This popover recipe makes perfect light, airy and fluffy popovers. The recipe requires only 5 ingredients too!

five popovers on baking sheet. coffee, and jam next to baking pan

What do you make when you need a quick and easy pastry to serve in the morning? Or a side to serve with dinner? Popovers are the answer! They go well with jam and coffee in the morning as well as savory meat dishes for supper.

Why this recipe works: This popover recipe only requires 5 ingredients. It can be made in a popover tin or a muffin tin. The popovers are guaranteed to turn out big, fluffy and delicious!

popover ingredients in bowl labeled with text

Overview: How to make popovers

  1. Make the batter: In one bowl whisk together flour and salt. In a separate bowl, whisk together milk, eggs and 1 Tbs melted butter. Let mixture rest 10 to 15 minutes.
  2. Prepare popover tin: Place 1 teaspoon melted butter in each cup of a popover tin.
  3. Preheat oven to 425 F: Place popover tin in the oven while it’s preheating.
  4. Bake the popovers: Remove pan from oven and divide batter among the cups (each about half full). Bake at 425 F for 20 minutes then decrease temperature to 350 F and bake for 10 to 15 minutes. Popovers are done when they are golden brown.

Pro tip: Letting the batter rest for 10 to 15 minutes while the oven preheats. allows the gluten to relax. Too much gluten will prevent the popovers from rising.

photo collage demonstrating how to make popovers in a mixing bowl and popover pan
big, fluffy popovers in a popover pan

Do you need a popover pan to make popovers?

In short, no. But if you want that extra height and fluffy texture, I highly recommend getting a popover pan. I think this is the best popover pan. I did a lot of research and although this one is a little pricier, it will last you for years!

If you don’t have a popover pan and you’re short on time, you can use a muffin tin. A standard 12-cup muffin tin is smaller than a popover pan so the popovers will be smaller.

Frequently asked questions

How do you store popovers? Popovers are best when they are eaten straight out of the oven, however they may be stored in an airtight container at room temperature for 2 or 3 days (make sure popovers are completely cooled).

How to reheat popovers: Preheat oven to 375 F. Place popovers on a baking sheet and reheat for 5 to 10 minutes. This will make them crispy again and not soggy!

Why don’t my popovers rise? The oven and the popover pan need to be really hot. Put the pan in the oven while it preheats. Also, make sure all your ingredients are room temperature. The point is to get the batter to heat up quickly in the oven so they rise quickly.

Can you add herbs to popovers? Yes! 1/2 teaspoon dried thyme or rosemary tastes delicious in these popovers.

popover torn open to show inside on top of round gray plate

What to serve with popovers

The beauty of popovers is that they can be served any time of day. In the morning, I like to serve popovers hot out of the oven with butter and jam. You can also serve them with an egg frittata.

Popovers also go well with savory meat dishes such as pot roast with carrots and potatoes. My family has a tradition of serving popovers with Christmas dinner, which for us is filet mignon.

knife spreading butter inside a popover on plate

I love this popover recipe because it makes the fluffiest popovers! They are just a little crispy on the outside and soft on the inside. The trick to getting that height and texture is preheating the pan in the oven and letting the batter rest for 15 minutes before baking.

Popovers can be eaten any time of day are are perfect for the holidays. What occasion are you making popovers for? Let me see on social media! Tag @ifyougiveablondeakitchen and I’ll share my favorites on Instagram.

popover top popping out of the pan

Popover Recipe

This popover recipe makes perfect light, airy and fluffy popovers. The recipe requires only 5 ingredients too!
5 from 1 rating

Ingredients

  • 1 cup (125 g) all purpose flour
  • ½ teaspoon salt
  • 1 cup (236 ml) whole milk, (2% milk works too)
  • 2 large eggs,, room temperature
  • 4 tablespoons unsalted butter, melted

Instructions 

  • Whisk together flour and salt. Set aside.
  • In a large bowl, whisk together milk, eggs and 1 Tablespoon melted butter. Add flour mixture and stir just until combined, about 30 seconds. Let mixture sit 10 to 15 minutes while you prepare the pan and preheat the oven.
  • Place 1 teaspoon melted butter in each cup of a large popover tin (see notes for muffin tin°). Preheat oven to 425° F and adjust one of the oven racks to the bottom level. Place pan on the bottom rack of the oven while it preheats.
  • Once oven is preheated, remove the pan from the oven and immediately divide batter among the cups (about each half full). Place the pan back in the oven and bake the popovers at 425° F for 20 minutes, then reduce temperature to 350° F and bake for 10 to 15 minutes longer. Do not open the oven unless the tops look like they are burning. Place a cookie sheet on the top rack to protect the popovers. Remove from pan immediately and serve hot.

Notes

Muffin tin notes: Place 1/2 teaspoon melted butter in each cup of a 12-cup muffin tin. Fill each cup half full and bake at 425 F for 15 minutes, then decrease temperature to 350 F and bake for a full 15 minutes longer (until golden brown).
Storing popovers: Popovers are best when eaten when they are recently out of the oven. However, they may be kept in an airtight container for 2 or 3 days (make sure they are completely cooled before storing).
Reheating popovers: Preheat oven to 375 F.  Place popovers on a baking sheet and reheat for 5 to 10 minutes.
Can you add herbs to popovers? Yes! 1/2 teaspoon dried thyme or rosemary may be whisked in with the flour and salt.
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Serving: 1popover, Calories: 189kcal, Carbohydrates: 18g, Protein: 5g, Fat: 10g, Saturated Fat: 6g, Cholesterol: 79mg, Sodium: 299mg, Potassium: 96mg, Fiber: 1g, Sugar: 2g, Vitamin A: 378IU, Calcium: 60mg, Iron: 1mg

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