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Buckwheat Popovers.

Buckwheat Popovers

"Whole-grain flours lend these popovers an earthy nuttiness."

Course Breakfast
Cuisine American
Keyword Baked Goods, Popovers, Buckwheat Popovers, Breakfast Treat
Prep Time 10 minutes
Cook Time 40 minutes
Servings 6 Popovers


  • 1 cup/ 236 milliliters whole milk at room temperature
  • 3 large eggs, at room temperature
  • 2 tablespoon unsalted melted butter, plus more for pans (or use cooking spray)
  • 1 teaspoon granulated sugar
  • ½ teaspoon fine sea salt
  • ¾ cup/ 90 grams all-purpose flour (I used spelt flour)
  • 2 tablespoon buckwheart flour
  • 2 tablespoon whole-wheat flour


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

    Preparing the muffin tins with melted butter for the Buckwheat Popover batter.
  2. In a 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 whsk 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).

    Flour mix for the buckwheat popover batter.
  3. Pour batter into prepared cups. Note that this recipe yields 6 popovers (I filled all twelve of the muffin tin cups for smaller popovers). 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.

    Buckwheat Popovers.