Sourdough Popovers

star rating (61) rate this recipe »
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 6 popovers

Recipe photo

With only five ingredients, this recipe means you can have popovers mixed up and ready to go into the oven as soon as it's heated up. Half an hour later — hot popovers! The sourdough starter gives them just the slightest tang. And, while these aren't the lightest popovers you'll ever experience, their combination of crisp crust and soft interior is a wonderfully comforting treat.

Sourdough Popovers

star rating (61) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 6 popovers
Published: 04/09/2012


Tips from our bakers

  • Can you double this recipe to make a dozen popovers? Sure, go right ahead; simply double all the ingredients.
  • Can you make these with whole wheat flour? Sure. The result will be a very eggy whole wheat muffin, though, not a popover.
  • For sweet, cinnamon-sugar popovers: Prepare and bake the popovers as instructed. When the popovers come out of the oven, brush them with melted butter (about 1/4 cup per batch), and roll them in cinnamon-sugar (about 1/4 cup per batch).
  • For savory, cheddar-herb popovers: Mix 2 teaspoons herbes de Provence and 1/4 cup Vermont cheese powder to the flour before stirring it into the sourdough-egg mixture. Finish the popovers according to the recipe instructions.


see this recipe's blog »

1) In the microwave or in a small saucepan, warm the milk until it feels just slightly warm to the touch.

2) Combine the warm milk with the eggs, sourdough starter and salt, then mix in the flour. Don't over-mix; a few small lumps are OK. The batter should be thinner than a pancake batter, about the consistency of heavy cream.

3) Heat a muffin or popover pan in the oven while it's preheating to 450°F.

4) Carefully remove the hot pan from the oven, and spray it thoroughly with non-stick pan spray, or brush it generously with oil or melted butter. Quickly pour the batter into the cups, filling them almost to the top. If you're using a muffin tin, fill cups all the way to the top. Space the popovers around so there are empty cups among the full ones; this leaves more room for expansion.

5) Bake the popovers for 15 minutes, then reduce the oven heat to 375°F and bake for an additional 15 to 20 minutes, until popovers are golden brown.

6) Remove the popovers from the oven and serve immediately.

Yield: 6 popovers.


1 234567  All  
  • star rating 02/10/2015
  • Sonia from Chicago
  • Delicious. I added 1 tbs vanilla extract and followed the recipie. I loved them!
  • star rating 01/30/2015
  • debszajngarten from KAF Community
  • I make these often with my fed starter discards. I find that it yields 12 popovers in a standard muffin tin. It's important to pre-heat the pans before filling because otherwise you don't get the correct rise. Also, They really benefit from a pop of steam at the begging of the bake.
  • star rating 01/25/2015
  • BeckiLR from KAF Community
  • We loved these popovers. I made a double batch & froze half. I'm lactose intolerant, so I used unsweetened almond milk.
  • star rating 01/23/2015
  • SBB from NC
  • The flavor was good, but the texture was too dense
  • star rating 12/24/2014
  • from
  • star rating 09/18/2014
  • Christine from Boston, Mass.
  • These are simply the best, and easiest popovers. Few steps, no butter melting, they taste great, too. I actually filled the cups pretty full, and made only 5, but they were huge.
  • star rating 09/13/2014
  • Bread-n-Butter from KAF Community
  • We absolutely LOVE these! My husband didn't know they were made with sourdough until I told him. He said they taste just like his mom used to make (w/o sourdough), which is high praise indeed!! I can't wait to try them stuffed with variations of sweet or savory, cheese, etc. But they are delicious all by themselves! And they pop up beautifully, coming out of the oven looking just like the picture. They were even good reheated the next day. By far the best popover recipe I've ever tried, among many. I'll be using this one from now on, no need to keep looking!
  • star rating 08/16/2014
  • Marti from Milford, MI
  • star rating 05/15/2014
  • Goldenrod Farm from KAF Community
  • These were easy to make, seems like regular popovers are so much more time consuming to prepare, they cooked up excellent with a nice popover, and the taste was excellent. I will be making them often from now on, it is an excellent way to use the sourdough that would be discarded normally when I replenish my starter. Next time I am going to add fresh chopped basil and garlic, which is one of my favorite popover flavors!
  • star rating 04/27/2014
  • Chantelle from Denmark
  • I have made these several times now and they are wonderful! I use individual silicone muffin tins and they work great-- no need to grease them. The popovers rise straight up and don't knock the tins over. I use a fan forced oven so I decrease the temp by 10 degrees C for each step, and they still cook in much less time. Delicious!
1 234567  All  

Related recipes