This classic Popover recipe makes tall and fluffy Popovers that taste great with butter and jam for breakfast, or even your favorite gravy for dinner. They are crisp on the outside, light and airy on the inside and so easy to make.
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Perfect Popover Recipe
While they might sound fancy, Popovers are one of the absolute easiest recipes to prepare. They are made from what is essentially an eggy pancake batter that is blended in a blender to mix. Named “Popover” because they pop right over the edges of the baking tins, these light and airy rolls require no yeast, kneading or really any prep at all. This recipe doesn't require special pans - just a regular muffin tin.
The secret to Popover's success is to use a hot oven, room temperature ingredients, and just a few other easy tricks mentioned below. You can serve Popovers for breakfast with butter and jam or even as a substitute for dinner rolls alongside just about any meal.
If you love quick and easy popovers, be sure to try our Cheddar and Chive Popovers and our Brazilian cheese bread.
Ingredients in Popovers
- Eggs - any kind of large eggs will work. To get them to room temperature you can pull them out while you preheat the oven or even run them under warm water for a minute or so.
- Milk - whole milk is best. You’ll need it to be lukewarm, or about 125 degrees F.
- Salt - sea salt works great.
- Flour - this recipe calls for all-purpose flour.
- Butter - this should be melted.
How to Make this Recipe for Popovers
- Prepare tins. Prepare muffin tins by pouring about ½ teaspoon of melted butter into each cup, then set aside.
- Blend the batter. In a blender, add the room-temperature eggs, milk, salt, and flour. Blend until smooth, then pour the batter into the prepared muffin tin, filling each cup about ⅔ full.
- Bake. Bake the Popovers at 450°F for 20 minutes, then reduce the heat to 350°F and continue baking for another 10 minutes, or until the Popovers are golden brown and puffed. Remove Popover pans from the oven and let cool for a minute or two, then carefully slide out of the pans using a fork.
- Serve. Serve immediately with butter, honey butter, jam or your favorite gravy. Enjoy!
Tips and Tricks for the Best Popovers
- Do not open the oven door while the Popovers are baking. It will likely cause them to deflate.
- Let the batter rest for a few minutes before putting it into the muffin tins or Popover pan. This allows the glutens to relax and helps them rise higher while baking.
- Bake on a lower oven rack, so they are less likely to burn while rising.
- Ensure your eggs are at room temperature and the milk is lukewarm before blending so that they can trap as much air as possible before baking.
Frequently Asked Questions
Since not everyone has a Popover tin at home, this recipe shows you how to make Popovers in muffin tins. However, if you have a Popover pan, absolutely use it! They have deeper wells that help encourage the batter to rise up as it bakes. They tend to make the fluffiest Popovers, however, muffin tins work great and are what most people have around.
While they are essentially the same, the biggest difference is that Yorkshire Pudding uses beef fat to coat the Popover pans while Popovers use butter. Yorkshire Pudding is also often baked in a different pan with shorter sides and sometimes with meat stuffed inside.
While it is good to let Popover batter rest for a few minutes, you can’t let it rest for as long as overnight. The air that was trapped while blending will have long gone, leaving you with Popovers that won’t rise very high. The most you want to make the batter ahead of time is about 30 minutes - 1 hour.
Storing and Reheating
- Refrigerator: store leftover Popovers in an airtight container in the fridge for up to 2 days.
- Freezer: cooled Popovers can be frozen in an airtight container or freezer bags for up to 2 months.
- To reheat: you can reheat leftover Popovers in a 350-degree oven for about 5-10 minutes or until warm and crisp. The time it takes will depend on whether they are coming straight from the fridge or the freezer.
Recipe for Popovers
Ingredients
- 4 large Eggs room temperature
- 1 ½ cups Milk lukewarm or about 125 degrees F
- ¾ teaspoon Salt
- 1 ½ cups All-Purpose Flour
- 3 Tablespoons Butter melted
Instructions
- Preheat the oven to 450 degrees.
- Prepare muffin tins by pouring about ½ teaspoon of melted butter into each cup, then set aside.
- In a blender, add the room temperature eggs, milk, salt, and flour. Blend until smooth, then pour the batter into the prepared muffin tin, filling each cup about ⅔ full.
- Bake the Popovers at 450°F for 20 minutes, then reduce the heat to 350°F and continue baking for another 10 minutes, or until the Popovers are golden brown and puffed.
- Remove Popover pans from the oven and let cool for a minute or two, then carefully slide out of the pans using a fork.
- Serve immediately with butter, honey butter, jam or your favorite gravy. Enjoy!
Nutrition
More Recipes for Biscuits and Rolls
- Wheat Rolls
- Brazilian Cheese Bread
- Classic Parker House Rolls
- Dinner Rolls
- Homemade Flaky Biscuits
- Homemade Crescent Rolls
- Sun-Dried Tomato Biscuits
- More Bread Recipes
- More Breakfast Recipes
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These Popovers are crisp on the outside, light and fluffy on the inside and so simple to make. Serve with bread and jam for breakfast or as a side to just about anything for dinner or your next holiday meal.
Kathleen
I made these last night to go with homemade ham and bean soup!
Excellent, easy recipe!
Kim
Had my first popover in n Maine at the Jordan Pond House. Your recipe looks s the best and easiest recipe I have found. Love using the blender.