70min 2 ppl
Vegan Crumpets
50 minutes
4 people
Medium31–60 min or 7–12 steps
50 min · 10 steps
Medium: 31–60 min or 7–12 steps
245 kcalper person
Protein 7g
Carbs 45g
Fats 4g
About this dish
Light, spongy and irresistibly holey, these vegan crumpets are made with a yeasted, bicarbonate-leavened oat milk batter. A dual-rise method builds deep flavour and delivers the signature open crumb that sets a true crumpet apart from a thick pancake.
Allergy Info
Gluten, Soya
Diet Info
Vegan
Ingredients
Dairy & Eggs
- Unsweetened oat milkwarmed to 38°C300 ml
Dried Goods
- Fast-action dried yeast1 tsp
- Caster sugar1 tsp
- Plain flour200 g
- Strong white bread flour50 g
- Bicarbonate of soda1 tsp
- Warm water150 ml
Spices & Seasonings
- Fine sea salt1 tsp
Oils & Condiments
- Apple cider vinegar1 tsp
- Neutral oilfor greasing1 tbsp
Utensils
- Large mixing bowl
- Whisk
- Damp cloth
- Large flat-bottomed frying pan or griddle
- Four 9 cm crumpet rings
- Pastry brush
- Ladle
- Tongs
- Wire rack
- Grill or toaster
Method
1
Combine the warm oat milk, yeast, and sugar in a large bowl. Whisk briefly and leave for 5 minutes until foamy, confirming the yeast is active.
Approx. 5 minutes
2
Add the plain flour, strong bread flour, and salt to the yeast mixture. Whisk vigorously for 2 minutes until completely smooth and no dry pockets remain — the batter should be thick but pourable, similar to double cream.
Approx. 2 minutes
3
Cover the bowl with a clean damp cloth and leave at warm room temperature for 60 minutes, until the batter is visibly bubbly and has risen by about one third.
Approx. 60 minutes
4
Stir the bicarbonate of soda, warm water, and apple cider vinegar into the rested batter. Mix until just combined — do not overwork at this stage.
Approx. 2 minutes
5
Cover again and rest for a further 20 minutes. The batter will become looser, more aerated, and covered in bubbles across the surface.
Approx. 20 minutes
6
Place a large flat-bottomed frying pan or griddle over the lowest possible heat. Lightly brush four 9 cm crumpet rings and the pan surface with neutral oil, then set the rings in the pan and heat for 2 minutes until the rings are warm to the touch.
Approx. 2 minutes
7
Ladle batter into each ring to a depth of about 1.5 cm. Cook on low heat for 10–12 minutes without touching, until the surface is completely matte, covered in open holes, and the edges have set firm — there should be no wet batter visible on top.
Approx. 12 minutes
8
Carefully lift off the crumpet rings using tongs. Flip each crumpet and cook for a further 2 minutes until the top is pale golden.
Approx. 2 minutes
9
Transfer to a wire rack. Repeat with any remaining batter, re-oiling the rings between batches.
Approx. 0 minutes
10
Toast the crumpets under a grill or in a toaster before serving to crisp up the holey surface and warm them through.
Approx. 3 minutes
