Today, I was inspired to make popovers.
I followed this recipe, "Foolproof Popovers" but substituted the white flour with whole wheat white flour.
As for the rest of the directions, I carefully followed all the details: melting the butter, brushing it and preheating the the muffin pan, and heating the milk up, etc.
What would cause popovers to not rise in the oven? Would it be because of the whole wheat white flour. Is it just not possible to use whole white wheat flour?
I did try doing a search and reviewed this answer: What causes popovers to rise so much?
This one explains why they rise but don't give much into troubleshooting the issue.