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!
Easy Popover Recipe - The Carefree Kitchen (3)

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.
Easy Popover Recipe - The Carefree Kitchen (4)

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
  • MoreBreakfast Recipes

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.

Should popover batter rest overnight? ›

There's just one thing that will make the popovers better, and that's time. The batter needs time to rest before baking so that it creates a more tender popover in the end. So, cover the batter and pop it into the refrigerator for at least an hour, but preferably overnight.

Why are my popovers not airy? ›

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.

Is it necessary to poke the popover when it comes out of the 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.

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

Too cold and you won't get the popovers to steam internally quickly enough. But be aware that you shouldn't make it too hot. If your milk and/or butter is hot enough to cook the eggs while mixing, the batter won't rise. Best to use all warm ingredients in the 40-50 degrees celsius (100-120 fahrenheit) range.

Why do you 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.

What is the biggest causes of popover failures? ›

I was a Popover Failure.
  • Preheat your popover pan.
  • NEVER open the oven door while baking.
  • Use room temperature ingredients.
  • Use the freshest eggs possible.
Jun 22, 2016

Why are my popovers not puffing up? ›

There can be a few different things that can mess up the rise of popovers. Preheat the oven to 425 with the pan preheating in the oven. When baking don't open it again until they're done. If you open the oven door the temperature inside can drop too quickly and the popovers will not rise properly.

Should popover batter be room temp or cold? ›

How to make popovers. Before we get started: all of your ingredients should be at warm room temperature.

Should popover batter be lumpy? ›

If your popover batter is excessively lumpy, you may want to strain it, pressing the batter through a sieve to remove lumps. However, if your batter is slightly lumpy, this is normal—much like making pancake batter.

Should popover pans be greased? ›

And be sure to grease not only the cups, but the surface around them as well. The popovers are going to balloon up and over the edges of the wells. Fill the cups about 2/3 to 3/4 full. Put the pan in the oven, on a lower rack.

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.

Is Yorkshire pudding the same as a popover? ›

Yorkshire Puddings are a staple in England with a Roast Dinner. Here in the US we know them as Popovers which are the same thing as the modern Yorkshire Pudding, except using a different pan. Yorkshire puddings are a delicious way to have a bread with your dinner with a minimal time investment.

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.

How do you close a popover when clicked outside? ›

Use Focus Trigger to Dismiss Popover

Use the focus trigger instead. This will close the popover when the user clicks outside of it. If you get any depreciated warnings or errors, you can use the exact version of react-bootstrap as this guide by updating your package. json file and running the command npm i .

Should popover batter be cold or room temp? ›

How to make popovers. Before we get started: all of your ingredients should be at warm room temperature. To warm ice-cold eggs from the fridge, place them in a cup of hot tap water for about 10 minutes.

How do you keep popovers from deflating? ›

Popovers are best served immediately. They will, unfortunately, begin to collapse after a few minutes outside of the oven. One way to help prevent this is to puncture the top and/or side of the popover with the tip of a small, sharp knife to help release some of the steam trapped inside.

Are popovers supposed to be eggy? ›

Oh, the dilemma that so often stems from baking popovers — those hollowed rolls with a contrasting crunchy, flaky exterior and moist, eggy interior. They are the American relative to the British Yorkshire pudding, an evolution of the latter that disregards the use of beef drippings in the pan (and instead uses butter).

How long can popovers sit out? ›

Whether you have leftover popovers, want to eat them all week, or want to freeze a batch for an easy-to-grab morning meal during the week, here's how to keep these pastries fresh. Store any leftover popovers in an airtight container at room temperature for up to 3 days.

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