Recipe Review

Sourdough Crumpets Are the Best, Easiest Thing to Make with Your Sourdough Starter

updated Apr 22, 2020
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Credit: Sheela Prakash

When I first started baking sourdough bread a handful of years ago, I threw away the discard every time I fed my starter, just as all the recipes instructed me to. After I began to get the hang of it, though, I started to feel sad and wasteful about tossing the discard in the trash. Sure, it’s not bubbly and active enough to bake a lofty loaf of bread, but it’s certainly worth using for something.

A quick Google search revealed that there are countless ways to make use of sourdough starter discard: It’s great for making pancakes, biscuits, crackers, pizza dough, and more. But the best thing I’ve ever made with my discard also happens to be the easiest: three-ingredient sourdough crumpets.

Sourdough Crumpets Take Just 10 Minutes to Make

Crumpets are griddle cakes that fall somewhere between English muffins and pancakes in terms of texture and flavor. You’ll find them in the UK and Ireland (enjoyed with a good cup of tea, of course), but you’ll also find them in Australia, where they are actually called pikelets. To be honest, I’m not sure I’d ever even eaten a crumpet when I came across King Arthur Flour’s sourdough crumpets recipe, but I knew I needed to try them when I saw how easy they are to make.

To make sourdough crumpets, you simply combine 1 cup of sourdough discard with a bit of sugar, baking soda, and salt, then drop dollops of the mixture onto a hot buttered skillet. To make true crumpets, the dollops should be dropped into 4-inch English muffin rings or canning jar lids, so that they cook up to be perfect rounds. I don’t have either, so I make them free-form, which technically makes them more like Australian pikelets, but that’s neither here nor there.

What I do know is that they’re so, so tasty. They’re crisp and golden on the outside and soft and chewy on the inside, with a mellow tang from the sourdough starter discard. It’s traditional to split them and serve them warm with butter and jam, but my lazy approach is to just slather the tops with butter and shower them with cinnamon-sugar. You could even go pancake-style and pour on the maple syrup. Since they’re just barely sweet, I also think they’d work well as the base for egg sandwiches. Really and truly, it’s hard to go wrong.

Get the recipe: Sourdough Crumpets from King Arthur Flour

Have you made sourdough crumpets before? What’s your favorite way to serve them?