How to Make Easy Homemade Sourdough Crumpets

Prepare the Batter

Combine sourdough discard with basic ingredients to create a thick, pourable consistency.

Allow for Fermentation

Give the batter time to develop flavor and initial bubbles from the sourdough culture.

Activate Bubble Formation

Add baking soda just before cooking to create the signature honeycomb structure.

Cook with Patience

Use low heat and rings to achieve proper shape and texture with maximum holes.

Baking Tips

The key to good crumpets is cooking them slowly over low heat to allow the bubbles to form and set properly.

If you don't have dedicated crumpet rings, clean, label-free tuna cans with both ends removed work perfectly.

The batter should be thick enough to pour slowly but not runny - similar to a thick pancake batter.

Add the baking soda just before cooking for the most bubbles and best honeycomb structure.

To store, cool completely and keep in an airtight container for 2 days, or freeze for up to 1 month. Toast before serving stored crumpets.

Easy Homemade Sourdough Crumpets

Name: Easy Homemade Sourdough Crumpets
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8-10 crumpets
Cuisine: British, Sourdough
Ingredients: 1 cup sourdough starter discard (unfed/inactive, at room temperature); 1 cup all-purpose flour; 1 teaspoon granulated sugar; 3/4 teaspoon salt; 1/2 teaspoon baking soda; 3/4 cup warm milk (around 110°F/45°C); 1/4 cup warm water (around 110°F/45°C); 1/2 teaspoon active dry yeast (optional, for faster rise); 2 tablespoons unsalted butter, melted, for greasing rings and pan; Additional butter, honey, jam, or marmite for serving

Light, airy, and full of those signature honeycomb holes, these homemade sourdough crumpets are a delightful way to use up excess sourdough starter. With their crisp golden bottoms and soft, chewy interiors that perfectly capture melted butter and honey, these traditional English teatime treats are surprisingly simple to make at home. The natural fermentation from your sourdough discard adds a subtle tangy dimension that elevates these crumpets beyond their store-bought counterparts. Cooked in special rings to achieve their classic shape, these crumpets require minimal ingredients and effort but deliver maximum satisfaction. Perfect for breakfast, brunch, or afternoon tea, they can be enjoyed fresh off the griddle or toasted the next day for an encore performance.

Prep Time

15 Minutes

Cook Time

20 Minutes

Total Time

35 Minutes

Chef

JUE

Ingredients

Custard Cream

1 cup sourdough starter discard (unfed/inactive, at room temperature)

1 cup all-purpose flour

1 teaspoon granulated sugar

3/4 teaspoon salt

1/2 teaspoon baking soda

3/4 cup warm milk (around 110°F/45°C)

1/4 cup warm water (around 110°F/45°C)

1/2 teaspoon active dry yeast (optional, for faster rise)

2 tablespoons unsalted butter, melted, for greasing rings and pan

Additional butter, honey, jam, or marmite for serving

Instructions

In a large bowl, whisk together the sourdough starter discard, flour, sugar, and salt until well combined.

If using the optional yeast for a faster rise, dissolve it in the warm water and let sit for 5 minutes until foamy, then add to the mixture. Otherwise, just add the warm water directly.

Gradually add the warm milk while whisking, until you have a smooth, thick batter (similar to pancake batter). If the batter seems too thick, add a little more warm water, one tablespoon at a time.

Cover the bowl with a clean kitchen towel and let the batter rest in a warm place for about 30 minutes. The batter should become slightly bubbly. (If using the yeast, this may only take 15-20 minutes; without yeast, it might take up to an hour.)

Just before cooking, dissolve the baking soda in 1 tablespoon of warm water. Fold it gently into the batter - this will help create those signature holes as the crumpets cook.

Heat a large non-stick skillet or griddle over medium-low heat. Brush lightly with melted butter.

Prepare crumpet rings (or clean, empty tuna cans with both ends removed, or large cookie cutters about 3-4 inches in diameter) by brushing the insides with melted butter.

Place the greased rings on the preheated skillet. Fill each ring about halfway with batter (about 3 tablespoons per crumpet) - they will rise as they cook.

Cook over medium-low heat for about 6-8 minutes, until the top is set and filled with holes, and the bottom is golden brown. Do not flip yet! The top should be mostly dry with tiny bubbles throughout.

Once the tops are set, carefully remove the rings using tongs (they will be hot), then flip the crumpets and cook for another 1-2 minutes to lightly brown the tops.

Transfer to a wire rack to cool slightly, then repeat with remaining batter.

Serve warm with butter, honey, jam, or your favorite toppings. Crumpets can also be cooled completely, then toasted before serving.

Easy Homemade Sourdough Crumpets

JUE

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How to Make Easy Homemade Sourdough Crumpets

Easy Homemade Sourdough Crumpets

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