Popovers
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These easy homemade Popovers are the perfect compliment to nearly every meal. With only 4 ingredients, you need to try this simple, no fail recipe!
Easy Homemade Popovers
If you’ve never made popovers before, you’re in for a treat! Popovers are very airy and hollow and are made from egg and milk batter. They are so delicious, and honestly when you bite into one, you’ll be surprised by how light they are!
There are only 4 simple ingredients in this recipe: flour, salt, milk and eggs, and the easiest process in the world, making it perfect for novice bakers! You’ll also need some butter is for greasing the pan.
- Super Easy To Make
- Requires Only 4 Ingredients
- Versatile and Customizable
- Delicious and Can Be Made In Advance
I love making these! They are so simple, all you have to do is mix the ingredients together in a blender or mixer and voila! They are called popovers because when you bake them they “pop over” the top of your pan. It’s so much fun to watch them in the oven as they rise.
Not only are they fun, but they are very easy to make. Trust me, you’re going to love them!
Ingredient Notes
- Butter – We are using the butter for greasing the pan. I would use unsalted, but you can use what you have! You can either use softened butter to easily grease the popover cups, or melted butter and use a brush to thoroughly brush the cups. You can pour any leftover butter in the bottom of each cup.
- Flour – All purpose flour works best.
- Milk – Use your preference, dairy or non dairy. I’ve used both and they both work just fine.
- Eggs – I always use large eggs when baking, make sure they’re at room temperature.
- Salt – Imperative in baking, don’t skip it, without it, your popovers might not have any taste.
How To Make Popovers
- Preheat Oven: Preheat oven to 400°F.
- Prep Pan: Grease the popover/muffin tray well with the butter. You can either use softened butter to easily grease the popover cups, or melted butter and use a brush to thoroughly brush the cups. You can pour any leftover butter in the bottom of each cup. Place the pan in the oven and preheat it for 2 minutes.
- Blend Ingredients: Add all remaining ingredients to a blender and blend until all ingredients are thoroughly mixed. The batter will look similar to a crepe batter.
- Bake: Pour the batter in the preheated muffin cups ¾ of the way through. You should have enough to make 12 popovers. Transfer the pan to the oven on the middle rack and place a large baking sheet on the lower rack, in case there’s any spillage. Bake for 30 minutes. Make sure to check them so they don’t over-brown. Gently slip them out of the pan and serve.
Frequently Asked Questions
What Is A Popover?
If you’re not familiar with popovers, they’re a light muffin made from a thin egg batter, which rises to form a hollow shell when baked. According to Wikipedia, popovers are the American version of Yorkshire pudding, which if you know, they look exactly the same.
Popovers VS Yorkshire Pudding
They basically use the same batter but popovers are baked in individual molds, coated with butter, while Yorkshire pudding is traditionally baked in one pan in fat drippings from roasting some sort of meat.
Can I Make These In A Different Pan?
Popovers are traditionally made in these pans
, but if you don’t own one and don’t feel like it’s a tool you’ll use often, you can make them in muffin pans as well.
How To Serve
These are completely delicious all on their own, believe me. But if you’d like to smother it in some of your favorite accompaniments, I won’t stop you! Butter is an obvious choice, but you can also use your favorite flavor of jam, apple butter, a drizzle of syrup, or a bit of honey! They’re the perfect accompaniment to any meal, breakfast, lunch or dinner.
Can I Make Popovers In Advance?
Absolutely! You can prepare these as noted in the instructions, cool them and then reheat them in a 425˚F oven for about 5 minutes.
Tips
- The most important recommendation I can give is to make sure you butter your popover pan thoroughly!
- Place a large baking sheet under the popover pan to catch any spillage.
- Make sure to fill your pan ¾ of the way. Any more and your popovers will quite literally “pop” over top of the pan and you’ll end up with a big mess!
- I kept these pretty basic, but there are many variations of these popovers! Feel free to make these your own by incorporating some different ingredients such as cheese or herbs.
- There is enough batter to make the 12 to 16 popovers. Usually if I have leftover batter, I’ll just makes crepes with the it.
Storing
You can store these churro poppers for up to 1 to 2 days sealed in an airtight container. With that said, they are best enjoyed warm so I highly recommend scarfing them down fresh!
Freezing
You can also freeze any leftover baked popovers for up to 3 months! Just store them in an airtight container or freezer bag. To reheat, place the popovers straight from the freezer into a 350°F oven and bake for about 8 minutes or until warm and crispy.
More Great Recipes To Try
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Popovers
Ingredients
- 6 tablespoon butter (softened, for greasing the pan)
- 2 cups all-purpose flour
- 2 cups milk
- 4 large eggs (at room temperature)
- 1 teaspoon salt
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat Oven: Preheat oven to 400°F.
- Prep Pan: Grease the popover/muffin tray well with the butter. You can either use softened butter to easily grease the popover cups, or melted butter and use a brush to thoroughly brush the cups. You can pour any leftover butter in the bottom of each cup. Place the pan in the oven and preheat it for 2 minutes.
- Blend Ingredients: Add all remaining ingredients to a blender and blend until all ingredients are thoroughly mixed. The batter will look similar to a crepe batter.
- Bake: Pour the batter in the preheated muffin cups ¾ of the way through. You should have enough to make 12 popovers. Transfer the pan to the oven on the middle rack and place a large baking sheet on the lower rack, in case there's any spillage. Bake for 30 minutes. Make sure to check them so they don't over-brown. Gently slip them out of the pan and serve.
Notes
- The most important recommendation I can give is to make sure you butter your popover pan thoroughly!
- Place a large baking sheet under the popover pan to catch any spillage.
- Make sure to fill your pan ¾ of the way. Any more and your popovers will quite literally “pop” over top of the pan and you’ll end up with a big mess!
- I kept these pretty basic, but there are many variations of these popovers! Feel free to make these your own by incorporating some different ingredients such as cheese or herbs.
- There is enough batter to make the 12 to 16 popovers. Usually if I have leftover batter, I’ll just makes crepes with the it.
- You can store these churro poppers for up to 1 to 2 days sealed in an airtight container. With that said, they are best enjoyed warm so I highly recommend scarfing them down fresh!
- You can also freeze any leftover baked popovers for up to 3 months! Just store them in an airtight container or freezer bag. To reheat, place the popovers straight from the freezer into a 350°F oven and bake for about 8 minutes or until warm and crispy.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
Recipe originally shared October 2011.
