Seeded Crumpets
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Medium
These seeded crumpets have become my go to recipe whenever I want something wholesome and satisfying for breakfast. They're wonderfully quick to make, ready in just 45 minutes from start to table, and they won't break the bank since they use everyday pantry staples. The blend of sunflower, pumpkin, and sesame seeds adds such lovely texture and nutrition too, especially those pumpkin seeds which are packed with magnesium for better sleep and energy. What I really love is how forgiving the recipe is, even with basic kitchen equipment like crumpet rings to get that classic shape.
Ella x
Ingredients
- 300 mlwarm water
- 7 gactive dry yeast
- 250 gplain flour
- 5 gsalt
- 50 gsunflower seeds
- 40 gpumpkin seeds
- 30 gsesame seeds
- 15 mlhoney
- 30 mlvegetable oil(plus extra for greasing)
- 8crumpet rings or metal moulds
Detail level
Instructions
- 1
Combine warm water and yeast in a bowl, then let sit for 5 minutes until foamy to activate the yeast.
Tip: This ensures your yeast is alive and will help the crumpets rise properly.
- 2
Mix flour and salt together, then add the yeast mixture, honey, and oil. Stir vigorously until you have a thick, smooth batter.
Tip: The batter should be thicker than pancake batter but thinner than bread dough.
- 3
Fold in the sunflower seeds, pumpkin seeds, and sesame seeds until evenly distributed throughout the batter.
Tip: Reserve a small handful of seeds if you'd like to sprinkle them on top before cooking.
- 4
Cover the bowl with a damp cloth and let the batter rest for 30 minutes at room temperature until it becomes bubbly and slightly risen.
Tip: This resting period develops flavour and helps the crumpets achieve their signature spongy texture.
- 5
Heat a non-stick griddle or large frying pan over medium heat and lightly oil it.
Tip: Medium heat is crucial—too high and the bottoms will burn before the tops cook through.
- 6
Place oiled crumpet rings on the hot griddle, then pour approximately 60ml of batter into each ring.
Tip: If using rings, they prevent the batter from spreading and help create uniform, flat crumpets.
- 7
Cook for 6-8 minutes until the tops appear set and small holes begin to form across the surface.
Tip: You'll see the characteristic holes develop as steam escapes from the batter—this is what makes crumpets special.
- 8
Remove the rings with a flat spatula, flip the crumpets carefully, and cook the other side for 2-3 minutes until lightly golden.
Tip: Handle gently as the crumpets are delicate; a second flip isn't necessary if the first side looks done.
- 9
Transfer finished crumpets to a wire rack to cool slightly, then serve warm with butter, jam, or your favourite topping.
Tip: Crumpets are best enjoyed warm, but you can store them in an airtight container and reheat gently before serving.
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