Sourdough Crumpets are a fantastic way to use up sourdough discard while creating a light, fluffy, and slightly tangy treat. These crumpets are perfect for breakfast or a cozy afternoon snack, served warm with butter and your favorite jam. Their bubbly texture and golden crust make them a delightful addition to your kitchen.
Ingredients
- 1 ½ cups sourdough discard (or unfed starter)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 ½ teaspoons maple syrup
- ¾ teaspoon baking soda
- Butter (for cooking and serving)
- ¼ cup + 2 tablespoons water
- Jam of choice (for serving)
Preparation Time
- Prep Time: 5 minutes
- Cook Time: 6–8 minutes per batch
- Total Time: 15–20 minutes
Instructions
Step 1: Make the Batter
- In a large bowl, mix together the sourdough discard, water, maple syrup, baking soda, baking powder, and salt. Stir until smooth.
- The batter may become foamy as the baking soda reacts with the acidity of the sourdough; this is completely normal.
- The consistency should be pourable, like thickened cream.
- For easier pouring, transfer the batter into a large measuring cup or any container with a spout.
Step 2: Heat the Pan and Prepare the Rings
- Preheat a large skillet over medium heat and lightly grease it with butter.
- If using crumpet rings, place them on the pan to heat up.
- Brush the inside of the rings with melted butter or use nonstick cooking spray.
Step 3: Cook the Crumpets
- Pour the batter into the crumpet rings, filling them a little over halfway. If not using rings, use a ¼ cup measuring cup to scoop and pour the batter onto the pan.
- Cook for 3–4 minutes, or until bubbles appear on the surface and start to pop.
- Once most of the bubbles have burst, carefully flip the crumpets over and cook for another 1–2 minutes, or until lightly golden.
Step 4:
Serve and Enjoy: Gently remove the crumpets from the molds if using. Serve them warm with butter and your favorite jam for a delicious treat.
Final Thoughts
These sourdough crumpets are an easy and tasty way to make the most of your sourdough discard. Whether enjoyed fresh or toasted later, they pair perfectly with sweet or savory toppings. Try this recipe today and enjoy a warm, homemade breakfast!
Homemade Sourdough Crumpets Recipe
Prep Time:
5 minutes
Total Time:
5 minutes
Ingredients
- 1 ½ cups sourdough discard (or unfed starter)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 ½ teaspoons maple syrup
- ¾ teaspoon baking soda
- Butter (for cooking and serving)
- ¼ cup + 2 tablespoons water
- Jam of choice (for serving)
Instructions
Step 1: Make the Batter
- In a large bowl, mix together the sourdough discard, water, maple syrup, baking soda, baking powder, and salt. Stir until smooth.
- The batter may become foamy as the baking soda reacts with the acidity of the sourdough; this is completely normal.
- The consistency should be pourable, like thickened cream.
- For easier pouring, transfer the batter into a large measuring cup or any container with a spout.
Step 2: Heat the Pan and Prepare the Rings
- Preheat a large skillet over medium heat and lightly grease it with butter.
- If using crumpet rings, place them on the pan to heat up.
- Brush the inside of the rings with melted butter or use nonstick cooking spray.
Step 3: Cook the Crumpets
- Pour the batter into the crumpet rings, filling them a little over halfway. If not using rings, use a ¼ cup measuring cup to scoop and pour the batter onto the pan.
- Cook for 3–4 minutes, or until bubbles appear on the surface and start to pop.
- Once most of the bubbles have burst, carefully flip the crumpets over and cook for another 1–2 minutes, or until lightly golden.
Step 4: Serve
- Serve and Enjoy: Gently remove the crumpets from the molds if using. Serve them warm with butter and your favorite jam for a delicious treat.
Notes
- Crumpet Rings Alternative: If you don’t have crumpet rings, use mason jar lids or cook them free-form like pancakes.
- Storage: Store in an airtight container at room temperature for up to 2 days or freeze for longer storage.
- Reheating: Toast leftover crumpets for a crispy texture.
