Crumpet Pancakes

5 from 1 vote

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.

Prep Time10

Cook Time20

Rising Time30

Total Time1

Course: Breakfast

Cuisine: Universal

Keyword: breakfast, brunch, crumpet, dairy free, pancakes, vegan

Servings: pancakes

Calories: 120kcal

Stir 1 Tablespoon granulated sugar into 1 ½ cups warm water until dissolved. Sprinkle 1 Tablespoon 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 all-purpose flour and ½ cup 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 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.

Or use instant or rapid-rise yeast and skip step 1. You'll simply add the yeast with the other dry ingredients in step 2.