This classic popover recipe gives you the best popovers that are light, buttery, and fabulous. Similar to Yorkshire Pudding, they rise up high with a crispy exterior and hollow interior. An easy roll to serve for breakfast, dinner, or as a side, there’s nothing else like them!
I often make these popover rolls, Irish soda bread, or beer bread when serving soup to mop up those last puddles in the bowl!
Like so many of my mother’s family-favorite recipes when I was growing up, these popovers only made an appearance at special holidays. I thought maybe they were just too complicated, but years later while in college I took matters into my own hands, bought a popover pan and started making them myself. And guess what? They are not difficult at all! Now, I make them whenever I want. My kids practically beg for them every week.
What is a Popover?
A popover is a light roll made from an egg batter (no yeast!), baked in a special pan that shares its name, which has deep wells with straight-walled sides. Their origin is English-inspired. Settlers from Maine who founded Portland, Oregon Americanized the pudding from Yorkshire.
What is the difference between Yorkshire pudding and popovers? They’re practically the same thing, using the same batter. The only difference is popovers are traditionally baked in a popover pan that’s coated with butter, whereas Yorkshire pudding is baked in beef drippings.
How to Make Popovers
You only need 5 pantry items to make these rolls. Eggs, whole milk, all-purpose flour, butter, and salt. (No yeast, no baking soda, and no baking powder.) They’re so simple!
Here’s a brief rundown (scroll to the bottom for the detailed printable.)
- Blend the eggs, milk, and salt in a blender. Add in flour, followed by the melted butter.
- Let batter rest while the oven preheats.
- Warm up the popover pan in the hot oven, then coat with nonstick spray.
- Fill the slots with the batter.
- Bake at 450°F for 20 minutes, then reduce the heat to 350°F and bake another 10 minutes. (They should be tall with a domed top, and deep, golden brown.)
- Remove from the oven and pierce the top with a pairing knife to release steam.
- Slip them out of the pan and serve immediately with butter!
Easy! However, their success is all in the details, below.
Popover Recipe Tips for Optimal Results
- Spoon and level the flour. Don’t scoop! This ensures you measure the proper amount.
- Have the eggs at room temperature (before cracking) 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 while the oven preheats. Resting the batter really does result in better-risen popovers with an airier texture (as opposed to chewy). At least 15 minutes allows the starch molecules to expand and the gluten to relax.
- Spray the 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 third shelf. If the fully risen popovers are too close to the top of the oven, they could burn.
- Don’t 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 5 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. 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 6 popovers using this popover pan.
Can you make popovers in a muffin tin? It’s not my preferred way, but yes, you definitely can. This particular recipe makes enough batter to fill a standard 12-slot muffin tin. The popovers will be smaller and possibly more dense, but certainly still good. (Reduce your cooking time by 5 minutes at the higher temperature and also 5 minutes at the lower temperature.)
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.
- Place a little dab of butter in each well as the pan warms up in the preheating oven.
How to Store and Reheat Popovers
Popovers are ideally enjoyed right after baking, so if at all possible, bake and serve them fresh from the oven. The longer they sit, they tend to lose their height and crispness. That being said, you can make them ahead of time and they’ll still be good.
- Can you reheat popovers? Yes. Just warm them in a 350°F oven until warm and crispy again, about 5 minutes.
- Can you freeze popovers? Yes. Freeze baked and cooled popovers in an airtight, freezer-safe bag for up to 2 months. To reheat, place the popovers directly from the freezer into a 350° oven and bake until warm and crispy, about 8 minutes.
- Can you make popover batter ahead of time? There’s some debate over this, but in my humble opinion, the batter should rest for at least 15 minutes and up to 1 hour at room temperature, but no more than that. Give it a stir before filling the popover pan.
What To Serve with Popovers
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 Them Being Made
I hope you love this delicious recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!
Light & Buttery Classic Popovers
Ingredients
- 4 large eggs , room temperature before cracking
- 1 1/2 cups whole milk , lukewarm (about 125 degrees F)
- 3/4 teaspoon salt
- 1 1/2 cups all-purpose flour , spooned and leveled
- 3 tablespoons melted butter , cooled slightly
Instructions
- Using a blender, blend eggs, milk, and salt; add flour, blending until smooth; then add the melted butter at the end, blending until frothy. Let batter rest for 15 minutes while you preheat the oven.
- Preheat the oven to 450 degrees F and place rack in the bottom third position (to make room for tall popovers and to ensure the tops don’t burn!) and another rack in the top position.
- Place a 6-slot popover pan on a baking sheet; put on the lower rack of oven for 2 minutes while oven is preheating.
- Spray the hot pan all over (including inside the wells and the outside rim) with nonstick cooking spray.
- Pour the rested batter evenly into the muffin slots, almost to the top.
- Bake the popovers for 20 minutes without opening the oven door. Reduce the heat to 350°F (again without opening the door), and bake for an additional 10 minutes, until they're tall, have "popped" over the tops of the pan, and are a deep, golden brown.
