sourdough discard popovers

Sourdough Discard Popovers

by

If you’ve been nurturing a sourdough starter, you know how precious (and sometimes overwhelming) the discard can be. Thank you for being here—I’m so glad you’re finding delicious ways to use every bit of your baking efforts. Today, we’re turning that humble sourdough discard into something absolutely delightful: sourdough discard popovers.

These airy, golden puffs are as magical to watch rise as they are to eat. Light, custardy inside with a crisp, buttery shell—they’re perfect for breakfast, brunch, or cozy dinners. And yes, they pop beautifully without yeast or baking powder. Just simple pantry staples and a little technique.

Want more like this delivered straight to your inbox? Subscribe to get cozy, crave-worthy recipes just like this one every week!

Why You’ll Love These Sourdough Discard Popovers

I’m always looking for ways to make the most of my sourdough journey, and these popovers are a revelation. Here’s why you’ll want to keep this one in regular rotation:

  • Zero waste: A perfect use for unfed sourdough discard

  • Minimal ingredients: Just 6 simple pantry staples

  • No fancy tools: A muffin tin works just fine

  • Ready in under an hour: From mixing to mouthful

  • Versatile: Sweet or savory, they adapt beautifully

What Do Sourdough Discard Popovers Taste Like?

Imagine the soft interior of a crêpe, wrapped in the crispness of puff pastry. Now add a subtle tang from the sourdough, a hint of richness from butter, and a whisper of salt. These popovers are tender, moist, and puffed to perfection. You can enjoy them warm with jam, or go savory with garlic butter or gravy. Anything but boring!!

Benefits of This Recipe

  • Reduces food waste by using your leftover sourdough starter

  • No special flours or rising agents required

  • Quick and easy for beginner and seasoned bakers alike

  • Kid-friendly and crowd-pleasing

Ingredients for Sourdough Discard Popovers

  • ½ cup sourdough discard (unfed is totally fine)

  • 2 large eggs, at room temperature

  • 1 cup whole milk, lukewarm (not hot)

  • 1 tablespoon unsalted butter, melted (plus more for greasing)

  • ¾ teaspoon salt

  • 1 cup all-purpose flour

Tools You’ll Need

  • Muffin tin or popover pan (standard size works fine)

  • Mixing bowl

  • Whisk

  • Measuring cups and spoons

  • Pastry brush or cooking spray

Ingredient Additions and Substitutions

  • Cheesy twist: Add ¼ cup shredded cheddar or parmesan

  • Herbs: Mix in chopped chives, thyme, or rosemary for a savory profile

  • Dairy-free: Use plant milk and oil instead of butter (though they may not puff quite as much)

  • Gluten-free: A 1:1 gluten-free flour blend can be used, but results may vary in height and texture

How to Make Sourdough Discard Popovers

1. Preheat the Oven and Pan

Place your muffin or popover pan in the oven and preheat to 450°F (230°C). A hot pan is key to getting that glorious rise.

2. Whisk the Batter

In a large mixing bowl, whisk the eggs until frothy. Add your sourdough discard and whisk again. Stir in the lukewarm milk, melted butter, and salt. Gradually whisk in the flour until the batter is smooth. A few lumps? Totally fine.

3. Let the Batter Rest

Let the batter sit at room temperature for 15–20 minutes. This helps the flour hydrate and gives you better puff.

4. Grease the Hot Pan

Carefully remove the pan from the oven. Brush each cup with melted butter or spray with oil to prevent sticking.

5. Fill and Bake

Quickly pour the batter into each cup, filling about ⅔ full. Get it back in the oven right away to maintain heat.

6. Bake—And Don’t Peek!

Bake at 450°F for 15 minutes, then reduce the heat to 350°F (175°C) and bake for another 15–20 minutes. Resist the urge to open the oven door. Popovers need that heat to stay sky-high.

7. Serve Immediately

Popovers wait for no one. Serve hot out of the oven, with butter, jam, or even topped with scrambled eggs or creamy mushroom sauce.

What to Serve with Popovers

  • Sweet: Honey, jam, fruit compote, or whipped cream

  • Savory: Gravy, herbed butter, scrambled eggs, or soup

  • Holiday style: Serve alongside roast beef or turkey

  • Brunch board: Add to your next brunch spread with cheese, smoked salmon, and fresh fruit

Tips for Perfect Popovers

  • Room temp ingredients: Cold milk or eggs can hinder the rise

  • Don’t overmix: A light hand keeps the batter fluffy

  • Preheat that pan: Critical for the steam-powered puff

  • Don’t open the oven: Not even a peek—trust the process!

  • Eat right away: Popovers lose their crispness as they cool

How to Store Popovers

Popovers are best fresh, but here’s how to save extras:

  • Store: Let cool, then store in an airtight container at room temp for up to 1 day

  • Reheat: Bake at 350°F for 5–7 minutes to crisp them up again

  • Freeze: Freeze in a zip-top bag for up to 1 month. Reheat from frozen at 375°F for 10–12 minutes

General Info and Variations

Popovers get their puff from steam—not baking powder or soda. That’s why preheating the pan and avoiding oven-door temptation is so important. Traditional popovers hail from Yorkshire pudding roots, but this sourdough version adds a modern, tangy twist.

Experiment with fillings, too! Try adding a cube of cheese in the center before baking, or a swirl of cinnamon-sugar for a sweet version.

FAQ About Sourdough Discard Popovers

Can I make these without sourdough discard?
Yes, just use an additional ½ cup of flour and ¼ cup more milk for a basic popover.

Why didn’t my popovers rise?
Common reasons include a cold oven, overmixing the batter, or opening the oven door mid-bake.

Do I need a popover pan?
Nope! A regular muffin tin works well, though a popover pan gives more height.

Can I make these ahead?
You can make the batter ahead and refrigerate it for up to 24 hours. Just bring it to room temp before baking.

Conclusion: A Tangy Twist on a Classic Favorite

These sourdough discard popovers are a game-changer. They turn a common baking byproduct into a beautiful, airy treat that’s just as at home on a breakfast table as it is next to a holiday roast. Easy, impressive, and so customizable, this recipe might just become your new go-to whenever you’ve got discard on hand.

Want more cozy, discard-friendly recipes? Try these next:

Let’s Bake Together!

Tried this recipe? I’d love to hear how it turned out! Leave a review or share your popover pics on Pinterest—tag me so I can see your beautiful bakes!

Nutritional Information (per popover)

  • Calories: ~130

  • Fat: 6g

  • Carbohydrates: 15g

  • Protein: 4g

  • Fiber: 0.5g

  • Sugar: 1g

Thanks for spending some time in the kitchen with me—until next time, happy baking!

Exit mobile version