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    Home » Sweet & Savory Sourdough

    Published Dec 21, 2021 · Updated Apr 16, 2022 · by Tammy Spencer · This post may contain affiliate links.

    Easy Sourdough Discard Crumpets

    Jump to Recipe Jump to Video
    Three crumpets stacked on a white cakestand surrounded by strawberries Pinterest banner.
    Three crumpets stacked on a white cakestand surrounded by strawberries Pinterest banner.

    Sourdough crumpets are at the intersection of pancakes and English muffins. The batter is easy to make, requiring only four ingredients. Best of all, you can use your weekly unfed sourdough starter discard straight from the refrigerator. Perfect for breakfast or snack with butter and jam, crumpets are a great use for discard and are delicious to boot!

    Three crumpets stacked on a white cakestand surrounded by strawberries. this …

    Why this recipe works

    • You can use your unfed sourdough starter discard straight from the refrigerator
    • Quick and easy to make, you'll have them ready in under 15 minutes
    • Sourdough crumpets have a soft interior with a hint of sourdough tang and a buttery exterior that crisps up nicely in the toaster

    What do you make when you're craving a warm, toasty English muffin, but don't want to wait around to make a yeasted dough? And you've got some sourdough starter discard that you want to use up?

    The answer, my friend, is to make Sourdough Crumpets.

    Made from a batter like pancakes and cooked on the stovetop like English muffins, crumpets are easy to make and come together in no time. In under 15 minutes, you'll satisfy your cravings!

    Jump to:
    • Why this recipe works
    • What you need
    • How to make crumpets
    • Questions asked and answered
    • Pro tip: Uses for your sourdough starter discard
    • Crumpets for breakfast or anytime
    • Related Recipes
    • Recipe
    • Comments

    What you need

    What's great about making Sourdough Crumpets is that there is very little you have to do to make them. If you're like me and keep your sourdough starter discard in the refrigerator until you're ready to use it, you can use that discard chilled, eliminating the need for it to come to room temperature.

    Since you're using your sourdough starter discard, you don't need any additional flour. And it doesn't matter if the discard is fed or unfed since the leavening comes from a tiny bit of baking soda. The sugar and salt are added just for flavor.

    Butter is used just to grease the english muffin rings and the griddle, so you can use a butter substitute to make this a dairy-free and vegan recipe.

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    Ingredients for sourdough crumpets portioned in glass bowls from overhead.
    Only 4 ingredients are needed for Sourdough Crumpets (the butter is just for greasing the rings and griddle)

    How to make crumpets

    Step 1: Butter the rings

    Use a paper towel, a napkin, or your finger to grease the insides of 4 or 5 english muffin rings with some butter. Make sure that the butter is spread evenly, but not too heavily (photo 1).

    Holding a buttered English muffin ring with two underneath.
    Greasing the inside of the rings

    Step 2: Make the batter

    Whisk together the sourdough starter discard, sugar, baking soda, and salt (photo 2). The batter will rise and bubble a bit, becoming almost billowy.

    Collage of making batter and bubbling after a few minutes.
    Making the crumpet batter

    Step 3: Fill the rings and cook

    Heat an electric skillet or griddle over medium-low heat (around 300°F if measuring with an infrared temperature gun). Spray the surface with a bit of canola oil spray, then add a tablespoon of butter to melt and sizzle.

    Place 2 to 4 English muffin rings on the griddle close to the heat source. Use a large cookie scoop to portion out about ¼ cup of the batter (don’t overfill the rings). Cook the crumpets until the tops look dry and pockmarked with small bubbles, about 5 minutes (photo 3).

    Collage of two crumpets cooking on a griddle after filling and before flipping.
    Pour batter into the rings and let it cook until the crumpet tops are dry

    Step 4: Flip the crumpets

    Carefully flip the crumpets over, then remove the rings with tongs (photo 4). Be careful - the rings are hot if you use your fingers. The rings should slide right off, but you might have to poke at the crumpets a bit to loosen them.

    Cook the crumpets until the bottoms are golden brown, about 3 minutes. Remove the crumpets to a plate. Repeat with any remaining batter, re-greasing the rings and adding another pat of butter to the griddle if needed.

    Collage of two crumpets cooking on a griddle after flipping and done.
    Flipping and finishing the crumpets

    Questions asked and answered

    Here are some questions you might have...

    Why do my sourdough crumpets taste metallic and/or bitter?

    The nature of your sourdough starter will determine how much baking soda and salt to use. However, using too much baking soda will give the crumpets a metallic taste, and using too much salt will make them bitter. Only increase the salt to ½ teaspoon if the discard is weak, or increase the baking soda to ½ teaspoon if starter is very sour. If you’re unsure, use the lesser amount.

    Why are my sourdough crumpets doughy?

    If the griddle temperature is too high, the outside of the crumpet will brown too quickly, not giving the inside enough time to cook. This is especially true if you overfill your rings. Try not to fill your rings with more than ¼ cup of the batter, and turn the heat down if they seem to be browning too fast.

    What can I use instead of a crumpet ring?

    I mentioned using english muffin rings (aka crumpet rings) above. These are rings that are about 4-inches in diameter, and the ones I use come in a pack of six.

    However, you don’t have to use these rings to make crumpets. You can also use wide mouth canning jar bands, making sure you grease the inside very well. And if you don’t have either, you can use the dough to make a free-form toaster pancake called spikelets. They won’t be as high or pocked with holes as crumpets, but they’re just as tasty!

    Six English muffin rings on a counter from overhead.
    English muffin rings are useful when making crumpets

    Pro tip: Uses for your sourdough starter discard

    When you maintain a sourdough starter, you need to regularly discard some when you feed it so it doesn't overflow your crock. That discard can be used in a variety of ways so you don't have to throw it away.

