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Top closeup shot of two vegan sourdough popovers on a gray plate with a butter knife and jam

Vegan Sourdough Popovers

Vaishali · Holy Cow! Vegan Recipes
If you've missed popovers after giving up milk and eggs, here is a recipe that'll make you explode with joy. These vegan sourdough popovers have a crispy crust, large air pockets, and they taste simply amazing. A vegan, nut-free recipe.
5 from 3 votes
Prep Time 10 mins
32 mins
Course Breakfast/Brunch/Lunch/Dinner
Cuisine American, Vegan
Servings 6 popovers
Calories 143 kcal



  • Preheat the oven to 470 degrees F. Place a standard size muffin tin or popover pan in the oven while it's preheating.
  • Place all the ingredients in the blender in the order they are listed, then blitz for 30-60 seconds, scraping down the sides once with a spatula to make sure everything's merged.
  • Remove the hot pan from the oven and spray with cooking spray or oil.
  • Pour the popover batter into six cups, making sure each is filled to the brim.
  • Place the pan back into the hot oven and bake 20 minutes.
  • Lower the heat to 415 degrees and continue baking another 12 minutes.
  • Remove and let the popovers stand in the pan for a couple of minutes before carefully removing them. Popovers have steam trapped inside their big air pockets so for the first couple of minutes at least be careful handling them.
  • Serve hot. Cold popovers just aren't that amazing.


Serving: 1popoverCalories: 143kcalCarbohydrates: 22gProtein: 4gFat: 4gSaturated Fat: 1gSodium: 349mgPotassium: 78mgFiber: 1gSugar: 2gVitamin A: 333IUVitamin C: 3mgCalcium: 58mgIron: 1mg
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