Easy Yorkshire Pudding (Healthier Wholemeal Recipe)
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These whole wheat Yorkshire puddings are crisp on the outside, soft in the middle, and a little more wholesome than the traditional version. They are perfect with a Sunday roast, a bowl of stew, or even a cozy soup night. They use a mix of white flour and whole wheat flour, so you still get a nice rise and light texture, with a bit more flavor and fiber. They are slightly denser than classic puddings, but the taste is rich, nutty, and so satisfying.
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Updated November 2025. Rewritten for clarity with new tips.
Key Points
What’s the difference between Yorkshire pudding and pop-overs?
Both are light and airy pastries made from a similar batter. Yorkshire pudding is traditionally baked in fat, often oil or beef drippings, and served with a roast to hold gravy, while popovers are served more like bread, usually with soups and salads.
What You Will Need
Ingredient List
- 4 eggs
- 1 cup milk (dairy or unsweetened plant milk)
- A pinch of salt ( I like sea salt, but table salt or Kosher salt work too)
- 1/2 cup unbleached all purpose white flour
- 1/2 cup whole wheat flour
- 12 to 15 teaspoons olive oil or avocado oil (about 1 teaspoon per muffin cup)
Note: for a traditional Yorkshire pudding, you can use all white flour.
Missing an ingredient? Find a substitute with the ingredient swap assistant!
Step-By-Step: How to Make Wholemeal Yorkshire Puddings
- Mix the eggs and dry ingredients: Crack teh eggs into a medium bowl and whisk until they are well combined. Add the flours and a pinch of salt. Whisk everything together. The batter will appear lumpy, and that is fine at this stage.
- Add the milk and smooth the batter: Pour in the milk, whisk again, or use an electric mixer and blend until smooth. Transfer the batter to a measuring cup or small pitcher so that it is easy to pour.
- Heat the oil: About 10 minutes before you are ready to bake the puddings, preheat your oven to 425°F (220°C). Add a teaspoon of oil to each cup of a 12-cup muffin pan. If you have extra batter and use more cups, add oil to those, too. Place the empty muffin pan with the oil in the hot oven for about 10 minutes.The oil should be very hot and almost shimmering. This high heat is key for a good rise.
- Add the batter and bake: Carefully remove the hot muffin pan from the oven. Working quickly, pour the chilled batter into each cup, right on top of the hot oil, filling each cup a little less than halfway. Return the pan to the oven and bake for 20 to 25 minutes. Do not open the oven door while they bake, or they may collapse. The puddings are done when they are puffed, deep golden, and crispy around the edges.
- Cool and serve: Remove the pan from the oven and let the puddings sit for a few minutes. Gently loosen them from the pan and serve while they are still hot and crisp.
How to Get Whole-Wheat Yorkshire Puddings to Rise
Whole wheat flour makes the batter a bit heavier, so it can be harder to get that classic puff. A few simple tricks can help with that:
- Use half white flour and half whole wheat flour. While using all whole wheat flour will work, they will be very dense.
- Let the batter rest in the fridge for several hours up to overnight. I’ve tried resting the dough for two hours and overnight. If you have the time, the overnight method makes a big difference.
- Start with a very hot oil and a fully preheated oven. The batter should sizzle a bit when it hits the oil.
- Use a metal muffin tin, which heats up faster than glass or silicone.
Easy Recipe Variations
Want to change things up a bit?
Herb Yorkshire Puddings -Stir a few tablespoons of chopped fresh herbs into the batter. Try rosemary, thyme, chives, or parsley.
Cheesy Yorkshire Puddings -Add 1/2 cup of freshly shredded cheese to the batter. Cheddar, Gruyère, or Parmesan work very well.
These simple tweaks give your Yorkshire pudding with wholemeal flour even more flavor.
Bottom Line: The longer the batter rests and the hotter the oil, the better your chances of puffy healthy Yorkshire pudding.
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Click on serving size to scale this recipe
Whole Wheat Yorkshire Pudding
Equipment
Ingredients
- 4 eggs
- 1 cup milk
- a pinch of salt
- 1/2 cup all purpose unbleached white flour
- 1/2 cup whole wheat flour
- 12 to 15 teaspoons olive oil avocado oil works too
Instructions
- in a medium bowl whisk the eggs together then and add the flour and a pinch of salt; combine the ingredients into a lumpy batter.
- add 1 cup milk to the batter and use a whisk or electric mixer to combine until all of the lumps are gone and the batter is smooth.
- pour the batter into a small pitcher or measuring cup and place it in the refrigerator for at least 3 hours up to overnight.
