Delightful Whole Wheat Popovers

Delightful Whole Wheat Popovers | Natural Chow |

I am going to be honest with you.

If after eating one of these popovers, you may feel slightly…overcome with a yearning to eat about nine more, at which point your friends and family will wonder whether or not they’ll get tackled if they grab one of the other two. Try to refrain from doing this at all costs.

Whole Wheat Popovers are one of those foods that make you want to do a little dance, for three reasons. (1) They are amazingly airy and delicate, (2) they are so easy to make that even a ten year old can do it, and (3) when you use healthy ingredients like whole wheat flour and organic milk and eggs, making whole wheat popovers can be a great choice for a healthy snack.

Delightful Whole Wheat Popovers | Natural Chow |

I think I may have an addiction to popovers.

Send help.


Delightful Whole Wheat Popovers | Natural Chow |

One of the things I love about whole wheat popovers is that they can be eaten for breakfast with butter or jam, as a snack, or even for dessert if you add a dollop of homemade whipped cream to the top.

Oh goodness, don’t ya just wish you could smell these beauties? Tear off a piece, let the steam fly in the breeze, take a bite, and taste the glorious, light, and airy dream that is a whole wheat popover. Mmmmm.

I am constantly begged/asked to make popovers. My family just can’t get enough. In all honesty, neither can I. And you don’t even need any special equipment. I use a regular old muffin pan and these silicone muffin cups, but if you want to get really fancy, you can use a popover pan. There’s no need, though. I’ve always made popovers with my muffin pan and muffin cups.

Delightful Whole Wheat Popovers | Natural Chow |

Here’s the recipe:

Delightful Whole Wheat Popovers
Prep time: 
Cook time: 
Total time: 
Yield: 12
A light and healthy whole wheat popover.
  • 4 eggs
  • 2 cups whole wheat flour
  • 2 cups organic whole milk
  • 1 teaspoon salt
  1. Preheat oven to 450° F. Line a muffin pan with muffin cups.
  2. In a medium bowl, lightly beat eggs. Beat in flour, milk and salt until just smooth. Don't overmix. Fill muffin cups half way.
  3. Bake at 450° F for 20 minutes. Decrease oven temperature to 350° F and bake for 20 minutes more. Serve immediately with butter, jam, or homemade whipped cream.
This recipe can easily be halved. If you're halving the recipe, and you only have a 12-slot muffin pan, fill the other six half way with water to prevent your pan from warping.
*Note: The scalloped edge on my popovers are from the muffin cups that I use. You can buy them here.


  1. says

    The popovers look great! I never cook popover before but this looks so easy to cook and healthy. I love to eat it with jam and butter with a cup of black coffee :)

  2. Stephanie says

    I just pulled these out of the oven and they look like muffins instead of popovers! Maybe I didn’t mix the batter well enough but I wanted to be mindful of over mixing. Any tips on how to make them more airy and how to know when you’ve mixed enough? Thanks!

  3. Annie says

    I just made this recipe but let the batter rest in the fridge for an hour before baking. The popovers turned out exactly like your picture and very delicious. Thanks for the recipe!

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