- (Without opening the oven door, check them with the oven light during the last few minutes to make sure they’re not over-browning. If so, quickly open the door and put a cookie sheet on that upper rack to shield the popovers' tops from direct heat.)
- Remove them from the oven, and pierce the top or bottom of each with the tip of a pairing knife, to release steam and help prevent sogginess.
- Slip them out of the pan, split open and serve with butter!
Video
Notes
Nutrition
Other Notes
The best popovers I’ve ever made!
I have no idea what happened. They were beautiful giant and puffy when I took them out of the oven and then the all just deflated before I culd even pierce them and became a dense bread like roll. Not sure what I did wrong. :(
Fabulous recipe! I’ve been obsessed with Neiman Marcus popovers for years, but I’ve never tried making them. This came out great the first time. Going to serve at my book club luncheon with tortilla soup and strawberry jam.
Excellent! I’ve tried many popover recipes & this one is the BEST! Beautiful & delicious & not complicated. A definite keeper!
Just wow! I am so glad I bought a popover pan, so worth it. A perfect, incredibly easy, well explained recipe. Worth more than 5 stars!
Wow, wow, wow! I tried making popovers a few years ago and they were a big, fat flop. To the extent where I told my partner I was thinking of making them for dinner tonight and he said, “Meh.” But these turned out amazing!! Thank you!
Holy cow, these came out incredibly good on the first try! Last time I had a popover in a restaurant it was a fancy Michelin star steakhouse. These are easily as good! Thanks for the awesome recipe.
Absolute perfection this recipe!!
So so good! I’ve been wanting to make Popovers for some time and was intimidated by thought of baking them. This recipe is easy and delicious. I used a popover pan. I will be making them again.
I made a half batch of these and cooked them in a silicone muffin pan in my air fryer. I had little hope that they would turn out, but they did! They were puffy, crispy and delicious and even had the little pocket inside. Haft a batch of batter made 12 small popovers. I baked them at 400 for 20 minutes with the fan on.
Excellent instructions! They were amazing!
Amazing recipe. Only had 2% milk and it still turned out terrific. Amazing to think 4 ingredients could result in such yummy-ness. And it was easy to make because you included every detail and tip. Thank you for this wonderful recipe!
This is the best popover recipe ever! They came out awesome! Thank you!
Worked great! Used 2% milk and forgot to warm the pan first, but still delicious.
This is a really easy recipe, and it tastes great too. I will definitely be making it again.
This is my 2nd time trying this recipe, I may have left them in too little and they were a bit doughy, I’ll time for the full 20 and 10 minutes this next batch. They were delicious.
Great recipe! My family loves these popovers!
Made it exactly as written other than substituting half-and-half for the milk (because I didn’t have any). And made them in a regular muffin tin (again, what I had); no issues at all with that. The key is getting the pan very hot and well-buttered before putting the batter in it. Lovely New Year’s Eve treat!
This is the first time in my life I have successfully made Popovers. I tried another recipe fairly recently and my husband said they looked like hockey pucks! Imgine my joy when I successfully tried this recipe and they actually popped! They were gorgeous. Thank you Amy!!!
These popovers are perfect! I’ve tried a lot of popover recipes, and these are by far the best. They hit all the right notes. I used a regular 12 cup muffin pan rather than a 6 cup popover pan, and they puffed up and turned out beautifully.
Grew up eating popover but this recipe really is absolutely perfect! Use it for every special holiday (and in between)
My question is my mom lives in CO at elevation and cant fet her to pop! What adjustments should be made for elevation?
Tried another recipe before this. It didnt work. This recipe was great! As stated, perfect popovers. I greatly appreciate the many details, tips, and video. Very helpful!
WOW> Loved these . Will make again.
Excellent!! As soon as I bit into this, it brought me back to Hawthorne by the Sea, a restaurant I hadn’t been to in 35+ years. They were famous for their amazing popovers.. mmmmmm! Easy recipe and perfect instructions, follow them to the T, you will not be disappointed!
Made these scrumptious Popovers for our Thanksgiving feast. I used a regular muffin pan (no sense in buying a single-use item), and they made a grand entrance to the table. Uhs and Ahs all around.
This is great. The only thing I would emphasize is to make sure to immediately remove the popovers from the pan after baking and puncture the bottom to let moisture out. I didn’t do this fast enough and mine weren’t airy enough. (I know the recipe told me to.)
I have a 12 cup popover pan~ can i just double the recipe?
I double it all the time and do them in two batches in my 6 slot pan!
The Best!!
Best popover recipe ever! Making popovers we’re hit or Miss for me previously- absolutely perfect
I have tried many recipes as well as store bought mixes from specialty store. I followed every tip and used a blender. They were the best I’ve ever made. Perfection!
How important is the whole milk? Could I use 2% or would that ruin it?
They came out perfect! Terrific recipe.
Delicious! Great easy recipe! Used my popover pan. Definitely a repeat and a recipe. Going into my recipe
book.
I really didn’t want to buy the popover pan but I’m so glad I did! It really truly does make a difference. These came out perfectly just like the pictures. I’m going to make them again and again. Whole family loved them!
