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!
Jump to:
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!
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.
⭐⭐⭐⭐⭐
The best thing we've found to make with the discard so far, they were so easy and perfect. Thank you Tammy for this wonderful recipe!
- Lisa
Recipe Ingredients
You'll need the following ingredients to make this sourdough crumpets recipe:
Ingredient Notes
Sourdough starter discard: 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 won't need any additional flour.
No discard? No problem! You can substitute in flour and water for the sourdough discard (see the Recipe Notes for the exact amounts). The crumpets won't have that subtle sourdough tang, but will still be delicious!
Baking soda & salt: It doesn't matter if the discard is fed or unfed since the leavening comes from a tiny bit of baking soda. 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 the starter is very sour. If you're unsure, use the lesser amount - too much baking soda will make the crumpets will have a metallic taste, and too much salt will make them bitter.
Butter: 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.
See the recipe card for a full list of ingredients and measurements.
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).
No rings? No problem!
If you don't have English muffin rings, don't be temped to use Mason jar lids instead because (a) the grooves on the inside of the lid make it more likely to stick, and (b) the lip at the top won't let the crumpets rise as much.
Instead, you can make pikelets, a free-form crumpet made like pancakes. They're just as tasty, though not as high.
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.
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 an extra 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).
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.
Storage instructions
Crumpets can be stored at room temperature in an airtight container for several days, or frozen in an airtight bag for longer storage. Since they freeze well, you can make extra crumpets to have anytime!
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.
Questions asked and answered
Here are some questions you might have...
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.
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.
Didn't find the answer you're looking for?
Ask AI to answer for this specific recipe:
Disclaimer: I am not responsible for the quality of AI information
I hope you like this recipe! Let me know if you have any questions, and don't forget to leave a comment and rating. Thanks!
Slainté! L'chaim! Cheers!
- Tammy
More recipes featuring sourdough discard to try
Good news for sourdough bakers!
Discover a new method to feed your starter with less flour, making your baking both sustainable and scrumptious.
Plus, get my bonus recipe for naturally-leavened sourdough bread using unfed starter for fresh bread any time.
Recipe
Sourdough Discard Crumpets
Equipment
- spatula
- tongs
Ingredients
- 1 to 2 tablespoons unsalted butter, or butter substitute, divided, see Recipe Notes
- 1 cup sourdough starter discard, cold or room temperature, see Recipe Notes
- 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 1 to 2 tablespoons unsalted butter. Make sure that the butter is spread evenly, but not too heavily. Set aside.
- In a medium bowl, whisk together 1 cup sourdough starter discard, 1 teaspoon granulated sugar, ⅜ teaspoon baking soda, and ¼ teaspoon kosher 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 an extra 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.
- Storage instructions: Crumpets can be stored at room temperature in an airtight container for several days, or frozen in an airtight bag for longer storage. Since they freeze well, you can make extra crumpets to have anytime!
Michele says
Wow these came out excellent! Thank you for sharing this recipe.
Tammy Spencer says
Hi Michele, I’m so glad you liked them! Thanks for sharing 🙂
Lovely says
Yum! I only had coconut oil, and they turned out tasty.
Tammy Spencer says
Nice! I’m glad they worked for you. 🙂
Mary says
Every recipe I have used has been wonderful.
Can I mix the sourdough discard with the recipe for no discard to increase the amount of batter
Tammy Spencer says
Hi Mary, Interesting question, and thanks for your kind words. If your discard is 50/50 flour and water like mine, you’ll be increasing the ratios of those ingredients in your recipe by the amount of added discard. You’ll have to adjust the amounts of baking soda, sugar, and salt in your recipe to compensate so the rise and flavor won’t be affected. Good luck, and happy baking! 🙂
Molly S. says
This was not only yummy but fun to make too. I've never seen a 3/8 tsp measure before so I just rounded my 1/4 tsp measure. After reading the comments I made sure to have my pan and rings hot and ready for the batter, good thing because the minute the baking soda was mixed in the batter foamed beautifully. Only problem was my largest portioner scoop must be way more than 1/4 cup (it's a #8) and I had to hurry to scoop batter from each ring before they overflowed as they rose in the pan. This yielded 5 crumpets perfectly and I can't wait to make them again. I've never eaten a 'real' crumpet so I have no idea how it compares but I'm using them as an English muffin substitute for an open-faced sandwich and the flavors are perfect together. Thank you for this great recipe and the clear instructions.
