Sourdough Popovers with Cinnamon Sugar

Looking for an easy recipe to use up your sourdough discard? Then try this 5 ingredient sourdough popovers recipe. You can toss them with cinnamon sugar or make them savory by adding cheese or spices. Either way these easy to make eggy, baked treats are perfect to serve for breakfast.

You will need a popover pan to make the traditional version. But they can most certainly made in a muffin pan. Do try this recipe, I am sure you will enjoy these light, custardy popovers with some butter and jam.

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What are popovers?

If you are wondering what popovers are, then they are very similar to English Yorkshire puddings. They are very popular in New Hampshire and the North East and are frequently seen on many restaurant menus.

Unlike the British version with beef fat, American popovers are made with butter. They are crispy on the outside with a light, custardy interior. Topped with more butter, they can either be either sweet or savory.

In these sourdough popovers, the sourdough starter adds just the slightest tang. All you need is about 5 minutes to prep the batter and you will have hot delicious popovers to enjoy in no time.

Ingredients

For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

You only need5 ingredients to make these sourdough discard popovers.

• Sourdough starter - you can use either fed or unfed starter straight from the fridge.
• Eggs - give structure to the popovers and makes them airy and custardy inside.
• Milk - feel free to use any milk, whole, 2% or even skim. Non-dairy milk will also work.
• Flour - all purpose flour or even gluten-free all purpose flour are perfect.
• Salt

To make cinnamon sugar popovers, then you will need granulated sugar and ground cinnamon. For savory versions, you can add either chopped herbs or grated cheese to the batter itself.

To make the traditional version of, you will need a popover pan. But you can easily make them in a muffin pan.

Instructions

For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

Here is how to make these delicious sweet sourdough popover recipe.

Preheat the oven to 450°F. Place the popover pan or a muffin pan in the bottom of the oven. Warm the milk until just barely warm. Place in a medium mixing bowl. Add the eggs one at a time and mix until combined. Stir in sourdough, salt and mix well.

Add the flour and mix until combined. Make sure not to overmix. Consistency of the batter should be thicker than pancake batter and almost like heavy cream.

Once the oven is hot, carefully remove the hot pan out of the oven. Spray generously with cooking spray or brush with melted butter.

Fill each cup almost to the top with the batter. Bake the popovers for 15 minutes. Reduce the oven temperature to 375°F and bake for another 10~15 minutes or until golden brown on top.

Remove the pan from the oven. Brush the popovers with melted butter and roll them in cinnamon-sugar for that nice sweet crust. Serve right away and enjoy with jam and butter!!

Expert Tips

• You can use either fed or unfed sourdough starter straight from the fridge.
• You can use your muffin pan to bake these yummy popovers.
• There are a few important points to keep in mind to make successful popovers:
  • The popover (or muffin) pan should be screaming hot. So don't forget to put the pan in the oven while preheating it.
  • Make sure that the batter is thicker than pancake batter - it should be like heavy cream.
  • Pour batter almost to the top but not all the way up, this will give them a chance to puff up.
• Here are some flavor ideas to consider:
  • Add grated cheddar cheese and chopped jalapenos into the batter.
  • Add grated orange zest, ground cinnamon to the batter.

Frequently asked questions

You might also like

Here are few more delicious sourdough discard recipes:

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Sourdough Popovers

Easy to make and absolutely delicious popovers using sourdough discard. Recipe needs only 5 ingredients and 5 minutes of prep time. Toss them with cinnamon sugar and breakfast is set.

Author: Pavani

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Prep Time: 5 minutes mins

Cook Time: 30 minutes mins

Total Time: 35 minutes mins

Course: Breakfast, brunch

Cuisine: American

Servings: 8 Popovers

Ingredients

1x2x3x

• 1 cup Milk (whole, 1%, 2%)
• 3 Large Eggs
• ½ cup Sourdough Starter, unfed or fed
• ¾ teaspoon Salt
• 1 cup All purpose flour
• ¼ cup Granulated Sugar
• 1 teaspoon Ground Cinnamon

Instructions

• Preheat the oven to 450°F. Place the popover pan or a muffin pan in the bottom of the oven.
• Warm the milk until just barely warm. Place in a medium mixing bowl. Add the eggs one at a time and mix until combined.

  Stir in sourdough, salt and mix well. Add the flour and mix until combined. Make sure not to overmix. Consistency of the batter should be thicker than pancake batter and almost like heavy cream.
• Once the oven is hot, carefully remove the hot pan out of the oven. Spray generously with cooking spray or brush with melted butter. Fill each cup almost to the top with the batter.

  Bake the popovers for 15 minutes. Reduce the oven temperature to 375°F and bake for another 10~15 minutes or until golden brown on top.
• Remove the pan from the oven. Brush the popovers with melted butter and roll them in cinnamon-sugar for that nice sweet crust. Serve right away and Enjoy!!

Notes

• You can use either fed or unfed sourdough starter straight from the fridge.
• You can use your muffin pan to bake these yummy popovers.
• There are a few important points to keep in mind to make successful popovers:
  • The popover (or muffin) pan should be screaming hot. So don't forget to put the pan in the oven while preheating it.
  • Make sure that the batter is thicker than pancake batter - it should be like heavy cream.
  • Pour batter almost to the top but not all the way up, this will give them a chance to puff up.
• Here are some flavor ideas to consider:
  • Add grated cheddar cheese and chopped jalapenos into the batter.
  • Add grated orange zest, ground cinnamon to the batter.
• To make popovers in a muffin pan, follow the recipe as written. Fill the muffin cups all the way to the top. Make sure to pour batter in alternate cups, so there are empty cups among the full ones.
• Popovers are best to serve hot from the oven. If you happen to have any leftovers, then store them in the freezer for up to 1 month. To reheat, place them in a 350°F oven and preheat for 8~10 minutes or until heated through.
• You can use ¼ cup of whole wheat flour in the recipe to get similar result. Any more would make the popovers dense instead of light.

Nutrition

Serving: 1Popover | Calories: 137kcal | Carbohydrates: 23g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 259mg | Potassium: 85mg | Fiber: 1g | Sugar: 8g | Vitamin A: 132IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg

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