Soft, fluffy, and delightfully chewy, these No-Knead Homemade Crumpets bring a touch of British charm to your kitchen without the fuss. With just 25 minutes of prep, you’ll create golden, pillowy rounds that are perfect for soaking up butter or jam. The secret? A simple batter that bubbles into airy pockets, giving each bite a satisfying texture.
In just 35 minutes of cooking, you’ll have warm, toasty crumpets ready to enjoy, no oven required. Their subtly tangy flavor pairs beautifully with sweet or savory toppings, making them a versatile treat for any time of day. Once you taste these homemade delights, store-bought crumpets will never compare!
What You’ll Need for No-Knead Homemade Crumpets
- 2 1/4 cups (11 1/4 oz/319g) all-purpose flour
- 1 tablespoon instant dried yeast (or active dry yeast, see note)
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup (8 fl oz/225ml) milk, warmed (whole or plant-based)
- 1 cup (8 fl oz/225ml) water, warmed
- Vegetable oil for greasing the rings and pan
How to Make No-Knead Crumpets (No Oven Needed)
- Mix the dry ingredients: In a large bowl, add the flour, yeast, baking soda, salt, and sugar. Place the yeast and salt on opposite sides of the bowl before whisking together (salt can kill yeast if added directly).
- Combine the liquids: In a separate jug, mix the warmed milk and water. If using active dry yeast, stir it into the liquid and let it sit for 5 minutes to activate.
- Make the batter: Create a well in the center of the dry ingredients and pour in the liquids. Whisk from the center outwards until you have a thin, smooth batter with no lumps.
- Let it rest: Cover the bowl with cling wrap and a tea towel. Set aside for at least 1 hour, or until bubbles form on the surface. (You can refrigerate the batter now if you want to cook the crumpets later.)
- Prepare the rings and pan: Grease 4 metal rings (10cm diameter) with vegetable oil. Lightly oil a large non-stick frying pan or iron skillet and place it over medium-low heat. Arrange the rings in the pan.
- Cook the crumpets: Once the pan is hot, spoon the batter into each ring until halfway full. Cook for 6-8 minutes, or until bubbles form on the surface and burst, leaving the tops dry.
- Flip and finish: Use tongs or a spatula to carefully remove the rings and flip the crumpets. Cook for 2-3 minutes on the other side until golden.
- Repeat: Re-grease and reheat the rings and pan before cooking the next batch. Continue until all the batter is used, making about 10 crumpets.
- Serve and store: Enjoy the crumpets warm with butter. Store leftovers in an airtight container at room temperature for up to 3 days or freeze for up to 6 weeks.
Perfect Pairings: Sauce and Topping Ideas
Elevate your crumpets with a variety of toppings! For a classic treat, slather them with butter and a drizzle of honey or maple syrup. If you’re feeling indulgent, try Nutella or peanut butter with sliced bananas. For a savory twist, top with cream cheese, smoked salmon, or a poached egg. The possibilities are endless!
Storage and Reheating Tips
Store your crumpets in an airtight container at room temperature for up to 3 days or freeze them for up to 6 weeks. To reheat, pop them in a toaster or warm them in a skillet for a few minutes until crispy. If frozen, let them thaw at room temperature first for best results.
Time-Saving Tricks for Busy Bakers
Prepare the batter the night before and let it rest in the fridge overnight. This not only saves time but also enhances the flavor. When ready to cook, bring the batter to room temperature for 15 minutes before starting. You can also cook extra crumpets and freeze them for quick breakfasts later!
Equipment Guidance for Perfect Crumpets
Using 10cm metal rings is key to achieving the classic crumpet shape. If you don’t have rings, clean tuna cans with both ends removed work well too. A non-stick frying pan or cast iron skillet ensures even cooking and prevents sticking. Don’t forget to grease the rings and pan lightly for easy removal.
Common Questions Answered
Can I use active dry yeast instead of instant? Yes, but you’ll need to activate it in the warm milk and water mixture first. Why aren’t my crumpets bubbly? Ensure your batter is thin enough and let it rest for at least an hour. If the pan is too hot, the bubbles won’t form properly—keep the heat medium-low for best results.
No-Knead Homemade Crumpets (No Oven Needed)
Ingredients
- 2 1/4 cups all-purpose flour (11 1/4oz/319g)
- 1 tablespoon instant dried yeast
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup milk, warm (8floz/225ml)
- 1 cup water, warm (8floz/225ml)
- 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.
