Sourdough Popovers
Sourdough Popovers are light, airy, and delightfully golden treats that puff up like little clouds in the oven. Made with tangy sourdough starter, eggs, and milk, they have a crisp…
Tip: save now, cook later.Sourdough Popovers are light, airy, and delightfully golden treats that puff up like little clouds in the oven. Made with tangy sourdough starter, eggs, and milk, they have a crisp outside and a soft, tender inside that’s just perfect for soaking up butter or jam.
I love how easy these popovers are to make, and they always feel a little special — like a simple magic trick where your batter rises way taller than you expect. Using sourdough gives them a gentle tang that makes them taste homemade and fresh, without needing any fancy ingredients or extra effort.
My favorite way to serve them is warm from the oven with a pat of butter melting right on top, paired with a cup of tea or coffee. They’re great for breakfast or as a fun side with soup or salad. Whenever I make these, they disappear fast because everyone loves their crispy edges and soft centers.
Key Ingredients & Substitutions
Sourdough Starter: This is the star of your popovers, giving a subtle tang and helping with rise. If you don’t have starter, try using 1/4 teaspoon baking powder for a mild lift, but the flavor will be different.
Eggs: Eggs create structure and give popovers their lift. Make sure they’re at room temperature for best results. If needed, you can swap with 3/4 cup (180 ml) egg substitute or aquafaba for a vegan twist, though texture may change.
Milk: Whole or 2% milk works well for richness. Unsweetened plant milks like oat or almond can be used, but the texture might be a bit less creamy.
Flour: All-purpose flour is perfect here. For a nuttier flavor, try half whole wheat, but popovers may be less airy. Gluten-free blends can work if they include xanthan gum.
Butter: Melted butter adds richness and helps the crust crisp up. You can melt coconut oil or use vegan butter for dairy-free versions.
How Do I Get Popovers to Rise Big and Stay Airy?
The secret is high heat and quick baking to steam the batter for a strong rise. Here’s how to nail it:
- Preheat the oven well: Make sure it’s at 450°F (230°C) when you put the batter in.
- Butter the pan generously: A well-greased pan helps batter climb up the sides and creates crispy edges.
- Don’t overmix the batter: Whisk until smooth but don’t beat air into it. A thin batter is normal.
- Rest the batter briefly: Letting it rest 15 minutes helps ingredients mingle for better texture.
- Quickly transfer to oven: Move the batter fast to maintain heat in the pan and oven.
- Reduce heat partway: After 15 minutes, lower to 350°F (175°C) so they cook through without burning.
- Don’t open the oven early: Opening the door too soon lets steam escape and the popovers may collapse.
- Cool on a rack: This prevents soggy bottoms and keeps crust crisp.
Equipment You’ll Need
- Popover or muffin tin – Its deep cups help the batter puff up tall and hold shape.
- Whisk – Perfect for mixing the batter smoothly without lumps.
- Mixing bowl – Big enough to whisk together your wet and dry ingredients easily.
- Measuring cups and spoons – For accuracy with your flour, milk, and seasonings.
- Oven mitts – To safely handle the hot popover pan coming out of the oven.
- Wire rack – Lets your popovers cool evenly without getting soggy on the bottom.
Flavor Variations & Add-Ins
- Add fresh herbs like rosemary or chives to the batter for a fragrant, savory twist that pairs great with butter.
- Sprinkle grated sharp cheddar or Parmesan cheese into the batter or on top before baking for a crispy cheesy crust.
- Fold in cooked bacon bits or diced ham for a smoky, meaty popover perfect for brunch.
- Mix in finely chopped sun-dried tomatoes or roasted garlic for an extra pop of flavor and color.
Sourdough Popovers Recipe
Ingredients You’ll Need:
Main Ingredients:
- 1 cup (240g) sourdough starter (active, unfed)
- 3 large eggs
- 3/4 cup (180ml) milk (whole or 2%)
- 1 cup (125g) all-purpose flour
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter, melted, plus extra for greasing
- Fresh thyme or herbs for garnish (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 35 minutes to bake. Don’t forget a 15-minute resting time for the batter to help achieve a better rise. Total active time is roughly 25 minutes, with some waiting as the popovers bake and rest.
Step-by-Step Instructions:
1. Prepare Your Pan and Oven:
Preheat your oven to 450°F (230°C). Butter a 6-cup popover or muffin tin generously to prevent sticking and help the batter rise beautifully.
2. Mix the Batter:
In a medium bowl, whisk together the sourdough starter, eggs, and milk until smooth. Add the flour and salt, whisking until the batter is lump-free. Stir in the melted butter. The batter will be somewhat thin, which is perfect for light popovers.
3. Let Batter Rest:
Allow the batter to rest at room temperature for about 15 minutes. This step helps the batter settle and improves the popovers’ texture and rise.
4. Bake the Popovers:
Give the batter a quick stir, then pour evenly into the prepared muffin cups, filling each about three-quarters full. Bake at 450°F (230°C) for 15 minutes. Then, reduce the oven temperature to 350°F (175°C) and continue baking for 15–20 minutes, or until the popovers are puffed, golden brown, and sound hollow when tapped.
5. Cool and Serve:
Remove the popovers from the oven and carefully transfer them to a wire rack to cool for a minute or two. Garnish with fresh thyme or your favorite herbs if you like. Serve warm with butter, jam, or your preferred toppings.
Enjoy your light and airy sourdough popovers with their delicious crisp exterior and gentle tang!
Can I Use Frozen Sourdough Starter for This Recipe?
Yes! Just make sure to fully thaw and warm your frozen starter before using. Let it sit at room temperature and give it a good stir to revive its activity for best results.
How Should I Store Leftover Popovers?
Store any leftovers in an airtight container at room temperature for up to 1 day to keep them crisp. For longer storage, refrigerate for up to 3 days and reheat in a hot oven to refresh the crust.
Can I Make Popovers Without a Popover Pan?
Absolutely! Use a well-greased muffin tin as a substitute. The cups won’t be as tall, but you’ll still get a lovely popover with a crisp edge and tender center.
What Can I Add to the Batter for Extra Flavor?
Try fresh herbs like rosemary or chives, grated cheese, or even cooked bacon bits mixed into the batter before baking to give your popovers a tasty twist.