These vegan crumpets are chewy and spongy with holes that soak up your jam or vegan butter. They're the perfect dairy free breakfast treat!
Is there anything more quintessentially British than a crumpet? In the UK, millions are sold per week! And, with good reason. These spongy, chewy griddle breads are full of holes that soak up your vegan butter or jam.
They take a bit of effort to make, but a homemade vegan crumpet is so much more satisfying than anything you could buy at the store. Just watching the holes form as they bake on the griddle is satisfying in itself.
Ingredients
This is what you'll need to make homemade vegan crumpets:
- Strong Flour: Strong flour has a higher protein content than all purpose flour. It's used for baked goods that require structure, like these vegan crumpets. Using a combination of strong and all purpose flour will ensure the you get a slightly chewy structure, just like how a good crumpet should be.
- All Purpose Flour: A 50/50 combination of strong and all purpose flour will ensure that your crumpets have the right amount of "chew."
- Salt: Salt acts as a flavor enhancer, plus it helps with gluten formation.
- Yeast: Yeast helps your crumpets rise.
- Sugar: Sugar helps activate yeast.
- Baking Soda: Baking soda is the primary ingredient that makes the holes in crumpets.
- Plant Based Milk: You can use any plant based milk you prefer. I used almond milk.
- Vegan Butter: We'll be using vegan butter in the crumpet batter to increase the buttery flavor of your vegan crumpets. We'll also be using a bit to grease the pan and the crumpet rings.
**You will also need either silicon or metal crumpet rings. If you don't have crumpet rings, egg rings will do!
How To Make Vegan Crumpets
- Combine your yeast and sugar with 1 ¼ cups of warm water. The water should be warm to the touch, but not hot. If you have a thermometer, the water should be between 100-110 degrees. The yeast should get frothy and bubble up. If it doesn't, start over with fresh yeast.
- In a large mixing bowl, sift together your strong flour, all purpose flour, baking soda and salt.
- Add your plant based milk, yeast mixture and 1 tablespoon of the melted vegan butter. Stir vigorously until the mixture is smooth, and there's no lumps. Cover the bowl with a tea towel and leave it in a warm place to rise for 1 hour.
- Using the remaining tablespoon of butter, grease a saute pan and your crumpet rings.
- Allow the pan to heat up over medium-low heat. Reduce the heat to the lowest setting and fill your crumpet rings slightly over half way full with the batter. Be careful not to overfill your rings, or the holes won't form.
- Allow the crumpets to cook undisturbed until they are solid on top and holes have formed. This will take anywhere from 7-12 minutes, depending on your stove.
- Remove the ring and flip the crumpet over. Allow it to cook for about thirty seconds.
- Serve with jam or butter.
Did You Make This Recipe?
If so, I'd love to see it! Tag me on Instagram @thisdailydish. Or, leave me a comment below. It makes my day, and your feedback helps other readers.
Frequently Asked Questions About This Recipe
You may have filled the crumpet ring too full. If the ring is too full of batter the holes will not be as pronounced. Aim to fill the ring slightly over half full. The crumpets will rise a bit as they cook.
Absolutely! Lay them out on a parchment lined baking tray and freeze for two hours. Transfer them to a reusable freezer bag and freeze for up to three months.
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Recipe
Vegan Crumpets
Ingredients
- 1½ tablespoons active dried yeast
- 2 teaspoons sugar
- 1¼ cups warm water
- 1¼ cups all purpose flour
- 1¼ cups strong flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1¼ cups plant based milk
- 2 tablespoons vegan butter, melted divided
Instructions
- In a small bowl, stir together the warm water, sugar and yeast. Leave to proof for 5-10 minutes. * see note 1
- In a large mixing bowl, sift together the flour, baking soda and salt. Add the milk, vegan butter and yeast mixture. Stir until smooth. Cover the bowel with a tea towel and set it in a warm place to rise for 1 hour.
- Lightly oil a heavy bottomed fry pan and heat over medium low heat. Lightly oil the crumpet rings. Spoon the batter into the rings until they're slightly over half way full and reduce the heat to the lowest setting.
- Allow the crumpets to cook for 7-12 minutes (see note 2), or until the tops look dry. Remove the ring and flip the crumpets, cook for 30 seconds more or until the crumpets are firm.
Notes
- The water should be warm to the touch, but not hot. If you have a thermometer, the water should be between 100-110 degrees. The yeast should get frothy and bubble up. If it doesn't, start over with fresh yeast.
- The amount of time you'll need to cook your crumpets can vary depending on your stove. Be sure to keep the heat on the lowest setting, and do not flip them until holes have formed and the top is firm.
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