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.
This recipe was originally posted in 2017, it has been updated with content and photos.
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 this Recipe Works
- 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
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Ingredients
Eggs
All-purpose white flour & whole-wheat flour
Avocado oil or olive oil
Milk
Sea Salt
Here is How to Easy Yorkshire Pudding with Whole Wheat Flour
Prepare the ingredients: whisk the eggs together in a medium bowl, measure the flour, salt and milk.
Add flour and salt to the bowl with the eggs and use the whisk to combine the ingredients – the batter will be lumpy.
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, place it in the refrigerator to let the batter rest for at least three hours up to overnight.
After the batter has rested, remove it from the fridge and let it sit at room temperature while you preheat the oven to 425 degrees f. Once the oven is hot, pour oil into each muffin cup and place it into the oven, cook for 10 to 15 minutes.
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 pan back into the hot oven and bake for 20 to 25 minutes.
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.
Total Estimated Time to Make This Recipe: 45 minutes (does not include time to rest the batter).
Ingredient Notes and Substitutions
Olive Oil. Can be substituted with avocado oil, or hot beef drippings.
Milk. For a dairy-free version, the milk can easily be substituted one for one with almond or oat milk.
How to Make 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 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, and the batter resting 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 batter.
Cheesy Yorkshire Puddings. Add ½ 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.
Whole Wheat Yorkshire Pudding Questions Answered
Here are some of the most commonly asked questions about this recipe. If your question isn’t answered below, leave a comment and I will respond as soon as I can.
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.
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Whole Wheat Yorkshire Pudding
Yorkshire puddings are wonderfully golden and crispy muffins that are that can be served with a bowl of soup or a Sunday roast.
Ingredients
- 4 eggs
- 1 cup milk
- a pinch of salt
- ½ cup all purpose unbleached white flour
- ½ 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 sea salt and 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
The longer the batter sits, the better your chances will be for a puffy Yorkshire pudding. You can place the batter in the refrigerator overnight.
The best way to store leftover Yorkshire pudding is to wrap or cover them with parchment paper and store them at room temperature for up to 2 days.
Variations:
Try adding a few tablespoons of your favorite chopped herbs to the batter such as basil, oregano, tarragon.
Add ½ cup of your favorite freshly shredded cheese for cheesy puddings.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 149Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 64mgSodium: 45mgCarbohydrates: 13gFiber: 1gSugar: 1gProtein: 5g
Nutrition information is provided by an online calculator and is meant to be used for informational purposes only. Even though I try to provide accurate information, these figures should still be considered as estimates.
As someone from Yorkshire… These are not Yorkshire puddings. If a Yorkshire, or any English person pulled these out of the oven they’d be straight for the dog. They should be risen and light and fluffy. These look like crispy biscuits. You need to use plain flour and never olive oil! Sunflower if you’re substituting!
Hi Jemma, Thanks for your feedback. I know traditional Yorkshire pudding should be fluffy and light, but the whole wheat flour makes them more dense. I am not English, and I enjoy baking with whole wheat instead of white flour. I was merely trying to add a healthier spin to them and thought it was worth sharing.
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!