Breads & Doughs

No-Knead Homemade Crumpets (No Oven Needed)

4.7 from 79 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)

4.7 from 79 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

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Karen Troise
3 months ago

This is my new favorite!!! I make these all the time. As soon as they are about to run out, I make more. I’ve made them in a pan on my stove top like Gemmas recipe calls for but I also use small pie and tart pans. I grease them and then sprinkle cornmeal before I bake them in my oven 350’ for thirty minutes. I absolutely love these! Karen ❤️

Nancy Carlson
Nancy Carlson
8 months ago

Hi Gemma, I am so happy to find your recipe. I have been looking for a good one. Do you know if I could substitute soy milk instead of regular? Thank you sooo much.

Pam
Pam
6 months ago

Gemma, do you use the same rule for adding liquids to crumpets that you use when making english muffins? that is, don’t add all the liquid at once but check consistency as you add.

6 months ago

Hi Gemma, everybody loved these crumpets. They came out softer than the ones we could only get at M&S here in Singapore. Definitely a keeper. Thanks again.

Kanai Yee Chea
9 months 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

Arthur Hovey
Arthur Hovey
1 year ago

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

Dawn Pinder
8 days ago

Hi Gemma, I’ve just made these and they were very doughy in the middle, despite me cooking them for much longer than you did, plus making them a lot thinner than a crumpet would usually be (more like a pikelet). I cooked them until dry on top and all bubbles burst before turning them. I used half plain flour and half bread flour, is that possibly the problem?

Danika
Danika
1 month ago

Hi Gemma, I was wondering if I could use mason jar rings or homemade foil circles instead of crumpet rings?

Pooja
Pooja
1 month ago

Hi Gemma , great fan of yours! I am looking forward to cook this recipe . Is there any other substitute for the rings used to hold the shape of the crumpet?

Clare V
Clare V
3 months ago

Hi Gemma, loved this recipe (+ video) and your amazingly detailed instructions meant it worked perfectly first time – especially when I made sure the 2nd pan-load actually only had batter EXACTLY half-way full in the rings as you said to!! It made such a difference to the texture, whereas too much batter made it too spongy (good to learn why, however!). I just wondered for future recipes, which country’s cup and spoon measurements you use (i.e. US / UK Imperial) as I had to guess our Australian conversion for the amount of yeast in this recipe (our Aus Tablespoon… Read more »

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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 my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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