From Sourdough Scrap to Sweet Sensation: Meet Your New Favorite Treat

Hey friends, Beau here! Let’s get real for a second. If you’re part of the sourdough club, you know the weekly struggle: what in the world do I do with all this discard? You don’t want to waste it, but sometimes, another batch of sourdough crackers just doesn’t spark joy. I get it. That’s exactly why I started playing around in the Feastical test kitchen, and let me tell you, we struck gold.

Imagine this: You preheat your oven, and within an hour, your kitchen is filled with the warm, buttery scent of cinnamon sugar. You pull out a tray of golden-brown, impossibly puffy popovers. They’re crisp and shatter-y on the outside, with a soft, almost custardy interior that’s just begging to be rolled in a spiced sugar blanket. Sounds like a churro, right? Well, my friend, you’ve just met the Sourdough Discard Churro Popover.

This recipe is a game-changer. It transforms that tangy, leftover starter into something magical, sweet, and utterly irresistible. We’re taking a classic, simple popover recipe and giving it a fun, fiesta-ready twist. The best part? You don’t need any fancy skills or equipment (though a popover pan is a superstar here). So, grab that jar of discard from the fridge, and let’s turn what might have been waste into a warm, sweet hug for your soul.

The Happy Accident That Started It All

This recipe was born from a happy little kitchen mishap. A few Sundays ago, I was in full weekend baking mode. I had a bowl of sourdough discard sitting next to me, and on the counter was my trusty popover pan, still warm from a savory batch I’d made for breakfast. My brain, always looking for ways to connect the dots, started ticking.

I remembered the first time I had a real, fresh churro. I was maybe ten years old, at a local fair that came through town once a year. It was a magical place of flashing lights and dizzying rides, but the thing I looked forward to most was that paper bag, warm and greasy, filled with crispy, cinnamon-dusted sticks of pure joy. That memory of simple, euphoric sweetness is something I’ve always tried to capture.

So, I looked at my discard, I looked at my popover pan, and I thought, “What if…?” What if I could combine the airy, dramatic puff of a popover with the nostalgic, spiced-sugar crunch of a churro? Friends, that “what if” moment is where the best kitchen magic happens. The first batch was a revelation, and I immediately knew I had to share this little piece of happy with all of you.

Gathering Your Kitchen Crew: The Ingredients

One of the things I love most about this recipe is its simplicity. You likely have everything you need already in your pantry. Let’s break it down, because knowing your ingredients is the first step to becoming a kitchen rockstar.

For the Popover Batter:

• 1 cup unfed sourdough discard: This is our secret weapon! It adds a subtle tang that balances the sweetness and helps create a fantastic texture. Don’t worry if it’s been in the fridge for a week—it’s perfect. Chef’s Insight: The hydration of starters can vary. If yours is very thick, your popovers might be a bit denser; if it’s very runny, they might be a tad more custardy. Both are delicious!
• 6 large eggs: These are the workhorses, providing structure and that incredible rise. Make sure they’re at room temperature for the best volume. Substitution Tip: I don’t recommend substituting here, as eggs are crucial to the popover’s signature puff.
• 2 cups whole milk (room temperature): The fat in whole milk gives us a richer, more tender crumb. Substitution Tip: 2% milk will work in a pinch, but avoid skim. For a non-dairy version, unsweetened oat or almond milk are great options.
• 4 tbsp melted butter: For flavor and richness. I use unsalted so I can control the salt level.
• 2 tsp vanilla extract: The aromatic backbone that makes everything taste like a bona fide dessert.
• 2 cups all-purpose flour: Our trusty foundation. I’ve had great success with a 1:1 gluten-free blend, too!
• 2 tsp salt: Never, ever skip the salt in baking! It enhances all the other flavors and keeps the sweetness from being one-dimensional.

For the Churro Coating:

• ½ cup melted butter: This is our edible glue for the cinnamon sugar. It needs to be melted but not scorching hot.
• 1 cup granulated sugar: The sweet, crystalline canvas for our spices.
• 2 tsp cinnamon: The classic churro flavor. Don’t be shy!
• Optional: pinch of nutmeg or cardamom: This is my little pro-tip. A tiny bit of nutmeg adds warmth, and cardamom gives it a sophisticated, almost floral note. Try it!

Let’s Get Baking: The Step-by-Step Magic

Okay, team, it’s showtime! This process is simple, but there are a few key steps to ensure you get those majestic, puff-tastic popovers. Read through once, then let’s dive in together.

