Vegan crumpets are tender, springy, and have a mild sourdough flavor. Dozens of signature holes make them delicious with all sorts of toppings. Eat them whole, toasted, or sliced and filled.
Place all-purpose flour, sourdough starter, agave syrup, and water in a mixing bowl with room for expansion.
Stir well with a spoon to mix. Cover with a flat plate or lid and let ferment for 8-12 hours. The batter will form lots of bubbles and rise considerably.
Morning leaven
Place salt and baking soda in a small dish. Add water and stir to dissolve.
Pour baking soda mixture on top of the crumpet batter and fold in lightly until uniform. Let the mixture sit for 5 minutes while preheating the skillet.
Cook crumpets
Preheat a large non-stick skillet over medium-low heat.
Lightly grease three crumpet rings and arrange them in the preheated skillet. (Note- you'll make the crumpets in two batches.)
Pour in crumpet batter to about 1/16th inch below the rim. Don't overfill rings or they will spill over the top as the batter rises.
Cover the skillet with a lid and cook for 8-9 minutes until the bottom of the crumpets are lightly browned. Lower the heat if they are browning too fast.
Gently remove crumpet rings when the tops are full of holes and the surface appears dry.
Flip crumpets and cook another 5-7 minutes until crumpets are cooked through to the middle. Repeat the process for cooking the last three crumpets.
Serve
Transfer crumpets to a baking rack until they are cool enough to handle. Serve right away or later at room temperature. Crumpets can be eaten whole, toasted, warmed, and even sliced. See serving suggestions in the post for delicious ways to top or stuff them.
Store
Store crumpets in the refrigerator in a covered container for up to 5 days. Or, wrap well and freeze crumpets for 1-2 months.
Notes
EquipmentYou'll need molds to cook crumpets in a skillet and you may already have something on hand. Four-inch rings are just right for making 6 large crumpets. Here are some resources: