Simple Sourdough Crumpets for Beginners

A Little Story About My First Crumpet

My first crumpet was a happy accident. I had some extra sourdough starter one morning. I decided to try something new. The smell filled my whole kitchen.

I was so proud of those little round breads. They were full of holes, just like they should be. I still laugh at how excited I was. It felt like a small miracle.

Why We Let the Dough Sleep

You mix everything and then you walk away. Let the dough sit overnight. This slow wait does something special. It makes the flavor deep and a little tangy.

This matters because good food cannot be rushed. The waiting is part of the magic. It teaches us a little patience. Doesn’t that smell amazing in the morning?

Getting Your Pan Just Right

This is the only tricky part. You need a medium heat. If your pan is too hot, the bottoms will burn. Too cool, and you won’t get those lovely holes.

I use a cast iron skillet. It holds the heat so well. You might need to adjust your stove a bit. What is your favorite pan to use for breakfast?

The Magic of the Bubbles

Right before cooking, you stir in baking soda. This is the fun part. Watch the batter come alive. It gets all bubbly and puffs up.

Fun fact: Those little holes are called “nooks and crannies.” They are perfect for holding pools of melted butter and honey. This matters because it makes each bite extra special.

Your Turn to Make Them

Pour the batter into the rings in your hot pan. Do not walk away now. Watch the tops slowly dry out. You will see all the holes form on top.

When the top is no longer wet, they are done. Flip them over for just a minute if you like. I love mine with a crispy bottom. What will you put on your crumpets?

Sharing the Warmth

These are best eaten right away. Tear one open while it is still steaming. Share them with someone you love. Food always tastes better when shared.

This is a simple way to make a morning feel special. It is a small act of love. Did you try this recipe? I would love to hear how yours turned out.

Ingredients:

Ingredient	Amount	Notes
Sourdough starter	1/2 cup	Active and bubbly
All-purpose flour	2 cups
Salt	1 teaspoon
Water	1 3/4 cups
Sugar	1 teaspoon
Baking soda	1/2 teaspoon
Unsalted butter	1/4 cup	Melted, for cooking

Simple Sourdough Crumpets for Beginners

Oh, the magic of a sourdough starter. It’s like having a little kitchen friend. My starter’s name is Bubbles. She has been with me for years now.

This recipe is perfect for your extra starter. It gives you the most wonderful, holey crumpets. They are just waiting for a big pat of butter to melt right in.

Ingredients

• 1 cup active sourdough starter
• 1 cup all-purpose flour
• 1/2 cup water
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/2 teaspoon baking soda
• Butter for greasing

Instructions

Step 1: Let’s get our batter ready. Put your starter, flour, salt, water, and sugar in a big bowl. Mix it all up for a few minutes. You want it to look like a thick, happy pancake batter. I still laugh at the messy splatters sometimes.

Step 2: Now, cover the bowl very tightly. A lid is best for this. Let it sit on your counter overnight. This long wait makes the flavor just right. (My hard-learned tip: a loose cloth cover makes a tough skin on top. Trust me, you want it sealed tight!).

Step 3: Good morning! Your batter should be bubbly. Now, warm up your skillet on the stove. Melt a little butter in it. Every stove is different, so keep an eye on the heat. Do you name your sourdough starter, too? Share below!

Step 4: Grease your crumpet rings with butter. Place them in the warm skillet. This little step stops the crumpets from sticking. It makes me think of my mother’s well-loved baking tins.

Step 5: Sprinkle the baking soda over your batter. Stir it in gently. Watch how it gets all puffy and alive! Doesn’t that smell amazing? It means you are almost there.

Step 6: Spoon the batter into the hot rings. Cook them for about 8 to 10 minutes. You will see lots of little holes pop up on top. When the bottoms are golden, they are ready to flip.

Step 7: Carefully take the rings off. Use a knife to help if they stick. Then lift your beautiful crumpets out of the pan. Serve them warm. There is nothing better.

Cook Time: 20–25 minutes
Total Time: 12 hours 25 minutes
Yield: 8–10 crumpets
Category: Breakfast, Snack

Three Fun Twists on Your Crumpets

Once you master the basic recipe, you can play. I love adding little surprises to the batter. It makes each batch a new adventure. Here are a few of my favorite ideas.

Sweet Cinnamon Swirl: Mix a spoonful of cinnamon and sugar into your batter. It tastes like a cozy morning.

Cheesy Herb Delight: Stir in some grated cheddar and dried rosemary. So savory and good with soup.

Blueberry Lemon Zest: Drop a few fresh blueberries in each ring. Add a little lemon zest for a sunny flavor.

Which one would you try first? Comment below!

Serving Your Homemade Crumpets

A warm crumpet is a blank canvas. My favorite way is a thick spread of butter and honey. The honey drips into all the little holes. You can also try mashed avocado with a sprinkle of salt.

For a real treat, top them with jam and clotted cream. It feels so fancy. These are perfect with a cup of strong English breakfast tea. Or, for a cozy evening, a glass of sweet apple cider.

Which would you choose tonight?

Keeping Your Crumpets Cozy

Fresh crumpets are best eaten right away. But you can save them for later. Let them cool completely first. Then store them in a bag on the counter for two days.

For longer storage, pop them in the freezer. I lay them on a baking sheet to freeze. Then I put them in a freezer bag. This stops them from sticking together. I once forgot a batch on the counter. They became very hard. Now I always freeze extras.

Reheating is simple. Toast them until they are warm and crispy. This brings back their soft inside. Batch cooking saves you time on busy mornings. You can have a homemade breakfast in minutes.

Have you ever tried storing it this way? Share below!

Simple Fixes for Happy Crumpets

Sometimes crumpets do not turn out as planned. Do not worry. Here are easy fixes. First, if your batter is too runny, add a little more flour. A thick batter makes fluffier crumpets.

Second, if they burn on the bottom, your heat is too high. I remember when I rushed this. My first crumpets were nearly black. Cooking them slowly gives them a perfect golden color.

Third, if you do not see holes, your starter might be sleepy. Use a bubbly, active starter for those classic holes. Getting the texture right makes them fun to eat. Solving small problems makes you a more confident cook.

Which of these problems have you run into before?

Your Crumpet Questions Answered

Q: Can I make these gluten-free?

A: Yes. Use a gluten-free flour blend. Your results may be a bit denser.

Q: Can I make the batter ahead?

A: The batter ferments for 12 hours. So you make it the night before.

Q: What can I use instead of sugar?

A: A bit of honey works nicely. It feeds the starter just like sugar.

Q: Can I double this recipe?

A: Absolutely. Just use a bigger bowl for mixing.

Q: Any optional add-ins?

A: A few blueberries or a sprinkle of cinnamon are lovely. *Fun fact: The holes in crumpets are called ‘nooks and crannies’. They are perfect for holding melted butter.

Which tip will you try first?

From My Kitchen to Yours

I hope you love making these crumpets. Sharing food is one of life’s great joys. It makes my heart happy to share this with you.

I would love to see your creations. Your kitchen adventures inspire me every day. Please share your pictures with our community.

Have you tried this recipe? Tag us on Pinterest!

Happy cooking!

—Olivia Hartwell.