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Sky-High Sourdough Popovers

Crispy on the outside, hollow and airy on the inside. These dramatic popovers use sourdough discard or active starter for a subtle tang. The secret to their towering height lies in resting the room-temperature batter and baking in a preheated, sizzling hot pan to instantly create steam.

Sky-High Sourdough Popovers
Prep 10 min Cook 35 min Total 105 min Level Intermediate
Serves 6

Ingredients

Main

  • 3 large Eggs — Room temperature
  • 1 cup Whole milk — Warmed slightly to room temperature (about 70°F)
  • 0.5 cup Sourdough starter — Unfed discard or active, 100% hydration (approx 113g)
  • 0.5 cup All-purpose flour — Spoon and leveled (approx 60g)
  • 0.5 teaspoon Salt
  • 3 tablespoons Unsalted butter — Melted and cooled slightly, plus 1 extra tablespoon for greasing the pan

Instructions

  1. Place the room temperature eggs, warm milk, sourdough starter, all-purpose flour, and salt into a blender. Blend on medium speed until perfectly smooth, about 30 seconds. Alternatively, aggressively whisk in a bowl until no lumps remain.

    ~5 min
    Using room-temperature milk and eggs is vital. Cold ingredients will prevent the rapid steam creation needed for maximum puff.

  2. With the blender running on low, stream in the 3 tablespoons of melted butter. Blend just until combined.

    ~1 min

  3. Transfer the batter to a liquid measuring cup with a spout. Let the batter rest at room temperature for exactly 60 minutes.

    ~60 min
    Resting relaxes the gluten and allows the flour to hydrate fully, creating a more elastic batter that can trap steam and rise higher without tearing.

  4. While the batter rests, place an empty popover pan (or a standard muffin tin) into the oven. Preheat the oven to 450°F (230°C). Allow the pan to heat up for at least 20 minutes.

    ~20 min
    Preheating the pan is the most critical step. The hot pan instantly sears the batter upon contact, setting the outer structure while trapping expanding steam inside to force the popover upward.

  5. Once the batter has rested and the oven/pan are preheated, carefully remove the hot pan from the oven using oven mitts. Quickly drop a tiny piece of butter (or spray with high-heat cooking oil) into the bottom of each cup.

    ~1 min

  6. Immediately pour the rested batter into the hot cups, filling them about 2/3 to 3/4 full. If using a 12-cup muffin tin, fill alternating outer cups to allow air flow between them.

    ~2 min
    You should hear a sizzle when the batter hits the pan. Work as quickly as safely possible to retain heat in the pan.

  7. Return the pan to the oven. Bake at 450°F (230°C) for 15 minutes. DO NOT open the oven door.

    ~15 min
    Opening the oven door lets out heat and steam, which will cause the popovers to instantly deflate.

  8. Without opening the door, reduce the oven temperature to 375°F (190°C) and continue baking for another 15 to 20 minutes, until the popovers are deeply golden brown and crisp on the outside.

    ~20 min
    The high initial heat forces the rise, while the lower secondary heat cooks the interior and hardens the crust so they don't collapse when removed.

  9. Remove from the oven. To prevent them from getting soggy, immediately pierce the side of each popover with a paring knife to let steam escape, and turn them out onto a wire cooling rack.

    ~1 min
Nutrition
160
Calories
6
Protein (g)
13
Carbs (g)
9
Fat (g)
5
Sat. Fat (g)
0
Fiber (g)
2
Sugar (g)
240
Sodium (mg)
110
Cholesterol (mg)
Equipment
  • Popover pan (or standard 12-cup muffin tin)
  • Blender or mixing bowl with whisk
  • Liquid measuring cup with a spout
Tips & Storage
  • NEVER open the oven door while baking! The rush of cold air will cause the popovers to collapse.
  • For extra savory popovers, add 1/4 cup grated gruyere or parmesan cheese to the batter just before pouring, or sprinkle black pepper on top.
  • Using an actual popover pan pushes the batter up higher due to the deeper, narrower cups, but a heavy-duty muffin tin will still yield excellent results.
  • Make sure your sourdough discard is 100% hydration (equal parts flour and water by weight). If it's too thick or thin, it will alter the liquid ratio of the popover batter.
  • Storage: Popovers are best eaten immediately out of the oven. However, leftovers can be stored in an airtight container at room temperature for up to 2 days. Reheat in a 350°F oven for 3-5 minutes to restore their crispness. Do not microwave, as they will become rubbery.
Tags
airy baking bread breakfast brunch buttery comfort food crispy holiday nut_free oven-baked popovers savory side dish sourdough sourdough discard soy_free vegetarian weekend breakfast

🤖 This recipe was created with AI assistance. If you spot a mistake or something that doesn't look right, please report it.

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