Thank you! You saved my contribution to family dinner.
Best popovers ever!!! I’m throwing out all my other recipes. Love this blender method and thank you for all the tips!
Finally! A recipe That’s as good as my mother’s amazing popovers!
SERIOUSLY!!! The BEST Popovers! I used a muffin pan and they were amazing! Rose perfectly for our Thanksgiving dinner. Thank you!
The best ever!
Fourth time is a charm. I finally figured out what my challenge to get them to ruse was… Don’t use convection bake. The oven needs to heat using traditional means. Once I figured that out, they were perfectly light and airy. Delicious!
Loved this! Easy and super delicious. Perfect the very first time.
This was a good one! Followed recipe except kept the popovers on the second to bottom rack. Substituted all purpose flour to organic bread flour. Did not open door and turned out beautiful.
These came out perfect!! Tall and crisp on the outside, fluffy on the inside. I’ve always wanted to make popovers, but was scared. LOL. Did a search and this recipe had so many great reviews – I can see why. I’m so glad I bought the popover pan. I will use it again and again. Thank you!!
They came out fabulous and were delicious
Best I have ever made. So easy AND tasty.
I would give this recipe 10 stars in I could! Best popovers ever. I’ve been trying to replicate the ones I had at a B&B in New England years ago. These are even better!
Beautiful perfect popover, mile high and so soft and light inside. Follow directions and and don’t forget the 15 minute resting time. This is a winner.
I would give this recipe 10 stars if that was an option. I’ve tried and failed at so many popover recipes, but this IS IT. Thank you for all the helpful tips!
GREAT RECIPE!! Going in the permanent recipe binder!
Oh my gosh. My search for a popover recipe is over!! These came out beautifully. Nice and tall, golden and crisp, tender in the middle. A special popover pan is A MUST and worth it. Thank you for sharing this recipe and all the great tips!
I followed the directions and tips, and these puffed up nice and tall and looked beautiful. Truly perfect as the name suggests.
Perfect recipe! Followed it just as Amy said to and they came out delicious!
It is so easy and perfect results! I always search this specific recipe when making pops!
I never thought I made perfect popovers until today. The tops were fully popped up and I think these were perfection. popovers have always been a tradition in my family and I can’t wait to show off.
This recipe was very articulate in the details and I can’t thank you enough.
Sherry
Best popover recipe I’ve found
First time making popovers and they came out GREAT! I followed the recipe to a T and also read the tips. Thank you for all the information – it helped this newbie. Lol.
My search for the perfect popover is over! There’s a little B&B in main that makes wonderful popovers, but I can’t only get them once a year so I was thrilled to find this recipe. They came out tall and crispy. So easy, too. Thank you for sharing!! And definitely worth having that special popover pan – they’re not popovers without it.
Made them today delicious results!!
This recipe came out almost perfect! The taste was great but even using a special popover pan mine turned out a bit dense. Any other tips?
You may have over blended the batter. Over mixing can cause them to become tough.
Chef Deborah Whitman
I love popovers, and I’m really looking forward to trying this recipe, but I’m a bit confused because the ingredient amounts in this recipe are almost the same as in most other recipes I have seen that yields 12 popovers. Can I make this recipe into 12 popovers without doubling since ingredient amounts are the same? Thanks!
Hi Laney – I can’t speak to the other popover recipes you’re referring to because I don’t know what type of pan they’re using. For this recipe, it makes 6 popovers using a specific 6-slot popover pan linked to in the recipe card. Use that pan and follow the recipe exactly and you’ll have beautiful, tall popovers!
Thanks for the reply. I followed your instructions. The taste was awesome! The inside dough part had a bit more to it than a popover that usually is more hollow, but maybe that was by design.
One quick follow up….most other recipes I saw used popover pans and very similar ingredients amount for 12. If I do your recipe and fill the cups up halfway, I’m thinking I can get 12. Do you think that would change your cooking time? Thanks
I have tried so many popover recipes and none of them come out. This one was PERFECT just as the name suggests. I think it’s the blender method and letting the batter rest. Also, the special popover pan is a MUST. Don’t skip it folks!
First time making popovers and was nervous, bought the special pan and everything. These were so easy and beautiful. Popped high and so golden. Going to make them all the time….so glad I bought the pan!
So easy and they were perfect
I have enjoyed making this fool-proof recipe for popovers since the first time I made them. My goal was to bake popovers with less gluten and lactose. I tried baking with gluten free flour. Result: disastrous. I moved on to Einkorn flour and used regular milk. Very good results. Crispy exterior and firm popovers. Next I tried Einkorn with Half and Half milk. Results: WOW! Exterior pillowy, interior soft and layer-y, beautiful rise! Maybe it is due to the higher fat content in Half and Half ? The lactose content is less too! Instead of 1 1/2 cups of Half and Half I filled to a little above 3/4 cup and filled the rest with water same with the 1/2 cup line. The reason for this was to make the consistency of milk since Half and Half is thicker. I poured the batter about 1/2 -3/4 way up in the muffin tins to give them space to rise. I make 18 (12 muffin + 6 muffin trays) and they come out beautifully. I finally can get to enjoy this recipe without the effects of too much gluten or lactose! (Einkorn does have gluten, but much less than regular flour ).
