Vegan Crumpets with Roasted Maple Butter

Rustle up these light and fluffy vegan crumpets for a Brit-inspired breakfast or special afternoon tea. Our roasted almond maple butter adds a little extra wow-factor!


Prep: 15 mins (+40 mins resting) | Cook: 5 mins (per crumpet) | Serves: 10 crumpets

There’s nothing quite like a homemade crumpet smothered in butter. Although, between butter and dairy milk, traditional English crumpets are not an option for vegans. We’ve created an entirely plant-based version that’s crispy, chewy and delicately spongey—no one would ever know these gems are not entirely traditional!

The fluffy texture is perfect for soaking up the velvety smooth Roasted Almond Maple Butter. Although, if you fancy something fresh and zesty, try our Lemon Crème Curd.

We’ve cooked these crumpets on the signature cast iron skillet from Le Creuset as a chemical-free alternative to a non-stick frypan. The recipe can be a little finicky, but don’t stress if the first few don’t turn out perfect—crumpets take practice. If you’d like a gluten-free option, simply substitute 200 grams of your favourite GF self-raising flour.

Tip: Add cacao powder to the batter for a decadent, chocolate vegan crumpet.


  • 1 1/2 cup (250g) strong bread flour
  • 1 cup (250ml) Almo Milk, lukewarm
  • 1 tbsp activated yeast
  • 1 tsp sugar, optional
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 tsp coconut oil, for greasing pan


  1. Combine yeast, sugar and warmed Almo Milk in a small mixing bowl and stir until both yeast and sugar have dissolved. Cover with a tea towel and leave to proof for 15 minutes.
  2. In a separate bowl, mix together the flour, baking powder and salt. Make a well in the centre and add the yeast mixture. Whisk well to form a smooth, butter-like mixture. Cover with a tea towel and allow to rest for another 35-40 minutes or until bubbles form on the surface.
  3. Grease a skillet with olive oil and heat over a low to medium heat. Light grease each crumpet rings and arrange around the pan. Once hot, spoon batter into the rings until roughly half full (approx. 4 tablespoons). Fry until the surface bubbles, about 3 minutes.
  4. When the bubbles burst, leaving little holes behind, remove the rings and flip over the crumpets, cooking for a further 1-2 minutes on the other side. Serve the crumpets warm with a slather of our roasted almond maple butter or marmalade curd.