Classic Discard
Gluten-Free Twist
Sourdough Discard Crumpets
Soft, holey, butter-soaked crumpets made from unfed starter – zero waste, maximum flavour
A brilliant way to use up sourdough discard. No commercial yeast, just the natural tang of your starter plus a touch of bicarb for those signature bubbles. Ready in under 30 minutes!
Crispy edges, spongy centre – the perfect vehicle for butter and honey.
Makes
8–10 crumpets
8–10 crumpets
Prep Time
5 min
5 min
Cook Time
15 min
15 min
Total Time
20 min
20 min
Classic Sourdough Discard Crumpets
Ingredients
- 200 g sourdough starter discard (100% hydration, fridge-cold OK)
- 1 tsp sugar
- ½ tsp bicarb soda (baking soda)
- ¼ tsp salt
- 1–2 tbsp milk or water (optional, if discard is very thick)
Equipment
- Non-stick frying pan or griddle
- Egg rings or crumpet rings (lightly greased)
Method
1. Mix the batter – In a bowl, combine discard, sugar and salt. If too thick (stiff dough), loosen with 1–2 tbsp milk/water to pancake-batter consistency.
2. Add the magic – Just before cooking, sprinkle bicarb soda over batter and stir gently. Bubbles will form instantly – this creates the holes!
3. Heat the pan – Warm a non-stick pan over medium-low heat. Lightly grease rings and place in pan to heat.
4. Cook – Spoon 2–3 tbsp batter into each ring (⅔ full). Cook 5–7 min until bubbles pop and top is mostly set. Remove ring, flip, cook second side 1–2 min until golden.
5. Serve – Eat warm with butter, jam or honey. Reheat leftovers in a toaster.
Troubleshooting: No holes? Lower heat or don’t overstir after bicarb. Make batter 10–30 min ahead (before bicarb) for deeper flavour.
Gluten-Free Sourdough Discard Crumpets
Ingredients (Gluten-Free)
- 200 g gluten-free sourdough discard (100% hydration, using GF flour blend)
- 1 tsp sugar
- ¾ tsp bicarb soda (slightly more for lift)
- ¼ tsp salt
- 2–3 tbsp milk or water (GF batters often need thinning)
- ½ tsp xanthan gum (optional, for better structure – omit if in flour blend)
Equipment
- Non-stick pan + greased rings (same as classic)
Method (Gluten-Free)
1. Mix discard, sugar, salt and xanthan gum (if using). Thin to pourable pancake batter with milk/water.
2. Sprinkle bicarb, stir gently – expect vigorous bubbling.
3. Heat pan on low-medium. Cook in rings 6–8 min per first side (GF takes longer to set). Flip carefully, cook 1–2 min.
4. Texture will be softer but still holey. Toast before serving to crisp up.
GF Tip: Use a proven GF starter (brown rice flour works well). Add ¼ tsp cream of tartar with bicarb for extra rise if needed.