This is my new “go to” recipe for popovers. I followed the directions and they turned out perfect. It really is technique. the blender I’ve never done before and these were huge and delicious. The only thing I recommend since I have made a ton of popovers is the Nordic Ware popover pan. Game changer. They slip right out and clean up is a dream.
Whoever came up with the idea of putting cinnamon and sugar on them is a genius. If I gain a hundred pounds or so in the next year I’ll know exactly who to blame!
– signed, a 62-year-old man who really should know better but can’t help himself!
Easiest poppers I’ve ever made. And delicious
Can I use 2% milk instead of whole milk?
Made this recipe with soy milk instead of cow milk, and it came out just as nice as beautiful as everyone else reports theirs to be.
I can confirm what the author and everyone is saying: you can follow the recipe perfectly but if you use a muffin pan they won’t get all hollow and fluffy like they’re supposed to. (They’re still pretty tasty though.) Using a real popover pan makes all the difference!
BEST popovers ever!! My forever go to recipe from now on thank you!
My mom used to make them and stuff them with tuna, chicken or ham salad. They were delicioso!
I’ve been making popovers for over 50 years, but never felt I had the best recipe. Well, I do now! I made the popovers, following the recipe to the letter. They were perfect, light and delicate, and tall. The tip about making a slice in each one after baking to lease steam worked like a charm. My husband really enjoyed them with only butter, but I was in heaven with butter and just a bit of honey. Mmmmmmm!
This is my first time making popovers and I thought they would be so hard to make. I had the pan left to me from my Mom and they were so easy! I did find they were very brown after the first 20 minutes even with a pan over top I took them out 5 minutes early and they were so delicious!!
So easy to make and so good! Followed the recipe as is except I used a muffin tray and made 10 instead of 6. So tasty and easy!
This is THE BEST popover recipe that I have ever made.- and I have made ALOT !!! The search is over- this is the perfect technique.
Fantastic and perfect popovers!
I love popovers but they do not consistently pop. I eat them anyway. But this really is the perfect recipe, especially with several helpful hints for making them rise and maintain their full air pockets. With this recipe, I have finally succeeded in making beautiful popovers that match the photos. Space is an issue in a small apartment. I used what I have: a hand blender and a muffin tin. The popovers were still perfect. I think it is key to follow the tips included in the article as each contributes to a higher and lighter muffin, including letting the melted butter cool before adding to the egg mixture, the batter to set for 15 minutes, putting the pan in the middle of the oven, and putting a cookie sheet above the popovers 5 minutes before taking them out of the oven. Finally, letting the steam out immediately right after taking them out and before the popovers get soggy/heavier. These Belly Full tips were a sign that this recipe was well-tested.
10 minutes in at 425 degrees, my popovers had fully risen with burning tips, some had dripped dollops on the oven floor. I had to immediately open the oven door to reduce the deadly high heat and begin transitioning to 350 degrees. I neglected to put the popovers on a baking sheet as instructed so perhaps that was where the problem was. I also had a problem with the popovers sticking and being difficult to remove with considerable amounts left behind. One other deviation that I want to report is that I used evaporated milk 1 to 1 with water (which is supposed to equate to whole milk), but noticed that you forewarned another commenter about the water content of almond milk resulting in possible quick rise and fast burning.
On the positive side, other recipes often resulted in popovers that didn’t rise sufficiently. These literally jumped up!
Was so pleased with how these turned out. Really didn’t want to buy a special popover pan as suggested, but so glad I did because I do think it makes all the difference having made these in muffin tins before with completely lackluster results. Thank you for all the tips too. This really is a great recipe for perfect popovers!
Best recipe ever and so easy
I’ve tried SO many popover recipes, always disappointed. Not with this recipe. It is PERFECT!! And the blender method is so easy. Thank you for sharing this!!
I used a muffin tin to make these and there was no air at all on the inside! I don’t know if it’s because of my lack of the right equipment or if I did something wrong but overall it still tasted good.
Hi Clara! Yes, that is a direct result of not using the proper equipment. Popovers require a special popover pan and should not be made in a muffin tin. We mention this within the article and there’s a link included in the recipe card. Using a muffin tin will render the exact results you got – short and dense. Make them again using a popover pan and they’ll be tall and airy!
I weigh my dry ingredients instead of using measuring cups. In this recipe I weighed 1.5 c of flour and got 218g. Conversion tables say that 1.5 c, converted to grams should be 192 grams. That is quite a big difference. King Arthur’s website would convert 1.5.c all purpose flour to 180 g. Even bigger difference. So, what to do?? Perhaps I shall meet halfway between the differences and use 205 g flour to see what happens.
I love popovers they are like mini Dutch Babys! Thanks for the recipe!
Best recipe ever!