Tammy Spencer says
Hi Molly, I’m glad you enjoyed the recipe. Thanks for sharing! 🙂
Missy P. says
These are really good! My husband approves and I’ve made them a couple of times now. Question though, they turn out more like English Muffins than crumpets and rise so very much in the few minutes cooking time. Perhaps it’s because I’m using too active a starter (it’s still doubled in size when I discard)? I’ve tried lowering the temp on the stove to barely there flame and they still get a little too dark on the bottom. Cut the cooking time down by a minute or so for the initial cooking in the rings? Don’t get me wrong, they’re delicious as is, just want to perfect them.
Tammy Spencer says
Hi Missy, I'm glad you like the recipe. As to the rising, the crumpet's leavening is coming from the baking soda, and your starter sound much more active than mine. Maybe you could try cutting back on the baking soda, say to ¼ teaspoon or even less, and see if that helps? And if the crumpets getting too dark, I think you're on the right track by reducing the stove's temperature and cutting back on the cooking time. I hope this helps! 🙂
Donna says
These were awesome! And so easy. I started doing sourdough recipes a couple of weeks ago. This recipe is keeper.
Tammy Spencer says
Hi Donna, I’m so glad you liked them. Welcome to the world of sourdough, and happy baking! 🙂
Bonnie McCormick says
Loved this simple & easy sourdough discard recipe! It worked great as written & tips were super helpful for my first attempt at crumpets to be a hit! Trust the process… I was concerned, not having English muffin rings, & used wide mouth canning rings… was afraid they would attach & not pop out. I removed them right before flipping & they popped right off.
My only tip is to have everything ready to go, then mix the batter, mine went from billowy to flat pretty quick. Still tasted great, just seamed a bit flat & may have been because of letting the batter sit too long, prior to cooking.
Thanks for this easy recipe!
Tammy Spencer says
I’m glad you liked these crumpets, Bonnie!
Ric says
Roasted pecans, fresh blueberries, maple syrup. Out the door! On the plate, perfect, in less than 15 minutes. Simpler than KA RECIPE and better. Thanks Tammy.
Tammy Spencer says
Glad you liked it, Ric! Thanks for your kind words 🙂
Cathy says
I don’t have English muffin rings. Can I use metal mason jar rings?
Tammy Spencer says
Hi Cathy, Good question! I wouldn't recommend mason jar lids because (a) the grooves on the inside of the lid would make it more likely to stick, and (b) the lip at the top wouldn't let the crumpets rise. You can make pikelets instead, a free-form crumpet made like pancakes. They're just as tasty, though not as high.
Bonnie McCormick says
Yes you can use mason jar rings! I just did successfully! Buttered large mouth rings well with butter, and placed them right side up (as they’d sit on jar) in pan. Removed them easily with a fork absolutely no sticking!
Tammy Spencer says
Good to know! Thanks for sharing 😉
sigi says
Why didn't I know this 40 years ago? Ridiculously easy and yummy! I made just one today while cooking breakfast. I will have to feed my sourdough more often now just to be able to make them more often! With my 100% wholemeal rye they look much darker. The consistency was almost like a white shop bought crumpet, only better. Thanks heaps for this lightbulb moment.
Happy holidays from Aotearoa New Zealand
Sigi
Tammy Spencer says
Hi Sigi, thank you for your kind words. I’m so pleased you liked the recipe. Enjoy, and happy baking! 🙂
Lisa in MN says
The best thing we've found to make with the discard so far, they were so easy and perfect. Thank you Tammy for this wonderful recipe!
Tammy Spencer says
I'm so glad you like this recipe, Lisa! Thanks for sharing, and happy baking! 😉