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Sourdough Crumpets

in quick and easy whole grain dairy free gluten free overnight guaranteed classic


Sourdough Crumpets Recipe

Do you have a long-neglected starter you'd like to resurrect? The absolutely easiest and fastest thing to do with a groggy starter is to make a kind of modified crumpet, a.k.a. pikelet. Crumpets are normally griddled in rings, while pikelets are griddled free-form. With fewer holes than a typical English crumpet, Australian-style pikelets are a very simple and basic kind of "toaster pancake," a great use for your sourdough starter.

At a glance

4-5 crumpets


Choose your measure:

  • 1 cup sourdough starter, unfed/discard
  • 1 teaspoon sugar
  • 1/4 to 1/2 teaspoon salt
  • 1/2 teaspoon baking soda


  1. Place the starter in a medium-sized bowl. Note: This is a good opportunity to feed the remainder of your starter, if necessary. Sprinkle the sugar, salt, and baking soda over the surface. Whisk together. The batter should rise up, becoming the consistency of whipped cream.
  2. Heat your griddle over medium-low heat. Lightly grease the surface.
  3. To make crumpets, lightly grease English muffin rings (1" high and 4" across) and place on the griddle. Scoop the batter into the rings, filling them about 1/4" deep. Cook over low heat until the tops are set and full of small holes. Remove the rings and flip the crumpets over for a minute or two.
  4. If you're making pikelets, scoop the batter onto the griddle and cook over low heat until the tops are set and full of small holes. Flip the pikelets over to finish for a minute or two.
  5. Toast the crumpets or pikelets to brown and crisp them before serving with butter and jam.
  6. Store any leftovers at room temperature for several days. Freeze for longer storage — up to 3 months.