My grandfather used to make popovers on Saturday mornings. My Dad continued that tradition in our family. Today I made popovers using this recipe. They were so good, soft and buttery on the inside, and popped high and with a good crust on the outside. Amazing! Directions to rest the batter was spot on! Love this recipe!
Just perfection. Popped high, with a crispy shell and light on the inside. Loved this recipe – better than most restaurants!
These are by far the best popovers I ever made. The explanation regarding room temp eggs and milk to be be at 120 degrees made all the difference!
Best popover recipe. All the tips were very helpful
This recipe was very easy and very very good when they were prepared to the way it was written. Thanks for sharing this great recipe with all of us.
Can I make the batter with half and half cream and mix it more than an hour ahead of time and if I have the beef drippings from my Prime rib.. use that instead of spraying the pan?
The beef drippings are how yorkshire pudding is made, so that part would be fine, but I wouldn’t alter anything else for optimal results. This recipe hasn’t been tested with substitutions.
I would give this popover recipe 10 stars if I could! Absolute perfection in texture and taste. Thank you for all the helpful tips. So glad I bought a popover pan – will be making these A LOT.
Absolutely perfect !!! Best ever! Ty for the tips, thats what makes all the difference.
The popovers tasted great but mine came out more dense than I expected. I skipped the blender and just whisked the batter. I made sure to follow all the tips though, so is the blender a super important step?
Yes, that’s why the recipe is written that way without a variation listed. The blender makes the batter nice and airy.
Do you bake the pop overs on a baking sheet?
Yes, as instructed in step 3.
Perfect popovers every time.
They looked amazing but I thought the inside was a little dense. I am going to try not filling them as full next time. Mind you, still very delicious with melting butter and/or gravy.
I have been making popovers for years but no specific recipe. These popovers were AMAZING! So delicious. I followed your recipe exactly and they came out huge and perfect.
Thank you. I felt like a magician!
Absolutely perfect popovers indeed!
Hello, I have made popovers for years, and never knew they had a special pan to make them! I have always used a muffin tin as my grandmother taught me. I will have to get a popover pan to see if they come out better. I also wanted to mention that popovers are absolutely to die for with gravy! So good!
Best popover recipe I’ve tried. Tall and crisp on the outside, airy inside and great flavor. Loved this blender method. I do agree that it’s critical to have a special popover pan.
I really didn’t want to buy another special kitchen appliance, but I wanted the best results possible. I’m so glad I got the popover pan. These were the absolute best rolls ever and I know for certain I will get much use out of it. Thank you for the fabulous recipe – I feel like I’m missed out most of my life!
If i was going to substitute the milk in this recipe with a non-dairy milk (soy, coconut, cashew, almond, etc), what would be the best choice? would i need to add something else to replace the milk fats?
Hi Josh – We don’t recommend milk substitutes for this recipe, sorry. We’ve tried and the popovers just don’t turn out the way they should. This is one of those rolls where all the details really matter.
Made this recipe for Thanksgiving and they were PERFECT. I used beef drippings instead of butter like yorkshire pudding, but otherwise didn’t change a thing. Best popover recipe ever!
Recipe came out perfect
This is the best recipe for popovers I have ever used. Simple to make and perfect!
VERY GOOD
These were excellent! My first attempt with another recipe produced 6 doorstops that the dogs appreciated. This one gave me picture perfect and delicious results. Thank you!
Question, how far in advance can you bake these?
So glad you loved them, Teri! Make ahead and storage information is included in the article, thanks!
Finally made the PERFECT popover! None of the other recipes said to let thd batter rest, I really think that was the secret. Also using my blender and not wisking by hand. They will be at our Thanksgiving table?
turned out perfectly!
I have tried so many popover recipes and none of them are as good as this one – these really do make the perfect popovers!!
I first had a popover back east many years ago at a quaint B&B and I’ve been trying to recreate them ever since – probably tried about 5 or 6 different recipes and they never come out right. This recipe is PERFECT. Popped up tall, golden crisp outside, tender inside, wonderful flavor. You definitely need that special popover pan, but all the tips in the article were great too. I would give this 100 stars if it would let me. THANK YOU!!
Made these twice, and they come out perfect! They are awesome!
Absolutely perfect popovers!! Popped high, flaky outside, tender inside. GORGEOUS. I’ve made a few popover recipes and they never turned out. This recipe is awesome. Do yourself a favor and invest in a popover pan and then make these – you will not regret it!
This was the absolute best popover recipe. I’ve always been afraid to make them but your instructions and video were so helpful. They were gorgeous in color and popped so high. Planning to make them again for Thanksgiving. Thank you!
Great recipe. The helpful hints are terrific. Try this, take photos, dazzle your friends!
Easy to follow recipe and the popovers were delicious!
I just made these for my husband, sister and Mom. Everyone was amazed at how great they were ( I’m just an average cook) All were raving about my meal, especially the pop overs. We were in Maine and I bought the pan, yesterday I tried the recipe that came with the pan and tonight I tried your recipe. Yours raised more, tasted better and looked like the traditional pop overs I’ve had in fancy restaurants. I loved them, will defiantly make again. (I loved all the helpful hints, used them all)
Can I double the recipe and use 2 popover pans in the oven at the same time?
