Description

Sourdough Discard Churro Popovers

Name: Sourdough Discard Churro Popovers : Fluffy, Sweet & Irresistible
Ingredients: 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; ½ cup melted butter; 1 cup granulated sugar; 2 tsp ground cinnamon; Optional: pinch of nutmeg or cardamom

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

Ingredients

Scale

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

Instructions

1. Make the Batter

In a large bowl, whisk together sourdough discard, eggs, milk, melted butter, and vanilla until smooth.
Add flour and salt; whisk until a smooth, thin batter forms (like heavy cream). A few tiny lumps are fine.
Let batter rest at room temperature for 30 minutes.

2. Preheat Oven & Pan

Place popover pan (or muffin tin) in a cold oven.
Preheat oven to 450°F (230°C). Heating the pan with the oven ensures a dramatic puff.

3. Bake the Popovers

Carefully remove hot pan, generously grease each cup.
Fill each cup about halfway with batter.
Bake at 450°F for 20 minutes.
Without opening the door, reduce heat to 350°F (175°C) and bake 10–15 minutes more until golden brown and hollow-sounding.
Do not peek during first 25 minutes.

4. Apply Churro Coating

Brush warm popovers with melted butter.
Roll in cinnamon-sugar mixture (add nutmeg or cardamom if using).
Serve warm for the best contrast between crisp exterior and soft interior.

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