Breads & Doughs

Easy Sourdough Popovers Recipe

3.75 from 4 votes
Whip up these Easy Sourdough Popovers in swift and indulge in the classic puffs plus an amazing tang of sourdough and a richer texture.
A basket of golden, light and fluffy Sourdough Popovers. One popover is sliced open and served on a dessert plate with jam.

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: You’ll be adding this Easy Sourdough Popovers Recipe to your rotation after one bite of its hot-from-the-oven goodness.  Sourdough discard is the magic element that takes these irresistible popovers to new heights, transforming them into a truly 5-star delight. The sourdough discard not only gives these quick and simple popovers a wonderful tang but also makes the texture much richer, almost custardy.

  • These puffy baked goods have more heft than the average popover and are loaded with protein-packed eggs, so they’re perfect for a satisfying breakfast or lunch or dreamy with jam and a cup of tea.
  • The subtle bite of sourdough adds a delicious, unexpected flavor boost. It’s a scrumptious way to use your sourdough discard, and it eliminates food waste!

We know you Bold Bakers love your sourdough, and we have loads of recipes to help you satisfy your cravings! Check out Perfectly Crusty Sourdough Bread for Beginners, The Easiest Sourdough Focaccia, Homemade Sourdough English Muffins, Sourdough Banana Bread, and Sourdough Chocolate Chip Cookies.

Table of Contents

A basket of golden, light and fluffy Sourdough Popovers. One popover is sliced open and served on a dessert plate with jam.

What Are Easy Sourdough Popovers?

  • Sourdough popovers are rolls made with an eggy batter and baked in a hot oven. They rise and puff and “pop over” the edges of the muffin tin cups.
  • Sourdough starter discard gives Easy Sourdough Popovers a different texture than traditional popovers. Under the crisp, puffy top, they have a soft, rich consistency.
  • Popovers evolved from English Yorkshire Pudding, which is similarly made with eggs, milk, and flour but contains beef drippings instead of oil or butter. In the late 1800s, popovers became popular in the United States because they were quick, easy, and made with simple ingredients.

Tools You Need

Key Ingredients and Why

  • Whole milk

    • Whole milk’s fat gives sourdough popovers deep flavor and richness.
    • The proteins in whole milk help create the popovers’ structure, allowing them to puff and hold their shape.
    • Let the milk reach room temperature before use to ensure a better rise.
  • Sourdough discard

    • If you don’t have existing sourdough discard, check out my How to Make a Sourdough Starter Guide.
    • You will be able to feed the starter and have discard in 5 to 7 days.
    • As the popovers cook, the yeast in the sourdough discard gives off carbon dioxide, which helps with the rise.
  • Eggs

    • Eggs incorporate air during whisking. In a hot oven, the retained air expands and the water evaporates to make popovers rise.
    • Eggs emulsify the ingredients and act as a binder, holding the batter together.
    • Be sure your eggs are at room temperature for this recipe.
  • Salt

    • Salt enhances flavors and strengthens gluten to help with popovers’ structure.
  • All-purpose flour

    • All-purpose flour has the necessary protein content (9-11%) to give the needed gluten structure, allowing the popovers to rise and contain the steam and carbon dioxide that makes them puff up.
  • Vegetable oil

    • Vegetable oil adds moisture and tenderness to the popovers.
    • The oil also gives dough suppleness, making the rise and expansion easier.

How to Make Easy Sourdough Popovers

  • Prep: Place muffin tin in the oven and preheat to 450°F (230°C).
  • Make the batter: 
    • In a glass jug with a pouring spout, whisk milk, sourdough discard, eggs, and salt.
    • Put flour in a mixing bowl and whisk while slowly pouring in the milk mixture. Stir until just combined.
    • Remove the hot pan from the oven. Add one tablespoon of oil to eight muffin cups.
    • Pour the batter into the eight muffin cups.
  • Bake the popovers:
    • Bake the popovers for 15 minutes. Then reduce the heat to 375°F (190°C) and bake for 13 to 15 minutes, until golden brown.
    • Serve immediately.

Sourdough Popovers are baked to perfection in a muffin tin with golden crispy exterior.

Can I Make Easy Sourdough Popovers in Advance?

Yes, you can make Easy Sourdough Popovers in advance.

  • You can make the batter and store it in the refrigerator overnight. Resting the batter will also give the flavors time to meld and develop, giving you even tastier popovers.
  • Let the chilled batter sit at room temperature for an hour before baking.
  • You can also prepare and freeze the batter for up to a month. Defrost the batter in the fridge overnight and let it sit at room temperature for an hour before baking.

