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Home » Recipes

Mini Whole-Wheat Popovers

Three Popovers on a blue plate.

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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!

Popovers from 100 Days of Real Food

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). With only a handful of real food ingredients, these bake in the oven in about 15 minutes for a yummy snack or to add to your plate at dinner.
5 Average
Prep Time: 5 minutes mins
Cook Time: 15 minutes mins
Total Time: 20 minutes mins
Course: Breakfast, Dinner, Holiday, Lunch, Snacks & Appetizers
Cuisine: American
Method: Baked Goods
Diet: Peanut/Tree Nut-Free, Vegetarian
Print Recipe
Servings: 6 muffins
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Ingredients
  

  • 2 eggs (at room temperature)
  • ⅔ cup milk (at room temperature (I used 2%))
  • 2 tablespoons butter (melted)
  • ⅔ cup whole-wheat flour
  • ⅛ 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.

Notes

Nutrition Facts
Nutrition Facts
Mini Whole-Wheat Popovers
Amount Per Serving
Calories 115 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Cholesterol 67mg22%
Sodium 114mg5%
Potassium 71mg2%
Carbohydrates 11g4%
Fiber 1g4%
Sugar 1g1%
Protein 5g10%
Vitamin A 240IU5%
Calcium 48mg5%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.
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2.0K shares

About Lisa Leake

Lisa is a wife, mother, foodie, blogger, and #1 New York Times Best-selling author who is on a mission to cut out processed food.

Comments

  1. Christina says

    November 17, 2015 at 12:27 pm

    How many calories in one popover? Do you have nutritional info for your recipes?

    Reply
    • Amy Taylor (comment moderator) says

      November 19, 2015 at 2:09 pm

      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/.

      Reply
  2. Carmen says

    April 01, 2015 at 10:04 pm

    5 stars
    Just made these with my daughters and we all devoured them. So yummy! Delicious with strawberry freezer jam.

    Reply
  3. Kim says

    February 19, 2015 at 2:08 pm

    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!

    Reply
  4. Kim says

    February 18, 2015 at 4:14 pm

    Not sure what I did wrong, but they didn't pop? any advice?

    Reply
    • Amy Taylor (comment moderator) says

      February 19, 2015 at 10:30 am

      Hi Kim. I usually have a few that fall, too. Did you happen to open the oven while baking?

      Reply
  5. Beth says

    December 30, 2014 at 9:16 am

    I'm having trouble finding whole-wheat 'all purpose' flour (in the UK). Will they work with whole-wheat self raising flour?

    Reply
    • Amy Taylor (comment moderator) says

      January 01, 2015 at 5:44 pm

      Hi Beth. The leavening would likely effect the pastry. Have you found whole wheat pastry flour?

      Reply
  6. Melissa says

    August 16, 2014 at 1:04 pm

    Is it possible to freeze these and if so, how would they be reheated?

    Reply
    • Assistant to 100 Days (Amy) says

      August 30, 2014 at 11:24 am

      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

      Reply
  7. LINDA says

    February 27, 2014 at 6:37 pm

    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!

    Reply
  8. Ashli says

    January 01, 2014 at 2:35 pm

    A special treat I grew up with was to

    Reply
    • Ashli says

      January 01, 2014 at 2:37 pm

      Cut them in half and make strawberry shortcakes or a bit of vanilla ice cream with some chocolate drizzled onto

      Reply
  9. rebekah says

    August 07, 2013 at 12:58 pm

    made these with my girls and we all loved them!!! thanks so much for this recipe.

    Reply
  10. Shelly says

    July 15, 2013 at 10:17 pm

    Could I sub gluten free flour?

    Reply
    • Assistant to 100 Days (Amy) says

      July 17, 2013 at 11:07 am

      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

      Reply
  11. Jessyca Bardzel says

    May 26, 2013 at 1:14 am

    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

    Reply
  12. Jessyca Bardzel says

    May 26, 2013 at 12:02 am

    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.

    Reply
  13. Assistant to 100 Days (Amy) says

    March 24, 2013 at 8:12 pm

    Hi Alissa. Yes, that should be fine. ~Amy

    Reply
  14. Alissa says

    March 24, 2013 at 1:19 pm

    Hi!

    Do you think I would be able to substitute regular milk for almond milk?

    Thanks!!

    Reply
  15. Nikki says

    September 15, 2012 at 2:39 pm

    Made these today in my popover pan - changing the recipe a little (used Olive Oil instead of butter)..Naturally they didn't rise and pop quite like the white all purpose flour does - but they were still delicious! Kids devoured them so we have more in the oven to set us up for a few days! :)

    Reply
  16. Margie says

    July 30, 2012 at 10:43 pm

    Question re: your comment about whole wheat flour spoiling unless kept in the refrigerator. How do you know if your whole wheat flour has spoiled? I have never kept it in the refrigerator, but have never noticed anything spoiling.