Hi James – that should be fine, as long as the pans are side by side and not on different levels. You might also need to adjust the cooking time since the heat source is now being used for more.
I would like to try the popover recipe but I don’t have a blender. Could I use a hand mixer and get good results?
Hi Bev! That’s fine on high speed as long as you can get the brisk emulsion going. Make sure to refer to all the tips in the full article.
I’ve never made popovers before. I have never even eaten one prior to this recipe. I saw them on a Food Network show and decided that I needed them in my life. You don’t really find them where I live in Colorado.
This recipe, and the helpful notes, were absolutely amazing. Thank you so much for the near-fail-proof detail.
I am curious about adding cheese to this recipe and how that would affect the cook, if you have any ideas.
Thanks again!
Hi Val! I’m so glad you enjoyed them! I talk about adding cheese in the full article under “Popover Recipe Variations”
I subbed the milk (Ripple) and butter (Earth Balance) to make a dairy free version and I also put a third of a pre-cooked sausage in each one before baking, for toad-in-the-holes.. and they turned out ahh-mazing!
This recipe worked excellent the many times I have made them with regular flour in my muffin tins in either a gas*/electric oven.
*gas oven temp is at 470 for 17-19 mins and electric is 450 for 17-19 mins. I also tried using gluten free flour from King Arthur. I blended the batter, but it did not look like the the usual batter, it was thicker and the results were not popovers, but “popunders”. They hardly rose and they were thick and moist-ish inside towards the bottom and not light and airy like I am used to seeing them. I had leftover batter and I added more water to see if that resolved the problem, This time the batch did not even rise and had a u shaped form in the center, Not the popovers I am used to from this recipe. My conclusion is that gluten free flour is not suitable for making popovers. Maybe other gluten free flours have worked better? Five star+ rating for the recipe using regular flour. No rating for the gluten free flour batter because that was my experiment.
Hello, I made this recipe for the first time, I live in Cuenca Ecuador. Cuenca’s elevation is 8,300′ so I added an additional 2 T. flour and decreased the milk by 2 Tablespoons. My popover looked just like yours however inside the top they were a little doughy and heavy not crispy and light. I also cooked on the second setting 350 for an additional 10 minuets. Any suggestions to resolve my issues, I was so pleased they popped? Thank you!
Hi Robin! I always recommend not changing anything in a recipe the first time making it, especially in baked goods. Also, make sure you’re using a popover pan, not a regular muffin tin, for tall airy popovers!
Made these this weekend and doubled the recipe for my 12 cup popover pan. Had a lot of batter left over and put it in fridge and next day I let it sit out a couple of hours to get to room temp and baked 9 more. They turned out perfect both times! Delicious and so easy! Great recipe
I made this recipe last night. I ordered the pan, never heard of popovers before fantastic, awesome flakey just simply gooood.
I also have had popovers from Jordan’s Pond in Maine and have been making them for years. I couldn’t find my potholder from there with there recipe so I looked online and found this one. They came out amazing, possibly better than the Jordon Pond ones. I liked the info on taking them out of the pan and slitting them to let steam escape. they stayed much crunchier on the outside
I’ve tried so many popover recipes – this one is hands down the best. Flawless.
I made this recipe for the first time. Ate my 1st popover at the Popover Cafe in NYC {no longer exists:( }, but never made them. Your recipe intrigue me because it was so simple to make via your “blender” method. I followed your instructions without any deviation and lo and behold, I made popovers!!! Perfect popovers! Light & airy! The only notes I have is due to 1- my muffin tins are shallow so I actually made 18 popovers out of your recipe (A++!), 2- My popovers were baked to completion at 19-20mins probably due to the shallow tins. They were more brown than your pics because I was afraid they may not have cooked inside, but they were completely done! Now that I know, next time I will bake at 18 -19 mins. (side note: I have an electric oven. Not sure if that makes a difference.)
Thank you for the easiest recipe for popovers!!!! They were DELICIOUS!!! :D Would give 10 stars if possible!
I never recommend people make this recipe using regular muffin tins because the results are never as good – usually short and dense. So I’m thrilled they worked out for you!
This is the best popover recipe. I have tried many, but none are as consistently great!
This recipe was so easy to make and produced the absolute best popovers I have ever made – popped up nice and tall, crispy outside, and fluffy inside. Excellent recipe!
easy, fast. and delicious had to adjust the time and temperature to our oven
This is really the best popover recipe ever. Take it from me. I have been looking for years now to make something as good as you get from the Jordan Pond House at Acadia National Park. These are better! Thank you. My quest is over.
Fell in love with popovers after having them at Jordan Pond House years ago. I’ve tried a number of different recipes and techniques and am so happy I found you! Followed this recipe exactly. The popovers rose beautifully and were flaky not cakey. I appreciated all the additional information you provided including pictures and video. Thank you.
I had almost given up on popover recipes, but decided to give this one a try because of all the positive reviews. Best popover recipe EVER. I’m so glad I can stop searching!
