Recipes
Sourdough Crumpets: Holey, Chewy, Made From Discard
Those signature holes come from a loose, bubbly batter cooked in rings. A perfect, easy discard recipe.
Sourdough crumpets are cooked on a griddle in rings from a loose, bubbly batter — the signature holes form as bubbles rise and burst through the top. They're a quick, satisfying way to use discard (or active starter), with a chewy interior perfect for butter and jam.
Recipe (makes ~6)
- 250g sourdough discard or active starter
- 120g milk (warm)
- 1/2 tsp sugar
- 1/2 tsp salt
- 1/2 tsp baking soda (the key to the holes)
Method
- Whisk discard, warm milk, sugar, and salt into a thick, pourable batter.
- Let it sit 20–30 minutes if using active starter (helps bubbles).
- Stir in the baking soda — the batter will foam. This creates the holes.
- Grease crumpet rings (or use metal cookie cutters) on a medium griddle.
- Pour batter to fill rings halfway. Cook 6–8 minutes until the top is set and full of holes.
- Remove rings, flip, cook 1–2 minutes to lightly color the top.
Getting the holes right
| Factor | Effect |
|---|---|
| Loose batter | Lets bubbles rise and pop |
| Baking soda | Reacts with acid to make bubbles |
| Medium-low heat | Cooks through before burning |
| Don't flip early | Holes form on the slow side |
Serving
- Toasted with lots of butter (it pools in the holes).
- With jam, honey, or marmalade.
- Savory: with a poached egg or melted cheese.
Frequently asked questions
Why didn't my crumpets get holes?
Batter too thick, not enough baking soda, or heat too high. Loosen the batter and cook gently.
Can I make them without rings?
Rings give the classic shape, but you can make free-form "crumpet pancakes" without them.
Active starter or discard?
Both work. Active starter gives a slightly more open texture; discard is more convenient.
Crumpets are a clever, low-effort discard recipe. SourdoughAI helps you keep your discard from going to waste.