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Whole Wheat Crumpets

Whole Wheat Crumpets

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These are a little like an English muffin, except a bit more dense and cake-like with a hint of sweetness. They are good eaten warm and soft, or you can let them sit out a bit for a more European crusty texture, then slice and toast them. Serve in the manner of biscuits or English muffins. Good for sandwiches, too! Especially good is an egg sandwich made with these.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 15 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 79 kcal
  • 4%
  • Fat:
  • 0.9 g
  • 1%
  • Carbs:
  • 15.3g
  • 5%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 209 mg
  • 8%

Based on a 2,000 calorie diet


  1. Stir warm water and honey together in a large bowl. Mix yeast into the warm water and let stand until the yeast begins to bubble, 10 to 15 minutes. Stir flour, salt, baking soda, and milk into yeast mixture. Cover bowl and let rise in a warm place for 30 minutes.
  2. Preheat an electric griddle to medium-low heat (220 degrees F/105 degrees C) and grease the griddle. Grease the metal rings.
  3. Place the greased rings onto the griddle and allow to warm for 1 to 2 minutes; spoon about 3 tablespoons of batter into each ring. Batter will be elastic and stringy, but will fill out the ring as it cooks. Cook the crumpets until golden brown on the bottom and bubbles form on the top side, 5 to 8 minutes. Increase griddle temperature to 230 degrees F (110 degrees C) and flip the crumpets. Cook until underside is golden brown, 2 to 3 more minutes.
  4. Remove rings from crumpets, grease the rings and griddle again, and turn griddle heat back down to 220 degrees F (105 degrees C). Repeat to make 2 more batches of crumpets.
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These were great! We could hardly tell they were whole wheat! They were so easy to make that I will not be buying them premade anymore! Plus they are a lot cheaper to make. I used the round cookie cutters for the first ones but it was a big pain so after that I just poured them onto the skillet into as round of a shape as possible which was pretty easy to do because they don't really spread out. I also used almond milk instead of regular milk because that is all we have. You couldn't even tell. They tasted great plain, with butter, with jam, with eggs benedict and with a fried egg, bacon and cheese sandwich. I will be making these often!


Had these with soup for dinner.. yumyum. I had fresh rosemary so I added some. I'll make these again and maybe add just a tad more salt


This recipe was excellent and it allows for "wiggle room" with ingredients with is nice. I had to use almond milk because that is what I had on hand but everything else was per the recipe. These cooked up beautifully! Fluffy...dense and moist like an English muffin. So good with butter or, in my case, apple butter. I will make these again but I will experiment with quinoa flour (for more protein) and maybe cinnamon and cranberries. The only "trouble" I had was that I didn't have an electric griddle so I had to guage my temps on the stove top using a griddle pan. While they came out wonderully, I had to really watch them because if they stove heat is too high, it will brown too quickly and not cook through completely. With some trial and error I was able to figure out what worked on my stove. Lastly, I used both rings and "free form" and both came out great. I think size-wise, using only 2 tablespoons per crumpet worked for me. Advice if you are using rings, try to use ones with handles as they get pretty hot and can be awkward to pick up with an oven mitt.