These sourdough discard crumpets are quick, light, and airy with a signature bubbly texture perfect for breakfast or brunch.

Scale

1 cup sourdough discard (unfed starter)

1 tsp sugar

¼–½ tsp salt

⅜ tsp baking soda

Butter or oil for greasing

Optional: English muffin rings

1. In a bowl, stir together sourdough discard, sugar, and salt.

2. Add baking soda it’ll puff up and get bubbly fast!

3. Preheat a non-stick skillet or griddle over medium-low heat. Grease the surface and the insides of your rings.

4. Place rings on the pan and pour in about ¼ cup batter per ring.

5. Cook for 5–7 minutes, until bubbles form and tops are set.

6. Remove the rings and flip the crumpets. Cook another 2–3 minutes until golden.

7. Serve warm, toasted with butter, jam, or honey or freeze for later!

No rings? Just pour the batter directly onto the skillet in small mounds.

Crumpets freeze well and toast beautifully the next day.

Keywords: sourdough discard crumpets, crumpets with discard, easy crumpets