The Most Delicious Sourdough Crumpets (2024)

Sourdough Crumpets use just 3 main ingredients to create a delicious breakfast treat fit for royalty. You will love the simplicity of this easy sourdough crumpet recipe, also referred to as griddle cakes in some parts of the world. Sourdough crumpets are so much better than regular crumpets because they contain all the goodness of sourdough starter, as well as a tangy flavor.

Conveniently, this recipe for sourdough crumpets works with either active sourdough starter or sourdough discard. Just remember that if you're using discard, make sure it's not too old or it will impart an unpleasant sour flavor into your sourdough crumpets.

If you love sourdough discard recipes, you might also enjoy these sourdough discard English Muffins, sourdough discard pancakes or sourdough discard granola.

Why You'll Love This Recipe!

Only 3 Ingredients- this might just be one of the easiest sourdough recipes you'll ever make - with just 3 real ingredients (plus a little water).

Use Up A Lot of Sourdough Discard- If you have lots of sourdough discard to use up, this is a fantastic way to do it! Using 200g of sourdough discard, this is sure to empty your jar!

Can Ferment Overnight- If you prefer a recipe that has no unfermented flour, you'll also find instructions for fermenting this recipe overnight.

What Are Sourdough Crumpets?

Crumpets, also called griddle cakes, are kind of like pancakes which are left too long in the frying pan. A good crumpet has a golden brown base with lots of holes on the top. It's a bit chewy, slightly doughy (in comparison with a pancake) and is the perfect vehicle for jam and butter.

Crumpets, a beloved British teatime treat, trace their origins back to the early 17th century. The term "crumpet" is believed to have originated from the Welsh word "crempog".

The great thing is that while you might love eating store bought crumpets, they are so very easy to make at home - and the best thing is you can impart some sourdough love into these easy homemade crumpets.

Can You Ferment Sourdough Crumpets Overnight?

Yes absolutely you can ferment sourdough crumpets overnight. If you would prefer to not have any unfermented flour, you can make sourdough crumpet batter with 150g of sourdough discard, 150g of all purpose flour and 180g of water.

Ferment this at room temperature overnight. In the morning add the baking powder and a little extra water to thin the mixture out. Proceed with the cooking instructions in the recipe.

Why Are My Sourdough Crumpets Doughy?

One of the most common problems with sourdough crumpets is that they can be a little doughy in the centre. There are a few reasons this can happen, but it's fairly easy to fix once you know how.

• Don't make the sourdough crumpets too thick because if they're too thick, the bubbles won't be able to reach the surface and pop creating lots of holes. This will cause the sourdough crumpets to be doughy.
  
• Allow plenty of time for the crumpets to cook all the way through. This is not a recipe to rush (if you need something quicker, sourdough pancakes or no wait sourdough waffles might be more your style).

What Equipment Will I Need For Sourdough Crumpets?

You'll need:

• Frying pan with a lid (you could use cast iron or a non stick pan)
  
• English Muffin Rings or Crumpet Rings (if you don't have any you can use egg rings - although this will make your crumpets quite thin).
  
• Spatula to flip the crumpets once they're cooked.

How To Make The Most Delicious Sourdough Crumpets

Sourdough crumpets are perhaps one of the most simple sourdough recipes you'll ever make! They make a delicious, easy breakfast any time of year. You can top them with cultured butter or homemade plain butter and your favorite jam!

Add all purpose flour, salt and baking powder to a batter jug or small bowl and gently combine.

Now add the sourdough starter and water to the flour mixture and whisk until it's the consistency of heavy whipping cream (you might have to add a little extra water if it's too thick). This should be a loose batter - thinner than pancake batter. If it's too thick, your crumpets will be too doughy.

Heat up a frying pan to a moderate heat (you don't want it too hot or you'll burn the crumpets. You want low and slow).

Brush the inside of the crumpet rings with butter and place them in the frying pan. Scoop the sourdough crumpet mixture into the crumpet rings using a small ladle so that they are around half full.

Place the lid on the frying pan and allow the crumpets to cook low and slow for around 10 minutes. You'll see bubbles start to form on top of the crumpets. Depending on how low your frying pan is, the crumpets might take from 10 to 20 minutes to cook through. If bubbles aren't popping on the surface, gently prick the top of the crumpets with a toothpick to encourage holes to form.

Once bubbles appear on the top of the crumpets and they are cooked through, flip them over to brown the top. If you flip them over before the crumpet has cooked through, you will lose the holes as the uncooked batter will cover them up.

Once both sides of the crumpets are brown, remove them from the pan. Serve warm with butter and jam.