I still remember the first time I made sourdough popovers—it was a bright Saturday morning, and I had just started dipping my toes into baking with sourdough discard. I was craving something light and airy, but with that familiar tang only sourdough can give. After a few tries, I finally nailed a batch of sourdough popovers that puffed up perfectly, with crispy crust popovers that had me hooked. From then on, these airy sourdough popovers became a staple in my kitchen, a little weekend treat that’s both comforting and impressive.
What I love most about these sourdough popovers is how simple they are to make but how magical they turn out. The fermented batter popovers get such a wonderful depth of flavor from the sourdough starter, making them perfect for breakfast or a light snack. Plus, they’re incredibly forgiving. If you’ve ever felt a bit intimidated by popovers, trust me, this homemade popovers recipe will become your go-to. It fits nicely into my baking life as a quick and satisfying way to use up sourdough discard, and it’s always a crowd-pleaser when friends stop by.
I’m excited to share this recipe with all of you – if you love easy sourdough breakfast recipes or want something with a crispy crust to enjoy alongside your coffee, these sourdough popovers promise just that. Keep an open mind, and I know you’ll find as much joy in baking these as I do. Let’s get started, friends!
What You’ll Need for This Sourdough Popovers:
Here’s a simple list of ingredients you’ll need for your sourdough popovers. This recipe uses basic pantry staples because great baking should be easy to start and dependable every time.
- 1 cup sourdough starter discard (100% hydration works best)
- 1 cup whole milk (room temperature, but you can swap with any milk you have)
- 2 large eggs (room temperature for better rise)
- ¾ cup all-purpose flour (you can use bread flour if you want a chewier crumb)
- 1 tablespoon unsalted butter (melted)
- ½ teaspoon salt
- Butter or oil for greasing the pan
If you don’t have sourdough starter discard, you can try a simple homemade popover batter, but the fermented batter popovers will miss that tangy depth sourdough gives.
You can find most of these ingredients at any grocery store, and this sourdough popovers recipe is budget-friendly since sourdough discard usually comes from starter maintenance.
Quick tip: I always add a bit extra melted butter to the batter—that little touch makes the crust wonderfully rich and crisp.
Store your sourdough starter in the fridge if you’re not baking often, and keep the milk in a cool place to maintain freshness for the best batter results. This homemade popovers recipe relies on fresh ingredients for the best puff!
How to Make This Sourdough Popovers:
Making sourdough popovers feels like magic once you get the hang of it. From start to finish, the entire process takes about 45 minutes, but most of that is baking time.
- First, preheat your oven to 450°F. It’s important to have it fully heated before popping in the batter—that hot oven is what creates those airy sourdough popovers.
- While the oven heats, whisk together the sourdough starter discard, milk, and eggs in a large bowl until smooth. Your batter will be thin—that’s the secret to those light, puffy popovers!
- Slowly add your flour and salt, whisking just until combined. Avoid overmixing; a few small lumps are perfectly okay. I’ve learned from experience that a gentle hand here gives the best rise.
- Stir in the melted butter to add richness and help crisp up the crust.
- Grease your popover pan or standard muffin tin very well with butter or oil. This step cannot be skipped because it prevents sticking and helps the edges become those crisp, golden crispy crust popovers we want.
- Carefully pour the batter into the cups, filling them about two-thirds full.
- Place the pan in the oven right away and bake for 15 minutes at 450°F. The oven’s heat causes the batter to puff up quickly.
- Without opening the oven, reduce the temperature to 350°F and bake for another 20 minutes. This lower temperature finishes cooking the inside while keeping the crust perfectly crisp.
If your sourdough popovers look flat or heavy, don’t worry! It could be due to oven temperature or batter thickness. Try to keep the batter thinner next time and preheat the pan well. Practice makes perfect here.
While your sourdough popovers bake, you can tidy up your kitchen or prepare a cozy breakfast spread.
Once finished, your kitchen will smell heavenly, and you’ll have those beautiful airy sourdough popovers that puff up like little golden pillows.
Serving Your Sourdough Popovers:
Now for my favorite part: eating these golden treasures! Sourdough popovers are incredibly versatile and shine when served fresh and warm from the oven.
I love to brush my sourdough popovers with a little melted butter right after baking—that extra richness complements the tang from the fermented batter popovers beautifully.
For a simple breakfast, serve alongside scrambled eggs or fresh fruit. These popcorn-like crispy crust popovers also make a great vessel for savory fillings—think ham and cheese or sautéed mushrooms for a delightful brunch treat.
