Super Easy Sourdough Popovers – Blender Recipe

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Hey there and welcome to Thyme & Coffee! Today I’m sharing one of my go-to recipes to use up sourdough discard with these super easy sourdough popovers. This recipe requires 5 simple ingredients, a blender, and a popover pan. It’s perfect for a quick weekend treat that you can customize with a variety of toppings. Mixing all the ingredients in a blender makes this recipe a breeze with minimal cleanup. The hardest part is waiting for these puffy popovers to bake! 

Popovers are light and airy with crispy exteriors. They are basically an American version of a Yorkshire pudding. The batter for these tasty treats is similar, utilizing eggs, flour, and milk. The texture and appearance are also similar, but there are a few key differences between them: Popovers are made with melted butter, which gives them a richer flavor, while Yorkshire puddings traditionally use beef drippings, resulting in a more savory taste. Popovers are usually baked in a tall popover pan, while Yorkshire puddings are often cooked in a large, shallow pan with hot fat drippings or beef tallow. Popovers are generally served with butter and sweet toppings such as honey, jam, or fruit. Yorkshire puddings are traditionally served alongside a roast dinner with gravy. 

Popover pans are designed with deep, narrow cups that help the batter rise tall and hold its shape as the batter “pops” over the edge of the pan. This creates the popover’s signature light and airy texture. You can use a standard muffin pan in place of a popover tin, but it won’t provide the same results due to the shallower, wider cups. For best results, I highly recommend investing in a traditional popover pan. I often see them at thrift stores, or you can find one online like the one I use here.

When warm, popovers have a soft and tender interior with a slightly eggy flavor.  The addition of sourdough discard to regular popovers adds a very slight tang. Overall, the taste of this wonderfully comforting treat is relatively neutral, making it an ideal canvas for customization. You can add different herbs to the batter to make them savory. Or if you have a sweet tooth like me, you can add a bit of cinnamon or other warm spice. In the fall, I’ll sometimes add a dash of pumpkin spice for a scrumptious autumn treat. 

The popovers should be served warm and then enjoyed slathered with a generous pat of butter or any other of your favorite toppings. I prefer to keep things simple with butter and honey. You can also get creative with fresh fruit, syrup, jam, nutella, or anything you’d put on a waffle or pancake. 

Ingredients & Substitutions: 

• Eggs
• Milk: We use whole milk in my house. You can substitute your favorite type of milk in this recipe, even dairy-free alternatives. 
• All-purpose flour: I’ve also made these with a combination of bread flour and whole wheat flour with good results. 
• Butter: I used salted butter in my popovers. If you opt for unsalted butter, add 1/4 tsp salt to the batter. 
• Sourdough discard: Use unfed sourdough discard for this recipe. 
• Optional: 1/4 teaspoon ground cinnamon. You can get creative here and add other spices like nutmeg, cardamom, or pumpkin pie spice. 

How to Make Sourdough Popovers: 

To achieve the best rise, the most important step in this recipe is using room-temperature ingredients. I’ve found it easiest to leave the eggs, milk, and sourdough discard on your kitchen counter the night before baking. Having the ingredients at room temperature is crucial for achieving the airy holes and classic rise you expect from a classic popover. Room-temperature ingredients blend more easily and evenly, resulting in a smooth, lump-free batter. This is particularly important for the eggs, which emulsify the batter and help create a stable mixture for good rise. So for the best results, take the time to bring your ingredients to room temperature. It may require a bit of planning, but it’s worth the effort for these delightfully light and airy treats.

When you’re ready to make your sourdough popovers, preheat your oven to 450°F (230°C). Position the oven rack to the bottom third of the oven. 

Add all ingredients into your blender pitcher. Blend until smooth. In my vitamix, it only takes 20-30 seconds. Scrape down the inside of the blender with a spatula and blend for another 10-15 seconds to combine.  

Place your empty popover pan in the oven to pre-heat for about 2 minutes before adding the batter.

Remove the pan from the oven and spray with non-stick cooking spray. I used a pure avocado oil spray from Costco, but any non-stick pan spray will work. 

Pour the sourdough popover batter evenly into the hot popover pan wells, almost to the top.

Bake the popovers in the preheated oven for 20 minutes without opening the oven door. This is crucial to ensure your popovers rise properly! After 20 minutes, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 10 minutes, or until the popovers are a deep golden brown.

Remove the sourdough discard popovers from the hot oven and serve warm with your favorite toppings. If the popovers stick to the pan, you can run a knife around the edge of each popover to loosen them. 

Storage: 

This sweet treat is best when eaten immediately after baking. If you happen to have leftover sourdough popovers, they can be stored in an airtight container in the fridge for up to 4 days. When ready to eat, simply slice in half and microwave for about 30-45 seconds. Serve the hot popovers with your topping of choice. 

Pairing Suggestions:

Enjoy these popovers with your favorite coffee or tea, or try one of the recipes below:

• Rosemary latte
• Chinese five-spice caramel latte

Enjoy these fresh sourdough popovers with your loved ones for a tasty and memorable treat! With a hint of tanginess from the sourdough discard and only 5 simple ingredients, this sourdough version of popovers is sure to be a new breakfast favorite. Happy baking!

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