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Homemade Popovers Recipe

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popovers 8

This is one of my dad’s favorite recipes, as popovers remind him of his childhood.  Popovers are kind of like a roll or a muffin, only much lighter.  They’re hollow in the middle and have a crispy outer shell.  You can bake them in a popover pan, like mine (I received one for Christmas a few years ago…funny, how several of the kitchen items I’ve acquired over the years are for things I normally wouldn’t bake for myself, eh?), or simply use a muffin pan.  Popovers have a slight eggy taste, and are delicious with butter or jam; cheese; or even garlic, basil, oregano, and parmesan.  They’re best when served hot from the oven, but given how popular they are leftovers shouldn’t be a problem (mine didn’t last more than a couple of hours in the kitchen before they’d all been devoured).

Another great thing about popovers is that, while they look like they’d be difficult to make, they’re actually very easy!  They use only a few simple ingredients that you probably already have in your kitchen.  Like my recipe for chocolate donuts, this one also comes from King Arthur Flour.

Popovers Recipe

Ingredients

  • 4 Large Eggs Room Temperature or warmed for 10 minutes in warm water
  • 1 1/2 Cups Milk Lukewarm
  • 1/2 Teaspoon Salt
  • 1 1/2 Cups All Purpose Flour or Bread Flour
  • 3 Tablespoons Melted Butter

Instructions

  1. Preheat oven to 450°F. Position a rack on a lower shelf. The tops of popovers, when fully risen, should reach about midway up the oven. If they’re too close to the top of the oven, they’ll burn.
  2. Grease your popover pan thoroughly (nonstick spray is fine), covering both the area between the cups as well as the cups themselves. If you don’t own a popover pan, then you may use a standard metal 12-cup muffin tin, whose cups are about 2.5″ wide x 1.5″ deep. Make sure the oven is up to temperature before you begin to make the popover batter.

    popovers 1

  3. Using a wire whisk, beat together the eggs, milk, and salt. Whisk until well combined and no streaks of yolk are showing.

    popovers 2

  4. Add the flour all at once, beating with a whisk until the batter is frothy. It’s okay to have smaller lumps in your batter, but there shouldn’t be any large ones.

    popovers 3

  5. Stir in the melted butter, combining quickly.
  6. Pour batter into muffin/popover cups, filling each about 2/3 to ¾ of the way full.

    popovers 4

  7. Ensure that your oven is at 450°F, and then place the pan on a lower oven shelf
  8. Bake for 20 minutes WITHOUT opening the oven door. Reduce heat to 350°F (again, DO NOT open oven door), then bake an additional 10 to 15 minutes. Popovers should be a deep, golden brown. If they seem to be browning too quickly, you can position an oven rack at the very top of the oven and place a cookie sheet on it to shield the popovers’ tops from direct heat.

    popovers 5

    Note 1: If you plan on serving the popovers immediately, remove them from the oven and stick the top of each popover with the tip of a knife in order to release steam and help prevent sogginess. Note 2: You may bake the popovers for an additional 5 minutes to hold their shape longer without deflating and settling quite as much, 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 little longer.

About 

Demelza Young is an alumni of Northern Kentucky University. She currently enjoys volunteering her time in her local community, reviewing online content with her cat, and sharing quality recipes.

Reader Interactions

Comments

  2. I've heard of popovers, but I've never tried them before.  I think I'm going to have to try them now!  Thanks for the recipe!

  7. I’ve never heard of popovers but they sound really good. Can you fill the hollow centers because you could possibly make mini pot pies if you could and that sounds good.

  21. I love that muffin tin! But this recipe sounds good a quick breakfest on the go option.

  23. these look much like yorkshire pudding. I love them, I'll try this recipe and fiddle and see if I can make is gluten free. Crossing fingers, I haven't had Yorkshire pud for a long time!

  24. My Mother in law received a pop over pan as a gift.  She has tried several times to make them, but they never turn out right.  I am going to give her your recipe and see if she can make them and they pop up and over. 🙂  Thanks for sharing.

  27. Me and baking anything never really works out to well but this seems simply enough i just might be able to give it a shot 

  28. I have never heard of Popovers but they look great! I have pinned it to my Pinterest, thanks!

  30. These sound wonderful and they look like a lot of fun to make.  Can't wait to try out the recipe.

  31. These look delicious and not too hard to make.  I am going to try them this week.  Thank you.

  34. These look really good and easy to make. I'm definietely going to have to try to make these soon and see how good they taste. I'm sure others in my house wouldn't mind trying them either.

  35. I.'ve seen popovers made  on TV, but this  recipe looks  doable.  Thanks for the tip at the end – I would probably have ended up with flat popovers andd steam burns.

     

  42. I've never made my own before, but I have tried them, thanks for the recipe I will give it a try.

  46. Your pop-overs look amazing and I will be trying your recipe.I have made them before and we really enjoy them with roast beef and gravy.

  47. I've never made Pop overs but I am going to give your recipe a try since I have all the ingredients – wish me luck!

  49. I actually think I could make these.  Thanks for making it look so simple to create!

  50. I have never made popovers but I love them. The recipe does not look difficult. I may just make them!

  51. I haven't made these in years—we love them–guess I'm lazy– but they look so good that I am going to be making these tomorrow for lunch–thanks for the reminder of how good these are

  54. These look good! I've never tried one before. whats the difference from a Turnover and a popover? haha I honestly have no idea! I'm not the best "cook" in the world. :p 

  55. I've nver made popovers but I remember eating them as a ki when we went to an "old fashioned" restaurant in Massachusetts and they were served with Roast Beef – classic supper!  Your recipe looks easy, and I have a large-size muffin pan that may work, so I'll give them a try myself for old time's sake!

  57. Oh…it's been forever since I've had a popover! Going to bookmark and attempt to make them at some point.

  60. I have always wanted to try popovers, but I haven't come across an easier recipe until now. Thank you!