There is something deeply nostalgic about a crumpet. If you’ve ever watched a pat of butter disappear into a forest of tiny “nooks and crannies,” only to take a bite that is both spongy and crisp, you know the magic I’m talking about.
While crumpets are traditionally a British staple, they have found a permanent home in the American breakfast repertoire. They are the sophisticated cousin of the pancake and the sturdier relative of the English muffin. But today, we’re giving them a modern, sustainable twist by using sourdough discard.
If you have a jar of sourdough starter sitting in your fridge, this is—without a doubt—the easiest and most rewarding way to use that discard. No kneading, no shaping, and no oven required. Just a bowl, a whisk, and a hot griddle.
Recipe Card: Golden Sourdough Crumpets
Ingredients
🛒 Ingredients
- 1 cup 250g Sourdough discard (straight from the fridge is perfect)
- 1 tsp Granulated sugar
- ½ tsp Sea salt
- ½ tsp Baking soda
- 1 –2 tbsp Warm water only if needed to thin the batter
- Butter or neutral oil for greasing the pan and rings
Instructions
🥣 Instructions
- Whisk the Base: In a medium mixing bowl, whisk together the sourdough discard, sugar, and salt until smooth.
- Adjust Consistency: The batter should be pourable, similar to heavy cream. If it’s too thick, whisk in 1 tablespoon of warm water.
- Activate: Add the baking soda and whisk vigorously for 30 seconds. The batter should become light, airy, and slightly foamy. Let it rest for 10 minutes.
- Heat the Pan: Place a cast-iron skillet or heavy non-stick pan over medium-low heat.
- Grease & Set: Generously butter the inside of your crumpet rings. Place them in the hot pan and add a small pat of butter inside each ring.
- The Pour: Pour about ¼ cup of batter into each ring (fill to about ½ inch thick).
- The Bubble Stage: Cook for 5–8 minutes. Watch for bubbles to rise and pop, forming permanent holes. The crumpets are ready to flip when the tops look dry and set.
- The Finish: Remove the rings. Flip the crumpets and cook the tops for just 30–60 seconds until lightly golden.
Notes
📊 Estimated Nutrition (Per Crumpet)
| Calories | Total Fat | Sodium | Total Carb | Protein |
| 145 | 4g | 280mg | 22g | 4g |
- The “Hole” Secret: If your bubbles aren’t popping to form holes, your batter might be a tiny bit too thick. Whisk in 1 more tablespoon of water for the next batch.
- Temperature Control: If the bottoms are burning before the tops are dry, turn your heat down. Low and slow is the key to a perfect crumpet.
- Storage: These stay fresh in an airtight container for 2 days. To eat, simply pop them in the toaster to regain that signature crunch!
What Exactly is a Crumpet?
For the uninitiated, a crumpet is a griddle cake made from a loose batter rather than a stiff dough. Unlike English muffins, which are split in half, crumpets are eaten whole. The top is covered in characteristic small holes (the result of fermenting bubbles popping on the surface), while the bottom is golden-brown and crunchy.
Adding sourdough to the mix does two incredible things:
- The Texture: The fermentation of the sourdough adds a unique “chew” that you simply can’t get with commercial yeast alone.
- The Flavor: The characteristic sourdough tang cuts through the richness of butter and honey, making every bite balanced.
The Secret to the “Nooks and Crannies”
The most common question I get is: “How do I get the holes on top?” The secret lies in two things: Batter consistency and Baking soda. The batter needs to be thin enough for bubbles to travel to the surface but thick enough to hold its shape. When the sourdough discard (acid) meets the baking soda (base), it creates an immediate reaction, sending carbon dioxide rushing to the top. When those bubbles hit the air, they pop, leaving behind those perfect butter-trapping holes.
The Recipe: Golden Sourdough Crumpets
This recipe is designed to be “throw-together.” You don’t need a scale (though I’ve included weights for the purists), and you can have these on the table in about 20 minutes.
- Prep time: 5 minutes
- Rest time: 10 minutes
- Cook time: 10 minutes
- Yields: 6–8 crumpets
Ingredients
- 1 cup (approx. 250g) Sourdough Discard: (Unfed, straight from the fridge is fine!)
- 1 tsp Granulated sugar (this helps with the golden browning)
- ½ tsp Salt
- ½ tsp Baking soda (the magic ingredient)
- Optional: 1-2 tbsp warm water (only if your discard is exceptionally thick)
- Butter or oil for the pan and rings
Equipment
- A heavy-bottomed skillet (Cast iron is king here!)
- Crumpet rings (Or cleaned tuna cans with both ends removed, or even metal biscuit cutters)
Step-by-Step Instructions
1. Prepare the Batter
In a medium bowl, combine your sourdough discard, sugar, and salt. Whisk until smooth. If your discard is very thick (like a paste), whisk in 1 tablespoon of warm water at a time until it reaches a “heavy cream” consistency. It should be pourable but thick.
2. The Reaction
Add the baking soda and whisk vigorously for about 30 seconds. You will actually feel the batter get lighter and see it start to foam up. This is exactly what we want! Let the batter rest for 5–10 minutes while you heat your pan.
3. Prep the Rings
Heat your skillet over medium-low heat. This is crucial: if the pan is too hot, the bottom will burn before the top is set. Generously grease the inside of your crumpet rings with butter. This prevents sticking!
4. The Pour
Place the rings in the skillet. Pour about ¼ cup of batter into each ring. You want them to be about ½ to ¾ inch thick. [invalid URL removed]
5. The Slow Cook
Let them cook undisturbed for about 5–8 minutes. You will see bubbles rising and popping. The crumpet is ready to flip when the surface looks “dry” and matte, rather than shiny and wet.
6. The Flip (Optional but Recommended)
Carefully remove the rings (they will be hot!). If you like a slightly toasted top, flip the crumpet over for just 30–60 seconds. Traditionally, crumpets are only cooked on one side, but we love that extra crunch!
How to Serve Your Crumpets
The only “correct” way to eat a sourdough crumpet is warm.
- The Classic: A heavy hand of salted butter and a drizzle of honey or maple syrup.
- The American Savory: A poached egg on top with a slice of crispy bacon.
- The “PB&J”: Spread with peanut butter; the heat will melt the butter into the holes, followed by a dollop of strawberry jam.
Final Thoughts
Homemade sourdough crumpets are a testament to the idea that the best breakfasts don’t have to be complicated. They are a “zero-waste” triumph that turns a forgotten jar of starter into a golden, bubbly masterpiece.
Once you’ve had a crumpet fresh off the griddle, the store-bought ones will never quite hit the same spot again.