This recipe it wonderful. Finally, I found I found a whole wheat popover recipe that pops. They look just like white flour popovers. Too big for my 6 popover pan as the recipe says and next time will try it 1/3 less.

Great -- I didn't read the recipe correctly and added my butter while they blended, plus one heaping tbsp. of pumpkin, and they turned out so great. I could not believe it. Light, crispy!!! and healthy with the whole wheat flour.

What an amazing recipe! I had tried the classic popovers recipe from Marion Cunningham's "Breakfast Book" with disastrous results, so I was a little suspicious of this one. Whole wheat flour? Wouldn't that weigh them down so they rose less? So you could imagine my surprise when these beauties popped out of the oven, hot and quite literally popping out of my popover pan. They did not deflate at all, and taste just as light as white flour popovers and bonus! They're healthier! I had mine with almond butter but they would taste amazing with jam as well. One tip: Just as you've taken them out of the oven, pierce the tops with something small and pointy (I used a toothpick). This helps the air escape in a steady stream while maintaining the beautiful crispy exterior. To whoever wrote this recipe: Thank you! You've restored my faith in popovers.