They’re fantastic for special occasions like weekend family breakfasts or casual gatherings with friends. When I served this recipe for the last brunch party, everyone kept asking for the sourdough popovers!
If you have leftovers, no worries—slice them open, toast briefly, and add jam or honey for a lovely afternoon snack.
Seasonal variations? I’ve sprinkled chopped herbs like rosemary or thyme into the batter sometimes—it adds a lovely twist in colder months. For inspiration, check out some delicious sourdough popovers recipes that pair wonderfully alongside.
Sourdough popovers bring a bit of joy and elegance to any table, and they’ve become a family favorite I’m always happy to make.
Common Questions About This Sourdough Popovers:
Here are some common questions I often get from friends baking sourdough popovers, answered with what I’ve learned from my kitchen adventures.
Can I make this sourdough popovers ahead of time?
You can make the batter a few hours ahead and keep it covered in the fridge, but popovers are best right out of the oven. Leftovers can be toasted for a quick refresh.
What’s a good substitute for whole milk in this recipe?
You can use any milk, including almond or oat milk, but whole milk gives the best richness and rise for sourdough popovers.
How do I adjust this sourdough popovers recipe for different pan sizes?
If using a standard muffin tin instead of a popover pan, fill cups two-thirds full as usual. Baking time might be a few minutes less, so watch closely.
Why didn’t my popovers puff up?
Oven temperature and not getting batter in a hot pan are the top reasons. Make sure the oven is fully preheated, and use room temp ingredients for best results.
Can I add flavors to the batter?
Absolutely! Herbs, cheese, or spices can be folded in. Fermented batter popovers handle add-ins nicely.
Is sourdough discard necessary?
Not required, but it gives these popovers their signature tang and depth. If you don’t have discard, try a simple popover recipe, but you’ll miss that extra flavor.
I always encourage friends to try variations and make this recipe their own. For extra tips, I recommend checking out How To Make Sourdough Popovers, Step-By-Step – The Clever Carrot, a wonderful resource for sourdough popovers beginners.
If you want a quick and easy sourdough popovers fix, Whip up these Easy Sourdough Popovers in swift and indulge in the classic puffs has some inspiring ideas too.
Final Thoughts on This Sourdough Popovers:
Sourdough popovers hold a special place in my recipe box as a staple that’s easy to make anytime and delightfully impressive every time.
My Top Tips for This Sourdough Popovers:
- Always preheat your oven fully before baking—hot ovens equal better rise.
- Use room temperature eggs and milk to help the batter puff up beautifully.
- Don’t overmix the batter; a few lumps are fine and keep the popovers airy.
Some of my favorite variations include adding shredded cheddar for savory flavor, a sprinkle of fresh thyme for an herbaceous note, and even a touch of cinnamon and nutmeg for a breakfast treat twist.
The version with just plain batter and extra melted butter on top remains the most requested at my family table.
If you’ve enjoyed best chicken kebabs recipe or chicken wings appetizers drinks from my site, you might find these popovers a lovely addition to your homemade meals.
I hope you find as much joy in baking and sharing these sourdough popovers as I do. Remember, baking is about having fun, trying new things, and most of all, savoring those warm, fluffy bites with people you love.
For more sweet inspiration, don’t forget to peek at my Valentines cakes nice cream bowl recipe—it’s a sweet little companion to breakfast treats like these popovers.
Happy baking, friends. These sourdough popovers are waiting to become your new favorite morning delight!
Sourdough Popovers
Light and airy sourdough popovers with a crisp golden crust, perfect as a savory breakfast or a delightful side dish.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 12 popovers
- Category: Breakfast
- Method: Baked
- Cuisine: American
Ingredients
- 1 cup sourdough starter (active and bubbly)
- 1 cup whole milk
- 1 cup all-purpose flour
- 3 large eggs
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter (melted)
Instructions
- Preheat the oven to 450°F (230°C). Lightly grease a 12-cup popover pan or muffin tin with butter.
- In a medium bowl, whisk together the sourdough starter, milk, and eggs until smooth.
- Gradually add the flour and salt, whisking until just combined and the batter is smooth but slightly runny.
- Stir in the melted butter until incorporated.
- Pour the batter evenly into the prepared pan cups, filling each about two-thirds full.
- Bake for 15 minutes at 450°F, then reduce the oven temperature to 350°F (175°C) and bake for an additional 20 minutes until the popovers are puffed and golden brown.
- Remove from the oven and serve immediately for best puffiness and crispness.
Notes
For an extra touch, serve warm popovers with herb butter or a drizzle of honey. Avoid opening the oven door during baking to prevent collapse.