This Classic Popover Recipe gives you the best popovers that are light, buttery, and fabulous. Similar to Yorkshire Pudding, they have a crispy exterior and hollow interior. An easy recipe to make for breakfast, dinner, or dessert, there’s nothing else like them!
My whole life I thought Popovers were a Jewish thing – none of my friends’ parents ever made them, and they always seemed to be synonymous with New York city Jewish restaurants and neighborhoods.
They also appeared to be so fancy and complicated to make since my Mom, like so many of her other family-favorite dishes, only served them at special holidays.
A few years ago, I discovered neither of those things were true!
I decided to buy a special Popover pan and give it a shot. I mean, it’s not like baking bread where there’s yeast involved…how hard could they be? Not hard at all! So dang easy, I was like “What? Huh? That’s it?!”
Then I went on Wikipedia, curious to know how the Popover got it’s name, and discovered their origin is English-inspired. Settlers from Maine who founded Portland (Oregon!!), Americanized the pudding from Yorkshire. Craziness!! Lol.
So, I now know more about Popovers than I ever thought I would (or wanted to), and they are no longer reserved for only twice a year, although great for Thanksgiving.
What Makes Popovers So Good
- They are light, airy, and fluffy on the inside with a perfectly crisp exterior.
- There’s no yeast or kneading – the hardest part is waiting for the batter to rest.
- Popovers are versatile – make them savory or sweet. So many possibilities!
Tips for Optimal results when making this Popover Recipe
- Sift the flour, baking powder, and salt together. This ensures all the ingredients are thoroughly mixed and there won’t be any clumps.
- Have the eggs at room temperature and the milk warm before mixing. This forms an emulsion which traps air. While baking in the oven, that trapped air expands and produces a fluffy baked good.
- Allow the batter to rest at room temperature for 1 hour before baking. Resting the batter really does result in better-risen Popovers with an airier texture (as opposed to chewy). A 1-hour wait allows the starch molecules to expand and the gluten to relax.
- Spray your tin generously with nonstick spray, including the inside of the wells and also the rim, so those gorgeous rolls pop right out.
- Position an oven rack on a lower shelf. If the fully risen popovers are too close to the top of the oven, they could burn.
- Resist the urge to open the oven door while they’re baking! This could cause them to deflate. IF they are browning too much, you can open the door toward the last 10 minutes and quickly place a cookie sheet on a top oven rack to shield the popover’s tops from the heat.
- Let the steam escape once they’re done baking. Popovers lose their crispiness if they linger in the pan, so turn them out on a wire rack immediately and make a small slit in the side of each with a paring knife to let the steam out.
Do You Need A Popover Pan To Make Popovers?
If you ask me, yes. Lol. But technically, no. Let’s put it this way: for best results, I highly recommend one.
Popover pans are different from regular muffin tins in a couple ways. They have deep, steep-sided wells, which forces the batter upward while baking, resulting in a puffy top and crispy sides. You’ll also notice that most popover pans have the cups welded to the wire rack. This isn’t for aesthetics, but rather promotes even circulation of air and heat around the tins.
This popover recipe makes 12 popovers. This is the nonstick popover pan I have (<< affiliate link.) Or you can get 2 pans with 6 cups, obviously. (If you choose to use a regular muffin tin, the popovers will be smaller and possibly more dense, but certainly still good. Reduce your cooking time by 5 minutes.)
Popover Recipe Variations
- Stir 1 1/2 teaspoons of your favorite dried herbs into the batter for added flavor.
- Sprinkle them with cinnamon and sugar! Brush the tops of baked popovers with melted butter, then sprinkle with cinnamon-sugar. Yum!
- Mix in a cup of shredded cheese with the flour mixture.
With a crispy exterior, hollow interior, and light, buttery taste, the classic popover is my absolute favorite roll. As my son would say, “they are 89,000 good.”
Watch the video for this Popover Recipe
What To Serve with Popovers
Other awesome bread recipes!
How To Make This Popover Recipe
Light & Buttery Classic Popover Recipe
- 4 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1 teaspoon baking powder
- 3 1/2 cups whole milk
- 6 large eggs , at room temperature
- In a large mixing bowl, sift the flour, salt, and baking powder together.
- Place the milk in another bowl and microwave on high for 2 minutes, or until warm (not hot) to the touch.
- In a large bowl, beat the eggs with an electric mixer on medium speed for about 3 minutes, until foamy and pale in color. Turn down the mixer to low and add the warm milk. Gradually add the flour mixture and beat on medium speed for about 2 minutes.
- Let the batter rest for 1 hour at room temperature.
- Pre-heat the oven to 425 degrees F. Place oven rack in lower position.
- Spray a 12 slot popover tin generously with nonstick spray (including inside the wells and the outside rim) and place on a cookie sheet. Fill the popover cups almost to the top with the batter.
- Transfer to the lower oven rack and bake for 15 minutes.
- Turn down the oven temperature to 350°F and bake for 30 minutes longer, until the popovers are a deep golden brown on the outside and airy on the inside.
- Serve hot with butter or jam!
- Sift the flour, baking powder, and salt together.
- Have the eggs at room temperature and the milk warm before mixing.
- Allow the batter to rest at room temperature for 1 hour before baking.
- Spray your tin generously with nonstick spray.
- Position an oven rack on a lower shelf.
- Resist the urge to open the oven door while they're baking! This could cause them to deflate. IF they are browning too much, you can open the door toward the last 10 minutes and quickly place a cookie sheet on a top oven rack to shield the popover's tops from the heat.
- Let the steam escape once they're done baking. Popovers lose their crispiness if they linger in the pan, so turn them out on a wire rack immediately and make a small slit in the side of each with a paring knife to let the steam out. Serve right away.
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