Homemade Vegan Crumpets
These soft, delicious homemade vegan crumpets are easier to make than they seem, and you only need 4 simple ingredients. Not only are these crumpets vega, but they’re so much tastier than the store-bought version.
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Is there any feeling better than biting into a hot, well-toasted crumpet, oozing with lashings of melted butter?
Probably. But it’s still a delectable treat that tastes even better when it’s homemade.
Whether you prefer a sweet fruit jam, salty Marmite, or a simple dairy-free spread, the bubbles in these vegan crumpets will hold plenty of your favourite toppings.
For a real crumpet feast, try spreading the crumpets with herby tomato sauce, adding a sprinkle of vegan cheese, and grilling to make soft, melty crumpet pizzas.
What do I need to make vegan crumpets?
These vegan crumpets can be made with a simple mixture of flour, soya milk, yeast, and a little sugar.
You will also need a large, flat-based pan to fit four suitably-sized crumpet rings.
Crumpet rings can be bought online or from kitchenware stores, but any heat-proof ring or cookie cutter -approximately 3cm tall, and in a shape and size you’d want your crumpets to be – could be used instead.
If you happen to have any egg rings lying around from your pre-vegan days, these could be used as an alternative, but will make smaller crumpets.
If getting hold of a suitable alternative is completely impossible, you can spoon your batter directly into the pan without a ring. This will result in less uniform crumpets that are a little wider and flatter then usual, something like a cross between a pancake and a crumpet.
Recipe tips:
Keeping your yeast alive and active is essential for giving the crumpets their signature bubbly texture.
A temperature of 27-32°C is ideal for yeast, and anything over 50°C is highly likely to kill it completely, so take care not to overheat the milk.
Your soya milk should feel lukewarm to the touch.
And don’t skip the sugar – even if you want to enjoy savoury toppings on your crumpet.
The tiny amount of sugar won’t affect the flavour, and is essential to feed the yeast.
Total Time: 1 hour
Prep Time: 10 minutes
Cook Time: 20 minutes
Calories: 155
Servings: 8
Rating:
Nutritional information per serving:
Serving size
100g
calories
155
fat
1.5g
saturates
0.3g
carbs
30g
sugars
0.8g
fibre
2g
protein
6.3g
salt
0.28g
Total Time: 1 hour
Calories: 155
Servings: 8
Ingredients
Method
Ingredients
(Servings: 8)
- 60 60 ml soya milk, warm
- 0.125 0.125 Tbsp dried active yeast
- 0.125 0.125 tsp caster sugar
- 37.5 37.5 g strong bread flour
- 0.0625 0.0625 tsp bicarbonate of soda
- You will also need
- 4 crumpet rings
Method
- Add the soya milk, yeast, sugar, flour and bicarbonate of soda to a bowl and whisk together until a smooth batter has formed. Leave the mixture covered for 30 minutes until the mixture is bubbling.
- To cook the crumpets, place four 10cm greased rings into a large frying pan over a medium heat and add 80ml/⅓ cup of batter to each ring. Cook for 7-9 minutes until the batter is cooked through and the crumpet has formed. Remove the ring from the crumpet and flip over and cook for a further 1-2 minutes on the top side.
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