How to Store Sourdough Popovers

  • Popovers are best eaten right after they’re baked, but if you do have leftovers, store them well-wrapped in the fridge for up to two days.
  • The popovers won’t be puffy, but they’ll still be delicious. For the best flavor, warm them in a 350°F (180°C) oven for ten minutes.

FAQs

  • How do I make sure my popovers rise?

    • Use room-temperature eggs and milk. This will allow the steam and air inside the popovers to heat and expand more easily.
    • Make sure your popover batter is the correct consistency. It should be pourable. Think more like crepe batter than pancake batter.
    • Be sure to heat your pan while preparing the batter.
    • Let the batter rest to give the sourdough discard a chance to ferment more and produce carbon dioxide that helps with the rise.
  • Is there a way to keep my popovers from deflating?

    • Don’t overfill the muffin cups because overly large popovers are more likely to deflate quickly.
    • Keep the oven door closed during baking! You won’t get as strong a rise if you let the hot air escape from the oven.
    • Be sure to bake the popovers until they are golden brown. Undercooked popovers are more apt to collapse.
  • Can I make these popovers gluten-free?

    • Many gluten-free bakers recommend using brown rice flour to make sourdough starter. See my Guide to the Best Gluten-Free Flours for other ideas.
    • Note that using gluten-free flour could yield a result that differs from the cookies made with the original recipe.

A close-up shot at a popover, shows the bubbly inside and golden crispy outside. it's served with jam.

Gemma’s Pro Chef Tips

  • If you have a kitchen scale, it’s best to measure the ingredients this way as everyone weighs out volumes slightly differently, which can affect the outcome.
  • Popovers rise best when the batter is poured into a hot pan, so don’t forget to put the pan in the oven during preheating!
  • If you have a popover pan, you can use it for this recipe. Fill the wells most of the way up. You will get six large popovers.
  • For a sweet treat, try this before serving: brush the tops of the popovers with melted butter, then roll in cinnamon sugar.
  • Make these extra special by serving them with a side of homemade jam: try my 3-Ingredient Microwave Strawberry Jam,  Sweet and Boozy Peach Whiskey Jam, or Easy Orange Marmalade.
  • If making jam isn’t your thing, try serving this with one of my 7 Easy Compound Butter recipes!

More Popover and Souffléd Recipes

Easy Sourdough Popovers Recipe

3.75 from 4 votes
Whip up these Easy Sourdough Popovers in swift and indulge in the classic puffs plus an amazing tang of sourdough and a richer texture.
Author: Gemma Stafford
Servings: 8 popovers
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Whip up these Easy Sourdough Popovers in swift and indulge in the classic puffs plus an amazing tang of sourdough and a richer texture.
Author: Gemma Stafford
Servings: 8 popovers

Ingredients

  • 1 cup (8 fl oz/240 ml) whole milk, lukewarm
  • ½ cup (4 oz/115 g) sourdough discard
  • 3 large eggs , at room temperature
  • ¾ teaspoon salt
  • ¾ cup plus 2 tablespoons (4 ¼ oz/122 g) all-purpose flour
  • 8 tablespoons (4 fl oz/120 ml) vegetable oil

Instructions

  • Place a 12-cup muffin pan in the oven and preheat it to 450°F (230°C).
  • In a 1-quart (1 liter) jug with a pour spout, whisk together the warm milk, sourdough discard, eggs and salt until smooth.
  • Add the flour to a medium bowl and while whisking, slowly stream in the liquid until just combined (a few small lumps are okay.)
  • Carefully remove the hot pan from the oven and pour one tablespoon of oil in 8 muffin cups.
  • Quickly pour the batter into the prepared cups, filling them all the way to the top.
  • Bake the popovers for 15 minutes, then reduce the oven heat to 375°F and bake for an additional 13-15 minutes, until the popovers are golden brown.
  • Serve immediately, while still hot.
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Lyn L. Tayor
Lyn L. Tayor
10 days ago

I followed the directions – 8 tablespoons (4 fl oz/120 ml) vegetable oil Carefully remove the hot pan from the oven and pour one tablespoon of oil in 8 muffin cups. Quickly pour the batter into the prepared cups, filling them all the way to the top. I was concerned the oil would overflow when the batter started to expand, so I placed the pan in the oven, turned on the oven light, and watched them cook. Sure enough once the batter began to expand the oil overflowed on to the floor of the very hot oven. My oven is… Read more »

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Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.

 

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