Homemade buttermilk sourdough crumpets are delicious bubbly griddled bread that is a cross between a pancake and English muffin and are fantastic for breakfast. Our easy buttermilk sourdough crumpets recipe without yeast is made using a sourdough starter. Simple to make, dissolve the sourdough starter with the buttermilk then just add all the remaining ingredients and mix into a simple homemade sourdough crumpet batter.
What Are Sourdough Crumpets?
Originating from England, traditional breakfast sourdough crumpets are definitely unique on its own. and these are even more unique since this homemade crumpets recipe is made with sourdough. Crumpets have a distinctive bubbly surface with lots of holes throughout the surface giving them their unique appearance.
Sourdough crumpets also have another trait that makes them stand aside from other griddled breads and that is their fluffy, soft, and spongy texture. With the addition of sourdough, the crumps flavor profile intensifies with a well rounded lactic acid and creamy flavor with improved texture.
To make these homemade no yeast sourdough crumpets, you will need to prepare your sourdough starter a day in advance so it is ripe.
Ready to make some breakfast traditional buttermilk sourdough crumpets? Let’s do it!
Do You Need Crumpet Rings?
For perfect thick and rounded crumpets, we recommend you use a crumpet, egg or english muffin rings, but you can make these sourdough crumpets without rings, they will be just fine.
How To Cook Crumpets?
Crumpets are super easy to make, to cook them you will need a griddle or cast iron skillet.
Ingredients For Sourdough Buttermilk Crumpets
- 1 cup sourdough starter (240 grams) recipe follows
- 2 cups all purpose flour (240 grams)
- 1/2 teaspoon salt (3 grams)
- 2 teaspoon baking powder (8 grams)
- 1 tablespoon sugar (15 grams)
- 3/4 cups buttermilk (180 grams)
- 2 tablespoon butter (45 grams) melted
How To Make Sourdough Buttermilk Crumpets Without Yeast?
- In a medium-size bowl, add the sourdough starter and the buttermilk and mix together until combined.
- Add the flour, sugar, salt, baking powder, and melted butter into the sourdough mixer and beat using a spatula or wooden spoon for about 3 minutes. The batter will be thick but loose. If needed add another tablespoon or two of buttermilk to adjust the viscosity of the batter.
- Cover the crumpet batter with plastic and let it rise at room temperature for at least 2 hours or until it doubles in volume.
- Preheat the griddle to 300°F (150°C) about 20 minutes before the batter has fully risen.
- Lightly spray the griddle and the crumpet english muffin ring with pan release, you can also use round egg rings.
- Scoop about 1/4 cup of crumpet batter into each ring and cook each side for 3-4 minutes.
- Remove and repeat until all the batter is used up.
- Serve and Enjoy toasted with butter, jam or syrup.
How Long Does Crumpets Stay Fresh?
These buttermilk sourdough crumpets will remain fresh up to 5 days, make sure to store them in an airtight bag or container. They can also be frozen for up to 3 month. To reheat frozen crumpets, remove from freezer and pop directly into your toaster.
Do I Need To Use A Sourdough Starter To Make Crumpets?
This crumpet recipes uses an active sourdough starter, the sourdough dough starter will give these crumpets much better flavor and improve the texture of the crumpets. If you don’t have a sourdough starter and don’t have time to prepare one you have two options.
- Option 1 – for best result replace the sourdough starter with 2 teaspoons of instant yeast, that’s about 6 grams. Dissolve the instant yeast with 2 tablespoon of warm water and let it stand for 5 minutes before adding to the flour mixture. Reduce the resting time to one hour or until the batter doubles in volume.
- Option 2 – skip the sourdough and yeast and just use baking powder, yes you will still get good results. The crumpets surface might not be as bubbly but they will still be fluffy and soft.
Sourdough Buttermilk Crumpets No Yeast
Gina
These bubbly buttermilk sourdough crumpets are delicious, fluffy, and soft with the great taste of sourdough without no yeast, are the perfect addition to any breakfast.
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Breads, Breakfast
Cuisine British, England
Servings 4 people
Calories 100 kcal
Ingredients
- 1 cup sourdough starter 240 grams recipe follows
- 2 cups all-purpose flour 240 grams
- 1/2 teaspoon salt 3 grams
- 2 teaspoon baking powder 8 grams
- 1 tablespoon sugar 15 grams
- 3/4 cups buttermilk 180 grams
- 2 tablespoon butter 45 grams melted
Instructions
In a medium-size bowl, add the sourdough starter and the buttermilk and mix together until combined.
Add the flour, sugar, salt, baking powder, and melted butter into the sourdough mixer and beat using a spatula or wooden spoon for about 3 minutes. The batter will be thick but loose. If needed add another tablespoon or two of buttermilk to adjust the viscosity of the batter.
Cover the crumpet batter with plastic and let it rise at room temperature for at least 2 hours or until it doubles in volume.
Preheat the griddle to 300°F (150°C) about 20 minutes before the batter has fully risen.
Lightly spray the griddle and the crumpet english muffin ring with pan release, you can also use round egg rings.
Scoop about 1/4 cup of crumpet batter into each ring and cook each side for 3-4 minutes.
Remove and repeat until all the batter is used up.
Serve and Enjoy toasted with butter, jam or syrup.
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