Sourdough Popovers
Sourdough Popovers are light, airy, and perfectly golden on the outside with a tender, custardy inside. These little puffs are made with simple ingredients, but the secret to their amazing…
Tip: save now, cook later.Sourdough Popovers are light, airy, and perfectly golden on the outside with a tender, custardy inside. These little puffs are made with simple ingredients, but the secret to their amazing texture is the sourdough, which adds a slight tang and a beautiful depth of flavor. They’re like fluffy clouds that you can hold and enjoy in every bite.
I love making sourdough popovers on a lazy weekend morning because they’re a bit of a fun surprise compared to your usual toast or muffins. There’s something so satisfying about watching them rise high in the oven and then cracking them open to reveal that soft, warm center. My tip is to avoid opening the oven door too soon—patience really pays off with these!
These popovers are wonderful served with a bit of butter and jam, or even alongside eggs and bacon for brunch. I find they make any meal feel a little more special without much fuss. Whenever I share them with friends or family, they always ask for the recipe afterward, which feels pretty great telling them it’s just sourdough, eggs, and milk coming together magic.
Key Ingredients & Substitutions in Sourdough Popovers
Sourdough Starter: This adds a mild tang and helps the popovers rise with a light texture. If you don’t have sourdough, use an equal amount of plain yogurt or buttermilk for some acidity.
Milk: Warm milk helps activate the eggs and starter. You can swap it with any milk you like—dairy or plant-based—just keep it warm for the best rise.
Eggs: Eggs create structure and lift. Use large eggs for consistency. If needed, egg replacers won’t give quite the same height or texture.
Flour: All-purpose flour works best here. You can use bread flour for a bit more chewiness, but avoid whole wheat as it might weigh the popovers down.
How Do You Get Sourdough Popovers to Rise Perfectly and Stay Puffy?
The secret to tall, airy popovers is a hot oven and an undisturbed baking process. Here’s how I do it:
- Preheat the oven to a high temperature (450°F/230°C). This initial heat creates steam and puffiness.
- Grease the pan very well—use melted butter so the batter can climb up the sides.
- Fill cups only about three-quarters full to leave room for rising.
- Do not open the oven door during the first 15 minutes, as changes in temperature can cause them to collapse.
- After the first bake, reduce the temperature to finish cooking inside without burning the outside.
These steps take a little patience but are key to popovers that wow with their height and lightness.
Equipment You’ll Need
- 6-cup popover pan or muffin tin – its tall sides help the batter rise high and hold shape.
- Mixing bowl – big enough to whisk all ingredients smoothly without splashing.
- Whisk – perfect for blending the batter without lumps and adding air.
- Measuring cups and spoons – keep your ingredients accurate for the best rise.
- Oven mitts – essential for safely handling the hot popover pan.
Flavor Variations & Add-Ins
- Add freshly grated sharp cheddar or Parmesan to the batter for a cheesy twist that melts inside the popovers.
- Mix in chopped herbs like chives, thyme, or rosemary to brighten the flavor and pair well with breakfast dishes.
- Fold in cooked and crumbled bacon or diced ham for a savory popover perfect alongside eggs.
- Try a pinch of smoked paprika or cayenne pepper for a subtle kick that complements cheese or meat add-ins.
How to Make Sourdough Popovers?
Ingredients You’ll Need:
- 1 cup (240 ml) milk, warmed
- 1/2 cup (120 g) active sourdough starter (fed and bubbly)
- 2 large eggs
- 1 cup (120 g) all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon melted butter (for greasing the pan)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and around 35 minutes to bake. In total, plan for about 45 minutes from start to serving, including a little time for cooling.
Step-by-Step Instructions:
1. Preheat Oven and Prepare the Pan:
Preheat your oven to 450°F (230°C). Generously brush a 6-cup popover or muffin tin with melted butter. Make sure you cover the sides well because this helps the popovers rise nicely.
2. Mix the Wet Ingredients:
In a medium bowl, whisk together the warm milk, sourdough starter, and eggs until everything is smooth and well combined.
3. Add the Dry Ingredients:
Sprinkle the flour and salt over the wet mixture. Whisk gently until you get a smooth batter with no lumps. The batter should be thin, like crepe batter.
4. Fill the Muffin Cups:
Pour the batter evenly into the prepared muffin cups, filling each about three-quarters full.
5. Bake at High Heat:
Place the pan in the oven and bake at 450°F (230°C) for 15 minutes. Don’t open the oven door during this time – it helps the popovers puff up perfectly.
6. Lower Heat and Continue Baking:
After 15 minutes, lower the oven temperature to 350°F (175°C) and bake for another 15 to 20 minutes. Bake until the popovers are puffed and golden brown.
7. Cool and Serve:
Take the popovers out of the oven and let them cool for a few minutes in the pan. Then carefully remove them and serve warm with butter, jam, or any topping you like.
Can I Use Frozen Sourdough Starter for Popovers?
Yes, you can! Just make sure to thaw it completely in the fridge overnight and feed it a few hours before making the batter so it’s active and bubbly.
Can I Make the Batter Ahead of Time?
You can mix the batter and refrigerate it for up to 4 hours, but let it come to room temperature before baking to help the popovers rise properly.
How Should I Store Leftover Popovers?
Store leftovers in an airtight container at room temperature for a day or two. To refresh, pop them in a hot oven for a few minutes to crisp up again.
What Can I Use If I Don’t Have a Popover Pan?
A muffin tin works well as a substitute. Just make sure to grease it really well to help the batter climb and rise.
