Sourdough Buttermilk Crumpets with Homemade Buttermilk Syrup

DessertsSourdoughBreakfast
Written By Kiley Heard

These Sourdough Buttermilk Crumpets are soft, fluffy, and spongy with the signature holes that soak up every drop of homemade buttermilk syrup and butter. Toasty and golden on the outside, they’re best served warm with a dollop of cinnamon cream and a hot cup of coffee for the ultimate cozy breakfast.

Soft and fluffy sourdough buttermilk crumpets with signature holes, golden and toasty on the outside, topped with butter, drizzled with homemade buttermilk syrup, and served warm with cinnamon cream and coffee.

If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley

Ingredients You Need:

Full ingredients, measurements, and recipe are in the recipe card below. Read through this section for all the ingredients and substitutions!

  • Sourdough discard

  • Buttermilk (substitution: apple cider vinegar or lemon juice mixed with milk of choice)

  • Water

  • Maple syrup

  • Vanilla bean paste or extract

  • Baking soda

  • Baking powder

  • Salt

  • Salted butter

  • Brown sugar

  • Granulated sugar

  • Heavy cream

  • Cinnamon

Soft and fluffy sourdough buttermilk crumpets with signature holes, golden and toasty on the outside, topped with butter, drizzled with homemade buttermilk syrup, and served warm with cinnamon cream and coffee.

Why You’ll Love Sourdough Buttermilk Crumpets:

  1. Soft, Fluffy, and Spongy Texture: The perfect balance of airy and chewy.

  2. Signature Holes: Soak up every drop of syrup and melted butter.

  3. Golden and Toasty Exterior: With a tender middle that makes them irresistible.

  4. Homemade Buttermilk Syrup: Adds a rich, tangy-sweet flavor that pairs beautifully.

  5. Made with Sourdough Discard: For a subtle tang and no-waste baking.

  6. Easy to Customize: With cinnamon cream, fruit, or your favorite toppings.

  7. Perfect Breakfast or Brunch Centerpiece: Feels cozy and special.

  8. Delicious with Coffee or Tea: For a comforting start to your morning.

Soft and fluffy sourdough buttermilk crumpets with signature holes, golden and toasty on the outside, topped with butter, drizzled with homemade buttermilk syrup, and served warm with cinnamon cream and coffee.

Tips for Making Sourdough Buttermilk Crumpets:

  1. Use an Active Starter or Discard: Both work, but active starter gives more rise while discard adds a deeper tang.

  2. Grease Crumpet Rings Well: This keeps the batter from sticking and helps create neat, round shapes.

  3. Cook Low and Slow: Gentle heat ensures the signature holes form without burning the bottoms.

  4. Don’t Flip Too Early: Wait until the tops look set and full of holes before flipping to toast the other side.

  5. Toast Before Serving: A quick toasting adds extra crunch and golden edges.

  6. Warm the Syrup: Homemade buttermilk syrup thickens as it cools, so gently warm it for the best drizzle.

  7. Serve Immediately: Crumpets taste best hot off the pan with butter and syrup soaking in.

  8. Experiment with Toppings: Try cinnamon cream, fruit, honey, or jam for variety.

Soft and fluffy sourdough buttermilk crumpets with signature holes, golden and toasty on the outside, topped with butter, drizzled with homemade buttermilk syrup, and served warm with cinnamon cream and coffee.

How to Store Sourdough Buttermilk Crumpets:

  1. Room Temperature: Store cooled crumpets in an airtight container or zip-top bag for up to 2 days. Toast before serving to bring back the texture.

  2. Refrigerator: Keep crumpets in an airtight container for up to 5 days. Reheat in the toaster or skillet before enjoying.

  3. Freezer: Place cooled crumpets in a freezer-safe bag with parchment between each one. Freeze for up to 2 months. Thaw at room temperature, then toast to serve.

  4. Buttermilk Syrup: Store in a sealed jar in the refrigerator for up to 2 weeks. Warm gently before drizzling over crumpets.

Soft and fluffy sourdough buttermilk crumpets with signature holes, golden and toasty on the outside, topped with butter, drizzled with homemade buttermilk syrup, and served warm with cinnamon cream and coffee.

FAQs:

Q: Can I make the crumpet batter ahead of time?
A: Yes! You can mix the batter, cover it, and let it rest in the fridge overnight. This actually helps develop more sourdough flavor. Just bring it to room temperature before cooking.

Q: Do I need crumpet rings to make these?
A: Crumpet rings give you the classic tall, round shape with neat edges, but you can also use mason jar lids, cookie cutters, egg rings, or even free-form them for a rustic look.

Q: What type of sourdough starter should I use?
A: Any active sourdough starter will work. Both 100% hydration and discard can be used—active starter gives more rise, while discard creates a denser, tangier crumpet.

Q: Can I substitute the buttermilk syrup?
A: Absolutely! Maple syrup, honey, or fruit preserves are delicious alternatives, though the homemade buttermilk syrup adds a rich, caramel-like sweetness that pairs perfectly with the crumpets.

Q: How do I reheat leftover crumpets?
A: Toast them in a skillet or toaster until golden and warmed through. This restores their crisp exterior while keeping the inside fluffy and spongy.

Soft and fluffy sourdough buttermilk crumpets with signature holes, golden and toasty on the outside, topped with butter, drizzled with homemade buttermilk syrup, and served warm with cinnamon cream and coffee.

Check out my other sourdough discard recipes:

Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make these sourdough buttermilk crumpets. Happy baking!

Kiley Heard
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