Whole wheat Yorkshire puddings are wonderful golden and crispy. They are made with whole wheat flour in place of white flour for a healthier version of a classic. Serve them with a bowl of soup or a Sunday roast.
What Is Yorkshire Pudding?
Yorkshire Puddings are a savory cross between a pop-over and a souffle. They are crispy on the outside and soft in the middle. They taste delicious with a big bowl of soup, stew, or roasted meat or all by themselves. We love them with Beef Stew with Vegetables.
Traditional Yorkshire puddings are made with meat drippings and white flour. This recipe is my attempt at a healthier version made with whole wheat flour and plant-based oil in place of the meat drippings.
Please note that whole wheat flour is denser and your pudding may not rise as much as if it were made with white flour.
Here Is What You Will Need to Make Whole Wheat Yorkshire Pudding
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Eggs
Whole Wheat Flour
Avocado Oil or Olive Oil
Milk
Sea Salt
Mixing Bowl
Whisk
Muffin Tin
How to Make Whole Wheat Yorkshire Pudding
Whisk the eggs together and add the flour and salt.
Use wire whisk or an electric mixer to combine the flour, salt and eggs. Add the milk and mix until the batter smooth. Set the batter aside for at least 30 minutes.
Place 1 teaspoon of oil into each cup in the muffin tin and place it in a pre-heated oven for 10 minutes.
Remove the heated oil from the oven and carefully pour the batter in each cup. It should be about 1/3 to 1/2 full of batter.
Bake for 25 to 30 minutes.
Total Estimated Time to Make This Recipe: 75 to 90 minutes (includes time to rest the batter).
Recipe Tips and Suggestions
For a less dense wholemeal Yorkshire pudding, try using unbleached white flour and half whole wheat flour.
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.
If the batter is refrigerated, bring it to room temperature and give it a stir before adding it to the muffin pan.
Change It up
Substitute the oil with butter.
Add a few tablespoons of your favorite chopped herbs to the batter.
Add 1/2 cup of freshly shredded cheese to the batter.
How to Store Leftover Yorkshire Puddings
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.
You can place them in the refrigerator, but it will make them soggy. Place them in the oven to reheat them and crisp them up.
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Whole Wheat Yorkshire Pudding
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Yield: 20 1x
Description
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
- 1 cup whole wheat flour
- a pinch of salt
- 1 teaspoon olive oil for each pudding
Instructions
- pre-heat the oven to 425
- prepare the pudding batter which needs to be ready to pour into the pan as soon as the oil is hot.
- in a large bowl combine 2 cups of flour and a pinch of salt
- whisk 4 eggs in a separate bowl and add them to the bowl with the flour and salt. Mix with the whisk until everything is combined, the batter may be lumpy.
- add 1 cup milk and whisk until all of the lumps are gone.
- pour the batter into a small pitcher or measuring cup and let it sit at room temperature for 30 minutes.
- about 10 minutes before you are ready to bake your puddings measure out one teaspoon of oil and place 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 into each cup until each is a little less than half full
- bake the puddings in the oven for 20 to 25 minutes
- Puddings are done when they are golden and crispy – remove them from oven and pan as soon as possible
Notes
For a less dense wholemeal Yorkshire pudding, try using unbleached white flour and half whole wheat flour.
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.
- Category: Bread
- Method: oven
- Cuisine: English
Keywords: yorkshire pudding, popover
Such fond memories in my childhood. My dear dad was a master (most of the time!) with these little babies..
Yum! Wow. I have never made and may just need to get up the nerve to try these.. “They say” it’s very hit or miss..
Having said that.. if I never try — I will not ever know !!
Ok.. Courage.. Will need to do this and surprise myself! Thanks!
★★★★★
I have always wanted to make Yorkshire pudding but thought it was difficult. You make it look easy. Now I’m going to try!
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.
Where are the measurements? I’ve been scrolling up and down trying to find how many cups of flour, how many cups of milk, how much salt, how many eggs? (Is it still 1 cup milk, 1 cup flour, 1 egg and a pinch of salt for each dozen?) I cannot make this if I have no measurements. Individual Yorkshire Pudding (made in muffin tins instead of a huge pan) has been a tradition in my family for Christmas dinner since before I was born! This year I’d like to make a batch of whole wheat, along with the traditional white, to see how they compare, since I’m trying to eat healthier.
Hello Ken
Thanks for reaching out! Somehow the recipe card disappeared but it’s back in there now. I hope you are able to try the recipe out.
Hi Donna, I apologize somehow the recipe card disappeared! it’s back now thanks for reaching out!
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.