    This easy recipe for crumpets is just one way of using your sourdough starter discard. You can also make sourdough bagels, sourdough biscuits, and even sourdough spice cake, just to name a few suggestions.

    For a more ideas, check out my sourdough recipes page.

    Crumpet on a plate with a sliced strawberry and jam in front of sourdough crock and a cakestand with 3 crumplets and some strawberries.

    Crumpets for breakfast or anytime

    These sourdough discard crumpets have a soft interior with a hint of sourdough tang and a buttery exterior that crisps up nicely in the toaster.

    Served warm with butter and jam, or toasted to get even more crunch, you'll have a treat for breakfast or afternoon snack.

    Crumpet on a plate with a sliced strawberry and jam from overhead.

    Crumpets will keep at room temperature in an airtight container for several days. And since they freeze well, you can make extra crumpets to have anytime!

    Crumpet on a plate with a sliced strawberry and jam in front of a cakestand with 3 crumplets and a teapot and pink teapot.

    The next time you have sourdough discard you don't know what to do with, make these quick, easy, and tasty crumpets.

    You'll be glad you did!

    Slainté! L’chaim! Cheers!

    Tammy

    Related Recipes

    When you maintain a sourdough starter, you have a dilemma. What do you do with your unfed sourdough starter discard? I've got lots of suggestions for sweet and savory ways to use your fed sourdough starter and the sourdough starter discard.

    And if you sign up to receive my weekly featured recipe email, I'll send you the recipe for Extra-Tangy Sourdough Bread. Just click the subscribe button below. Enjoy!

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    Recipe

    Three crumpets stacked on a white cake stand surrounded by strawberries.

    Easy Sourdough Discard Crumpets

    Tammy Spencer
    Sourdough crumpets are at the intersection of pancakes and English muffins. The batter is easy to make, requiring only four ingredients. Best of all, you can use your weekly unfed sourdough starter discard straight from the refrigerator. Perfect for breakfast or snack with butter and jam, crumpets are a great use for discard and are delicious to boot!
    Adapted from King Arthur Baking
    5 from 6 votes
    Print Recipe Pin Recipe Save Recipe Saved Recipe
    Prep Time 3 mins
    Cook Time 8 mins
    Total Time 11 mins
    Course Breakfast & Brunch
    Cuisine British
    Servings 5 crumpets
    Calories 66 kcal

    Equipment

    • english muffin rings (1- x 4-inches)
    • electric skillet or griddle
    • infrared temperature gun
    • canola oil spray
    • large cookie scoop (4 tablespoons)
    • spatula
    • tongs
    Prevent your screen from going dark while cooking

    Ingredients
     
     

    • 1 to 2 tablespoons unsalted butter, or butter substitute, divided, see Recipe Notes
    • 1 cup sourdough starter discard, unfed, cold or room temperature
    • 1 teaspoon granulated sugar
    • ⅜ teaspoon baking soda, see Recipe Notes
    • ¼ teaspoon kosher salt, see Recipe Notes

    Instructions
     

    • Use a paper towel, a napkin, or your finger to grease the insides of 4 or 5 english muffin rings with some butter. Make sure that the butter is spread evenly, but not too heavily. Set aside.
    • In a medium bowl, whisk together the sourdough starter discard, sugar, baking soda, and salt. The batter will rise and bubble a bit, becoming almost billowy.
    • Heat an electric skillet or griddle over medium-low heat (around 300 °F if measuring with an infrared temperature gun). Spray the surface with a bit of canola oil spray, then add a pat of butter to melt and sizzle.

    • Place 2 to 4 English muffin rings on the griddle close to the heat source. Use a large cookie scoop to portion out about ¼ cup of the batter. Don’t overfill the rings. Cook the crumpets until the tops look dry and pockmarked with small bubbles, about 5 minutes.
    • Carefully flip the crumpets over, then remove. Be careful - the rings are hot if you use your fingers. The rings should slide right off, but you might have to poke at the crumpets a bit to loosen them.
    • Cook the crumpets until the bottoms are golden brown, about 3 minutes. Remove the crumpets to a plate.
    • Repeat with any remaining batter, re-greasing the rings and adding another pat of butter to the griddle if needed.
    • Serve the crumpets warm with butter and jam, or toast them to get even more crunch.
    • Crumpets can be stored at room temperature in an airtight container for several days, or frozen in an airtight bag for longer storage.

    Notes

    Butter is used just to grease the english muffin rings and the griddle, so you can use a butter substitute to make this a dairy-free and vegan recipe.
    The nature of your sourdough starter will determine how much baking soda and salt to use. Increase the salt to ½ teaspoon if the discard is weak, and increase the baking soda to ½ teaspoon if starter is very sour. If you’re unsure, use the lesser amount - too much baking soda and the crumpets will have a metallic taste, and too much salt will make them bitter.
    You don’t have to use English muffin rings to make crumpets. You can also use wide mouth canning jar bands, making sure you grease the inside very well. And if you don’t have either, you can use the dough to make a free-form toaster pancake called spikelets. They won’t be as high or pocked with holes as crumpets, but they’re just as tasty!

    Your Notes

    Click here to add your own private notes

    Nutrition

    Serving: 1 crumpetCalories: 66 kcalCarbohydrates: 10 gProtein: 1 gFat: 2 gSaturated Fat: 1 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 1 gTrans Fat: 1 gCholesterol: 6 mgSodium: 199 mgPotassium: 1 mgFiber: 1 gSugar: 1 gVitamin A: 70 IUCalcium: 1 mg
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    Hi, I'm Tammy! My fascination with baking comes from my love of science and the magic of bringing together ingredients to produce something yummy. Coupling that with my appreciation of scotches and bourbons, I love to bake stuff, jot down my whisky tasting notes, and share my experiences with you!

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