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Crumpet recipe

This is the crumpet recipe released by Warburtons, the UK’s biggest commercial crumpet maker. They’re an absolute dead ringer for store bought – except far better – with the signature holes, distinct “spongey” texture, perfect for toasting. If you’ve ever wanted to know how to make a crumpet, this is going to blow your mind! And it’s easy!

What are crumpets?

Hailing from England, they’re like a cross between an English muffin and pancakes. Their distinguishing feature is the surface that’s riddled with holes which allows butter to permeate through from top to bottom. The surface has a unique almost “spongey” texture, but it’s very fluffy inside, just like bread  !

Crumpet vs English Muffin: What is the Difference?

Crumpets and English muffins are sometimes confused and while it’s true that they’re both cooked on a griddle, they are distinctly different.   English muffins are more like bread rolls; they’re doughy, heavier and bread-like.  English muffins are also cut in a half for serving.

Crumpets are lighter and spongier in texture both as a result of different ingredients/ratios as well as technique and the dual rising method that gives them a different texture, consistency and appearance (specifically the dozens of tiny holes that dot the top surface).

Unlike English muffins, crumpets are not split in half for serving.  Instead the butter, honey, jam, etc and spread right on top of the toasted crumpet.


  • 150g (1 cup) white flour , plain / all purpose
  • 200ml (3/4 cup + 1 tbsp) warm water , tap water (200g) (Note 1)
  • 1/2 tsp salt , cooking/kosher salt (1/4 tsp table salt)
  • 1/2 tsp white sugar
  • 1 tsp baking powder

    For Ingredients And Complete Cooking Instructions Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends

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