    Reply
    • Assistant to 100 Days (Jill) says

      August 07, 2012 at 10:25 pm

      Hi Margie. You can actually take a little bit of flour on your finger and taste it - rancid flour will have a slight tang and almost sting your tongue a little. Hope that helps. Jill

      Reply
  17. Jo says

    June 25, 2012 at 1:52 am

    I made these this morning using wholemeal spelt flour and they are tasty! The did deflate once I took them out of the oven though, but delicious with salted butter!

    Reply
  18. jamie says

    May 28, 2012 at 7:02 pm

    will these work in a popover pan? i bought a pan a while back - all inspired to make popovers, but the recipes i had never looked very healthy. i'd like to try this one, but am wondering if it will work if i use the actual popover pan. the openings are longer and more narrow than a muffin pan.

    Reply
    • Assistant to 100 Days (Jill) says

      May 29, 2012 at 11:01 pm

      Hi Jamie. Our team hasn't tried them in a popover pan, but, Lisa notes that she did do a large muffin pan and they only took a little longer to cook. You might just want to watch them closely in terms of baking time. Let us know how it goes.

      Reply
  19. Geet says

    May 03, 2012 at 4:15 pm

    How long should th eggs and milk be out at room temperate before using them?

    Reply
    • 100 Days of Real Food says

      May 03, 2012 at 9:26 pm

      Long enough to warm up to room temperature...I find it can take as long as 30 - 60 minutes depending on if it's a hot day or not!

      Reply
  20. Wendy says

    April 12, 2012 at 10:16 am

    can you freeze these? I haven't made popovers before, but I think the family would like these. Just trying to stock up on quick breakfast items and snacks

    Reply
    • 100 Days of Real Food says

      April 19, 2012 at 10:40 pm

      I haven't tried it with this exact recipe, but I think it should work!

      Reply
  21. Amanda says

    December 19, 2011 at 7:20 pm

    Just made these this evening to go with some chicken noodle soup! Good, but noticed they had an eggy taste and that you could see the egg had cooked a little inside them. Do you know how I might avoid that? Does the butter have to be cooled down some after melted? I added it right to the eggs and milk, so wasn't sure.

    Thanks for tips!

    Reply
    • 100 Days of Real Food says

      January 04, 2012 at 9:55 pm

      Maybe the batter could be mixed up a little more to prevent that from happening. I haven't heard about that issue with anyone else so maybe just try again (and make sure all your ingredients are fresh...whole wheat flour will spoil if it's not kept in the fridge or freezer).

      Reply
  22. Lindsey says

    October 17, 2011 at 12:50 pm

    Are these Yorkshire puddings, as the first person to comment said? If so I might be able to help you. I make them every week on Sunday with our traditional Sunday dinner (I'm from the UK ...more specifically from Yorkshire!) and the way to ensure that they all rise is to have as big a difference in heat of the oil and batter as possible. Firstly, you need to leave the batter in the fridge for half an hour or so to get really cold. Then, turn the oven up as high as it will go and put an oiled muffin tray in until it is smoking. When you pour the mixture into the tin, do it quickly so as not to lose the heat of the oil. And then put it back in the oven and DON'T OPEN THE DOOR!

    Reply
    • 100 Days of Real Food says

      October 17, 2011 at 3:58 pm

      Thanks for sharing...can you please tell us your whole recipe? I am always curious about foods from other countries!

      Reply
      • Lindsey says

        October 17, 2011 at 8:26 pm

        Hi there, I usually choose a jug/coffee cup/glass depending on the quantity I need to make and then fill it once with plain flour (you can use wholemeal or white) which I tip into a mixing bowl. Then I crack eggs into the same container until it's full to the top, beat them and mix them into the flour along with the same quantity (using the same jug or cup or glass) of whole milk. Does that make any sense..? Add a pinch of salt too. Leave the mixture to rest in the fridge for at least half an hour or even overnight.

        Traditionally Yorkshire puddings are made with beef dripping or lard but I usually use vegetable oil. You need an oil that can withstand some serious heat so EVOO is no good.

        I make my Yorkshire puddings in a muffin tray so they puff up and have a closed, round top. Some people make them in flatter trays and they come out more like a cup shape. Traditionally, they're served with roast beef and always with gravy in savoury dishes. Sometimes they are made to be dinner plate-sized and the meat and vegetables and potatoes are served inside the Yorkshire pudding with gravy poured over the top. Sometimes we save some for dessert and spread them with jam or honey.

