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Single sourdough popover with a tall, golden-brown hollow crown on a rose-patterned vintage china plate, with fresh raspberries alongside and more popovers on the wire rack blurred in the background, on a pink linen surface.
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5 from 1 vote

Raspberry Sourdough Popovers (Discard or Starter)

These raspberry sourdough popovers are golden, dramatically puffed, and crisp on the outside with a warm pocket of raspberry jam melted into the airy hollow center. Made with sourdough discard or active starter in under 35 minutes.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Breakfast, Brunch, Sourdough
Cuisine: American
Servings: 6
Calories: 195kcal
Author: Emily Rider

Equipment

  • 1 popover pan or standard muffin tin
  • 1 Large mixing bowl
  • 1 Medium Mixing Bowl
  • 1 Whisk
  • 1 Pastry brush
  • 1 Wire Cooling Rack

Ingredients

  • 1 cup all-purpose flour 120 grams (spooned and leveled)
  • ½ cup sourdough starter or discard 113 grams (100% hydration, room temperature)
  • 2 large eggs 100 grams (room temperature)
  • 1 cup whole milk 227 grams (slightly warmed)
  • ¾ teaspoon fine sea salt 7 grams
  • 1 teaspoon vanilla extract 9 grams
  • 2 tablespoons salted butter 28 grams (melted, for greasing pan)
  • 6 to 12 teaspoons raspberry jam 30 to 60 grams (1 to 2 teaspoons per cup)

Instructions

  • Preheat the pan – Place the empty popover pan or muffin tin in the oven and preheat to 450°F. Let it heat for the full preheat time.
  • Mix dry ingredients – In a medium bowl, whisk together the flour and salt.
  • Combine wet ingredients – In a large bowl, whisk together the warm milk, room temperature eggs, and sourdough starter or discard until smooth and slightly frothy.
  • Make the batter – Add the flour mixture and vanilla extract to the wet ingredients. Whisk until just combined. Do not overmix.
  • Butter the hot pan – Carefully remove the hot pan from the oven. Brush each cup generously with melted butter. It will sizzle immediately.
  • Fill and add jam – Fill each cup three-quarters full with batter. Drop 1 to 2 teaspoons of raspberry jam on top of the batter in each cup.
  • Bake at high heat – Return the pan to the oven and bake at 450°F for 15 minutes without opening the door.
  • Reduce and finish – Reduce to 375°F without opening the door. Bake for another 10 to 15 minutes until deep golden and puffed.
  • Serve – Transfer to a wire rack and serve within 5 minutes with butter or extra raspberry jam.

Notes

Hot pan is essential – The pan must be screaming hot before any batter touches it. This is what drives the dramatic rise.
Room temperature ingredients only – Cold eggs or cold milk slow the steam burst and produce a flatter result. Pull them from the refrigerator at least 30 minutes before baking.
Do not open the oven door – Not during the first 15 minutes under any circumstances.
Make ahead batter – Batter keeps covered in the refrigerator for up to 24 hours. Bring to room temperature before using.

Nutrition

Serving: 1g | Calories: 195kcal | Carbohydrates: 27g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 69mg | Sodium: 330mg | Potassium: 111mg | Fiber: 1g | Sugar: 6g | Vitamin A: 262IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 1mg