Wipe a little oil around a large non-stick frying pan or iron skillet and place over medium-low heat. Arrange the rings in the frying pan. Once hot, spoon the batter into each ring until 1/2 way full.
  • Cook for 6-8 minutes, or until little bubbles appear on the surface. Once the bubbles have burst and the crumpets are dry on top, use tongs or a spatula to carefully lift off the rings and flip over the crumpets. Cook for 2-3 minutes on the other side.
  • Re-grease and reheat the rings and pan before cooking the next batch. Repeat the process until all of the batter has been used and you've made roughly 10 crumpets. 
  • Serve the crumpets warm with butter. 
  • Cover and store at room temperature in an airtight container for 3 days or in the freezer for up to 6 weeks.

Recipe Notes

To purchase the crumpet rings click here

Submit your own photos of this recipe

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Comments & Reviews

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Zoe
Guest
Zoe
13 days ago

Hi……tried the recipe today for the first time…….tastes great. Though I followed the recipe exactly , it doubled in size while I left it for the hour. It was also thick, as I had to spread it a bit in the rings, and did not bubble through much while cooking. Any thoughts? Seemed more ‘english muffin’ like than crumpet. Mind, each batch improved with look, as I worked through the batter.

Kanai Yee Chea
Member
Kanai Yee Chea
29 days ago

Hi Gemma!
Thanks for your amazing recipes! I made this yesterday and my daughter and husband loved it! I’m making it again today.
I have 2 questions for you.
1. Will that make any difference if I didn’t add salt in the batter?
2. Is it okay if I substitute all-purpose flour with whole wheat flour?

Thank you so much for taking time to answer to my questions. XOXO

Lana Campbell
Guest
Lana Campbell
2 months ago

They didn’t cook in the middle, I don’t know where I went wrong. I had the temperature low, then put it up because they were taking half an hour to crisp up.Then I made them thinner and they were still raw but brown and crispy on the outside

Member
Tim Dowd
2 months ago

Worked perfectly thanks… the only question I have is that the first batch came out great but by the time they were done the bubbles had disappeared from the dough so the second batch were not as bubbly. How do I store the batter for the 8 minutes cooking time?

Helen
Member
Helen
3 months ago

Hi Gemma
I think my mix is to thick as the bubbles are not coming through. Any ideas?

By the way my 9yo and I love your recipes, we have tried ALOT of them. Even did the creme caramel for my 16yo birthday yesterday and all the kids said it was amazing!!

Cheers
Helen

Member
Sandra Knapp
3 months ago

For decades I’ve wondered what an English Crumpet tasted like, and finally, at the age of 77 yrs I now know. They are wonderful! I’ve made my very first batch today, and I am certain they are just the first of many that will be made in the months ahead. Delicious!! Thank you so much for your easy to follow recipe. It worked perfectly!

Kathleen E Miller
Guest
Kathleen E Miller
3 months ago

Hi Gemma
I just made my first batch but the batter came out too thick. I couldn’t pour it. So I added a tablespoon of water and mixed it in. Doing another 30 minute proof. What did I do wrong?

Kathy

Wer ruft an
Guest
3 months ago

I click on it, to ask you a question what exackly is it, but you’ve given me the answer already 🙂 However, I have no idea what is it in taste, I’ve never tried it 🙂

My best regards.

Arthur Hovey
Guest
Arthur Hovey
3 months ago

Gemma is so very on top of things. MANY thanks go out.

Michael Gemmell
Guest
Michael Gemmell
3 months ago

I’d like to cook these on a no-stick electric griddle–and I have enough rings for the whole batch. Can you suggest a Fahrenheit temperature for the griddle thermostat? Thank you!

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

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