Easy Popover Recipe - The Carefree Kitchen (2024)

By Jill Baird · Published December 7, 2023 · 2 Comments

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This 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.

Easy Popover Recipe - The Carefree Kitchen (1)
Jump to:
  • Easy Popovers Recipe
  • Popovers Ingredients
  • How to Make Popovers from Scratch
  • Tips and Tricks for the Best Popovers
  • Recipe Variations for Popovers
  • Frequently Asked Questions
  • Storing and Reheating
  • Best Easy Popover Recipe
  • More Recipes for Biscuits and Rolls

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. 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.

Easy Popover Recipe - The Carefree Kitchen (2)

Popovers Ingredients

  • 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

  1. Prepare tins. Prepare muffin tins by pouring about ½ teaspoon of melted butter into each cup, then set aside.
  2. 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.
  3. 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.
  4. Serve. Serve immediately with butter, honey butter, jam or your favorite gravy. Enjoy!
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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.

Recipe Variations for Popovers

Want to try a different flavor combination? Here are some easy Popovers recipe variations to get you started:

  • Herb Popovers: Mix in chopped fresh herbs like parsley, chives, or thyme to the batter for a burst of fresh and aromatic flavors.
  • Garlic Parmesan Popovers: Incorporate minced garlic and grated parmesan cheese into the popover batter for a savory and garlicky delight.
  • Cinnamon Sugar Popovers: Mix ground cinnamon and sugar into the popover batter or sprinkle a cinnamon-sugar mixture on top before baking for a sweet and comforting treat.
  • Chocolate Chip Popovers: Add mini chocolate chips to the batter for a delightful and slightly sweet twist on traditional popovers.
  • Bacon and Cheddar Popovers: Mix in cooked and crumbled bacon and shredded cheddar cheese into the batter for a savory and indulgent popover.
  • Lemon Poppy Seed Popovers: Add lemon zest and poppy seeds to the batter for a bright and zesty flavor profile.
  • Maple Pecan Popovers: Drizzle maple syrup over the baked popovers and sprinkle with chopped pecans for a sweet and nutty treat.
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Frequently Asked Questions

Do you need to use a Popover pan to make Popovers?

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.

What’s the difference between Yorkshire Pudding and Popovers?

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.

Can I make Popover batter ahead of time?

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.

Can you eat Popovers for breakfast?

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.

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.

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Print

Best Easy Popover Recipe

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.

Course Bread, Breakfast, Side Dish

Cuisine American, British

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 18 popovers

Calories 83kcal

Author The Carefree Kitchen

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

Calories: 83kcal | Carbohydrates: 9g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 49mg | Sodium: 136mg | Potassium: 58mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 151IU | Calcium: 33mg | Iron: 1mg

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
  • MoreBread 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.

« Sun-dried Tomato Biscuits

Southwest Black Bean Soup »

Reader Interactions

Comments

  1. Kathleen

    I made these last night to go with homemade ham and bean soup!
    Excellent, easy recipe!

    Reply

  2. 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.

    Reply

Leave a Reply

Easy Popover Recipe - The Carefree Kitchen (2024)

FAQs

What is the secret to good popovers? ›

My biggest tip for creating perfect popovers is to use warm milk and room-temperature eggs with absolutely no chill on them. Do not take the milk and eggs from the fridge and use them. Cold ingredients will give you dense popovers. Warm ingredients will give you light, airy, and perfect popovers.

What is the best flour to use for popovers? ›

Seeking Optimal Lift and Crispness

Not only were popovers made with bread flour about 30 percent taller than those made with all-purpose flour, but their higher walls were also thinner, making them a bit more crisp, and that crispness held up as they cooled. Bread flour was in. Next up: the milk.

Why don t my popovers puff up? ›

Preheating your oven to the correct temperature is probably the most important thing you can do to ensure popover success. The hotter your oven, the higher your popovers will rise. Which makes sense: the faster liquid in the batter turns into steam, the more chance your popover has to expand before its crust sets.

Can popover batter sit overnight? ›

You can make the batter ahead of time and bake the popovers the next day or prepare a batch start to finish and freeze them for later or keep a few on your counter. Check out the tips below to keep your popovers fresh. To make ahead: You can make the batter and refrigerate it for up to one day before baking.

What are two reasons for failure of popovers to pop? ›

Until last night…
  • Preheat your popover pan.
  • NEVER open the oven door while baking.
  • Use room temperature ingredients.
  • Use the freshest eggs possible.
Jun 22, 2016

What is the best grease for a popover pan? ›

A popover pan should be greased. I prefer to use melted butter, but oil or nonstick spray would work too. Greasing the pan ensures that the finished popovers don't stick and promotes browning on the exterior of the popover.

Why are my popovers so dense? ›

Secondly, you must make sure to preheat your oven because the hotter the oven, the higher the popovers. The most important rule, however, is the consistency of the batter. To avoid your New England-style popovers becoming dense, your batter needs to be thin.

How to prevent popovers from deflating? ›

But if you want the popovers to hold their shape longer without deflating and settling quite as much, bake them for an additional 5 minutes (for a total of 40 minutes) IF you can do so without them becoming too dark. This will make them a bit sturdier, and able to hold their “popped” shape a bit longer.

Is it necessary to poke the popover when it comes out of the oven? ›

Remove from oven:

Popovers lose their crunch if they linger in the pan, so turn them out on a wire rack immediately and poke a small opening in the side of each with a paring knife to let the steam escape. Serve right away.

Should I preheat my popover pan? ›

The oven and pan needs to be VERY hot. Be sure to preheat the popover pan when you preheat the oven.

How do you know when a popover is done? ›

Bake for 15 to 20 minutes, then reduce heat to 350 degrees and continue baking for 15 minutes more, or until popovers are puffed and browned. Do not check popovers until they have baked for a total of 30 minutes. Remove from pan immediately and serve hot.

Should popover batter be lumpy? ›

The Key to Light, Flakey Popovers

Similar to pancakes, it's fine to see some lumps in the popover batter before pouring them into the baking pan. If you over-mix, then your popovers won't rise properly, or will fall.

What happens to an underbaked popover? ›

If your popovers lose volume when they come out of the oven, they are probably underbaked. When these airy baked goods aren't cooked enough, too much steam stays trapped inside. That moisture condenses once they're removed from the oven, causing them to collapse.

What goes best with popovers? ›

You can make cheesy popovers and serve them with savory dishes, or plain popovers served with butter and jam. You can fill them with chicken salad, or serve them with a steaming bowl of soup, or alongside scrambled eggs or an omelette.

How to prevent popover from deflating? ›

But if you want the popovers to hold their shape longer without deflating and settling quite as much, bake them for an additional 5 minutes (for a total of 40 minutes) IF you can do so without them becoming too dark. This will make them a bit sturdier, and able to hold their “popped” shape a bit longer.

Why do you have to let popover batter rest? ›

The flour needs some time to absorb into the liquid, which not only thickens the batter a bit, it also allows the gluten molecules to relax which makes for a lighter, not chewy popover. The resting period also makes the batter more velvety and helps allow air bubbles to release.

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