ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Whole Wheat Popovers

Prep time 10 mins
Bake time 33 mins
Stand time 3 mins
Yield Makes 6 servings
These light and airy popovers have a crisp crust and offer the healthy benefits of whole wheat flour. They are delicious on their own, but we also liked them dipped in olive oil (moderation is the key) or topped with honey or low-fat yogurt.


  • 1/2 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/4 teaspoon salt
  • 1 cup 2% reduced-fat milk
  • 2 large eggs
  • 2 egg whites
  • 1 tablespoon vegetable oil
  • Vegetable cooking spray

Nutrition Information

  • calories 143
  • caloriesfromfat 32 %
  • fat 5.1 g
  • satfat 1.2 g
  • monofat 2.3 g
  • polyfat 1.1 g
  • protein 7.1 g
  • carbohydrate 17.4 g
  • fiber 1.5 g
  • cholesterol 74 mg
  • iron 1.2 mg
  • sodium 161 mg
  • calcium 64 mg

How to Make It

  1. Combine first 3 ingredients in a medium bowl. Whisk together milk and next 3 ingredients. Whisk milk mixture into flour mixture, whisking until smooth.

  2. Place popover pans or 6 (8-ounce) custard cups heavily coated with cooking spray in a 450° oven 3 minutes or until a drop of water sizzles when dropped in them. Remove pans from oven, and place on a baking sheet, filling cups half full with batter.

  3. Bake at 425° for 30 minutes. Turn oven off; remove pans from oven. Cut a small slit in popover tops; return to oven. Let popovers stand in closed oven 3 minutes. Serve immediately.