Vegan crumpets recipe

A simple vegan crumpets recipe, swapping cow’s milk for a dairy-free alternative, perfect for toasting and having with tea

Vegan, dairy-free

Prep: 45 mins  | Cook: 15 mins |  Total time: 1 hour

Makes 8

Vegan crumpets
Also pictured – a wee scone and lots of homemade blackberry jam

These vegan crumpets are a nice weekend afternoon recipe for a rainy day. There’s some waiting around involved while the yeast does its thing, so it’s perfect to make when you are pottering about the house.

I based this recipe on Felicity Cloake’s Guardian article on how to cook the perfect crumpets. She did the hard work of testing various recipes, and I have adjusted it to make it dairy-free and vegan. I used coconut milk drink as my dairy-free milk and found it worked very well. Sweetened soya or almond would likely work also. If you only have an unsweetened milk alternative, add an extra half teaspoon of sugar.


  • 1tsp sugar
  • 200ml dairy-free milk (I used coconut drink)
  • 100ml boiling water
  • 1 sachet instant dried yeast
  • 150g strong white flour
  • 100g plain flour
  • 1tsp salt
  • 1/2tsp bicarbonate of soda
  • dairy-free spread or sunflower oil for greasing


  1. Mix the sugar, dairy-free milk and boiling water in a jug and stir in the yeast. Set in a warm place for 15 minutes until frothy.
  2. Combine the flours and salt in mixing bowl. Create a well in the midlle of the flour and then stir in the liquid. Mix until smooth. Cover and leave in a warm place for between one-and-a-half and two hours until the batter is risen and bubbly.
  3. Mix the bicarbonate of soda with 50ml warm water and stir it into the batter. Cover and leave in a warm place for about 30 minutes.
  4. Heat a large frying pan to a medium-low heat. Add a little spread or sunflower oil, and brush it across the pan so it is lightly greased. Use any excess to grease the inside of 4 crumpet rings. Place the rings in the pan and add about 2 tablespoons of batter to each, so they are half full.
  5. Cook until the top is dry and full of holes, then remove the crumpets and set aside to a wire rack to cool. Repeat the process with the remaining batter. This recipe should make 8 crumpets.
  6. If you are eating them immediately, grill the tops before serving. If they have been cooled, pop in the toaster, then smother with spread and jam.

I love to eat these with a cup of tea. If you’re looking for other teatime treats, give my healthy banana oat breakfast cookies a go!

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