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Sourdough Crumpets use just 3 main ingredients to create a delicious breakfast treat fit for royalty. You will love the simplicity of this easy sourdough crumpet recipe, also referred to as griddle cakes in some parts of the world. Sourdough crumpets are so much better than regular crumpets because they contain all the goodness of sourdough starter, as well as a tangy flavor.
Conveniently, this recipe for sourdough crumpets works with either active sourdough starter or sourdough discard. Just remember that if you’re using discard, make sure it’s not too old or it will impart an unpleasant sour flavor into your sourdough crumpets.
If you love sourdough discard recipes, you might also enjoy these sourdough discard English Muffins, sourdough discard pancakes or sourdough discard granola.
Why You’ll Love This Recipe!
Only 3 Ingredients – this might just be one of the easiest sourdough recipes you’ll ever make – with just 3 real ingredients (plus a little water).
Use Up A Lot of Sourdough Discard – If you have lots of sourdough discard to use up, this is a fantastic way to do it! Using 200g of sourdough discard, this is sure to empty your jar!
Can Ferment Overnight – If you prefer a recipe that has no unfermented flour, you’ll also find instructions for fermenting this recipe overnight.
What Are Sourdough Crumpets?
Crumpets, also called griddle cakes, are kind of like pancakes which are left too long in the frying pan. A good crumpet has a golden brown base with lots of holes on the top. It’s a bit chewy, slightly doughy (in comparison with a pancake) and is the perfect vehicle for jam and butter.
Crumpets, a beloved British teatime treat, trace their origins back to the early 17th century. The term “crumpet” is believed to have originated from the Welsh word “crempog”.
The great thing is that while you might love eating store bought crumpets, they are so very easy to make at home – and the best thing is you can impart some sourdough love into these easy homemade crumpets.
Can You Ferment Sourdough Crumpets Overnight?
Yes absolutely you can ferment sourdough crumpets overnight. If you would prefer to not have any unfermented flour, you can make sourdough crumpet batter with 150g of sourdough discard, 150g of all purpose flour and 180g of water.
Ferment this at room temperature overnight. In the morning add the baking powder and a little extra water to thin the mixture out. Proceed with the cooking instructions in the recipe.
Why Are My Sourdough Crumpets Doughy?
One of the most common problems with sourdough crumpets is that they can be a little doughy in the centre. There are a few reasons this can happen, but it’s fairly easy to fix once you know how.
- Don’t make the sourdough crumpets too thick because if they’re too thick, the bubbles won’t be able to reach the surface and pop creating lots of holes. This will cause the sourdough crumpets to be doughy.
- Allow plenty of time for the crumpets to cook all the way through. This is not a recipe to rush (if you need something quicker, sourdough pancakes or no wait sourdough waffles might be more your style).
What Equipment Will I Need For Sourdough Crumpets?
You’ll need:
- Frying pan with a lid (you could use cast iron or a non stick pan)
- English Muffin Rings or Crumpet Rings (if you don’t have any you can use egg rings – although this will make your crumpets quite thin).
- Spatula to flip the crumpets once they’re cooked.
How To Make The Most Delicious Sourdough Crumpets
Sourdough crumpets are perhaps one of the most simple sourdough recipes you’ll ever make! They make a delicious, easy breakfast any time of year. You can top them with cultured butter or homemade plain butter and your favorite jam!
Add all purpose flour, salt and baking powder to a batter jug or small bowl and gently combine.
Now add the sourdough starter and water to the flour mixture and whisk until it’s the consistency of heavy whipping cream (you might have to add a little extra water if it’s too thick). This should be a loose batter – thinner than pancake batter. If it’s too thick, your crumpets will be too doughy.
Heat up a frying pan to a moderate heat (you don’t want it too hot or you’ll burn the crumpets. You want low and slow).
Brush the inside of the crumpet rings with butter and place them in the frying pan. Scoop the sourdough crumpet mixture into the crumpet rings using a small ladle so that they are around half full.
Place the lid on the frying pan and allow the crumpets to cook low and slow for around 10 minutes. You’ll see bubbles start to form on top of the crumpets. Depending on how low your frying pan is, the crumpets might take from 10 to 20 minutes to cook through. If bubbles aren’t popping on the surface, gently prick the top of the crumpets with a toothpick to encourage holes to form.
Once bubbles appear on the top of the crumpets and they are cooked through, flip them over to brown the top. If you flip them over before the crumpet has cooked through, you will lose the holes as the uncooked batter will cover them up.
Once both sides of the crumpets are brown, remove them from the pan. Serve warm with butter and jam.
Sourdough Crumpets
Equipment
- Crumpet Rings (or you can use egg rings or a biscuit cutter)
- Frying Pan with lid
Ingredients
- 200 g Sourdough Starter, (active or discard)
- 100 g All Purpose Flour
- 3 g Salt, (just a pinch)
- 10 g Baking Powder, (approx. 1.5 tsp)
- 200 g Water
- 20 g Butter, (for greasing the crumpet rings)
Instructions
- Add all purpose flour, salt and baking powder to a batter jug or small bowl and gently combine.
