Homemade Crumpets Recipe (Yeasted English Griddle Bread)

Stir the crumbled fresh yeast and sugar into the warm water. Let it stand for about 5 minutes until it looks lightly foamy.

In a large bowl, combine the flour, baking powder, and salt. Give it a quick whisk so everything is evenly distributed.

Pour in the yeast mixture gradually, whisking as you go. You want a thick, pourable batter; if it feels too stiff, loosen it with 1–2 tablespoons of water.

Cover the bowl and leave it at room temperature for about 60 minutes. The batter should expand and show small bubbles.

Heat a nonstick skillet over medium-low. Lightly grease crumpet rings if using; if you don’t have rings, cook small rounds free-form (they’ll spread more).

Fill the rings with batter to about 1–1.5 cm thick. Cook until the top is set and full of holes and the surface looks matte. Once the bottom is golden, remove the ring; if needed, flip for 30–60 seconds to finish the top side—keep the heat gentle so they don’t scorch.

Let them cool slightly, then serve warm with butter, honey, or jam. For extra texture, toast briefly so the holes soak up the topping.