1. Let the Batter Rest and Relax. In a large mixing bowl, whisk together your sourdough discard, eggs, milk, vanilla, and melted butter until everything is well combined and smooth. Now, add in your flour and salt. Whisk it all together until you have a smooth, thin batter, similar to heavy cream. Don’t over-mix! A few tiny lumps are totally fine. Now, walk away. Let the batter rest on the counter for a full 30 minutes. Chef’s Hack: This resting period allows the gluten to relax and the starch to hydrate, which is a fancy way of saying it gives us a taller, more stable popover. Use this time to clean up or enjoy a cup of coffee.
2. Preheat Like a Pro. Place your popover pan (or muffin tin) directly into a cold oven. Then, preheat the oven to a scorching 450°F (230°C). Yes, you’re heating the pan with the oven! This is the single most important trick for a great popover. The shock of the cold batter hitting the blazing hot pan is what creates the initial explosive rise and steamy interior.
3. Bake with Confidence. Once your oven is preheated and your batter has rested, carefully pull out the hot pan (use oven mitts—those handles are sneaky!). Generously grease each cup with butter or non-stick spray. I mean it, be generous! Now, fill each cup about halfway with the batter. Chef’s Insight: They need room to climb the walls and puff up, so resist the urge to overfill! Quickly get them back into the oven and bake at 450°F for 20 minutes. THEN, without opening the door, reduce the heat to 350°F (175°C) and bake for another 10-15 minutes until they are deeply golden brown and sound hollow if you tap them. Do not open that oven door during the first 25 minutes of baking! The rush of cold air can make them collapse.
4. The Grand Finale: The Churro Coat. Once the popovers are out of the oven, let them cool in the pan for just a minute or two—just enough so you can handle them. Use a pastry brush to generously coat each warm popover with the melted butter. Then, roll them lovingly in a shallow bowl filled with your cinnamon-sugar mixture (I like to add my pinch of nutmeg right in there). Get them coated on all sides. The warmth of the popover will help the sugar adhere beautifully.

How to Serve These Golden Beauties

Presentation is part of the fun! I like to serve these popovers piled high on a big wooden board or a beautiful platter, with any extra cinnamon sugar dusted over the top for a snowy effect. They are absolutely perfect all on their own, still warm from the oven when the contrast between the crisp shell and tender interior is at its peak.

But if you’re feeling fancy (and why wouldn’t you?), let’s talk toppings. A simple drizzle of dulce de leche or warm chocolate sauce takes them to another level. For a real showstopper, slice them open and dollop in some lightly sweetened whipped cream or a schmear of mascarpone cheese mixed with a little honey. Serving them with a side of fresh berries for a pop of freshness is never a bad idea either. Honestly, there’s no wrong way to enjoy them!

Make It Your Own: Fun Recipe Twists

The beauty of this base recipe is its versatility. Once you’ve mastered the classic, feel free to get creative and make it your own!

• Chocolate Chip Surprise: Fold ½ cup of mini chocolate chips into the batter right before resting. You’ll get little pockets of melted chocolate in every bite.
• Orange-Zest Zing: Add the zest of one orange to the batter and a teaspoon of orange zest to the cinnamon sugar. The citrus brightens everything up beautifully.
• Apple Pie Spice Popovers: Swap the cinnamon in the coating for a pre-mixed apple pie spice. It’s like autumn in every bite.
• Gluten-Free & Dairy-Free Friendly: As mentioned, use a 1:1 gluten-free flour blend and swap the whole milk for your favorite unsweetened non-dairy milk. The results are fantastic!
• Salted Caramel Drizzle: Skip the cinnamon sugar roll and instead, drizzle the baked popovers with a generous amount of salted caramel sauce and a flaky sea salt like Maldon. Trust me on this one.

Beau’s Kitchen Chronicles: A Few Parting Thoughts

This recipe has become a staple in my home, and it’s evolved in fun ways. My partner is obsessed with the chocolate chip version, and I once, in a moment of sheer genius (or madness), filled a few with a spoonful of peanut butter before baking—highly recommend for the PB lovers out there!

The first time I made these, I was so impatient I opened the oven door to “check on them” at the 15-minute mark. I was greeted by a tray of sad, deflated little pucks. We live and we learn! That’s why I’m so adamant about the “no peeking” rule. Let the oven do its thing. The reward for your patience is a tray of golden, puffy clouds of joy. It’s a recipe that reminds me that sometimes, the most delicious things come from not letting good ingredients go to waste.

Your Questions, Answered!

I’ve gotten a lot of DMs about this recipe, so let’s tackle the most common questions head-on.

• Q: I don’t have a popover pan. Can I use a muffin tin?
  A: Absolutely! A standard muffin tin will work just fine. Your popovers might not get quite as tall and dramatic as they do in a popover pan, but they will still be incredibly delicious. Just be sure to preheat the muffin tin in the oven the same way.
• Q: My popovers didn’t puff up. What went wrong?
  A: The most common culprits are: 1) The pan wasn’t hot enough (make sure you preheat it IN the oven), 2) The oven door was opened too early, or 3) The batter was over-mixed. Remember, we’re going for a smooth but not overly worked batter.
• Q: Can I make the batter ahead of time?
  A: You can! You can whisk the batter together, cover it, and let it rest in the refrigerator for up to 24 hours. Just give it a quick stir before you use it. You may need to add a minute or two to the baking time since the batter will be cold.
• Q: The centers are a bit eggy. Is that normal?
  A: Yes! That soft, slightly wet, custardy interior is a hallmark of a great popover. It’s not undercooked; it’s what makes them so unique and delightful compared to a muffin.