- about 10 minutes before you are ready to bake your puddings preheat the oven to 425 degrees F. Measure out one teaspoon of oil for each pudding cup and place it in each hole of the muffin pan – this recipe makes approximately 12 to 15 puddings – so you will need approximately 12 to 15 teaspoons of oil.
- place the pan with the oil in the oven for about 10 minutes until the oil becomes very hot.
- carefully remove the pan with the oil from the oven.
- pour a small amount of batter on top of the hot oil in each cup until each is a little less than half full.
- bake the puddings in the oven for 20 to 25 minutes until they become golden and crispy and rise.
Notes
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
Serving Ideas
Whole-wheat Yorkshire pudding works with so many meals. Try serving them with:
- Beef stew or pot roast
- Roast pork or prime rib
- Mushroom barley soup or minestrone
- Breakfast eggs and breakfast pie
- Gravy for dipping
They also taste great on their own, warm from the oven.
Here are some helpful tools to make this recipe:
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Buy Now → How to Store and Reheat Leftover Yorkshire Pudding
If you have leftovers, let them cool completely first.
- At room temperature: Wrap or cover them with parchment paper and keep them on the counter for 1 to 2 days.
- In the fridge: Store in an airtight container for 3 to 4 days. They may soften, but they crisp up again when reheated.
- In the freezer: Freeze for up to 1 month. Place them in a freezer bag or container.
Recipe FAQs
I use a blend of organic unbleached white flour mixed with organic whole wheat flour. You can also use all unbleached white flour to make the puddings or all whole wheat flour. If you use all whole wheat flour, they will be denser and will not rise like traditional puddings do.
Self-rising flour is not recommended for making Yorkshire pudding. It contans baking soda, and the puddings will not turn out properly.
Butter is not recommended in this recipe because it burns at high temperatures.
You can, I’ve tried this recipe with both oat milk and almond milk. They may rise less but they still turned out okay.
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I combined this use of flour with a recipe from Kenji Lopez-Alt from Serious Eats. If you want the yorkies to rise more just prepare the batter the night before in a sealed container. They double / triple in size!
Thank you for the tips Zach!I will try the refrigerator idea.
Hi Zach. Thanks for the tip!
I prepared the batter of equal volume milk and whole wheat flour to 2 eggs plus a spoon of filtered water (for a small batch of six) and left it to ferment for six hours. Mixed in the salt just before baking. They turned out huge, light and airy and not at all stodgy on the base as I had expected. They had a very slight sourdough flavour which I liked and will try this technique again, but I probably wouldn’t go for an overnight resting.
Anne, thanks for writing this article! I was thinking that maybe Yorkshire puddings would originally have been made with whole wheat rather than refined flour and came looking to find if anyone had experimented.
You are welcome Anita, I’m glad they turned out for you!
roast beef on the go and no white flour ( rarely use ) so here goes with brown … i did add a pinch of baking powder.. .. wish i had started it last night but it is in the fridge now..be 3 hours before baking time. Sent partner out to get buns in case these are hockey pucks ..worth the try.
Hi Bernice
How did they turn out?
10-15 minutes for oil in the muffin tin? That should be quite the smokeshow….why so long?
Hi Kevin, It takes about 10 minutes for the oil to heat up in the tins.
Tried with a few tweaks and it turned out better than I expected. But the taste was too “eggy”. I used all wheat flour ( so 1/4 cup) to 1 egg. But put in a pinch of baking powder just before putting in oven.
Might have to increase flour and add other herbs/flavours to reduce the egg taste.
Hi BD, there are a lot of eggs in this recipe, if you don’t like the flavor, try using just 3 eggs – you might need to add a little water or milk if the batter is dry.
They are supposed to puff up, rather than sink in. I believe the extra density is why. That said, I completely understand why you are making them with half whole wheat; I was considering making them with whole grain myself. Now that I have seen how they come out though, I am not so sure. I will have to experiment with my Toad in the Hole batter, which is I believe supposed to be a yorkshire pudding. Thanks for putting this out there for those of us who are looking to make healthier meals.
Hi Katheleen, Yes! I have received plenty of criticism about making these with whole wheat flour! Most definitely the density makes them sink in, but they still taste good! I would rather have the health benefit and flavor of whole wheat and not be concerned about appearance because that only lasts a few seconds! As you touched on, it’s just another option to try out if you care to! If not, keep scrolling ☺️
I used all whole einkorn flour, left to rest for 3 hours and they turned out great. Thanks for the recipe!
Thanks for letting me know, Alice!