These vegan crumpets are just as good as the real English crumpet! Soft, chewy and fluffy, with a characteristic “butter” flavor, they make an exceptional breakfast! You won’t be able to tell that they are completely dairy-free and egg-free.
If you’ve never had crumpets before, you’re in for a treat. When I moved to the UK over a decade ago, they were one of the first quintessentially English things I tried. And I have to say I fell in love! I would eat them for breakfast several times a week, spread with 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 whether you’re a longtime crumpet fan or a complete beginner, you should give it a try. I guarantee your breakfast game will be taken to a whole new level.
What are crumpets?
Crumpets are a very popular breakfast food here in the UK. They resemble a very thick pancake, perfectly round and quite small in diameter. Its most distinctive feature is the collection of small holes in the surface that allow any toppings added to soak through the crumpet.
In terms of texture, they are very soft and light, with a touch of chew. You can serve them as a sweet or savory breakfast, depending on the toppings and what you serve them with.
Ingredients for vegan crumpets
The great news is that crumpets are usually made without eggs. So they’re super easy to veganize – basically just swap regular milk for dairy-free! The ingredients you need are:
- Plant-based milk. Make sure it is around 95 degrees F (35 C) to allow the yeast to activate.
- Dry and inactive yeast. You can also use instant yeast; if you do, simply skip the flowering stage.
- Sugar and salt.
- flour You can use whole wheat flour, but unfortunately this recipe will not work with gluten free.
- Copper powder
How to make homemade crumpets from scratch
Make the dough
Start by making the yeast bloom. Add it to the vegetable milk along with the sugar and salt. Stir, cover and set aside for about 8-10 minutes, until the mixture begins to foam and bubble.
Meanwhile, mix the flour and baking powder. When the yeast mixture is ready, add it to the dry ingredients and stir with a rubber spatula for a couple of minutes. The batter should be sticky and thick, like thick pancake batter.
Cover and let it rest for about 30 minutes. You can do 20 minutes, but rising up to half an hour will guarantee maximum rise and fluffiness of the crumpets.
Cook the crumpets
To cook the crumpets, you will need a good quality non-stick pan and crumpet rings or egg rings. I used silicone egg rings to prevent them from sticking and make them easier to remove.
Brush the surface of the pan and the inside of the egg/crumpet rings with a little vegan butter or olive oil. You can also use cooking spray.
Let the pan heat for a couple of minutes over medium-high heat, then lower the heat to medium. Place the egg/crumpet rings on the surface and pour the batter into the rings until about ¾ of the way full (make sure not to fill to the top as the batter will rise quite a bit) .
Cook for about 5-7 minutes, until bubbles begin to form and appear on the surface. Then lift the rings or use a knife to separate them from the crumpets.
Turn and cook for another 30 seconds. The crumpets are ready to serve! Eat immediately or refrigerate in an airtight container for up to 5 days.
Can crumpets be frozen?
Absolutely! They are a very suitable food for the freezer. Simply transfer the cooked crumpets to a freezer-safe bag and keep frozen for up to 2 months. Reheat in the toaster or microwave from frozen.
How to serve the tortillas
Crumpets are often eaten alone, with butter or jam, or both! Nut butters of any kind also work great as a delicious and indulgent topping. You can also whip up an award-winning vegan English breakfast by serving them with baked beans, vegan bacon and scrambled tofu!
Other vegan breakfast recipes
If you try these vegan crumpets, be sure to leave your feedback in the comments along with a star rating and tag me on Instagram (@ohmyveggies). I always love hearing from you!
Rations: 12 crumpets
Calories: 85kcal
Instructions
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Add the yeast to the vegetable milk along with the sugar and salt. Stir, cover and set aside for about 8-10 minutes, until the mixture begins to foam and bubble.
1 tablespoon of yeast, 1 ½ cups vegetable milk, 1 spoon of sugar, 1 teaspoon of salt
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Mix the flour and baking powder. When the yeast mixture is ready, add it to the dry ingredients and stir with a rubber spatula for a couple of minutes. The batter should be sticky and thick, like thick pancake batter.
2 cups flour, ½ teaspoon of baking powder
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Cover and let it rest for about 30 minutes.
-
Brush the surface of the pan and the inside of the egg/crumpet rings with a little vegan butter or olive oil. You can also use cooking spray.
olive oil
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Let the pan heat for a couple of minutes over medium-high heat, then lower the heat to medium. Place the egg/crumpet rings on the surface and pour the batter into the rings until about ¾ of the way full (make sure not to fill to the top as the batter will rise quite a bit) .
-
Cook for about 5-7 minutes, until bubbles begin to form and appear on the surface. Then lift the rings or use a knife to separate them from the crumpets.
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Turn and cook for another 30 seconds. The crumpets are ready to serve! Eat immediately or refrigerate in an airtight container for up to 5 days.
notes
Test time: You can test the dough for 20 minutes, but rising for up to half an hour will ensure maximum rise and fluffiness of the crumpets.
Equipment: To cook the crumpets, you will need a good quality non-stick pan and crumpet rings or egg rings. I used silicone egg rings to prevent them from sticking and making
To freeze: Simply transfer the cooked crumpets to a freezer-safe bag and keep frozen for up to 2 months. Reheat in the toaster or microwave from frozen.
nutrition
Calories: 85kcalCarbohydrates: 17gProtein: 2gFat: 1gSaturated fat: 1gPolyunsaturated fats: 1gMonounsaturated fats: 1gSodium: 235mgPotassium: 42mgFiber: 1gSugar: 1gVitamin C: 1mgCalcium: 48mgIron: 1mg