5 Ingredient Sourdough Popovers with Discard

These 5 ingredient sourdough popovers are light, airy, and the perfect way to use sourdough discard. An easy, no-fuss recipe that bakes up golden and crisp in minutes — ideal for breakfast or dinner sides.

Here on Chasing Our Simple, I’m all about recipes that feel impressive without adding extra work — and these sourdough discard popovers are exactly that. With just five ingredients, they bake up tall, golden, and hollow inside — the kind of simple win that makes from-scratch cooking feel doable even on a busy day.

There’s something so wonderfully comforting about pulling a hot pan from the oven and watching these little puffs of goodness rise dramatically. They’re crisp on the outside with a soft, custardy interior — the perfect combination of texture and flavor. Whether you’re new to baking with sourdough or you’ve been keeping a starter going for years, this recipe is one of those go-to recipes that delivers every time.

What Is a Popover?

Popovers are the American version of a Yorkshire pudding — light, airy rolls that “pop” up and create those signature hollow centers. Traditional popovers were often made in beef fat and served alongside roasts, but this version uses melted butter for a more delicate flavor that’s perfect for both sweet and savory pairings.

Think of them as somewhere between a roll and a pancake, with a batter that’s very similar to pancake batter but baked in a hot muffin pan or popover pan to achieve that signature rise. The result is a golden crust with a tender, custardy interior that makes them just as good with jam and honey as they are with soup or roasted chicken.

What You’ll Love About This Recipe

There are a few reasons these easy sourdough popovers have become one of my favorite simple recipes to share:

• Just five ingredients you likely already have on hand — milk, eggs, flour, salt, and sourdough discard.
• No special equipment required. While a popover pan gives the tallest rise, a standard muffin pan or even a non-stick pan spray-coated muffin tin works perfectly.
• Quick and flexible. From start to finish, you’ll have hot popovers on the table in under 45 minutes.
• Perfect for using up discard. This easy sourdough discard recipe helps reduce waste and adds that slight tang we all love in sourdough baking.
• Endlessly versatile. You can enjoy them plain, with butter and jam, brushed with melted butter and cinnamon sugar, or even topped with cheddar cheese for savory popovers.

This post may contain affiliate links, which means I may earn a small commission at no extra cost to you if you make a purchase through these links. I only recommend products I personally use and trust. Your support helps keep this blog running—thank you!

Key Ingredients

Here’s what makes these sourdough discard popovers so special:

• Whole milk: Warm milk helps the popovers puff beautifully. Heating it gently in a small saucepan until just warm to the touch gives the batter a smoother texture and better rise.
• Sourdough discard: Adds depth of flavor and a slight tang, giving these popovers more character than traditional versions. The status of your starter doesn’t need to be perfect — even an older discard works great here.
• Eggs: Provide structure and that custardy interior.
• All-purpose flour: Creates the base for the batter and forms that crisp crust.

You can find a full list of ingredients in the recipe card located at the bottom of this post.

How to Make Sourdough Popovers

This sourdough popover recipe couldn’t be easier, but there are a few key steps that make all the difference in the best texture and rise.

Preheat the Oven and Pan—Start by preheating your oven to 450°F. Place your muffin pan (or popover pan) inside while it heats. A hot pan is one of the biggest secrets to good rise — the batter needs that instant heat to create steam and puff up those empty spaces inside.

Prepare the Batter—While the pan heats, warm the milk in a small saucepan until it feels warm to the touch. Don’t let it boil — you’re just taking the chill off so it combines more easily with the eggs.

In a mixing bowl, whisk together the milk, eggs, sourdough discard, and salt. Add the flour last and whisk until just combined. The batter should have a few small lumps — resist the urge to overmix. Overmixing creates a denser texture, and we’re after the lightest popovers possible.

The consistency of heavy cream is what you’re going for here. It’ll feel thinner than muffin batter, more like pancake batter, and that’s exactly what helps create those hollow centers.