Sourdough Discard Churro Popovers : Fluffy, Sweet & Irresistible

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• Author: BeauCollier

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Description

Sourdough Discard Churro Popovers

Prep Time: 15 minutes + 30 minutes batter rest
Cook Time: 30–35 minutes
Total Time: 1 hour
Yields: 12 popovers

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Ingredients

Scale 1x2x3x

Popover Batter

• 1 cup unfed sourdough discard

• 6 large eggs, room temperature

• 2 cups whole milk, room temperature (or 2% milk; unsweetened oat/almond milk for dairy-free)

• 4 tbsp melted butter, unsalted

• 2 tsp vanilla extract

• 2 cups all-purpose flour (or 1:1 gluten-free flour blend)

• 2 tsp salt

Churro Coating

• ½ cup melted butter

• 1 cup granulated sugar

• 2 tsp ground cinnamon

• Optional: pinch of nutmeg or cardamom

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Instructions

1. Make the Batter

1. In a large bowl, whisk together sourdough discard, eggs, milk, melted butter, and vanilla until smooth.

2. Add flour and salt; whisk until a smooth, thin batter forms (like heavy cream). A few tiny lumps are fine.

3. Let batter rest at room temperature for 30 minutes.

2. Preheat Oven & Pan

1. Place popover pan (or muffin tin) in a cold oven.

2. Preheat oven to 450°F (230°C). Heating the pan with the oven ensures a dramatic puff.

3. Bake the Popovers

1. Carefully remove hot pan, generously grease each cup.

2. Fill each cup about halfway with batter.

3. Bake at 450°F for 20 minutes.

4. Without opening the door, reduce heat to 350°F (175°C) and bake 10–15 minutes more until golden brown and hollow-sounding.

5. Do not peek during first 25 minutes.

4. Apply Churro Coating

1. Brush warm popovers with melted butter.

2. Roll in cinnamon-sugar mixture (add nutmeg or cardamom if using).

3. Serve warm for the best contrast between crisp exterior and soft interior.

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Serving Suggestions

• Pile on a platter or wooden board with extra cinnamon sugar dusted on top.

• Optional toppings: drizzle of dulce de leche, warm chocolate sauce, or a dollop of sweetened whipped cream/mascarpone.

• Pair with fresh berries for a pop of freshness.

Notes

• No popover pan? Use a muffin tin; popovers may be slightly smaller.

• Popovers didn’t puff? Pan wasn’t hot enough, oven door opened too early, or batter over-mixed.

• Make ahead: Batter can rest covered in fridge up to 24 hours. Stir before use; may need slightly longer baking.

• Custardy centers: Slightly wet interior is normal; it’s what makes popovers unique.

Nutrition

• Calories: 170–190 Cal Per Serving

A Quick Bite on Nutrition

Now, let’s be clear: this is a dessert treat, a weekend brunch superstar, a celebration of joy in food form. It’s not a salad. But I believe all food fits into a happy, balanced life! These popovers get their structure from eggs and flour, and their irresistible quality from butter and sugar.

Using sourdough discard can offer a slight benefit of pre-fermented grains, which some folks find easier to digest. Each popover (before toppings) comes in at around 170-190 calories. The main takeaway? Enjoy every single, cinnamon-sugar-coated bite mindfully and without an ounce of guilt. Food is meant to be savored, and this recipe is a perfect example of that.

Your Next Kitchen Adventure Awaits

Well, my fellow food-lover, there you have it. Your guide to turning a humble jar of sourdough discard into a truly spectacular treat that’s bound to impress anyone lucky enough to try one. This recipe is a testament to the magic that can happen when we look at our “leftovers” with a little creativity and a whole lot of love.

I can’t wait for you to experience the magic for yourself. The dramatic puff when you pull them from the oven, the intoxicating smell of cinnamon and butter, and that first bite that’s equal parts crisp, soft, and sweet. When you make them, please tag me @Feastical on social media so I can see your beautiful creations! Now, go preheat that pan and get ready for some serious baking bliss. Happy cooking!

Final Thoughts

Don’t let that sourdough discard languish in the fridge any longer. This recipe is your golden ticket to transforming a “waste product” into a pure, unadulterated joy. The Sourdough Discard Churro Popover is more than just a recipe—it’s a solution, a celebration, and a reminder that the best kitchen creations are often born from a little creativity. So, preheat that pan, embrace the puff, and get ready to meet your new favorite treat. Happy baking!