What are thin crumpets called and how do they differ from pikelets?

December 21, 2025 •

3 min read

While most people recognize the classic thick crumpet with its iconic holes, a lesser-known variation exists. The question 'What are thin crumpets called?' points to a specific griddle bread known as a pikelet, which is thinner, wider, and cooked without the metal ring typically used for crumpets.

Quick Summary

Pikelets are a thinner, free-form version of crumpets, cooked without the rings that give traditional crumpets their signature height and shape. Both originate from British cuisine and are enjoyed toasted with various toppings, but their specific characteristics and regional names can vary. The distinction primarily lies in the cooking method and final shape.

Key Points

Pikelets: Thin crumpets are most accurately called pikelets in the UK, especially in the Midlands and Northern England.
No Ring Cooking: Pikelets are cooked without a metal ring, which allows them to spread, resulting in a thinner, wider shape compared to traditional crumpets.
Varied Recipes: While English pikelets use a yeasted batter similar to crumpets, Australian pikelets are typically made with baking powder and no yeast.
Commercially Available: Some brands, like Warburtons, market a pre-packaged version specifically as "Crumpet Thins".
Crispy Edges: The free-form cooking method gives pikelets delightfully crispy edges that contrast with the softer, spongier center.
Toppings: Both crumpets and pikelets are famously served toasted with butter, which melts into their signature holes.

Understanding the Distinction: Crumpets vs. Pikelets

The fundamental difference between crumpets and their thinner counterparts, pikelets, boils down to how they are cooked. A traditional crumpet relies on a metal ring to contain the yeasted batter as it cooks, forcing it to rise vertically and creating a thick, spongy disc with a distinct honeycomb-like surface. This process allows for the creation of those deep pockets that so satisfyingly absorb melted butter. Pikelets, on the other hand, are cooked by spooning the batter directly onto a hot griddle without a ring, allowing it to spread out naturally. The result is a thinner, often wider, and more free-form griddle cake with bubbly holes that is more similar in appearance to a Scotch pancake.

The Anatomy of a Pikelet

Pikelets are not just an accidental variation; they have a history and character all their own. The name is believed to have originated in Wales from the term 'bara pyglyd,' meaning 'pitchy bread,' and spread through the English Midlands and Northern England. In some regions, particularly in Staffordshire and parts of Yorkshire, the term 'pikelet' has historically been used to refer to a very specific recipe, and some older people may still use the term synonymously with crumpet. The free-form, ring-free cooking method, however, is the most common and widely recognized differentiator today.

Regional Variations and Modern Twists

The culinary landscape is far from uniform, and regional differences add another layer to this tasty debate. In Australia and New Zealand, for instance, the term 'pikelet' typically refers to a smaller, thicker pancake-like item that is often served with jam and cream, and is usually made without yeast. This contrasts with the English pikelet, which is a thinner, yeasted griddle bread. More recently, commercially produced products have entered the market to satisfy consumer demand for lighter options. Warburtons, a major UK bakery, introduced "Crumpet Thins"—a pre-made, packaged item that offers a thinner alternative to their standard crumpets, catering to those seeking a smaller snack without losing the familiar crumpet flavor.

Comparison: Crumpets vs. Pikelets


Feature	Traditional Crumpet	English Pikelet	Australian/NZ Pikelet
Thickness	Thick and spongy	Thin and flat	Small and thick
Shape	Uniformly round	Free-form, irregular	Small, thick pancake-like
Cooking Method	Cooked in a metal ring	Cooked without a ring	Cooked without a ring
Leavening	Uses yeast (and often baking soda)	Uses yeast (and often baking soda)	Primarily baking powder/soda
Texture	Chewy, porous interior	Lighter, crisper edges	Dense and cake-like
Serving	Toasted, buttered (savory or sweet)	Toasted, buttered (savory or sweet)	Served warm, with jam and cream

Making Thin Crumpets (Pikelets) at Home

Making homemade pikelets is a simple and rewarding process. The yeasted batter for English pikelets is often identical to that used for crumpets, but the cooking method is the key difference. The process involves letting the batter rise until bubbly, then spooning it directly onto a lightly greased hot griddle. Cooking them without a ring allows the batter to spread, creating the characteristic thinner, flatter shape and crisper edges that many find so appealing. For a taste of the free-form, buttery goodness, try making a batch at home for a leisurely breakfast.

The Cultural Context of Griddle Breads

The variety of griddle breads across the United Kingdom and beyond reflects a rich culinary history influenced by local ingredients and traditions. The origins of crumpets can be traced back to the 17th century, with different regional recipes and names emerging over time. The use of crumpet rings to create a uniform, modern crumpet is a more recent innovation from the Victorian era. The debate over what to call these breads is a playful reflection of this deep regional pride and heritage, with passionate arguments found on forums and social media.

Conclusion

So, what are thin crumpets called? In the United Kingdom, the term 'pikelet' is the most accurate answer, referring to a thinner, free-form griddle bread made with a similar yeasted batter but cooked without a metal ring. However, regional variations exist, both in name and recipe, particularly with the non-yeasted Australian pikelet. The modern market also offers branded "Crumpet Thins" for a lighter alternative. Ultimately, whether you prefer the thick, spongy texture of a traditional crumpet or the delicate, crispy edges of a pikelet, both offer a delicious way to enjoy a buttery, toasted treat.

For more history on British foods, visit British Food: A History to explore the 'muffin-crumpet continuum.'

Frequently Asked Questions

The main difference lies in the cooking method: a crumpet is cooked inside a metal ring to create a thick, uniform shape, while a pikelet is cooked free-form on a griddle, making it thinner and wider.

No, while both are griddle-cooked, Australian pikelets are smaller and thicker than American pancakes, and English pikelets are yeasted and have a more spongy texture than typical pancakes.

Both can have holes, but the depth and quantity differ. Crumpets use a yeasted batter and are contained in a ring, which forces the batter to rise and creates deep, prominent holes. Pikelets, being thinner and more spread out, have shallower, less uniform holes.

Yes, you can often use the same yeasted batter for both, but the cooking technique is different. To make pikelets, simply spoon the batter onto a hot griddle without using a ring, allowing it to spread.

Crumpet Thins are a specific commercial product, like those from Warburtons, that are a pre-packaged, thinner version of a standard crumpet, offering a lighter option for breakfast or a snack.

The word is believed to be a Welsh word, 'bara pyglyd' (meaning 'pitchy bread'), which was later anglicized as 'pikelet' and spread throughout the West Midlands and Northern England.

Traditional toppings for pikelets, like crumpets, include butter, jam, honey, or lemon curd. In Australia, they are commonly served with jam and cream.