This is my favorite, NO FAIL, popover recipe, bar none. i poke a hole in them when i remove from oven to release the steam. Makes a beautiful popover.
Eggcellent recipe. 10/10 will make again! They turned out perfect!
Excellent recipe
This is a first! The first time I have ever left a review on a recipe and the first time I’ve ever attempted popovers. My favorite hobby is googling and trying new recipes and has been for years! I love popovers but have always been told they were difficult to make. Not if you follow this recipe! I followed to the T other then I used butter flavored crisco to grease the pan. I only had olive oil spray and I don’t like using it at such a high temp. So perfect! Light and airy with a crisp outside. I will definitely not only make these again but I will be trying more of your other recipes!
Thank you!!
The pop over recipe is the best ever. It was a big hit with my family and I will definitely use this recipe over and over again. Thank you
I’ve been making popovers since I was a newlywed. This recipe is THE BEST I’ve ever made.
I have tried SO many popover recipes and none of them ever turn out quite right, I swore I was done trying. Then I saw this recipe and all the positive reviews, so I thought why not. So glad I did – this is truly THE BEST popover recipe. They came out gorgeous- incredibly tall with that domed top, crispy outside, hollow inside. And so easy! I love this blender method. You definitely do need a special popover pan, but it’s worth it because you’ll make these over and over again! Thank you for this wonderful recipe and all the helpful tips!
Made these tonight to go with soup – they are gorgeous and so tasty! Thank you for all the tips for a beautiful recipe!
Just made these, using a hand egg-beater and they came out MAGNIFICENT. Amazing recipe. Thank you!
I never had success with popovers until I found this recipe. I threw all my other recipes out. These come out perfect every time and even when I had to reheat them (because I had a roast in the oven and made them ahead of time) they were still crispy, light and perfect. I think piercing the top or side with a knife is the key. It releases the steam and the don’t deflate.
So happy to hear it, Chris! And YES, allowing the steam to escape is definitely one of my important tips – it does make a difference.
Your recipe is exactly like my grandmothers except no sugar, tarragon, or butter in the batter. I don’t bother with a blender either. The batter goes in a cold oven. Do not open the oven door. I use muffin pans but I will buy the pop over pans!
Super great recipe! I used this to make the batter which I then used to make pancake/crepes! soo good
My first time making popovers and this recipe turned out fantastic!! Thank you so much for the tips, I think they really made it perfect. I used whole milk and I think it really does make a difference, my Mom always keeps skim milk in the house and she never was quite able to get them to pop over correctly, so I sent her this recipe to try!!
Perfect. Follow the recipe exactly.
Perfect! Followed your tips and they really worked to make the biggest, best popovers ever!!
They were beautiful. Crisp on the outside, light and airy on the inside. Gorgeous.
Would it be possible to use almond milk
It won’t give you optimal results, but you can try it. Keep in mind that almond milk contains more water than dairy milk, so the popovers might cook faster. Keep a real close eye on them so they don’t burn.
Perfect when made as directed. Be sure to make slit in top once popovers are out of the oven.
Outstanding recipe! This is the way used to make them and somewhere along they never came out right. But this time – PERFECT! I followed the recipe to a T except at the end I baked them 2 minutes more at 350. It could have been my oven.
This recipe is the best ever!! Much better than Martha’s. It was easy and perfect.
I also used the whisk attachment on my kitchen aid instead of a blender. It was perfect.
I LOVE popovers. I’ll be making this recipe very soon. I love all your hints. One question before I make them. In the recipe you use whole milk. Can I use 2%?
I used 2% milk
Followed this recipe exactly, but they came out not so popped. They were very dense and looked like muffins. They tasted great, but didn’t have the cavities inside. Full disclosure, I’ve tried a different recipe with the same disappointing results. Any ideas? I’m thinking maybe an inacurate oven? Thanks for any input.
Hi there Jeff! Happy to help you troubleshoot. Any chance you used a muffin tin instead of the specific popover pan I recommend? The results you’re describing are a direct result of a muffin tin. If not, I would look over all the tips I list in the article. Were all the ingredients at room temperature? Did you let the batter rest for a while? Did you heat the pan before pouring the batter into the wells? All of these details matter. And your oven definitely is a factor, so it could be that, as well.
I did use a muffin tin. I’ll check out a popover tin. Thanks!
I’d never made popovers before so I was a little nervous – even bought the special popover pan as suggested. I’m so glad I did. I followed the recipe exactly and they turned out perfectly! We all loved them.
First time I made popovers and these came out perfect! Thank you!
We are not experienced cooks or bakers, but we followed the instructions, and the popovers came out perfect! They look beautiful, and they are more substantial to eat than you might think.
I need to know where I went wrong. I used a popover pan. My popovers were not hollow, they were dense and cake like.I am not sure if I over mixed it because I used a hand mixer. I also have an electric oven. Could that be an issue. Please help, I plan to try the recipe again. It was good and I ate it with ice cream.
this is exactly what happened with mine and I also have an electric oven and used a hand mixer
When reheating them should they be left in the popover pan or are the placed on a cookie sheet? Thank you.
