Sourdough Discard Popovers Recipe

I love to experiment with new recipes for my bread blog, BreadbytheHour.com. 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

A fast and easy breakfast that uses up your sourdough discard

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Course Breakfast, Dessert, Snack

Cuisine American

Servings 6

Calories 140 kcal

Ingredients

  

• 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)

Instructions

 

• 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.

Notes

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. 

Keyword Popovers, Sourdough Discard, Sourdough Popovers, Sourdough Starter

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 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.