Wholemeal Crumpets : Homemade recipe

French

These homemade wholemeal crumpets cook gently in a pan until the surface fills with tiny holes and turns softly set.

Toast them before serving for a warm, buttery snack, topped with honey, strawberry jam, or both.

Homemade Wholemeal Crumpets: an easy, soft recipe full of holes

I still remember my first weeks in England: once I tasted crumpets, they practically lived in my shopping basket.

Warm and cozy, they felt like classic British comfort food, yet the bubbly surface instantly reminded me of Algerian baghrir, those “thousand-hole” pancakes you watch with satisfaction as they fill with little craters.

My favourite way to eat them was the simplest: a knob of melted butter, strawberry jam, or just honey soaking into every hole. Pure comfort.

With time, my kids started loving them too, and that’s when I began making them at home. I really like teaching them that homemade snacks can be just as easy, and so much better.

Store-bought crumpets can be fine, but homemade are softer, fresher, and you control the ingredients.

This weekend, I’d run out of bread flour, so I mixed wholemeal flour with a lighter flour to keep the texture airy.

I was also missing cream of tartar, so I used a simple buttermilk shortcut instead, easy, reliable, and perfect for that classic crumpet crumb.

Ingredients for light, holey crumpets

• 115 g white flour: keeps the crumb light and tender.
• 115 g wholemeal flour: adds a nutty flavour and a more wholesome bite.
• 45 ml buttermilk: helps soften the crumb and supports that spongy texture.
  • Quick substitute: 45 ml milk + 1 tbsp lemon juice, rest 5–10 minutes until slightly thickened.
• 1 tsp instant dry yeast: creates lift and bubbles during the rise.
• 1 tbsp sugar: feeds the yeast and adds gentle sweetness (not a dessert-sweet batter).
• 250 ml warm water: activates yeast; warm, not hot.
• Pinch of salt: balances flavour and strengthens structure.
• 1/2 tsp baking soda: boosts bubbles for a more open, holey surface.
• 75 ml warm milk: mixed with baking soda right before cooking for the best rise in the pan.

Step-by-step to make fluffy british crumpets

• Make the quick buttermilk: Mix 45 ml milk with 1 tbsp lemon juice. Leave 5-10 minutes, then set aside.
• Combine dry ingredients: In a large bowl, whisk together the white flour, wholemeal flour, yeast, and sugar.
• Add liquids: Pour in the warm water and buttermilk. Stir with a wooden spoon until you have a thick, smooth batter (like thick pancake batter).
• Let it rise: Cover with cling film and leave about 1 hour, until doubled and visibly bubbly.
• Finish the batter: Stir in the salt. Dissolve the baking soda in 75 ml warm milk, then mix it into the batter until fully combined.
• Heat the pan: Warm a large frying pan on medium, then reduce to low. Lightly grease the pan and butter the inside of crumpet rings.
• Cook gently: Place rings in the pan and fill each halfway (they rise). Cook on low for 4-5 minutes until holes appear and the top looks mostly set and slightly dry.
• Remove rings + flip: Use tongs to lift off the hot rings. Flip the crumpets and cook the other side 30-60 seconds to lightly colour.
• Serve: Toast to reheat, then top with butter + honey or strawberry jam.

Tips & troubleshooting: holes, texture, sticking and heat

• Not enough holes:
  • batter too thick → add 1–2 tbsp warm water.
  • Rise too short → wait until doubled.
  • Old baking soda → replace.
• Crumpets feel dense:
  • water too hot/cold → use warm.
  • Over-mixing with extra flour → stir just to combine.
• Sticking to rings: butter rings generously; warm the rings; don’t remove until edges loosen.
• Browning too fast: heat is too high → cook on low so holes form before the base over-colours.

FAQ: common questions about homemade crumpets

• Can I make crumpets without rings? Yes, spoon thick rounds into the pan. They’ll be less neat but still tasty.
• Can I swap the wholemeal flour? Yes, spelt works, or use more white flour and slightly reduce liquid as needed.
• Can I flavour the batter? Yes, cinnamon, vanilla, or orange zest for a sweet twist.
• Can I make them savoury? Yes, reduce sugar and add herbs, pepper, or grated cheddar.
• Best toppings? Butter, honey, jam, or brunch-style with egg and cheese.

 Other recipes to try for Breakfast

• Fluffy American Pancakes
• Classic french crepes
• Buckwheat Waffles Recipe
• French bakery beignets filled with jam