Buckwheat Popovers

By Melissa Clark

Updated Feb. 29, 2024

Buckwheat Popovers
Andrew Scrivani for The New York Times
Total Time
50 minutes
Rating
5(325)
Comments
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These airy, crisp popovers have a rich, nutty flavor, thanks to the combination of buckwheat flour and a little whole-wheat flour stirred into the batter. If you’ve never made popovers, they’re extremely easy to mix up with just a bowl and a whisk, no electric beaters required. Or you can use a blender if you like. The only thing to keep in mind is that you should not open the oven door during baking until the very end, or they might not puff. Use your oven light and window to check on their progress. You can make the batter a few hours or even the night before (store it in the refrigerator). Just give it a quick whisk before pouring it into the pans for baking. Then serve your popovers hot from the oven, with plenty of butter and jam. The recipe makes six popovers, using a popover pan, but you can stretch that to 12 popovers if you use a muffin tin instead. 

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Ingredients

Yield:6 popovers
  • 1cup/236 milliliters whole milk, at room temperature
  • 3large eggs, at room temperature
  • 2tablespoons unsalted melted butter, plus more for pans (or use cooking spray)
  • 1teaspoon granulated sugar
  • ½teaspoon fine sea salt
  • ¾cup/90 grams all-purpose flour
  • 2tablespoons buckwheat flour
  • 2tablespoons whole-wheat flour
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

169 calories; 8 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 18 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 7 grams protein; 212 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 450 degrees. Brush cups of a popover pan (or muffin tin) with butter or coat with cooking spray.

  2. Step 2

    In a large measuring pitcher with a spout (this makes pouring easier later), or in a bowl, whisk together milk, eggs, butter, sugar and salt until frothy. Add flours and whisk until mostly smooth, though a few clumps may remain in batter, which is fine. (If you prefer you can mix everything together in a blender instead of a bowl.)

  3. Step 3

    Pour batter into prepared cups. Bake 20 minutes. Turn heat down to 350 degrees and bake another 20 minutes until popovers are golden brown and puffed. (Reduce baking time by 5 minutes if using a muffin tin.) Keep tabs on their progress by looking through the window in the oven door. Do not open the oven door until the last 5 minutes of baking or they won’t puff. Serve warm.

Ratings

5 out of 5
325 user ratings
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Comments

Richard

Not a fan forced oven. I make popovers all the time. Also, same ingredients for yorkshire pudding, but instead of buterr in the cups, use the drippings from the prime rib. Mmmmm. Key to big rise is not the preheated tins (unless you do the whole mess in a cast iron pan) nor the door opening, but rather to let the batter sit for an hour or more at room temp, or even overnight in thevfridge and then back to room temp before cooking.

ArtW

I have better and more consistent results if I let the batter sit overnight in the refrigerator and then let it come to room temp before baking.

CAN

They freeze beautifully. Reheat from frozen in a 325 degree oven.

jtk

Mine rose nicely with no resting period. I did not have milk in the fridge, so used sour cream with some added water. The resulting consistency was a perfect breakfast treat with butter & raspberry preserves. I'm an old fan of the Dutch Baby and of buckwheat pancakes, but these are just as satisfying, so simple, and hit the "pastry" spot.

Grace

Has anyone made these with more than 2 tablespoons buckwheat? I enjoy the flavor profile and will try it out anyway, but still wanted to ask.

Dale

My first attempt at this came out pretty well. But I used wheat bran instead of wheat flour. For my second batch, I've added a 1/2 teaspoon of baking powder to see what happens... For science!

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