This Quick and Easy 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.
If you love popovers, be sure to try our Cheddar and Chive Popovers and our Brazilian cheese bread.
Easy Popovers 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.
Email This Recipe
Get a link to this recipe emailed so you can save it for later + get all the latest Carefree Kitchen recipes!
By submitting this form you consent to receive emails from The Carefree Kitchen
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.
Why You’ll Love This Recipe
- They’re crisp on the outside and incredibly light and airy inside. The high oven temperature creates that dramatic rise and golden exterior while leaving the centers soft, hollow, and fluffy.
- You don’t need yeast, kneading, or even a special popover pan. The simple eggy batter is mixed right in a blender and baked in a regular muffin tin, making these much easier than their impressive appearance suggests.
- They work for breakfast or dinner. Serve them warm with butter, honey butter, or jam in the morning, or use them in place of dinner rolls with gravy and other savory dishes.
Ingredients You Will Need
- 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 Popovers from Scratch
- Prepare tins. Prepare muffin tins by pouring about 1/2 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 2/3 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!
Popover Tips and Tricks
- 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.
Recipe Variations
Want to try a different flavor? Keep mix-ins light so the popovers still rise tall:
- Cheddar and chive. Stir ½ cup of finely shredded cheddar and 2 tablespoons of chopped chives into the batter. Or try my full recipe for Cheddar Chive Popovers.
- Garlic Parmesan. Add ¼ cup of finely grated Parmesan and ½ teaspoon of garlic powder to the batter.
- Fresh herb. Blend in 1 tablespoon of chopped fresh thyme, rosemary, or parsley.
- Cinnamon sugar. Brush the warm popovers with melted butter and roll them in cinnamon sugar.
- Gruyère and black pepper. Sprinkle a little shredded Gruyère and cracked black pepper on top of each cup just before baking.
- Yorkshire pudding style. Use beef drippings instead of melted butter in the muffin cups, and serve with roast beef and gravy.
- Lemon. Add 1 teaspoon of lemon zest to the batter and serve with lemon curd or berry jam.
Frequently Asked Questions
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.
Absolutely! Depending on the flavor combinations, you can make all kinds of breakfast popovers. In fact, this plain version would taste great with a little jam.
Yes! This recipe was written for a regular muffin tin, so you don’t need a special popover pan. Muffin tin popovers are a little shorter and wider, but they’re still crisp on the outside and light and airy inside. For the tallest popovers, fill every other cup so the heat can circulate.
A popover pan has deeper, narrower cups, so popovers rise taller and puff up more dramatically. If you use one, fill each cup about halfway and add 5 to 10 minutes to the bake time. A muffin tin works great too, and most people already have one.
The most common causes are a cool oven, cold ingredients, or opening the oven door. Make sure the oven is fully preheated to 450°F, use room-temperature eggs and warm milk, and keep the door closed the entire time.
They probably came out of the oven a little too soon. Bake until they’re deep golden brown and firm. As soon as they come out, poke a small slit in each one to release the steam so they hold their shape.
Yes! Blend the batter, cover, and refrigerate overnight. In the morning, let it sit at room temperature for about 30 minutes and give it a quick stir before pouring into the pan.
Fill each cup about ⅔ full. Overfilling can make popovers spill over the sides, so set a baking sheet on the rack below to catch any drips.
Yes! Let them cool completely, then freeze in a freezer bag for up to 2 months. Reheat straight from frozen in a 350°F oven for 8 to 10 minutes, until warm and crisp.
Reheat in a 350°F oven for 5 to 10 minutes, until crisp. The microwave will make them soft and chewy.
Serve them warm with butter, honey butter, or jam for breakfast, or alongside roast beef, ham, soup, or stew for dinner. They’re also perfect for soaking up gravy.
Storing and Reheating Instructions
- 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.
Soft and Chewy Heath Bar Cookies
Ingredients
- 3 tablespoons butter, melted
- 4 large eggs, room temperature
- 1½ cups milk, warmed to about 125 degrees F
- 3/4 teaspoon salt
- 1½ cups all-purpose flour
Instructions
- Preheat the oven to 450 degrees F.
- Prepare 2 muffin tins by pouring about 1/2 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 let the batter rest for 10 minutes. Once rested, pour the batter into the prepared muffin tins, filling each cup about 2/3 full. For the tallest popovers, fill every other cup in the 2 muffin tins. Place a baking sheet underneath each muffin tin to catch any potential batter overflow.
- Bake the popovers in your preheated oven 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. Do not open the oven door while baking.
- Remove from the oven and let cool for a minute or two, then carefully slide out of the pans using a fork. Poke each popover with a knife to let the steam out so they stay crisp.
- Serve immediately with butter, honey butter, jam, or your favorite gravy. Enjoy!
Notes
- 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: 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.
Nutrition
Did you make this?
Don’t forget to leave a rating below and make sure to follow on Pinterest, Instagram and Tiktok for more!
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
These Popovers are crisp on the outside, light and fluffy on the inside and so simple to make. Serve with butter and jam for breakfast or as a side to just about anything for dinner or your next holiday meal.
I have a brand new oven. Will this make a mess in my oven?
Hi Angie! It shouldn’t but just to be safe you can place a baking sheet underneath your muffin tin. That should catch any potential overflows!
I’m going to get a pop over pan. The 12 muffin tin did alright but the inner cups didn’t rise as much, I believe due to uneven heat distribution. Otherwise, this recipe is great!
Made these after just getting a popover pan. I’m so sorry I didn’t get one earlier. What a difference it makes! They were wonderful. Came out higher than any others I’ve made.
I made these last night to go with homemade ham and bean soup!
Excellent, easy recipe!
Hi! I just made the popovers tonight! It was so easy and delicious! Thank you for sharing!
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.