Sourdough Popovers
This sourdough popover recipe is easy to make with leftover sourdough discard, flour, milk, eggs, and salt.
They are perfect if you need something quick for dinner - they're ready in just 30 minutes. Mix the batter and bake right away!
Just like our sourdough crepes and sourdough Dutch baby, we just love a simple, no-fuss sourdough recipe, and these sourdough popovers are exactly that!
They’re perfect for using up sourdough discard and made with just a few staple ingredients you probably already have on hand.
No kneading or proofing is required—just mix the batter, pour it into a muffin tin, bake, and enjoy.
Carmyn's Notes
Popovers are like a dinner roll but with an eggy interior that tastes great dipped in soups or served as a side with pot roast and gravy.
They can be served savory or sweet.
We really enjoy eating them with butter and strawberry jam.
Enjoy! Carmyn
Ingredients & Equipment
- sourdough starter discard: If you don't have any sourdough discard, you can use an active sourdough starter instead.
- milk: Ensure the milk is at room temperature, as this is crucial for helping your popovers rise properly in the oven.
- eggs: Make sure your eggs are also at room temperature.
- all-purpose flour or bread flour: I recommend using bread flour for the popovers because it gives them a chewier texture, and crispier crust, and makes them taller due to its higher protein content. However, all-purpose flour can be used if you don't have any bread flour on hand.
- salt
- non-stick pan spray: We use avocado cooking spray but you could use butter, olive oil, or coconut oil to grease the pan. Use a pastry brush to grease the muffin wells if you are not using a spray.
- muffin tin: These sourdough popovers can be baked in a muffin tin or a popover tin. We use a 12-count muffin tin to bake 6 popovers which allows air to circulate around each one, but a 6-count muffin tin can be used and still produce a tall popover.
Pro Tips
- Bread flour will give you a taller popover than all-purpose flour will.
- Make sure to fill every other well in the muffin tin to allow air to circulate around each popover.
- If you forget to take the eggs out of the fridge, place them in a bowl of warm water for 15 minutes.
- The milk can be gently heated on the stovetop in a small saucepan over low heat or in the microwave to bring it to room temperature.
- Use a batter bowl instead of a mixing bowl for easy pouring.
Step by Step Instructions with Photos
Step 1: combine wet ingredients
Position the oven rack in the center and place a 12-count muffin tin inside the oven on the center rack. Preheat the oven to 425°F (218°C).
In a large batter bowl, add the eggs and milk. Use a whisk to mix them until frothy.
Step 2: Add the flour and sourdough discard
Add the sourdough discard, flour, and salt, and whisk again until there are no visible lumps. Small lumps are ok.
The batter will have the consistency between that of pancake batter and heavy cream.
Step 3: Pour the sourdough popover batter into the muffin tin
Remove the hot pan from the oven and spray with cooking oil.
Divide the mixture evenly into 6 of the muffin wells, filling almost to the top. Fill every other well to leave room for air to circulate around each popover.
Step 4: Bake and serve
Bake for 15 minutes, reduce the oven temperature to 350°F (176°C), and bake for another 15 minutes or until puffed and golden brown.
Transfer the popovers to a cooling rack.
How to Store Sourdough Popovers
To store at room temperature, keep them in an airtight container or resealable bag for up to 2 days.
For longer storage, place them in an airtight container in the refrigerator for up to a week.
To freeze, wrap them individually in plastic wrap or foil, place them in a freezer bag, and store them for up to 3 months. Thaw in the fridge before reheating.
To reheat, preheat your oven to 350°F (175°C). Place the popovers on a baking sheet and heat for about 5-10 minutes, or until they are warmed through.
What to Serve with sourdough popovers
Sourdough popovers are delicious when served warm, straight from the oven.
We love serving them with homemade butter, cherry or strawberry jam, and apple butter. They are also delicious with honey and cinnamon sugar.
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Sourdough Popovers
INGREDIENTS
- 3 large eggs (room temperature)
- 1 cup (240 g) milk (room temperature)
- ½ cup (125 g) sourdough discard (room temperature)
- 1 cup (120 g) all-purpose flour (sub bread flour)
- ½ teaspoon salt
INSTRUCTIONS
- Position the oven rack in the center and place a 12-count muffin tin inside the oven on the center rack. Preheat oven to 425°F (218°C).
- In a large batter bowl, add the eggs and milk. Use a whisk to mix them until frothy. Add the sourdough discard, flour and salt and whisk again until there are no visible lumps.
- Remove the muffin pan from the oven and spray with cooking oil. Divide the batter evenly into 6 of the muffin wells, filling almost to the top. Fill every other well to leave room for air to circulate around each popover.
- Bake for 15 minutes, reduce the oven temperature to 350°F (176°C), and bake for another 15 minutes or until puffed and golden brown.
- Transfer the popovers to a cooling rack. Use a pairing knife to make a small slit in the side of each popover in order to release steam and help them to keep their shape.
NOTES
Nutrition
Frequently Asked Questions
The secret to perfect popovers lies in two key factors: First, ensure your pan is preheated and hot before pouring in the batter, as this helps the popovers rise properly. Second, all ingredients should be at room temperature; this ensures a smooth, consistent batter that will puff up beautifully in the oven.
Yorkshire puddings and popovers both puff up when baked, but Yorkshire puddings are denser and often served with roast meat, while popovers are lighter, airier, and more versatile. Yorkshire puddings use beef drippings and are cooked in a roasting pan or individual muffin tin, while popovers are typically baked in a popover pan or standard muffin tin and can be enjoyed with a variety of sweet or savory toppings, like butter and jam.
Using cold ingredients can prevent the batter from rising properly while overmixing can make the popovers dense and flat. An incorrect oven temperature might cause them to burn or not rise at all. Additionally, if the pan isn’t preheated, the popovers won’t puff up as expected. Lastly, opening the oven door can lead to collapsing popovers.
There is no need to let the batter rest, but if you forgot to preheat your oven it's perfectly fine to let the batter rest.
Came out great. First time ever making popovers.
I have made these several times and Sunday dinners would not be the same without them. my family and I love the cooking spray method. most Yorkies are greasy but not these!!! they rise super high. I wish the held the height but still stand tall after removing from oven.
I have had trouble getting popovers to “pop”. This recipe works!
this was EASY and came out PERFECTLY
Mine came out more like muffins and dense not sure what I did wrong.
Would love suggestion. Ty
Hi Desiree, it sounds like there was too much flour probably. Did you measure in grams with a kitchen scale or use measuring cups?