Easy Yorkshire Pudding with Whole Wheat Flour
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Even though this is not your traditional Yorkshire Puddings recipe, these easy Yorkshire puddings with whole wheat flour are wonderful golden and crispy. They are a healthier version and taste great with a bowl of soup or a Sunday roast.
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I used to think that Yorkshire pudding was a type of pudding until I discovered a recipe for these delectable bites a few years ago. They are very similar to popovers, but in my opinion, much better. In an attempt to make them healthier, I substituted half of the white flour with whole wheat flour, and after a few trials, they came out pretty good! They are a bit denser than the white flour puddings, but the taste is amazing.
What Is Yorkshire Pudding?
Yorkshire Puddings are a savory cross between a pop-over and a souffle. They are made with a batter of eggs and flour and are crispy on the outside and soft in the middle. Homemade Yorkshire puddings are a great side dish and they taste delicious with a big bowl of soup, stew, roasted meat, or all by themselves. We love them with Beef Stew with Vegetables.
Why you will love this recipe
- It’s a healthier version of traditional Yorkshire pudding made with a combination of plain flour and whole wheat flour.
- It’s an easy recipe to make with only four ingredients.
Here Is What You Will Need
This is a brief summary of the ingredients needed to make Yorkshire Pudding with Whole Wheat Flour recipe and a convenient shopping list from my Instacart affiliate link. For a printable recipe card with exact measurements and detailed instructions, scroll down to the recipe card section.
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Ingredients
- Eggs
- All-purpose flour
- Whole-wheat flour
- Avocado oil or olive oil
- Milk
- Salt
How to make easy Yorkshire pudding with whole wheat flour
Prepare the ingredients: whisk the eggs together in a medium bowl, and measure the flour, salt, and milk.
Step 1. Mix the egg flour together. Add flour and pinch of salt to the bowl with the eggs and use the whisk to combine the ingredients – the batter will be lumpy.
Step 2. Add the milk and mix with a whisk or electric mixer until you have a smooth batter. Pour the batter into a measuring cup or pitcher with a spout, and place it in the refrigerator to let the batter rest for at least three hours up to overnight.
Step 3. Heat the oil. After the batter has rested, remove it from the fridge and let it sit at room temperature while you preheat the oven temperature to 425 degrees f. Once the oven is hot, pour oil into each muffin cup and place it into the preheated oven, cook for 10 to 15 minutes.
Step 4. Cook the puddings. Carefully remove the hot tins with the oil from the oven and carefully pour batter into each cup until they are a little less than half full. Place the muffin tin back into the hot oven and bake for 20 to 25 minutes.
Step 5. Cool and enjoy. Remove the golden brown Yorkshire puddings from the oven and let them cool off for a few minutes before removing them from the baking tray.
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Buy Now → Pro Tip! How to Make Wholemeal Yorkshire Puddings Rise
I’ve received a lot of feedback about using whole wheat flour in this recipe. If you are looking for authentic Yorkshire puddings, this may not be the recipe for you, but you can check out this Yorkshire Pudding Recipe.
After the first time that I tried Yorkshire puddings and discovered their delicious taste and texture, I wanted to try to make them with whole wheat flour, because that’s what I do.
On my first attempt, I used all whole wheat flour. They tasted okay but were on the heavy side. In the second attempt, I used equal portions of whole wheat flour and white flour. It was almost a success, they were lighter, but they didn’t raise as traditional Yorkshire puddings should.
A few of my readers offered suggestions to help to get a good rise in the whole wheat Yorkshire puddings and their suggestions worked! Now this recipe should yield puddings that rise as they should.
The trick for a better rise in whole wheat Yorkshire puddings is high heat for the oil, as well as allowing the batter to rest for a few hours or overnight before baking it.
The longer the batter rests and the hotter the oil, the better chance you will have for puffy Yorkshire puddings. I’ve tried letting the batter rest for three hours, six hours, and overnight. The best results were when I left the batter in the refrigerator overnight.
Serving Suggestions
Whole wheat Yorkshire puddings make a perfect side dish for beef stew, beef roast, roast pork, prime rib, vegetable soup or as a side for breakfast.
Recipe Variations
Herb Yorkshire Puddings. Try adding a few tablespoons of your favorite chopped herbs to the Yorkshire pudding batter.
Cheesy Yorkshire Puddings. Add 1/2 cup of freshly shredded cheese to the batter.
How to Store Leftovers
The best way to store leftover Yorkshire pudding is to wrap or cover them with parchment paper and store them at room temperature for 1 to 2 days.
You can place them in the refrigerator for 3 to 4 days, they might be soggy, but they will crisp up when they are reheated in the oven.
Freeze Yorkshire puddings for up to one month. To use them, heat them up in the oven.
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 than traditional puddings.
Self-rising flour is not recommended for making Yorkshire pudding. It has baking soda in it 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 stilled turned out okay.
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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 or avocado oil.
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
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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!