- Now add the sourdough starter and water to the flour mixture and whisk until it's the consistency of heavy whipping cream (you might have to add a little extra water if it's too thick).
- Heat up a frying pan to a moderate heat (you don't want it too hot or you'll burn the crumpets. You want low and slow).
- Brush the inside of the crumpet rings with butter and place them in the frying pan. Scoop the sourdough crumpet mixture into the crumpet rings so that they are around half full.
- Place the lid on the frying pan and allow the crumpets to cook low and slow for around 10 minutes. You'll see bubbles start to form on top of the crumpets. Depending on how low your frying pan is, the crumpets might take from 10 to 20 minutes to cook through. If bubbles aren't popping on the surface, gently prick the top of the crumpets with a toothpick to encourage holes to form.
- Once bubbles appear on the top of the crumpets and they are cooked through, flip them over to brown the top. If you flip them over before the crumpet has cooked through, you will lose the holes as the uncooked batter will cover them up.
- Once both sides of the crumpets are brown, remove them from the pan. Serve warm with butter and jam.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Rate and comment below!
I don’t have a pan large enough for five muffin rings or a cover. I have a large electric griddle. How important is covering and would tenting the griddle with foil work instead?
What if I don’t have any kind of rings? Can I pour directly into frying pan without?
I made this but without the rings (my Amazon order never arrived!…sigh). Anyway, I called them Sourdough Crumpet Muffins. They looked more like english muffins. 😆 They were delicious too. My question is, how long can these freeze? I didsee it in the posting.
Thanks!
Happy Baking.
Love it. Simple an# straight forward. Easy to put together a batch while I was washing the dinner dishes.
What size was the egg molds supposed to be? Egg/crumpet molds aren’t a common thing for me
How much mix was I supposed to put in?
Have you ever tried baking these instead? My great-aunt’s crumpet rings are on a baking sheet and I wondered if this recipe could be baked like hers must have been.
Easy and delicious!
Can you make the batter the night before?
You could yes, but it’s easy to just make it as you need it 🙂
Really delicious, so happy that I found thos recipe
Great recipe thank you. Any advice on removing them from the rings please? I’m greasing them. However, even running a sharp knife round the edge doesn’t help them to come out cleanly.
I’m unclear as to when you’re supposed to remove the crumpets from the rings – before flipping over, or do you flip them while still in the rings?
Thanks in advance.
The rings should slip off when you flip them over (unless the batter sticks, then it can be a job to get them off), but if you use plenty of butter on the rings, it shouldn’t be an issue. If you leave the rings on when you flip them, the side that you’re flipped too won’t touch the pan 🙂
They look amazing. Can’t wait to try them.
I just wanted to make sure the amounts of flour and starter are correct for the crumpets recipe. Seems unusual to have 200 grams of starter with only 100 grams of flour. I noticed the pancake recipe is 100 grams of starter and 200 grams of flour.
My husband and I love your site. Your chocolate Bundt cake is one of our favorites. We tell everyone looking to start making sourdough about your site. Thanks for all of your hard work on it.
Made these a few times now and I couldn’t believe how easy these were to make! Soft, fluffy and absolutely delicious. a hit with my two EXTREMELY fussy children (one has ARFID, and these have now become an approved safe food!!) First few came out a bit rough looking as I had some difficulty with the rings, however practice makes perfect. I figured if I run a flat edged butter knife around the inside after the sides had firmed but middle not quite and they released a lot easier. I also used a cast iron pan for consistent heat, low and slow is definitely the way. Another thing I will never buy from the store again!
Taste too much baking soda. I will reduce next time
Outstanding. It took me a couple of tries to get the temperature right, but they are great. The statement about cooking them slow and low is key. I’ve only just noticed the note about covering the pan. I didn’t do this and they turned out great. I’ll try covering it next time for a comparison.
Again, you did great with another recipe. My crumpets turned out beautiful and delicious. Thank you so much of everything I learn from you!
Thanks for the kind words and your review, Madel. We love to hear that!
Thank you so much for this recipe. This is one of the first things I was interested in making because they’re so easy and wonderful tasting. Since I use Einkorn AP flour and my Einkorn starter most of the time, I do need to adjust the water (with less) but it does make for delicious crumpets. I also love to add either dried cranberries or raisins with either cinnamon or cardamon spice n sometimes a small amount of lemon or orange zest for more delicious flavor. My friends enjoy them too.
Sounds delicious, Val! Thank you so much for your tips. 🙂
This is a wonderfully simple and quick recipe to make. Super tasty too.
Thank you so much for all your amazing recipes. I’ve never liked crumpets much until making them myself and your recipe has become a Su day staple. If I make the batter fresh they come out perfect every time. I’ve tried fermenting the flour overnight a few times but whenever I do the crumpets are flat with no bubbles. Still tasty but I’m not sure what’s going wrong.
this is the real deal, don’t try any other recipe especially the ones using baking soda. those are all wrong and tastes of baking soda. this was so fluffy and had the sourdough taste, happy to finally use up more of the discard!!!