These vegan crumpets are just as good as the authentic English crumpet! Soft, chewy and spongy, with a distinctive ‘buttery’ flavor, they make an exceptional breakfast! You won’t be able to tell that they are entirely dairy-free and eggless.

Vegan crumpets

If you’ve never had crumpets before, you’re in for a treat. When I first moved to the UK over a decade ago, they were one of the first quintessentially English things I tried. And I have to say that I fell in love! I would eat them for breakfast multiple times a week, slathered in butter or jam.

This recipe is my homemade version of this famous breakfast food. And I have to say, making crumpets from scratch makes them even more special! It’s a fun and effortless process, so you should try it out – whether a long-time crumpet fan, or a complete newbie to them. I guarantee your breakfast game will be taken to a whole new level.

Dairy-free crumpet stack

What are crumpets?

Crumpets are a very popular breakfast food here in the UK. They resemble a very thick, perfectly round pancake that’s quite small in diameter. Their most distinguishing feature is the collection of tiny holes on the surface which allows whatever topping you add to it to soak all the way through the crumpet.

Easy crumpets recipe

As for the texture, they’re very soft and light, with a hint of chewiness. You can serve them as either a sweet or savory breakfast, depending on the topping and what you serve them with.

Ingredients for vegan crumpets

The great news is that crumpets are typically made without eggs. So, they’re very easy to veganise – you essentially just need to swap out normal milk for dairy-free! The ingredients you need are:

Ingredients for vegan crumpets
  • Plant based milk. Ensure it’s at around 95 degrees F (35 C) to allow the yeast to activate.
  • Dry, inactive yeast. You can also use instant yeast – if you do so, simply skip the blooming stage.
  • Sugar and salt.
  • Flour. You can use wholewheat flour, but unfortunately this recipe won’t work with gluten-free.
  • Baking powder.

How to make homemade crumpets from scratch

Make the batter

Start by blooming the yeast. Add it to the plant based milk together with the sugar and salt. Stir together, cover and set aside for around 8-10 minutes, until the mixture starts to get foamy and bubbly.

Meanwhile, mix together the flour and baking powder. When the yeast mixture is ready, add it to the dry ingredients and stir together using a rubber spatula for a couple of minutes. The batter should be sticky and thick, kind of like a thick pancake batter.

Cover and set aside to proof for around 30 minutes. You can do 20 minutes, but going up to half an hour will ensure the most rise and fluffiness for the crumpets.

Cook the crumpets

To cook the crumpets, you will need a good quality non-stick pan and either crumpet rings or egg rings. I used silicone egg rings to prevent sticking and make removal much easier.

Brush the surface of the frying pan and the inside of the egg/crumpet rings with a little bit of vegan butter or olive oil. You can also use cooking spray.

Allow the frying pan to heat up for a couple of minutes over a medium-high heat, then lower the heat to a medium. Place the egg/crumpet rings on the surface and pour the batter into the rings until around 3/4 of the way full (ensure not to fill to the top as the batter will rise a good amount).

Cook for around 5-7 minutes, until bubbles start to form and pop on the surface. Then, either lift up the rings or use a knife to separate them from the crumpets.

Flip, and cook for around 30 seconds more. The crumpets are now ready to serve! Eat immediately, or store in the fridge in an airtight container for up to 5 days.

Vegan crumpets recipe

Can crumpets be frozen?

Absolutely! They’re a very freezer-friendly food. Simply transfer the cooked crumpets to a freezer-friendly bag and keep frozen for up to 2 months. Reheat in the toaster or in the microwave from frozen.

Vegan crumpets on a wooden board

How to serve crumpets

Crumpets are often eaten by themselves, with either butter or jam, or both! Nut butters of any kind also work really well as a delicious and indulgent topping. You can also make an award-winning vegan English breakfast by serving them with baked beans, vegan bacon and scrambled tofu!

Other vegan breakfast recipes

Vegan crumpets on a plate

If you give these vegan crumpets a go, be sure to leave your feedback in the comments together with a star rating, and tag me on Instagram (@earthofmariaa). I always love hearing from you!

Vegan crumpets

Get the Recipe: Vegan Crumpets (Homemade Recipe)

These vegan crumpets are just as good as the authentic English crumpet! Soft, chewy and spongy, with a distinctive 'buttery' flavor, they make an exceptional breakfast! You won't be able to tell that they are entirely dairy-free and eggless.

Ingredients

  • 1 tbsp yeast
  • 1 1/2 cups plant based milk
  • 1 tbsp sugar
  • 1 tsp salt
  • 2 cups flour
  • 1/2 tsp baking powder
  • olive oil, to cook

Equipment

  • Small mixing bowl
  • Large mixing bowl
  • Frying pan or skillet
  • Crumpet rings or egg rings

Instructions 

  • Add the yeast to the plant based milk together with the sugar and salt. Stir together, cover and set aside for around 8-10 minutes, until the mixture starts to get foamy and bubbly.
    1 tbsp yeast, 1 1/2 cups plant based milk, 1 tbsp sugar, 1 tsp salt
  • Mix together the flour and baking powder. When the yeast mixture is ready, add it to the dry ingredients and stir together using a rubber spatula for a couple of minutes. The batter should be sticky and thick, kind of like a thick pancake batter.
    2 cups flour, 1/2 tsp baking powder
  • Cover and set aside to proof for around 30 minutes.
  • Brush the surface of the frying pan and the inside of egg/crumpet rings with a little bit of vegan butter or olive oil. You can also use cooking spray.
    olive oil
  • Allow the frying pan to heat up for a couple of minutes over a medium-high heat, then lower the heat to a medium. Place the egg/crumpet rings on the surface and pour the batter into the rings until around 3/4 of the way full (ensure not to fill to the top as the batter will rise a good amount).
  • Cook for around 5-7 minutes, until bubbles start to form and pop on the surface. Then, either lift up the rings or use a knife to separate them from the crumpets.
  • Flip, and cook for around 30 seconds more. The crumpets are now ready to serve! Eat immediately, or store in the fridge in an airtight container for up to 5 days.

Video

Notes

Yeast: You can use instant yeast for this recipe. If you do so, simply skip the proofing stage.
Proofing time: You can proof the batter for 20 minutes, but going up to half an hour will ensure the most rise and fluffiness for the crumpets.
Equipment: To cook the crumpets, you will need a good quality non-stick pan and either crumpet rings or egg rings. I used silicone egg rings to prevent sticking and make
To freeze: Simply transfer the cooked crumpets to a freezer-friendly bag and keep frozen for up to 2 months. Reheat in the toaster or in the microwave from frozen.
Calories: 85kcal, Carbohydrates: 17g, Protein: 2g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 235mg, Potassium: 42mg, Fiber: 1g, Sugar: 1g, Vitamin C: 1mg, Calcium: 48mg, Iron: 1mg