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    Home » Recipes » Breads » Popovers

    Popovers

    Published: November 10, 2021 · Modified: Nov 10, 2021 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    This classic Popovers recipe makes for beautiful sky-high and fluffy popovers. They are light with a crispy exterior and hollow interior, making them perfect to go with any holiday spread or breakfast. Made with five simple pantry staples, this is a simple, foolproof recipe that anyone can make.

    Half of a popovers with butter and jam spread in the middle.
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    Pinterest graphic of popovers in the popover pan.
    Pinterest graphic of a plate with a popover with a cup of coffee and jam beside it.
    Pinterest graphic of a platter of popovers.
    Pinterest graphic of an overhead view of popovers in the pan.
    Pinterest graphic of a plate with half a popover with butter and jam on it.

    Whether you need a simple breakfast pastry or a carb-based side for dinner, these popovers are perfect. A popover is a light roll made from thin egg-based batter instead of yeast. They are very airy and hollow with a crispy golden exterior. Big, fluffy, and delicious, once you bite into it, you won’t be able to stop at just one! Even better, all you have to do is add all five ingredients into a blender and you’ll have the batter ready in no time.

    If you’re making these popovers for breakfast or brunch, pair them with my frittata recipe or homemade quiche. They also go great with a dish like my easy chicken florentine, where they can soak up the sauce.

    What You Need to Make This Recipe

    Ingredients needed to make popovers.

    Milk — milk adds moisture and flavor to the popovers. I prefer using whole cow’s milk.

    Flour — to get the strong crust that will trap the steam inside the popovers that helps them get sky-high, you need all-purpose flour. A lower-protein pastry or cake flour will make the exterior too delicate to stretch up while the popovers bake.

    Butter — I recommend using unsalted butter for this popover recipe as the salt content in salted butter is inconsistent between various brands.

    How to Make Popovers

    Set of two photos showing eggs, milk, and salt blended in a blender before flour is added.

    1. In a blender, blend the eggs, milk, and salt on medium-high speed until well combined, about 15 seconds.

    2. Add the flour. Blend on medium-high until smooth, about 15 seconds.

    Set of two photos showing melted butter added to the blender then the mixture transferred to a popover pan.

    3. Add melted butter, blend on medium-high until frothy, about 15 seconds.

    4. Immediately pour the popover batter into the prepared pan, filling each one of the popover pans well. Place on a rimmed baking sheet to catch any drips in the oven. Bake on the lowest oven rack for 20 minutes. Reduce the temperature to 350°F, and continue baking for an additional 18 to 20 minutes. Immediately after they come out of the oven, gently puncture the popovers in the center and remove them from the popover pan before letting them cool completely on a wire rack.

    Multiple popovers in the baking tin.

    Pro Tips for Making This Recipe

    • Make sure to measure your flour correctly. ​​I recommend always using a scale to measure your ingredients. However, if you don’t have a scale, do not scoop the flour directly from the bag. Be sure to fluff your flour with a spoon and then spoon it into your cups before leveling it off with a knife. This method is the best way to measure flour without overpacking the measuring cup.
    • The eggs should be at room temperature to ensure they are evenly and quickly incorporated into your batter. This helps the batter keep from being over mixed. If you forgot to set out your eggs, you could quickly bring them to room temperature by placing them in a large bowl and covering them with warm tap water for 5 minutes.
    • When spraying the popover pan, be sure to spray not just the wells but also the tops. As the batter will rise and overflow, you don’t want them to stick on the top of the pan.
    • While you might want to peek while these beauties bake, don’t! Opening the oven door might lead to the popovers deflating.
    • Don’t skip readjusting the racks in the oven. Other than the risk of the batter rising to the next rack, you don’t want the popovers burning if they get too close to the heat source.
    • You must gently puncture each popover in the center with a pairing knife to allow the steam inside of them to escape. If you do not cut into them, they lose their crispiness.

    A popover on a plate in front of a baking pan with more.

    Frequently Asked Questions

    Can I make this without a blender?

    If you do not have a blender, you can whisk the ingredients together by hand. Alternatively, a stand mixer equipped with the whisk attachment will work as well.

    Can I make this with a muffin tin?

    While it is not my preferred way of making this popovers recipe, you can use a muffin tin if you don’t own a popover tin. Keep in mind that the pan helps the popovers become tall and fluffy through their design. If you use a muffin pan, they will not look the same and will be denser. You’ll also end up with more as the wells aren’t as deep to hold the same amount of batter.

    Are these the same as Yorkshire pudding?

