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!
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.
Easy Homemade Popovers
- 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.
FAQs & Expert Tips
FAQs
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.
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.
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.
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.
Absolutely! You can prepare these as noted in the instructions, cool them and then reheat them in a 425ËšF 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.
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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
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.
Recipe 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:
Recipe originally shared October 2011.
Hello Jo…. is this the recipe for Profiterole’s popups? I love Profiteroles but am not certain about the popup recipe for them. Thanks.
No, profiteroles are totally different, the dough is different, you have to make a choux pastry for them. Those are French, these are English.
Definitely the best popovers I’ve eaten!! So good with beef gravy over them as well.
what are your thoughts adding a tsp of baking powder?
I haven’t seen a popover recipe using baking powder! I don’t think it would improve them be any means.
There is nothing as good to go along with your roast beef dinner like Yorshire pudding all smothered in a gravy..Even our Grankids look forward to these…
You were absolutely right, these were easy to make and wonderful popovers! I’m so happy I found these because I can make these for so many different occasions! I’m not even sure how I happened upon your site, but I have you bookmarked to my favorites!
Thank you Abigail. 🙂
This looks like a fabulous recipe. We all love popovers and they do indeed look easy to make. I plan to make them soon, I just need to get all the ingredients first. I will use my muffin pan like you suggested. Can’t wait to try them!
Wonderful, let me know how they turn out. 🙂
I love popovers! They are perfect side dish to soak up the meat juice!
They look so yummy ! These will be great with salads or soups. Do I need a popover baking pan or can I just use my regular muffin pan?
Thanks!
Hi, you can use your regular muffin pan, should be just fine.
Can I use a silicone muffin pan?
Yes! It’ll be a little harder to handle, but you can use it.
These looks awesome and as you said so easy.Always looking for breakfast ideas for my kids and this will be a great addition…