I followed this Popover Recipe and served them with Prime Ribs Christmas Dinner!! Everyone loved them!! Many thanks for this easy and quick Recipe to follow!!
Excellent recipe, huge fluffy and delicious
This was perfect! Great directions and delicious popovers.
Can you mix with mixer…. no blender
A handheld electric mixer is totally fine – make sure it gets well blended and frothy before resting.
This worked out perfectly. Next time I will add some other flavors to the mix
They are perfect! I had never made popovers and this was so easy and so good! The next morning I made vegan popovers with this recipe for my daughter who is lactose intolerant, substituting oat milk for cow milk and vegan butter and they were also fantastic!
I made these exactly as directed and they turned out perfect! I will definitely make them again
Do you have to use whole milk when making popovers? Can you us 2% milk instead.
It’s not ideal. Preheating the pan and using whole milk really help make the popovers “pop” – but you can try it! With 2%, they should still be good.
Tasted good. I used coconut milk and left them in as listed but prob should have left in longer to get darker.
I followed the recipe except I used an electric mixer. I had a good rise, but they were eggie and heavy. I will try again because I bought the pop over pan.
First time making Popovers for my husband. His Mom made them all the time. This was a great home run recipe and I don’t consider myself to be a great cook. So glad I choose THIS recipe. They were great. And the “tips” were very helpful
The best popover recipe I have found. And NO sugar!
So easy and delicious. It’s just like my Grandma use to make. I tried the recipe regular and with herbs de provence added.
Best popovers EVER!
It is my first time making thanksgiving dinner ever, and with Covid, only 2 of us :-( Can I half the recipe?
Hi Alexandra – I’ve never halved this recipe, but I can’t see why not. Just make sure the ingredients are exactly in half and maybe pour the batter into the middle two slots and one over of the pan to weight it as evenly as possible. Let me know how they turn out!
I def will. Thanks :-) A little nervous making everything myself this year. I was always the gravy maker (sauces are my specialty), but I have faith :-) Thanks for responding and the tip :-)
Can this recipe be doubled?
As long as you have 2 6 slot popover pans or a 12 slot one, sure.
These came out perfectly! Thank you for all the helpful tips and video. I buttered my hot pan, but otherwise followed the recipe to a T.
Popped like crazy! Great recipe! I always get nervous with 4 min left and pull them out because I like them softer and panic at the color lollll. Mine were a good 5-6” tall and lovely!
So easy to make with your detailed recipe and delicious.
Love this recipe. Easy to follow.
PERFECT POPOVERS! I’ve tried several popover recipes and this one is by far the BEST! They came out picture perfect and everyone raved about them. Beyond yummy.
I make these for breakfast sometimes. My hubby considers it a real treat. I drop some grated cheese in center just before baking. Today (in oven now) I am trying ham bits and cheese, and a few with cream cheese. can’t wait yum yum
Has anyone inquired about using silicone muffin ‘pans’
Can you make these ahead of time and reheat? I would like to take them to a Thanksgiving dinner I’m invited to but don’t want to tie up their oven. Thanks!
Hi Marlisa – I include all that info in the article, thanks!
I don’t know a damn thing about popovers…I’m actually not even sure if I’ve eaten one. However, they look awesome! What’s your favorite way to eat them?
Straight out of the oven with butter. To die!
I’ve been making popovers for years, and they come out equally well with non or low fat milk. Muffin tins work just fine too; you can even make them in ramekins or glass pudding bowls. And you don’t even need to break out the mixer. A whisk or spoon are sufficient. They really are that easy and adaptable. The only rule I haven’t challenged is to never open the oven door. But, who knows, that could be an old wive’s tale too.
I’ve tried so many popover recipes over the years and this one truly is perfect. I’m done trying – this one is it!
The only time I’ve ever had popovers is at a restaurant in Boston and I daydreamed about them for weeks after, so this recipe inspired me. They were perfect – maybe even better then the ones at the restaurant!
I’ve made this recipe so many times – it’s my favorite and go to. I have used 2% milk instead of whole – it works fine, but not ideal. It must have something to do with the butterfat in the milk and how it interacts with the eggs; but there’s still a lot of fat in 2%. Anyway, great recipe that never disappoints and so easy using the blender!
I used Fairlife Whole Milk because it is lactose free, only 5 grams of carbs per cup & delicious !!!
Are they really that easy?! I knew they were English but that’s about it. You’ve inspired me, Amy!
Can you keep better till next day in fridge
Hi Karen – No. The batter needs to be used after sitting at room temperature for 15-60 minutes for optimal results.
I make this recipe for Christmas dinner every year and it’s foolproof!
This is THE BEST popover recipe. Brings back fond memories of my mom making these when I was REALLY young. SO GOOD.
Have made these twice in three days. Probably will make again tomorrow. I can’t believe I ever thought popovers were difficult. My husband is extremely happy (his grandmother was LEGENDARY for her popovers and he’s been begging me to try making them). These will be a regular occurrence at our house and family events!!