Let the batter rest for about 10–15 minutes while your oven finishes heating. This rest period helps the flour hydrate and the batter relax, contributing to that combination of crisp crust and soft interior.

Grease the Hot Muffin Pan—Carefully remove your hot muffin pan from the preheated oven. Use a pastry brush to coat each muffin well with melted butter or vegetable oil. You can also use non-stick pan spray or cooking spray for convenience. The key is to make sure the muffin wells are well-greased to help the popovers release easily.

Fill and Bake—Quickly pour the sourdough popover batter into the empty cups, filling each muffin cup almost to the top of the batter line. Work quickly so the pan stays hot.

Bake at 450°F for 15 minutes without opening the oven door — seriously, don’t peek! Then, without removing the pan, reduce the oven temperature to 375°F and continue baking for an additional 15–20 minutes until the popovers are deep golden brown.

The exact oven time can vary depending on your oven, so if you’re unsure, an oven thermometer can help ensure the most consistent results.

Serve Immediately—Once baked, remove the pan from the oven and use a knife to gently release the edge of each popover. Steam will escape, and you’ll see that beautiful hollow center inside.

Serve immediately while they’re warm — fresh sourdough popovers are best enjoyed right away when the crust is still crisp and the center is tender.

If you need to keep them warm for a longer period, crack the oven door slightly and leave them in for 5–10 minutes. This helps maintain that crisp outer shell.

How to Serve and Store Popovers

• Popovers are incredibly versatile. For a cozy breakfast, enjoy them warm with butter and honey. For a sweet treat, brush the tops with melted butter and sprinkle generously with cinnamon sugar. If you’re in the mood for something savory, stir a little cheddar cheese into the batter or sprinkle extra cheese on the top of the batter before baking.
• They make a lovely side dish for soups, roasted chicken, or even holiday meals. I’ve even used them to soak up gravy in place of rolls — they’re the best way to make any dinner feel a little special.
• While regular popovers are best eaten fresh, you can store leftovers in an airtight container at room temperature for a day or two. They’ll deflate some, but you can revive them by reheating in a 350°F oven for about 10 minutes.
• For longer storage, popovers can be frozen in a freezer-safe bag. Reheat directly from frozen at 350°F for about 10–12 minutes until warm and crisp again.

Baking Tips & Variations

• Hot pan = good rise. Always preheat your pan for the best results.
• Avoid opening the oven door. Steam is what makes popovers rise, so hold off on peeking until the baking time is almost done.
• Spacing helps. Instead of filling one 12-cup pan, try dividing the batter between two pans and spacing them apart to give the popovers more room to “pop.”
• Check your starter. Your active sourdough starter or sourdough starter discard both work, but fresher discard gives a more subtle flavor while older discard adds more of that slightest tang.
• Experiment with flavor. Try cinnamon sugar popovers for breakfast or cheddar cheese for dinner. These also make great tasty treats for kids when brushed with butter and a sprinkle of sugar.

Recipe FAQs

More Discard Recipes

If you love this easy sourdough popover recipe, try these next time:

• Sourdough Chocolate Chip Muffins using sourdough starter discard
• Sourdough Crackers for some extra crunch
• Sourdough Apple Crisp

Wrapping It Up

There’s something almost magical about baking popovers — that moment you open the oven and see them towering high, golden, and full of airy empty spaces. These easy sourdough popovers prove that from-scratch baking doesn’t have to be complicated. With just a few simple ingredients and a little warm milk, you can transform your sourdough discard into something elegant and satisfying.

Whether you’re serving them alongside dinner, turning them into sweet treats with a dusting of sugar, or enjoying them plain with butter, these popovers are a wonderfully comforting treat that you’ll reach for again and again.

Want more delicious recipes sent straight to your inbox? Subscribe to my newsletter to receive the latest!

If you make this recipe, please leave a rating on the recipe card below! I’d also love for you to tag me @autumn.chasingoursimple on Instagram so I can see what you’ve been baking!