Whole grain popovers

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I love popovers. I don’t make them often, but every time I do, I am reminded of how much I love them! These Whole grain popovers are a great healthier option. I made them with Einkorn wheat, but you could use a hard red or white winter if you prefer.

I have started using the Einkorn wheat recently, and love it every time I use it! These popovers were no exception.

fresh popover broken open on surface, other popovers in the background with butter on butter tray

Tips for making the popvers

A lot of people are really intimated by popovers, but let me just say, you don’t need to be. They actually aren’t as hard as people have made them seem.

First thing, popovers get their rise from steam. That steam comes from the liquid in the batter. You will get a better oven spring from room temp ingredients. So, start with warm milk and warm eggs. For the eggs, I added enough warm water to cover them and let them sit about 5 minutes. With the milk I just placed it in the microwave for about 30 seconds. This is the whole egg, straight from the refrigerator.

woman pouring warm water into 4 cup glass measuring cup with 4 eggs in it.

Next tip- make sure your oven is HOT! This is really important. You will never get that awesome oven spring you need if the oven isn’t super hot to begin with!

Last tip- Keep the oven closed during baking. You need all that heat to stay right where it is. If you need to peek, turn on the lights!

So add your eggs, milk and salt to a bowl and mix well.

woman cracking eggs into stainless steel bowl. whisk is on the countertop near the bowl.

You can see I decided to switch to a taller bowl, they are so much easier to mix in. This bag is some of my Einkorn I had ground from the other day. I definitely recommend owning a grain grinder if possible. They are expensive, but so worth it! I own and have used Nutrimill for a really long time.

woman  measuring ground einkorn flour from small ziplock bag into stainless steel bowl.

One more thing- I also like to heat my pans in the oven for 3-5 minutes before adding the batter. This also helps with the oven spring. You can use any pan you like, but I love these pans. The only problem, I wish I would have bought 2!

woman pouring whole wheat popover batter into popover pans with a stainless steel measuring cup

Oven temps and cooking time

The baking time and temp for popovers goes like this- bake them hot (450 degrees) for 20 minutes, then reduce the heat to 350 degrees and bake another 10. Remember, keep that oven hot, so keep it closed.

baked whole grain popovers in popover baking pan.

Aren’t they such a beautiful baked good?

baked whole grain popover on white tray, apricot preserves in a mason jar in the background.

You may wonder what the difference is with a popover made with partial whole wheat and it’s all white cousin? Not much really. I didn’t get the crazy rise I normally do, but it was still pretty good.

whole grain popovers made with einkorn flour, laying on a white tray with apricot preserves in the background.

We served ours with butter and fresh preserves. My sister Anna makes the best preserves and we are lucky enough to have some!! These were her apricot vanilla.

whole grain popovers laid out on white tray, small white plate with fresh strawberries. small plate butter dish and antique spoon with apricot preserves.

I made 12, and I have a family of 4, let me just say it was a fight for every last one of them. I probably should have made 24.

whole grain popovers laid out on white tray, small white plate with fresh strawberries. small plate butter dish and antique spoon with apricot preserves.

That crispy outside and soft center is something I could get used to on a daily basis! These are best eaten warm though, so serve immediately!

a whole grain apricot popover laying on it's side, opened up. butter dish is nearby with apricot preserves in the background

These are the most perfect little cavities to fill. While I love the preserves, my youngest son loves his with Nutella or peanut butter.

apricot preserves being spooned into whole grain popover with an antique spoon. Plate full of strawberries in the background.
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Whole grain popovers

These delicious whole grain popovers are a healthier version of the traditional popover, you will be surprised how light and fluffy they will be!
Course Breakfast
Cuisine American
Keyword ancient grain recipes, einkorn wheat recipes, popover recipe, popovers, Whole grain, whole grain baked goods, whole grain breakfast baked goods, whole wheat baked goods, whole wheat baking
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12 servings
Author Amy- A Red Spatula


  • popover pans or muffin pans


  • 4 eggs
  • 1 1/2 cups milk I used a 2%, but use milk of choice
  • 1/2 teaspoon salt
  • 1/2 cup whole wheat flour I used a einkorn flour,but you could also use a hard red or white winter wheat.
  • 1 cup all purpose flour You can increase the amount of whole wheat flour you want, but it will produce a denser popover and one that won't rise quite as much. This ratio still gives you the texture and height of the original popovers.


  • Preheat oven to 450 degrees.
    Bring your eggs and milk to room temp. If you have the time, you can do this by placing the eggs on the countertop about 30 minutes before you need them. You will do the same with the measured milk. If you don't have that kind of time, place eggs in a small container and fill with warm water. Allow this to sit on the counter for about 10 minute. With the milk, place it in a microwave safe bowl and microwave about 30 seconds and set it aside with the eggs.
    Now, I like to heat up my pan as well. So about 3-5 minutes before you bake, place the pan in the oven.
    On to the batter. It is really simple, so don't be intimidated.
    Place eggs in medium sized bowl. Whisk. Add in milk and salt and whisk again. Last is the flour. You want to whisk this to combine, but certainly don't need to whisk until smooth. Small chunks are just fine!
    Remove the hot pan from oven, being careful. Brush with butter and pour in batter to 3/4 way full.
    Place in oven and bake for 15 minutes. Now, don't open the oven door until the popovers are baked. We want all that hot heat to stay in the oven! After 15 minutes at 450 degrees, reduce heat to 350 and bake another 10 minutes.
    Remove from oven. They are best served immediately!
    Now, sit back and enjoy. You deserve it!

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