These crumpet pancakes have the same bubbly texture as classic crumpets but are simpler to make—no rings required. They’re perfect for breakfast or brunch with syrup, jam, peanut butter, or Nutella.
What are crumpets?
Crumpets are a round, griddle-cooked breakfast bread similar in size to an English muffin, popular in the UK, Australia, New Zealand, and Canada. Traditional crumpets are made from a yeasted batter poured into round metal molds and cooked on a griddle. Their tops are covered in small holes that soak up butter, jam, or any spread you prefer.
While you can buy crumpets in stores, availability varies by region. I used to live where they were hard to find, so I tried making them at home. After struggling with crumpet rings that leaked and stuck, I stopped using rings altogether and developed this easier version: crumpet pancakes.
How do you make crumpet pancakes?
Crumpet pancakes use the same yeasted batter as traditional crumpets. The only difference is that you don’t contain the batter in rings, so it spreads more in the skillet and takes a pancake shape. The batter is simple and requires only a few pantry staples:
- Warm water
- Granulated sugar
- Yeast
- Flour (all-purpose, with optional whole wheat)
- Salt
Because this is a yeasted batter, it needs rising time, so the overall process takes longer than ordinary pancakes. The wait is worth it—the batter develops bubbles and a light texture that makes those little holes on top.
How to serve crumpet pancakes:
When cooked, crumpet pancakes will vary in thickness depending on how much you spread the batter. Spread it thin for crepe-like pancakes with lots of holes, or spread it less for thicker, more crumpet-like rounds. Both are delicious.
Serve them however you enjoy crumpets or pancakes: butter and jam, butter and syrup, or something richer like peanut butter and honey or Nutella. They’re versatile and kid-friendly—my daughter insists on Nutella.
Want more breakfast/brunch recipes?
Crumpet Pancakes Nutrition Notes:
These crumpet pancakes are naturally dairy-free and vegan when made without dairy toppings because the batter contains no milk or eggs. Nutrition figures below apply to the pancakes without added toppings.
Crumpet Pancakes
Ingredients
- 1 ½ cups (355 ml) warm water plus more as needed
- 1 Tablespoon (15 g) granulated sugar
- 1 Tablespoon (15 g) yeast (see note)
- 1 ½ cups (190 g) all-purpose flour (plus more if needed)
- ½ cup (60 g) whole wheat flour (or replace with 1/2 cup more all-purpose flour)
- 1 teaspoon (5 g) kosher salt
Instructions
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Stir 1 Tablespoon granulated sugar into 1 1/2 cups (355 ml) warm water until dissolved. Sprinkle 1 Tablespoon yeast on top and let sit until the yeast is moistened and slightly puffy, about 10–15 minutes. Stir to combine.
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Whisk together 1 1/2 cups (190 g) all-purpose flour and 1/2 cup (60 g) whole wheat flour in a medium bowl. Stir in the yeast mixture. Cover and let sit in a warm place until bubbly and doubled, about 35–45 minutes. Stir in 1 teaspoon (5 g) kosher salt and up to 1/4 cup more flour if needed—batter should be thick but pourable.
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Heat an 8–10 inch nonstick skillet over medium heat and brush lightly with oil. Pour about 1/3–1/2 cup batter into the skillet and gently spread into a roughly 4–6 inch circle. The more you spread, the thinner the pancake; spreading less yields a thicker, crumpet-like pancake. Cook 3–4 minutes, covering for the last 30–60 seconds, until the bottom is browned and the top is dry with many small holes. Flip and cook another minute until the other side is just lightly browned.
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Repeat with remaining batter, lowering heat to medium-low if the bottoms brown too quickly. Serve immediately or keep warm in a 200°F oven. Serve with butter and syrup or jam. Leftovers freeze well.
Nutrition
Notes
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