Sourdough Crumpets: Fluffy, Tangy, and Addictive

If you have never had a homemade crumpet, you are in for a revelation. Store-bought crumpets are fine, but homemade ones, especially sourdough crumpets, are in a completely different category. The texture is thick and spongy, the top is covered in tiny holes that act like little butter reservoirs, and the sourdough tang adds a savory depth that makes them dangerously addictive.

Crumpets are also one of the easiest things you can make with sourdough. The batter comes together in minutes, ferments for a few hours, and cooks on a skillet just like pancakes. No oven, no shaping, no scoring. If you are new to sourdough baking, this is a perfect confidence-building project.

Ingredients

• 200g active sourdough starter (bubbly and at peak)
• 200g all-purpose flour
• 250g warm milk (dairy or plant-based)
• 1 tsp sugar
• 1/2 tsp salt
• 1/2 tsp baking soda (added just before cooking)
• Butter for greasing

Equipment

• Non-stick skillet or griddle
• Crumpet rings or metal cookie cutters (3 to 4 inches diameter)

Method

Step 1, Make the Batter

Whisk together the starter, flour, warm milk, sugar, and salt until smooth. The batter should be thick but pourable, about the consistency of heavy pancake batter. If it seems too thick, add milk one tablespoon at a time. If too thin, add a tablespoon of flour.

Step 2, Ferment

Cover the bowl and let the batter sit at room temperature for 2 to 4 hours. The batter will become bubbly and slightly puffy. You will see bubbles breaking on the surface, this is exactly what creates those characteristic holes in the finished crumpets.

Step 3, Add Baking Soda

Just before cooking, dissolve the baking soda in a tablespoon of warm water and gently fold it into the batter. You will see the batter foam slightly, the baking soda reacts with the acids in the sourdough. This reaction is what gives crumpets their incredible lift and spongy texture. Do not overmix, a few gentle folds is all you need.

Step 4, Cook

Heat your skillet over medium-low heat (this is important, too hot and the bottoms burn before the tops set). Grease the skillet and the inside of your crumpet rings with butter. Place the rings on the skillet and pour batter into each ring until about three-quarters full.

Cook for 7 to 9 minutes on the first side. You will see bubbles form on the surface, burst, and leave behind those beautiful little holes. The top should look nearly set with a matte finish and plenty of holes. If the bottom is browning too fast, reduce the heat.

Remove the rings (they should slide off easily if well-greased) and flip the crumpets. Cook for another 2 to 3 minutes to lightly brown the top. The top side should be just barely golden, most of the cooking happens on the first side.

Serving

Toast the crumpets lightly and serve with generous amounts of butter, which will melt down into all those holes. Other toppings that work beautifully: honey, jam, Marmite (if you are that kind of person), cream cheese with smoked salmon, or a poached egg on top for a savory breakfast.

Crumpets are proof that sourdough does not have to mean a full day of bread baking. These come together quickly and make a weekend breakfast feel special. For more sourdough breakfast ideas, check out my Sourdough Pancakes or Sourdough Waffles.