Easy Sourdough Crumpets recipe made with Discard

These sourdough crumpets are light, fluffy, and full of holes that capture what ever topping you choose. Long fermented for a full and tangy flavor, you will be making this simple sourdough recipe over and over!

This post contains affiliate links. I may make a small commission on sales at no extra cost to you

Crumpets are similar to English Muffins, but are made with a thinner batter and have a lighter, spongier texture with lots of holes!

They make the perfect breakfast with butter and jam or poached eggs!

I make mine with fresh milled flour for even more flavor and nutrition.

Looking for a sourdough bread recipe? Click here!

Why you will love this recipe

• Easy to make – The batter is mixed up the night before and ready to cook the next morning making for a convenient breakfast on busy mornings.
• Flavorful – Long fermentation and fresh milled flour make for a sourdough crumpet packed with flavor. Tangy and nutty, you will fall for these homemade sourdough crumpets!
• Nutritious – The long fermentation process makes for a crumpet that is much easier to digest and the fresh milled flour lends tons of nutrients and fiber. This sourdough version is much tastier than regular crumpets.

What you will need for these Homemade Sourdough Crumpets

Flour – I use fresh milled Einkorn flour or Hard White Wheat flour. I use a Nutrimill Grain Mill to mill my wheat berries.

You can use all purpose flour or white flour as well. The fresh flour adds so much more flavor, though:)

Sourdough Starter Discard – While you can use active starter, this recipe works great with sourdough discard or unfed starter. If you have excess starter and need a recipe, this is a great way to use up that starter.

Water – For best results use filtered water.

Salt

Baking Soda – The baking soda reacts with the acidity of the starter to make all those holes.

For more sourdough recipes, Click here!

How to make Sourdough Crumpets

If using fresh milled flour, first mill your wheat berries on a fine setting on the grain mill.

Mix the Batter

The night before in a large bowl, add the starter and water and mix well.

Add the flour and mix until fully combined.

Fermentation

Cover with plastic wrap or a plastic bowl cover and let ferment at room temperature for 8-12 hours.

Cook the crumpets

The next day, preheat a Cast Iron Skillet to medium-low heat.

Meanwhile, add the salt and baking soda to the sourdough crumpet mixture.

Mix until fully combined. Crumpet batter is a loose batter similar to pancake batter.

Using either a crumpet mold or egg rings to hold the batter. I personally don’t own either and use a couple of old food choppers for the rings. English muffin rings would work great, as well.

Spray the inside of the ring with cooking oil. I use olive oil.

You can also use a pastry brush to brush butter inside the rings.

Make sure to grease well to prevent sticking

Place the rings in the preheated frying pan and let them warm up for 1-2 minutes.

Pour batter into the ring just below the top. I use a medium sized muffin scoop to add the batter.

Cook for 8-10 minutes until bubbles come to the top of the crumpets and the tops are starting to get firm. You can then remove the rings.

Continue cooking until cooked through without flipping. Check the bottoms throughout to make sure they aren’t getting too brown and adjust stove temperature if needed.

The bottom should be golden brown.

Traditionally, crumpets are cooked on one side only.

If you prefer them brown on both sides, turn the crumpets after removing the rings and let brown on the other side.

Serving Suggestions for homemade crumpets

Serve the hot crumpets with butter and jam along side eggs and bacon for a filling and delicious meal!

Cut open and add eggs and cheese for the perfect breakfast sandwich.

Spread the crumpets with peanut butter and jelly for a treat the kids will love!

Storage

Store cooled crumpets in an airtight container on the counter for up to 3 days.

Freeze in freezer safe bags for up to 2 months.