        The batter can also be used to make pancakes (British pancakes, that is - I think US pancakes are quite different. Ours are more like French crepes and we usually serve them with lemon juice and sugar or maple syrup)so if you make too much you know what to do with leftovers!

        Hope that helps!

      • Lindsey says

        October 17, 2011 at 8:28 pm

        By the way, I love your ideas. I've set up a recipe-sharing group on Facebook recently and I am always linking your blog on there!

  23. Kate says

    October 13, 2011 at 7:24 pm

    I made these last night and the only changes I made were to add a little vanilla and cinnamon to the batter and sprinkled cinnamon sugar on top before baking. Some popped, but a lot did not. When I poked the top with the toothpick after pulling out of the oven, some of the popped ones proceeded to collapse. While this does make for a handy "bowl" to add jam or peanut butter or whatever, I would like them to look like popovers. Any ideas as to why some would pop and others sink in?

    Reply
    • 100 Days of Real Food says

      October 17, 2011 at 3:12 pm

      Were all your ingredients at room temperature? I've never tried it with vanilla, and I wonder if that could make a difference. This recipe is more sensitive to changes than the other recipes on the site.

      Reply
  24. Jillian says

    September 07, 2011 at 6:13 am

    Hey there. Just wanted to say that I'm a college student on my own for the first time and this recipe is awesome for me and my roommate. We cheat a little with it (add some nutella on top every once and a while :) ) but they are so good with some peanut butter or jelly or honey. Absolutely perfect from the oven and with a nice cup of coffee or a glass of juice or milk. Such a great healthy little treat for anytime of the day! Thanks so much for sharing! (ps this works with soy milk too :) )

    Reply
  25. Amy says

    September 02, 2011 at 12:15 pm

    I'm curious too if you could add in the berry sauce to the recipe???

    Reply
    • 100 Days of Real Food says

      September 21, 2011 at 3:04 pm

      I am not sure if that would work because I've never tried it myself and this recipe is a little sensitive.

      Reply
  26. Kristina says

    September 01, 2011 at 3:57 pm

    Just starting this real food thing. Is there something I can substitute the milk and egg for. I need to have dairy/egg free recipes. Any ideas would be greatly appreciated! Thanks!

    Reply
    • 100 Days of Real Food says

      September 21, 2011 at 2:45 pm

      I don't think substitutions will work as well in this recipe as they will with my other recipes...this one is a little more sensitive than the others.

      Reply
      • Debbie says

        September 22, 2011 at 5:32 pm

        I haven't made these yet but I think the eggs are generally required to make popovers.

  27. katie says

    August 31, 2011 at 6:19 pm

    could u put applesauce in these or anything else?

    Reply
    • 100 Days of Real Food says

      September 21, 2011 at 2:30 pm

      This recipe is sensitive so I don't think it would do well with substitutions

      Reply
  28. Lauren says

    August 26, 2011 at 6:34 pm

    Having trouble making mine pop. :( Will keep trying though.

    Reply
  29. Joelle says

    August 25, 2011 at 8:07 pm

    Will these "pop" at high altitudes?

    Reply
  30. MommyMatter says

    August 04, 2011 at 12:22 am

    I never thought I'd see this again, but glad I have! Thanks for sharing it.

    Reply
  31. Sally says

    April 21, 2011 at 5:11 pm

    The popovers were incredibly easy and tasted much like the Yorkshire Pudding we have with the Christmas Roast. Two grown sons gobbled them and up. Have also tried WWpancakes and WWmuffins with good results. Boys haven't guessed they are healthy yet. Not totally up to Pledge yet but slowly making changes and first is to include more whole grains. These recipes make it easy and enjoyable.

    Reply
    • 100 Days of Real Food says

      April 29, 2011 at 9:32 pm

      So glad to hear that...thanks for leaving a review!

      Reply
  32. Camden says

    April 02, 2011 at 10:34 pm

    By the way I am only 12 and I am doing the real food challenge for Lent. I did the 10 day challenge earlier and wanted to do it more long term. Thanks for the inspiration and all the great recipes! : )

    Reply
    • 100 Days of Real Food says

      April 06, 2011 at 12:47 am

      Wow...I am very impressed that you are taking the initiative to do all of this on your own at only 12-years-old!

      Reply
  33. Camden says

    April 02, 2011 at 10:31 pm

    About how many mini muffins does this make? Can you use Crisco shorting to grease the pan or should I just use butter? You have an amazing and extremely well organized blog!

