Vanilla bean crumpets

Our simple crumpets recipe will have you falling love with making these classic breakfast treats at home.

  • 1 hr cooking
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These vanilla bean crumpets make a delicious indulgent breakfast or brunch.
If you love crumpets but looking for gluten-free, you should try our crumpets with rhubarb compote.


  • 1 vanilla bean, split lengthways, seeds removed, pod reserved (see tips)
  • 2⅓ cups (580ml) warm water
  • 3⅓ cups (500g) '00' flour or bread flour
  • 1 teaspoon brown sugar
  • 2 teaspoons (7g sachet) dried yeast
  • ¼ teaspoon bicarbonate of soda (baking soda)
  • 2 teaspoons fine sea salt
  • butter, to serve


  • 1
    Process vanilla seeds with remaining ingredients until smooth. Keep mixture in processor with lid on; stand in a warm place for 30 minutes.
  • 2
    Lightly grease four 8cm (3¼-inch) egg rings or round cutters with oil. Lightly grease a large non-stick frying pan with oil then place over high heat. Place rings in pan; fill each ring with a scant ¼ cup of batter. Reduce heat to medium; cook for 5 minutes or until tops have bubbles and batter tops look dry. Turn crumpets over. Remove rings; cook a further 3 minutes or until golden brown.
  • 3
    Serve warm crumpets with butter.


Use your hand to fill the ¼ cup measures of crumpet mixture as it's difficult to handle with a spoon. You can use more than one frying pan and extra egg rings to make cooking faster. Save the vanilla pod and place in a jar of sugar for vanilla infused sugar. Or use as a stirrer for warm milk or hot chocolates. You can use 1 teaspoon vanilla extract instead of the vanilla bean if preferred. Crumpets will keep in an airtight container at room temperature for up to 2 days. Serving suggestion Serve topped with fresh peaches and almonds.

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