Honey and Oat Crumpets
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
These honey and oat crumpets are my go to when I want something warm and comforting without spending hours in the kitchen. The whole thing comes together in under an hour, making them perfect for a lazy weekend breakfast or an unexpected visit from friends. Rolled oats bring wonderful fiber and texture while keeping costs down, and there's something special about the natural sweetness of honey paired with soft, fluffy crumpets. Trust me, once you taste the tender crumb and subtle vanilla notes, you'll be making these again and again.
Ella x
Ingredients
- 250 gall-purpose flour
- 100 grolled oats
- 300 mlwarm milk
- 60 mlhoney(divided: 40ml for dough, 20ml for drizzling)
- 7 ginstant yeast
- 4 gsalt
- 3 gbaking soda
- 2eggs(beaten)
- 40 gbutter(melted, plus extra for cooking)
- 5 mlvanilla extract
Detail level
Instructions
- 1
Combine warm milk, 40ml honey, and instant yeast in a large bowl. Let sit for 5 minutes until foamy to activate the yeast.
Tip: The yeast should bubble visibly when activated, indicating it's ready to use.
- 2
Add beaten eggs, melted butter, and vanilla extract to the yeast mixture. Stir until well combined.
- 3
In a separate bowl, whisk together flour, rolled oats, salt, and baking soda. Gradually fold the dry ingredients into the wet mixture until a thick, smooth batter forms.
Tip: The batter should be thicker than pancake batter but thinner than bread dough—it should be pourable but hold its shape.
- 4
Cover the bowl with a damp cloth and let the batter rise at room temperature for 30 minutes until slightly puffy and bubbly.
Tip: This resting period allows the oats to absorb moisture and the flavors to develop.
- 5
Heat a large non-stick skillet or griddle over medium heat and lightly butter the surface.
Tip: Use an 8-10cm round crumpet mold or English muffin ring if available for uniform shape.
- 6
Pour 80ml of batter into the skillet for each crumpet, leaving space between them. Cook for 4-5 minutes until the bottom is golden and the top is set and slightly dry.
Tip: Don't flip these crumpets—cook them only on one side for the characteristic texture.
- 7
Transfer cooked crumpets to a warm plate and repeat with remaining batter.
Tip: Keep finished crumpets warm by stacking them loosely wrapped in foil.
- 8
Just before serving, warm the remaining 20ml honey and drizzle generously over the warm crumpets.
Tip: Serve immediately while the crumpets are still warm for the best texture and flavor.
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