Name: Sourdough Crumpets
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1 cup (240g) sourdough discard; 1/4 teaspoon baking soda; 1/8 teaspoon salt; 1/4 cup (60ml) water (adjust accordingly for consistency—more on that later); Butter (lots, because why not?); Jam, honey, or marmalade; Cream cheese and smoked salmon (for a bougier vibe)

Freshly cooked sourdough crumpets with melted butter on a wooden board, surrounded by honey, jam, and butter.

I have a confession to make: I’ve fallen hard for crumpets lately. Not just any crumpets—sourdough crumpets. They’ve quietly risen (pun intended) to the top of my breakfast must-haves, and here’s why: they’re chewy, buttery, ridiculously easy to make, and just so dang good.

If you’ve never had a crumpet, imagine something between a pancake and English muffin: a soft, spongy base covered in tiny holes perfect for soaking up butter, jam, or honey. Then top all that with a slight tang from sourdough discard, and honestly, your taste buds will throw a party. Plus, they work for breakfast or as midday snacks.

Ready to get started? Let’s whip up some sourdough crumpets—and don’t worry if this is your first time making them. I promise it’s easier than it sounds, requires just a few simple ingredients, and uses up that excess sourdough discard that’s been sitting in your fridge. (Win-win!)

Table of Contents

Why Sourdough Crumpets?

Let’s be real—if you’re keeping a sourdough starter bubbling back to life every week, you’re probably overwhelmed with discard. Tossing it feels wasteful, and sourdough pancakes and waffles (although amazing) can’t take all the glory. That’s where crumpets come in.

Here’s why crumpets are perfect for sourdough discard:

Flavor: The tang of sourdough takes this already delicious treat to a whole new level.
Ingredients: They need just a few pantry staples.
Time: No overnight proofing or lengthy prep required. These come together quickly—perfect for busy mornings.
Versatility: Crumpets pair equally well with sweet or savory toppings. Maple syrup? Yum. Avocado and poached egg? Chef’s kiss!

You’ll be amazed at how simple and satisfying it is to turn leftovers into something this good.

Ingredients for Sourdough Crumpets

This is the best part—just 4 main ingredients! Yep. That’s it. You’ll probably already have these at home:

Ingredients:

1 cup (240g) sourdough discard
1/4 teaspoon baking soda
1/8 teaspoon salt
1/4 cup (60ml) water (adjust accordingly for consistency—more on that later)

Optional Toppings:

Butter (lots, because why not?)
Jam, honey, or marmalade
Cream cheese and smoked salmon (for a bougier vibe)

Tools You’ll Need

Don’t let the word “crumpets” scare you. There’s zero need for fancy baking tools or skills. Here’s the checklist:

Nonstick skillet or flat griddle
Crumpet rings or round metal cookie cutters (you can find these on Amazon!)
Measuring cups
Small mixing bowl
Whisk or sturdy fork

Step By Step Instructions: Making the Perfect Sourdough Crumpets

Sourdough crumpet batter bubbling in metal rings on a skillet, with a spatula and extra batter nearby.

1. Mix the batter.

Grab a small mixing bowl and stir together the sourdough discard, baking soda, and salt. Add 1/4 cup water gradually to thin the batter until it’s smooth and pourable. You’re aiming for pancake-like consistency—but slightly thicker—so it holds its shape in the crumpet rings. If it looks too thick, add a tablespoon of water at a time.

Pro Tip: Let the batter sit for 2-3 minutes after mixing. The baking soda reacts with the sourdough’s natural acids to create bubbles, making the batter light and airy.

2. Heat your pan.

Set a nonstick skillet or griddle over low-medium heat. Grease it well with a little butter or neutral oil. Also, grease the inside of your crumpet rings to avoid any sticking disasters.

3. Pour and cook.

Place the greased crumpet rings onto the skillet. Fill each about halfway with batter (roughly 2-3 tablespoons per ring). Cook slowly for 7-10 minutes.

You’ll know the magic is happening when bubbles form on the surface of each crumpet, and the tops begin to firm up. This slow cooking process allows the signature holes to form, so resist the urge to crank up the heat!

4. Flip with care!

Remove the crumpet rings once the tops are set (careful—they’ll be hot!). Gently flip the crumpets and cook for another 1-2 minutes to lightly brown the bottoms.

