🥞 Breakfast

Homemade Vegan Crumpets

Crumpets are an iconic British staple — famous for their spongy texture, distinctive hole‑filled surface, and perfect ability to soak up melted butter, jam, or honey. This fully vegan version captures every bit of that authentic soft, chewy, golden‑brown goodness, using simple plant‑based swaps instead of dairy or eggs. They taste just like the traditional shop‑bought ones, but fresh, warm, and homemade — ideal for breakfast, afternoon tea, or a cosy snack any time of day.

Shared by james

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Time

75 min

Serves

Difficulty

medium

🛒 Ingredients

250g (2 cups) strong white bread flour
1 tsp instant yeast,, 1 tsp caster sugar,, ½ tsp fine salt
300ml (1¼ cups) warm unsweetened plant milk (oat or soy works best)
½ tsp baking powder,, 1 tbsp neutral oil (plus extra for greasing rings/pan)

👩‍🍳 Instructions

1
Make the batter: In a large bowl, mix flour, yeast, sugar, and salt. Gradually stir in the warm plant milk until you have a smooth, thick, pancake‑like batter — not runny, but still pourable. Cover and leave in a warm place for 45–60 minutes until the surface is full of tiny bubbles and doubled in volume.
2
Finish the batter: Stir in the baking powder and oil gently — this helps create those signature holes and light texture.
3
Heat & prep: Lightly grease a heavy‑based frying pan and 7–8cm metal crumpet rings (or clean tuna cans with tops/bottoms removed). Heat the pan over low‑medium heat.
4
Cook: Place the greased rings in the pan. Pour about 3 tablespoons of batter into each ring — do not fill more than halfway. Cook slowly for 6–8 minutes: bubbles will rise to the surface, pop, and leave open holes; the top will look set and dry.
5
Flip: Carefully remove the rings, flip the crumpets, and cook for another 2–3 minutes until the second side is pale golden and lightly toasted.
6
Serve: Best enjoyed warm — toast lightly if you like, then top with vegan butter, marmalade, jam, or golden syrup.