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three sourdough crumpets on a blue and white plate topped with butter and jam with more butter and jam in the background
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Sourdough Crumpets

This sourdough crumpet recipe is just like the traditional English recipe but made with sourdough starter and fermented for more flavor. Light, fluffy, and full of those expected holes.
Course Sourdough
Cuisine American
Keyword crumpets, side dish, sourdough crumpets
Prep Time 5 minutes
Cook Time 8 minutes
Additional Time 12 hours
Total Time 12 hours 13 minutes
Servings 10
Calories 145kcal
Author Lisa Bass

Ingredients

  • 1/2 cup sourdough starter active and bubbly
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 3/4 cups water
  • 1 teaspoon sugar
  • 1/2 teaspoon baking soda
  • 1/4 cup unsalted butter melted, for cooking

Instructions

  • In a large bowl, combine sourdough starter, all-purpose flour, salt, water, and sugar. Stir until a thick batter forms. Or place in a stand mixer with the paddle attachment and mix together for 2-3 minutes.
  • Cover with plastic wrap or lid and allow to ferment at room temperature overnight or up to 12 hours. For best results, avoid using a towel because a hard crust may form on top of the dough.
  • The next day, heat the skillet over medium heat and add butter. The temperature and time may be dependent on your stove and the type of skillet you use.
  • Oil the rings and place on the skillet.
  • Sprinkle the baking soda on top and mix until a smooth batter forms.
  • Pour the batter into each ring and allow to cook for 8-10 minutes. The batter should get all bubbly and rise to the top. Check to make sure the bottom of the crumpet is not burning and adjust the temperature down as needed. They should be golden brown.
  • Once the top of the crumpets are cooked through with lots of holes, then the rings can be removed. Optional: Flip and cook on the second side for a minute or two if desired.
  • Remove them from the skillet and serve.

Notes

  • The type of frying pan you have and your stove may change the temperature you cook your batch of crumpets. Some stoves run hotter than others (same as pans) so some adjustments may be needed.
  • Traditionally, crumpets are only baked on one side, but if you prefer a slight crust on the other side then you can flip them over and cook on the other side for a few minutes, until golden.
  • This is a thick batter. A cross between pancake batter and English muffin dough. 
  • I like using an active starter, but discarded sourdough starter will also work due to the added baking soda.

Nutrition

Calories: 145kcal | Carbohydrates: 22g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 291mg | Potassium: 28mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 142IU | Calcium: 7mg | Iron: 1mg