    Reply
    • 100 Days of Real Food says

      April 06, 2011 at 12:46 am

      Definitely don't use Crisco! That is just an imitation food. Always use the real thing over the imitation. Here's more info on that: https://www.100daysofrealfood.com/2010/04/16/are-you-being-fooled-by-the-imitation/

      Also, I thought I recorded the yield...sorry about that! I am trying to remember how many it made. I think between a dozen and a dozen & a half. I hope that helps!

      Reply
  34. Amanda says

    April 01, 2011 at 5:31 pm

    has anyone tried using whole wheat pastry flour for a lighter texture?

    Reply
    • 100 Days of Real Food says

      April 06, 2011 at 12:41 am

      I have not heard of anyone doing that...but give it a shot and let us know what happens! :)

      Reply
  35. Kristin says

    March 14, 2011 at 12:11 am

    Well, aren't these TASTY! Made them for the first time to go with dinner tonight. They didn't "POP" as well as they probably should have (perhaps my eggs and milk were not room temp enough?), but they are yummy.
    As far as spraying my pan goes, (as per above post) I use a Misto olive oil mister and fill it will organic olive oil. Seem to work good for me, and there is nothing extra in there but the oil :)

    Reply
    • 100 Days of Real Food says

      March 14, 2011 at 11:26 am

      So glad you enjoyed them and thanks for the tip about the oil!

      Reply
  36. Lisa says

    March 10, 2011 at 4:58 am

    These are fantastic...I'm surprised though that you suggest canola oil spray. Not really a "real food" in my opinion. I've been using coconut oil spray for everything these days and it's great!

    Reply
    • 100 Days of Real Food says

      March 11, 2011 at 11:01 pm

      Oils is my weakness...I will have to tackle that issue soon enough!

      Reply
    • rachel heldt says

      September 11, 2011 at 8:56 pm

      I get a lot of sticking with coconut oil. It drives me nuts, but I have never used a spray version, I just wipe down my pans with it. I do spray olive oil instead of canola, but worry about it's low smoke point.

      Reply
  37. Rachel says

    February 10, 2011 at 10:22 pm

    Here is my recipe review: :)

    I thought they were great! The original recipe I grew up with does make a lighter (fluffier) and more flavorful popover because of the white flour and high butter content. However, I thought these popovers were still delicious and certainly healthier. Next time I plan to use one of your creative add-ins. I think that will really do the trick. All in all, it's a great recipe and I'm so glad you posted it! :)

    Reply
    • 100 Days of Real Food says

      February 11, 2011 at 10:45 pm

      Thank you so much for your honest review...and darn that white fluffy flour!! :)

      Reply
  38. Danielle says

    February 07, 2011 at 5:53 pm

    I am making these for a Valentine's Tea for ladies from church on Saturday. To say that I am nervous would be a vast understatement. I'm not sure why. I'm thinking of making a garlic/herb butter to accompany them. I saw Giada whatever-her-last-name -is on Food Network make some a few weeks ago and I thought they looked wonderful, but they were definitely not as wholesome sounding as these. I'll give them a shot.

    Reply
    • 100 Days of Real Food says

      February 08, 2011 at 3:16 pm

      I think they will turn out wonderfully for you (especially with a garlic herb butter...yum!). As long as your ingredients are at room temperature you should have no trouble at all. And don't forget to poke them at the end. Good luck!

      Reply
  39. Arica Saltzman says

    February 06, 2011 at 11:58 am

    I am wondering if anyone made these in large muffin pans. If so how long did you bake them for?

    Reply
    • 100 Days of Real Food says

      February 08, 2011 at 3:14 pm

      Arica - I made the large ones once and it didn't take too much longer. Check them after 18 - 20 minutes and then keep on eye on them until they are golden brown.

      Reply
    • Danielle says

      September 21, 2011 at 3:36 pm

      I made them in a large muffin pan last week. They turned out awesome but I cooked them for 25 minutes.

      Reply
  40. Rachel says

    February 04, 2011 at 5:51 pm

    I am so excited that you posted this recipe! Growing up, one of my family's favorite rolls were Yorkshire Pudding, or popovers. I love how they taste, but the recipe we followed used white flour and a very generous amount of butter. I have often thought about experimenting with the recipe to make them a little healthier...and now I don't have to! Thank you! :)

    Reply
    • 100 Days of Real Food says

      February 08, 2011 at 3:08 pm

      I am so glad to hear that! Let me know how they turn out. I love to have recipe reviews. :)

      Reply
      • Carol says

        November 17, 2021 at 7:48 am

        Mini muffin pan is conventional size? My mini muffin pans is the size of a dollar coin.

      • 100 Days Admin says

        November 23, 2021 at 9:31 am

        Hi, mini muffins pan size would be about 1.5". - Nicole

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