5. Serve warm and devour.

Transfer the crumpets to a plate and slather them with butter while they’re still warm. Bonus points if you watch the butter melt into those tiny holes—it’s oddly satisfying.

P.S. You’re allowed to eat these straight out of the pan. I won’t judge.

Nutrition Facts (Per Crumpet)

Serving Size: 1 medium crumpet (makes about 6)
Calories: ~80
Carbs: 12g
Protein: 2g
Fat: 0.5g

Tips for the Best Sourdough Crumpets

This isn’t rocket science, but these small tips will help you nail foolproof crumpets every time:

Keep the heat low. Crumpets cook slowly to create their iconic texture. High heat will burn the bottoms before the tops set.
Don’t skimp on greasing. Seriously, greasing the rings is non-negotiable unless you enjoy scraping crumpet bits off a pan.
Play with the water. Thin batter = bigger holes. Thicker batter = chewier crumpets. Experiment based on your preference.
Freeze leftovers. Crumpets store like champs! Freeze them and toast later for an instant breakfast.

Sourdough Crumpet Variations

Feeling adventurous? Try these flavor twists to switch things up:

Cheesy Crumpets: Add a sprinkle of shredded cheddar or Parmesan on the batter after pouring.
Sweet Dreams: Mix a teaspoon of cinnamon or vanilla extract into the batter. Top cooked crumpets with powdered sugar.
Herb & Garlic: Stir fresh rosemary or minced garlic into the batter for a savory treat. Great served with soft cheese!

Why You Should Try Sourdough Crumpets Today

Stack of sourdough crumpets topped with butter and honey, served on a white ceramic plate with jam and a knife nearby.

I’ll be honest—making sourdough crumpets is dangerously addictive. They’re the type of thing that looks impressive (hello, brunch wins!) but is deceptively easy to make. Plus, let’s not forget they’re a panic-free way to deal with that nagging jar of discard staring at you from the fridge.

And if you’re on a sourdough breakfast binge like me, don’t stop at crumpets. Check out Sourdough Discard Breakfast Recipes That’ll Change Your Mornings for more ways to make the most of your starter. There’s a good chance sourdough pancakes or waffles will be your next obsession.

So, take 20 minutes tomorrow and slap some batter into a pan. You won’t regret it when you bite into that warm, buttery crumpet goodness.

What’s Your Favorite Way to Eat Crumpets?

Comment below and let me know if you’re team butter, team jam, or team make-a mini-sandwich-out-of-it. And if you’ve tried any fun crumpet toppings or variations, spill the tea because my sourdough breakfast game could always use leveling up!

Sourdough Crumpets

Author: Olivia Baker
Total Time: 25 minutes
Yield: 6–8 crumpets 1x

Print Recipe

Ingredients

Scale

Ingredients:

1 cup (240g) sourdough discard
1/4 teaspoon baking soda
1/8 teaspoon salt
1/4 cup (60ml) water (adjust accordingly for consistency—more on that later)

Optional Toppings:

Butter (lots, because why not?)
Jam, honey, or marmalade
Cream cheese and smoked salmon (for a bougier vibe)

Instructions

1. Mix the batter: Grab a small mixing bowl and stir together the sourdough discard, baking soda, and salt. Add 1/4 cup water gradually to thin the batter until it’s smooth and pourable. You’re aiming for pancake-like consistency—but slightly thicker—so it holds its shape in the crumpet rings. If it looks too thick, add a tablespoon of water at a time.

2. Heat your pan: Set a nonstick skillet or griddle over low-medium heat. Grease it well with a little butter or neutral oil. Also, grease the inside of your crumpet rings to avoid any sticking disasters.

3. Pour and cook: Place the greased crumpet rings onto the skillet. Fill each about halfway with batter (roughly 2-3 tablespoons per ring). Cook slowly for 7-10 minutes.

4. Flip with care! Remove the crumpet rings once the tops are set (careful—they’ll be hot!). Gently flip the crumpets and cook for another 1-2 minutes to lightly brown the bottoms.

5. Serve warm and devour: Transfer the crumpets to a plate and slather them with butter while they’re still warm. Bonus points if you watch the butter melt into those tiny holes—it’s oddly satisfying.

Prep Time: 5
Cook Time: 20