Golden with crispy sides and a fluffy, airy center, our perfect Popovers recipe is light, satisfying, and downright irresistible.
Serve them straight from the hot popover pan, slathered in honey butter or jam, or alongside a roast with gravy, where they soak up beef drippings like buttery sponges of joy.
Popovers have been a New England favorite since the 1800s, made famous by the Jordan Pond House in Acadia National Park, where they’re served piping hot with jam, a pot of tea, and a postcard view of Jordan Pond.
Baked in a special popover pan, their hollow center and crispy golden exterior are the result of a smooth batter and a roaring hot oven.
They’re perfect for a sunny springtime brunch or just to spoil your family on a weekend morning.
Our Popovers recipe has that bakery-level flair, but even a novice can turn out a batch the first time without breaking a sweat.
They’ll be in the oven quicker than you can find your waffle iron, and they make pancakes look like they’ve basically given up.
For a sweet touch that’s bursting with fresh fruity flavor, try our homemade strawberry jam, easy blueberry jam, or raspberry jam recipe.
If you’re going savory, pair your popovers with our Slow Cooker Beef Tips and Gravy or Smothered Pork Chops, where that rich, comforting gravy is just begging for it.
Ingredients to Make Popovers
Gather the ingredients to prepare our recipe. Culinary professionals call this the “Mise en Place,” which means “everything in its Place.”
Setting up your ingredients not only helps speed up the cooking process but also ensures you have all the necessary ingredients on hand to make the recipe.
How Do I Get the Best Rise?
Start with warm ingredients. Otherwise, cold milk or eggs can shock the batter and hold back that lofty popover rise you’re aiming for. Room temperature is your friend here.
Use a hot popover pan or muffin tin straight from the oven. As a result, that blast of heat helps create steam, giving you that classic puffy top and hollow center.
And whatever you do, don’t open the oven door while they’re baking. You want steady heat and good air circulation to keep them climbing sky-high until the end.
How to Make Popovers
Follow along with my simple step-by-step instructions to learn how to make popovers in your home kitchen.
Preheat the oven to 450 degrees F. Depending on your type of pan, place the rack in the lower third or middle rack position.
- Add the large eggs, whole milk, and table salt to a large bowl.
- Whisk until well blended.
- Add the regular flour to the wet ingredients.
- Whisk just enough to combine, scraping down the sides of the bowl.
- Add the melted butter to the batter.
- Whisk again until the popover batter is smooth and has no small lumps.
*Let the batter rest for 7-10 minutes. - Generously grease a popover tin, muffin pan, or special pan using cooking spray or a tad bit of butter.
*This easy recipe makes enough batter for 12 popovers if you use a 12-cup popover pan or two 6-cup pans. - Pour batter evenly into each popover cup, filling them about halfway.
*I use a quarter cup measuring cup to fill the wells - Place the pan on a cookie sheet to help catch any overflow and carefully transfer it to the hot oven. Bake the first batch at 450°F for 20 minutes to ensure lofty popovers with that classic fluffy popover texture.
- Then, reduce the oven temperature to 350°F and continue cooking for 10 more minutes until golden and crisp, with that classic fluffy popover texture.
*Do not open the oven door during the baking process.
Lastly, remove the pan from the oven and use a sharp knife to pierce the tops of the popovers. This releases the steam and preserves that beautiful hollow center.
These popovers are perfect for a special breakfast spread, a festive holiday dinner, or any moment that calls for a little celebration. One bite and you’ll be googling “national holidays” like a person with a very specific plan!
Store leftover popovers in an airtight container at room temperature for up to two days.
Reheat in an oven or air fryer at 350°F for about 5 minutes until they’re warm and crisp again.
Popovers don’t freeze well because they lose their puff, so it’s best to enjoy them fresh.
Recipe FAQs
Yes, you can prep the batter in advance and store it in the fridge. Let it come to room temperature before baking for the best results.
Yes, just use a mini popover pan or a muffin pan with smaller wells. Reduce the cooking time and keep a close eye on them, as they brown faster and rise a little less. If baking multiple pans, rotate them for even coloring and don’t overcrowd the oven.
Absolutely. Try shredded cheese, chopped herbs, or spices. Just don’t go overboard, or it could hold back the rise.
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Popovers Recipe
Equipment
- popover pan 12 cup pan or 2- 6 cup pans
Ingredients
- 4 large eggs -room temperature
- 1½ cups whole milk -room temperature
- ¾ teaspoon table salt
- 1½ cups all-purpose flour -spooned and leveled
- 2 tablespoons unsalted butter -melted
- 2 tablespoons unsalted butter to grease the pans
Instructions
- Add the large eggs, whole milk, and table salt to a large bowl and whisk until well blended.
- Add the all-purpose flour to the wet ingredients and whisk just enough to combine.
- Add the melted butter and whisk until smooth. *Let the batter rest for 7-10 minutes as the oven preheats.
- Preheat the oven to 450 degrees F. Place the oven rack in the lower third of the oven.
- Generously grease the popover pan. *Pans come in 12 cups or 6 cups, this recipe makes 12 popovers.
- Equally divide the batter among the cups, filling them about halfway. *I use a quarter cup measuring cup to fill the wells.
- Place the pan on a rack in the lower third of the preheated oven and bake for 20 minutes.
- Equally divide the batter among the cups, filling them about halfway. *I use a quarter cup measuring cup to fill the wells.
- Then reduce the oven temperature to 350 degrees F. and bake for an additional 10 minutes, or until the popovers are puffed and golden brown.*Do not open the oven door during the baking process.
- Remove the pan from the oven and use a sharp knife to pierce the tops of the popovers to release the steam.
Judi says
I have tried popovers many times. None ever rose for me. Followed your directions and I was amazed when I opened the oven. They were puffed up and beautiful! Thank you for this recipe!
Chef Dennis Littley says
I’m very happy to hear you enjoyed the popovers and especially that they were your first successful attempt to make them!