You won’t believe how easy it is to make these tasty little popovers. I think my 6-year-old could practically do it by herself (if I helped her measure and handle the oven). The only thing that is remotely difficult about this recipe is that the milk and eggs have to be at room temperate in order for the popovers to “pop” up properly (try to say that 3 times fast). So yes, it does 
require you to think ahead a little, which I for some reason struggle with on occasion. But other than that the recipe is super easy, and they are by far one of my daughters’ favorites!
Feel free to enjoy them with breakfast, lunch, or dinner (or as leftovers), and don’t be afraid to get creative too. For breakfast you can spread some butter and/or jelly on the popovers while they are warm out of the oven. Or before you even bake them you can sprinkle a generous helping of cinnamon on top of the batter in each muffin cup. For lunch or an elegant dinner side item, pop a piece of crumbly cheese (goat or blue) in the center of each batter cup. To accompany spaghetti, sprinkle them with some garlic powder before baking. The possibilities are endless so have fun and enjoy!
Mini Whole-Wheat Popovers
You won’t believe how easy it is to make these tasty little popovers. I think my 6-year-old could practically do it by herself (if I helped her measure and handle the oven).
Ingredients
- 2 eggs, at room temperature
- 2/3 cup milk, at room temperature (I used 2%)
- 2 tablespoons butter, melted
- 2/3 cup whole-wheat flour
- 1/8 teaspoon salt
Instructions
- Preheat the oven to 425 degrees.
- Generously (and I mean generously) grease a mini muffin pan. Use a non-stick pan if you have it. And if you don’t have a mini one by all means use the regular size and bake it for longer. But no matter what don’t attempt to use muffin liners…not that I know from experience. :)
- Whisk together the eggs, milk, and butter.
- Whisk the flour and salt into the egg mixture until it is well blended.
- Pour the batter into the prepared muffin cups until they are at least three-quarters full.
- Bake for 14 – 16 minutes or until they puff up and are golden brown. Do not open the oven and let the heat out while baking. If you are using a regular size muffin pan (instead of mini) they will obviously need to bake for longer.
- Once they are done gently pierce them with a skewer, toothpick, or tip of a knife to let the steam out. Otherwise the steam could cause the inside to become soggy. You also don’t want to refrigerate the leftovers for the same reason…just leave them at room temperature.
Recipe Notes
Nutrition Facts
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anyone try adding chocolate chips or blueberries? my kids keep asking for entemanns ‘little bites’ and I wont buy those. Im looking for alternative to make at home.
Hi. Those additions should turn out just fine. :)
My batter was quite funny and they came out flat as can be. It’s clearly an easy recipe…no idea what could have gone wrong.
Oops…meant *runny
How many calories in one popover? Do you have nutritional info for your recipes?
Hi. No, we do not provide nutrition details. This post might add light to our perspective: https://www.100daysofrealfood.com/2013/01/04/healthy-eating-defined/.
Just made these with my daughters and we all devoured them. So yummy! Delicious with strawberry freezer jam.
Sigh…yes, i did…the oven light blew just as I was putting them in. Perhaps that was it! I will give it another try this weekend! Once i fix the light :) thank you!
Not sure what I did wrong, but they didn’t pop? any advice?
Hi Kim. I usually have a few that fall, too. Did you happen to open the oven while baking?
I’m having trouble finding whole-wheat ‘all purpose’ flour (in the UK). Will they work with whole-wheat self raising flour?
Hi Beth. The leavening would likely effect the pastry. Have you found whole wheat pastry flour?
Is it possible to freeze these and if so, how would they be reheated?
Hi Melissa. Freeze them in an airtight container or bag. To reheat, I would thaw them overnight and heat them at 375 for up to 10 minutes. ~Amy
OMG I just made these. I’ve been trying for years to make WW popovers. Always got heavy lumps. I used whole wheat pastry flour. Let’s my ingredients reach room temp, use a popover pan and they popped beautifully. Delicious!
A special treat I grew up with was to
Cut them in half and make strawberry shortcakes or a bit of vanilla ice cream with some chocolate drizzled onto
made these with my girls and we all loved them!!! thanks so much for this recipe.
Could I sub gluten free flour?
Hi Shelly. I’ve not used gluten free flour for this recipe. Look for a whole grain variety/blend to keep it as real as possible. ~Amy
One last comment…it works better to heat your pan in oven and grease with butter… Some oils get too hot? Not sure if that’s why, but popovers puff better.
http://www.cheftalk.com/t/36655/secret-to-making-hollow-popovers
Just thought I would share that if I make popovers I simply warm the milk in the microwave and beat the eggs into the milk. This saves time from having to leave your milk and eggs out, and you can make them on the spur of the moment.
Hi Alissa. Yes, that should be fine. ~Amy
Hi!
Do you think I would be able to substitute regular milk for almond milk?
Thanks!!