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3 Reviews

Total Time
Prep Time
Bake Time
Serves 12
Serves 12

How to make crumpets

Nothing beats a warm crumpet straight from the pan and smothered in butter. Try something different and place a slice of cheese on top of your crumpet and gently grill.

Tips for making the best crumpets:

1. What flour are crumpets made from?

In our recipe, we have used strong white bread flour

2. Why don't my crumpets have holes?

If you add too much batter, there will be few holes, but the inside will be slightly stodgy. We suggest using 9cm (3in) rings and fill them halfway with the mixture.

6 ingredients6 steps


    1. Step 1

      Warm the milk and the water together.

      Ingredients for this step

      • Milk (whole) (300ml)
      • Water (300ml)
    2. Step 2

      Place all of the ingredients into a bowl and beat until smooth (1 to 2 minutes). Leave until the mixture is frothy and double in size.

    3. Step 3

      Grease and heat a heavy frying pan or griddle and 9 cm (3 in) rings and half fill with the mixture.

    4. Step 4

      Maintaining a moderate heat, cook the crumpets for 5 minutes until the mixture bubbles. Reduce the heat until the bubbles have burst.

    5. Step 5

      Turn the crumpets over and cook for a further 2 minutes.

    6. Step 6

      Serve hot with butter and jam. If allowed to cool, toast before serving.


      • 450gAllinson's Strong White Bread Flour 
      • 7gAllinson's easy bake or time saver yeast 
      • 300mlWater 
      • 300mlMilk (whole) 
      • 1 tspSilver Spoon White caster sugar 
      • 1 tspSalt 

    3 Baker Ratings

    Far, far better than supermarket crumpets. I always make the time to bake these now - the shop-bought ones are too rubbery in comparison!

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    I used small flan tins in the frying pan, non stick and better than rings.

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