These crumpet pancakes are just like bubbly crumpets. But they're easier to make and don't require the use of rings to make them. Perfect for breakfast or brunch with syrup, jam, or Nutella.
What are crumpets?
Have you ever tried a crumpet? They are a round breakfast bread similar in size and shape to an English Muffin, commonly eaten in the UK, Australia, New Zealand, and Canada.
Crumpets are made from a yeasted batter that is poured into a round metal mold and cooked in a skillet or griddle. My favorite part about them is that the top is covered in small holes that are perfect for absorbing whatever you're spreading on them.
Crumpets are available to buy in grocery stores, but depending on where you live, they might not be widely available.
When I lived in Wisconsin, I was only able to find them at one grocery store, which prompted me to try making them for myself. I bought a set of crumpet rings and tried a couple different recipes.
I didn't have a lot of luck. Maybe my crumpet rings were no good, but they were constantly leaking out the bottom, and even with generous greasing, were difficult to remove once the crumpet was cooked. I gave up and tried without the rings, and Crumpet Pancakes were born.
How do you make crumpet pancakes?
Crumpet pancakes are made from the exact same batter as crumpets. The only difference in making them into pancakes, is that you simply skip the ring, which allows them to spread further in the skillet.
Making crumpet batter is simple and requires few ingredients:
- Water
- Sugar
- Yeast
- Flour (all purpose, and whole wheat if you wish)
- Salt
Since crumpets are made with yeasted batter, making crumpet pancakes will take longer than most traditional pancakes due to the rising time.
How to serve crumpet pancakes:
When your crumpets are finished, they will either be thin and crepe-like with bubbles on top, or thicker and more crumpet-like (also with bubbles), depending on how much you spread your batter in the skillet. Spread the batter less for thicker crumpets.
Either way, you can serve your crumpet pancakes however you like. Crumpets are traditionally served with butter and/or jam. Since these are a pancake version, you can also serve them with butter and syrup. My favorite way to eat them (and store-bought crumpets) is with peanut butter and honey. My daughter will only eat them with Nutella. Lots of options here.
Want more breakfast/brunch recipes?
Crumpet Pancakes Nutrition Notes:
Crumpet pancakes are naturally dairy free and vegan as they contain no milk or eggs. The nutrition information does not include any toppings you might add.
Crumpet Pancakes
Ingredients
- 1 ½ cups warm water plus more as needed
- 1 Tablespoon granulated sugar
- 1 Tablespoon yeast (see note)
- 1 ½ cups all-purpose flour (plus more if needed)
- ½ cup whole wheat flour (or replace with ½ cup more all purpose flour)
- 1 teaspoon kosher salt
Instructions
- Stir 1 Tablespoon (15 g) granulated sugar into 1 ½ cups (355 ml) warm water until dissolved. Sprinkle 1 Tablespoon (15 g) yeast on top of the water and let sit until the yeast is moistened and slightly puffy, about 10-15 minutes. Stir until mixed.
- Whisk the 1 ½ cups (190 g) all-purpose flour and ½ cup (60 g) whole wheat flour together in a medium bowl. Stir in the yeast mixture. Cover and let sit in a warm area until bubbly and doubled in size, about 35-45 minutes. Stir in 1 teaspoon (5 g) kosher salt and up to ¼ cup more flour (if needed) until the batter is thick, but pourable.
- Heat a medium (8-10 inch) non-stick skillet over medium heat, and brush lightly with oil. Pour about ⅓ - ½ cup of batter into the skillet and gently spread into a roughly 4-6 inch circle. (The more you spread the batter, the thinner the pancake will be. Spreading the batter less will result in a thicker pancake that is more similar to a traditional crumpet). Cook for 3-4 minutes, covering for the last 30-60 seconds, until the pancake is browned on the bottom and dry on the top with lots of little holes. Flip and cook for another minute or so, only until the bottom is very lightly browned.
- Repeat with remaining batter, reducing heat to medium low if needed to prevent the bottoms from burning. Serve immediately or keep hot in a 200°F oven. Serve with butter and syrup or jam. Leftovers freeze well.
Notes
Nutrition
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