Sourdough Discard Popovers Recipe

Sourdough Discard Popovers

I love to experiment with new recipes for my bread blog, On a regular basis, I switch between savory breads, sweet breads, and sourdough breads.

To keep up with my sourdough recipes, I keep an active and fed sourdough starter on my counter. Every morning I feed it 40 grams of whole wheat flour and 40 grams of water and stir it together to make magic.

But sometimes I can’t make enough bread to use up my starter. As much as I love bread, I can only eat so much of eat before I feel gross.

I hate wasting good flour, so I also play around with different recipes that use sourdough starter without actually being bread. One of my favorite go-to recipes for using sourdough discard is sourdough discard popovers. Here’s the recipe so you can make it yourself.

Sourdough Discard Popovers

Sourdough Discard Popovers

A fast and easy breakfast that uses up your sourdough discard
Prep Time 10 mins
Cook Time 30 mins
Servings 6
Calories 140 kcal


  • 227 Grams Warm Milk (1 Cup)
  • 3 Large Eggs
  • 4.5 Grams Salt (3/4 Teaspoon)
  • 113 Grams Sourdough Starter – Fed, Unfed, or Discard (1/2 Cup)
  • 120 Grams All-Purpose Flour (1 Cup)


  • Preheat the oven to 450° Fahrenheit (232° Celsius) with muffin tin inside.
  • In a mixing bowl, whisk together the milk, eggs, salt, starter, and flour.
  • Carefully remove muffin tin from the oven. Lightly spray every other slot with butter spray, leaving room for popover expansion.
  • Pour batter into greased muffin slots. The batter should completely fill 6 slots.
  • Bake for 15 minutes.
  • Reduce temperature to 375° Fahrenheit (190° Celsius) and continue baking for another 15 minutes.
  • Remove popovers and serve warm.


Don’t overmix the batter. A few lumps are just fine! If you overmix, your popovers won’t pop – they’ll stay dense. 
Serving a crowd? This recipe doubles easily. Just be sure to use two separate muffin tins rather than crowding them together into one. 

Sourdough discard popovers taste a lot like French toast and they are absolutely divine with maple syrup. But if you want to switch things up, you can also try them with a smear of jam or a sprinkling of cinnamon sugar with butter.

Sourdough Discard Popovers

Sourdough popovers taste best the day you make them, but you can make them a day in advance and they’ll reheat up nicely if you are in a rush for work or school.

They don’t last much longer than three days at room temperature, however, so try to eat them fast. Not that it’s hard – they’re so yummy that they’ll be gone quickly.

Let Me Know When You Try It!

I love love love this recipe. But do you know what I also love? Your comments! Seriously, it makes my day to hear that you tried a recipe I shared and that you enjoyed it. Feel free to share your experience in the comments below, or snap a picture and tag me #Jennibeemine on Instagram.