crumpets 2


I think crumpets are the pinnacle of all bread products… I know that’s a huge claim, but these things are basically spongey, cake-y & fluffy discs of happiness. The texture of these crumpets is something that no english muffin or pancake alone could ever compete with.

Before You Begin


  • 1 cup Oat Milk
  • 1 tbsp Yeast
  • 1 tsp Coconut Sugar
  • 2 cups White Flour
  • 1 cup Warm Water
  • 1 tsp Salt
  • ½ tsp Baking Soda


  1. Heat milk in small saucepan over low heat.
  2. Stir yeast & sugar into warm milk and let sit for 10 minutes.
  3. In a large bowl, combine flour & salt.
  4. Add yeast mixture to flour mixture, then knead until a thick dough is formed.
  5. Cover with a tea towel and let rise in warm place for 1 hour.
  6. Dissolve baking soda in warm water, then add to the dough and mix with a hand mixer. If you don’t have a hand mixer you can use a fork but this is a much messier / painstaking process.
  7. Cover, and let rise for 30 minutes.
  8. Grease crumpet / egg rings, then put them on a greased frying pan over medium heat.
  9. Pour crumpet mix into rings, filling them just over halfway.
  10. Cook for 5 minutes, or until top is covered in air bubbles.
  11. Briefly flip crumpet to cook top. This should only take a few seconds, approximately 15. Ensure crumpet is cooked thoroughly, if still raw on top, cook an additional 30 seconds while flipped.


  • Cooking multiple crumpets simultaneously saves a lot of time and prevents the pan from getting too hot. Use up to 4 crumpet rings on a pan at a time.
  • You can add in toppings like chocolate chips or peanut butter powder for a twist on this classic.
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Hi I’m Alex, and I’m a potato addict. I’m one half of Chickpea Express, a vegan couple on the East Coast of Canada. We create vegan comfort food and junk food recipes with a healthy, plant-based twist. Oh, and did I mention we love bread and potatoes?

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