Easy Sourdough discard crumpets
Easy Sourdough discard crumpets is a easy British recipe that serves 4. 100 calories per serving. Recipe by Self Sufficient Hub on YouTube.
Prep: 10 min | Cook: 15 min | Total: 35 min
Cost: $0.27 total, $0.07 per serving
Ingredients
- 200 mL Sourdough Discard (liquid starter discard, stirred to a uniform consistency)
- 0.25 tsp Fine Sea Salt (pinch for flavor; optional for low‑sodium diets)
- 0.5 tsp Granulated Sugar (optional, adds a hint of sweetness)
- 1 tsp Bicarbonate of Soda (also called baking soda; reacts with the acidity of the discard)
- 1 tbsp Unsalted Butter (softened; used to grease pan and rings)
Instructions
Prepare the discard
Pour off any brown liquid layer from the starter, give the discard a quick stir to make it uniform, then measure 200 mL into a mixing jug.
Time: PT2M
Add salt and sugar
Add 0.25 tsp fine sea salt and 0.5 tsp granulated sugar to the jug and stir until fully dissolved.
Time: PT1M
Heat the pan
Place the non‑stick skillet on the stove and set to medium‑high heat (dial around 9). Let it warm for about 2–3 minutes.
Time: PT3M
Temperature: medium‑high heat
Grease the rings
Lightly butter the inside of each metal crumpet ring and the surrounding pan surface so the batter won’t stick.
Time: PT2M
Add bicarbonate of soda
Just before cooking, sprinkle 1 tsp bicarbonate of soda into the batter and stir quickly. The mixture will foam and become airy.
Time: PT1M
Pour batter into rings
Fill each greased ring about one‑quarter to one‑third of the way up with batter. Avoid over‑filling.
Time: PT2M
Cook first side
Let the crumpets cook undisturbed until the surface is set and bubbles have formed, roughly 4 minutes.
Time: PT4M
Temperature: medium‑high heat
Remove rings
Using tongs or a spatula, carefully lift the metal rings away from each crumpet. The batter should hold its shape.
Time: PT0.5M
Flip and finish
Flip each crumpet and cook the top side for about 30 seconds until lightly golden.
Time: PT0.5M
Temperature: medium‑high heat
Cool and serve
Transfer cooked crumpets to a cooling rack. Serve warm toasted with butter, jam, or your favorite topping.
Time: PT5M
Nutrition Facts
- Calories
- 100
- Protein
- 3 g
- Carbohydrates
- 15 g
- Fat
- 3 g
- Fiber
- 0 g
Dietary info: Vegetarian, Contains gluten, Contains dairy
Allergens: Gluten, Dairy
Ingredient Substitutions
- Instead of Sourdough Discard: plain yogurt, buttermilk (for similar acidity)
- Instead of Fine Sea Salt: kosher salt (use less)
- Instead of Granulated Sugar: honey (use less)
- Instead of Bicarbonate of Soda: baking powder (not recommended for this recipe)
- Instead of Unsalted Butter: vegetable oil (may affect flavor)
Equipment Needed
- Non‑Stick Skillet
- Metal Crumpet Rings
- Measuring Jug
- Tablespoon
- Whisk or Mixing Spoon
- Spatula
- Stove
- Cooling Rack (optional)
Critical Steps — Do Not Skip
- Add bicarbonate of soda at the last minute to maximize rise.
- Do not overfill the crumpet rings; they will expand during cooking.
- Remove the metal rings only after the batter has set on the first side.
- Maintain medium‑high heat; too low will result in flat crumpets, too high will burn them.
Chef Tips from the Video
- If you have silicone crumpet rings, they are gentler on non‑stick surfaces.
- For extra flavor, add a pinch of dried herbs (e.g., thyme) to the batter.
- Use a thin brush to spread butter evenly around the ring edges for a uniform crust.
Troubleshooting
Crumpets are dense and do not rise.
Make sure the discard is active (bubbly) and add the bicarbonate of soda right before cooking. Also keep the pan hot enough.
Batter overflows when rings are removed.
Do not overfill the rings; fill only 1/4‑1/3 of the height. Remove rings only after the surface is set.
Crust burns before the top sets.
Reduce heat slightly to medium and ensure the pan is evenly heated before adding batter.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze individually wrapped for up to 1 month; toast directly from frozen.
Room temperature: Best eaten the same day; can sit out for a few hours if covered.
Make-Ahead Tips
- Batter can be kept refrigerated for up to 24 hours; give it a gentle stir before cooking.
- Cooked crumpets keep well in a bread bin; re‑toast for best texture.
Frequently Asked Questions
What is the cultural significance and history of crumpets in British cuisine?
Crumpets originated in the United Kingdom in the 19th century as a cheap, quick‑cooking griddle cake. They became a staple of British tea time, prized for their porous texture that soaks up butter and spreads.
What are the traditional regional variations of crumpets in British cuisine?
While the classic English crumpet is round and soft, Scottish versions are often slightly thicker, and Welsh recipes sometimes incorporate oats. Some regions add malt or honey to the batter for a sweeter profile.
How is a traditional crumpet served in the United Kingdom?
Traditionally, crumpets are toasted until the surface is lightly crisp, then generously buttered. They are also enjoyed with jam, honey, or cheese, often alongside a cup of tea.
What occasions or celebrations are crumpets associated with in British culture?
Crumpets are a common part of everyday breakfast and tea time, but they also appear at weekend brunches, holiday breakfasts, and as a comforting snack during colder months.
What makes sourdough discard crumpets special in the context of sustainable cooking?
Using sourdough discard reduces food waste by turning a by‑product of starter feeding into a tasty, leavened cake. The natural acidity of the discard works with bicarbonate of soda to create the signature airy holes.
What are the most common mistakes to avoid when making sourdough discard crumpets?
Common errors include adding the bicarbonate too early (it loses its leavening power), overfilling the rings (causing overflow), and cooking on too low heat (resulting in flat, dense crumpets).
Why does this sourdough discard crumpet recipe use bicarbonate of soda instead of baking powder?
Bicarbonate of soda reacts directly with the acidity in the sourdough discard, giving an immediate rise. Baking powder contains its own acid and would not provide the same rapid lift needed for crumpets.
Can I make sourdough discard crumpets ahead of time and how should I store them?
Yes, you can bake a batch, let them cool, then store in an airtight container at room temperature for a day or refrigerate for up to three days. Re‑toast before serving for the best texture.
What texture and appearance should I look for when making sourdough discard crumpets?
The crumpet should have a golden‑brown bottom, a slightly softer top, and a porous surface full of small holes that easily soak up butter. The edges should be set but not crisp.
How do I know when sourdough discard crumpets are done cooking?
When the first side is set and the surface shows bubbles, and after flipping the top side cooks for about 30 seconds, the crumpet will feel firm to the touch and have a light golden color.
What does the YouTube channel Self Sufficient Hub specialize in?
The YouTube channel Self Sufficient Hub focuses on practical, self‑reliant cooking and homesteading tips, offering recipes that make use of kitchen leftovers, like sourdough discard, and teaching sustainable food practices.
How does the YouTube channel Self Sufficient Hub's approach to British cooking differ from other cooking channels?
Self Sufficient Hub emphasizes zero‑waste techniques and uses everyday pantry staples, often repurposing ingredients such as sourdough discard, whereas many other channels focus on traditional recipes without the sustainability angle.
Last updated: August 19, 2026