    At first glance, the two look very similar, but unlike popovers Yorkshire pudding uses beef fat, usually the drippings from a Sunday beef roast. You can also stuff Yorkshire pudding with beef, mashed potatoes, gravy, and more.

    How do I store leftovers?

    Popovers are best when eaten straight out of the oven as they start to lose their height and crispness as they sit out. However, if you have leftovers, allow them to fully cool before transferring them to an airtight container. You can leave them at room temperature for 2 to 3 days. If they are still warm when you store them, the bread will become soggy from the condensation.

    How do I reheat leftovers?

    I recommend popping these popovers into the oven to reheat. This helps them crisp back up compared to reheating them in the microwave.

    What else can I add to the batter?

    Add-ins such as fresh or dried herbs, shredded cheese, and citrus zest make great additions to the batter. Keep in mind that you don’t want to add too much to it, or you’ll weigh down your popovers.

    If you love this recipe try these out!

    • A dinner roll on a plate with a tray of them in the background

      Dinner Rolls

    • An English muffin cut in half and spread with butter on a plate

      English Muffins

    • A plate of multiple crescent rolls with a cooling rack with more rolls in the background.

      Crescent Rolls

    • A platter with six biscuits with a plate off the corner with one biscuit and a bowl of butter in the other corner.

      Biscuit Recipe

    • A plate with a brioche bun, sliced in half with more in the background on a platter.

      Brioche Buns

    If you’ve tried this Popovers recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!

    Multiple popovers in its baking pan.
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    5 from 25 votes

    Popovers

    Light, fluffy, and wonderfully crisp on the outside, these homemade popovers are perfect for any meal. All you need are five simple ingredients to make these delightful eggy rolls.
    Course Side Dish
    Cuisine American
    Prep Time 5 minutes
    Cook Time 20 minutes
    Total Time 25 minutes
    Servings 6 servings
    Calories 243kcal
    Author John Kanell

    Equipment

    • Popover pan

    Ingredients

    • 4 large eggs room temperature
    • 1½ cups whole milk (360mL)
    • ¾ teaspoon salt
    • 1½ cups all-purpose flour (180g)
    • 3 tablespoons unsalted butter melted

    Instructions

    • Position an oven rack to the lowest level in the oven and preheat the oven to 450° F. (Make sure the other rack is removed or at the top of the oven, as the popovers will rise dramatically while baking.) Spray a 6-well popover pan with cooking spray.
    • In a blender; blend together the eggs, milk, and salt on medium-high speed until well combined, about 15 seconds. Add the flour. Blend on medium-high until smooth, about 15 seconds. Add melted butter, blend on medium-high until frothy, about 15 seconds.
    • Immediately pour the batter into the prepared pan, filling each well. Place on a rimmed baking sheet to catch any drips in the oven.
    • Bake on the lowest oven rack for 20 minutes. Without opening the oven, reduce the temperature to 350°F, and continue baking until deep golden brown, about 18 to 20 minutes more. Immediately after they come out of the oven, gently puncture each popover in the center with a pairing knife and remove from the pan. Serve warm.

    Video

    Notes

    • Make sure to measure your flour correctly. ​​I highly recommend always using a scale to measure. However, if you don’t have a scale, do not scoop the flour directly from the bag. Be sure to fluff your flour with a spoon and then spoon it into your cups before leveling it off with a knife. This method is the best way to measure flour without accidentally overpacking the measuring cup.
    • The eggs should be at room temperature to ensure they are evenly and quickly incorporated into your batter. This helps the batter from being overmixed. If you forgot to bring out your eggs, you could quickly bring them to room temperature by placing them in a large bowl and covering them with warm tap water for 5 minutes.
    • When spraying the popover pan, be sure to spray not just the wells but also the tops. As the batter will rise and overflow, you don’t want them to stick on the top of the pan.
    • While you might want to peek while these beauties bake, don’t! Opening the oven door might lead to the popovers deflating.
    • Don’t skip readjusting the racks in the oven. Other than the risk of the batter rising to the next rack, you don’t want the popovers burning if they get too close to the heat source.
    • You must gently puncture each popover in the center with a pairing knife to allow the steam inside of them to escape. If you do not cut into them, they lose their crispiness.

    Nutrition

    Calories: 243kcal | Carbohydrates: 27g | Protein: 9g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 130mg | Sodium: 360mg | Potassium: 156mg | Fiber: 1g | Sugar: 3g | Vitamin A: 432IU | Calcium: 92mg | Iron: 2mg
    *Nutrition Disclaimer
    Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!
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    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

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