Popovers

Why You’ll Love This Recipe

Popovers are surprisingly easy to make and require only a few basic ingredients. There’s no yeast, kneading, or rising time involved—just mix and bake. They’re delightfully crisp on the outside and soft on the inside, making them the perfect companion to butter, jam, honey, or even savory spreads. Their dramatic rise in the oven adds a touch of magic to any meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Eggs

• Whole milk (room temperature)

• Salt

• Unsalted butter (melted)

• Cooking spray or additional butter for greasing the pan

Directions

1. Preheat your oven to 425°F (220°C) and place a popover or muffin pan inside to heat up.

2. In a mixing bowl, whisk together eggs, milk, and melted butter until well combined.

3. Add flour and salt, then mix until the batter is smooth. It should be thin, like pancake batter.

4. Carefully remove the hot pan from the oven and grease each cup with butter or cooking spray.

5. Fill each cup about halfway with the batter.

6. Bake for 20 minutes at 425°F, then reduce the temperature to 350°F (175°C) and bake for an additional 15–20 minutes until puffed and golden brown.

7. Do not open the oven door during baking to ensure maximum rise.

8. Serve immediately, while warm and crisp.

Servings and timing

This recipe makes 6 popovers.
Prep time: 10 minutes
Cook time: 35–40 minutes
Total time: 45–50 minutes

Variations

• Add shredded cheese (like Gruyère or cheddar) for cheesy popovers.

• Mix in herbs like rosemary, thyme, or chives for a savory twist.

• For a sweet version, sprinkle with cinnamon sugar or serve with fruit preserves.

• Use alternative flours like whole wheat for a nuttier flavor.

• Add a touch of vanilla or lemon zest for a lightly sweet, fragrant popover.

Storage/Reheating

Popovers are best served fresh, but leftovers can be stored at room temperature in an airtight container for up to 2 days.
To reheat, place in a 350°F oven for about 5–10 minutes until warmed through and slightly crisped.
Avoid microwaving, as it may make them chewy or soggy.

FAQs

Why didn’t my popovers rise?

The oven or batter might not have been hot enough. Make sure your oven and pan are fully preheated, and don’t open the door during baking.

Can I use a muffin pan instead of a popover pan?

Yes, a muffin pan works well, though the rise may not be quite as dramatic. Grease the cups well and fill them only halfway.

Do I need to let the batter rest?

It’s not required, but letting the batter rest for 10–15 minutes can help improve texture and consistency.

Can I make the batter ahead of time?

Yes, you can prepare the batter a few hours in advance. Keep it in the fridge, then stir gently before using.

Are popovers supposed to be hollow?

Yes, the signature puffed, hollow interior is what makes popovers special. It’s perfect for filling with butter, jam, or spreads.

Can I freeze popovers?

Yes, freeze them in a single layer and store in a freezer-safe bag. Reheat in the oven directly from frozen until warm.

Why do I have to reduce the oven temperature mid-bake?

Starting with high heat gives the initial rise, while lowering the temperature prevents burning and ensures the inside cooks through.

What do popovers taste like?

They have a mild, eggy flavor and a texture similar to Yorkshire pudding—crisp on the outside and airy inside.

Can I make them dairy-free?

Yes, substitute plant-based milk and use oil or dairy-free butter. Results may vary slightly but will still puff.

What should I serve with popovers?

Serve with butter and jam for breakfast, or alongside soups, roasted meats, or salads for a savory meal.

Conclusion

Popovers are a delightful addition to any table, offering impressive rise, crisp edges, and a tender, hollow center perfect for both sweet and savory pairings. With minimal ingredients and no complicated steps, they’re a rewarding bake for any level of home cook. Once you try them, you’ll want to make popovers part of your regular rotation.

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