You only need five ingredients to make the best popovers! They are perfectly light and fluffy with a slightly crispy exterior. Serve them at your next holiday meal. You won’t believe how easy they are to make from scratch!

popover cut open with butter spread inside.

What do you make when you need a quick and easy pastry to serve for breakfast? Or a side to serve with dinner? Popovers are the answer! This is quick and easy recipe yields tall popovers that are fluffy and airy on the inside. It’s a tried-and-true recipe passed down from my grandmother to my aunt to me. It’s a family favorite during the holidays!

Why You’ll Love This Recipe

  • Just 5 ingredients that are pantry staples.
  • No yeast or baking soda. It’s basically magic how much these babies rise!
  • One bowl. Just a mixing bowl to whip up the batter (no electric mixer!)
  • Versatile recipe. It can be made in a popover tin or a muffin tin. It’s easy to whisk in herbs to the batter for extra flavor!
  • The best texture! The popovers are guaranteed to turn out big, fluffy and delicious!
  • Serve any time of day. They go well with jam and coffee in the morning as well as savory meat dishes for supper.

Ingredient Notes

bowls of ingredients to make popovers.
  • Flour: Use all purpose flour (not self-rising). I prefer King Arthur Flour.
  • Butter: You will need unsalted butter for greasing the pan as well as some melted butter for the batter.
  • Eggs: Bring the eggs to room temperature before using.
  • Sugar: A little bit of sugar helps enhance the flavors.

For ingredient details and measurements refer to the recipe card.

Recipe Variations

Make smaller popovers. Swap out the standard pan for a 12-cup popover pan. Reduce baking time to 15 minutes at 425° F and then 5 to 10 minutes at 350° F.

Add some herbs or spices. Whisk in 1/2 teaspoon dried thyme or rosemary with the dry ingredients when prepping. For a sweeter variation, whisk in 1/2 teaspoon cinnamon or cardamom and a pinch of allspice. Brush with melted butter and add a sprinkle of sugar before eating.

Serving suggestions: Butter, jam and honey are simple spreads to put on popovers. However, these pastries also go well with savory meals to soak up any sauces or drippings.

How to Make Popovers

photo collage demonstrating how to make popovers in a mixing bowl and popover pan.
  1. Make the batter: In one bowl whisk together milk, eggs and 1 Tbs melted butter.
  2. Add dry ingredients to wet ingredients and stir just until combined. Let mixture rest 10 to 15 minutes.
  3. Preheat oven to 425 F: Place 1 teaspoon butter in each cup of a popover pan. During the last two minutes of preheating, place the pan in the oven to allow the butter to melt and the pan to get hot.
  4. Bake: Remove pan from oven and divide the egg batter among the cups (each about half full). Bake at 425 F for 15 to 20 minutes then decrease temperature to 350 F and bake for 10 minutes longer. Popovers are done when they are golden brown.

Expert Tips

Use room temperature ingredients. This will create a smooth batter and as a results soft popovers. It also helps the batter heat up more quickly.

Make sure the batter is whisked until frothy. These extra air bubbles will help create airy and fluffy popovers! Let the batter rest for 10 to 15 minutes while the oven preheats. This allows the gluten to relax. Too much gluten will prevent the popovers from rising.

Make sure the popover pan and the oven are hot! This encourages the batter to heat up quickly and as a result rise quickly to become tall and fluffy.

Don’t open the oven while baking. If the heat escapes, the popovers will deflate. Also, once they are done baking, remove them from the pan immediately. If they stay in the pan, the steam will cause the inside to get soggy.

big, fluffy popover 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 did a lot of research and I think this is the best popover pan. Although it is a little pricier, it will last you for years! I also have used this more budget-friendly pan and it works well too.

If you don’t have a popover pan and you’re short on time, you can use a muffin pan. A standard 12-cup muffin tin is smaller than a popover pan and the sides of the cups aren’t as vertical so the popovers won’t be as large and fluffy.

popovers on plates next to small bowls of butter and jam.

Make Ahead and Storage Tips

Storage: 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 they are completely cooled).

Freezing: Again, popovers are best fresh, but they can also be frozen for up to 3 months. Place in an airtight container or individually wrap in plastic wrap to help keep them fresh.

Reheat: Preheat oven to 375 F. Place popovers on a baking sheet and reheat for 5 minutes if they were at room temperature or 10 minutes if they were frozen. This will make them crispy again!

Make ahead: The batter may rest for up to 24 hours covered in the refrigerator. Be sure to give the batter enough time to come to room temperature before baking. Also, give the batter a gentle stir to make sure it is consistent.

Recipe FAQ

Why didn’t my popovers rise?

The oven and the popover pan need to be really hot. Make sure you are using all purpose flour and let the batter rest for at least 15 minutes. The gluten needs time to relax and create structure for the popovers to rise with the steam. If this step isn’t taken, the popovers will deflate.

What is the secret to good popovers?

You want plenty of liquid to create steam to help the batter rise. It’s also helpful to have room temperature ingredients that are thoroughly whisked to create frothy bubbles.

Can you make popovers in a muffin pan?

Yes, reduce the baking time by 5 minutes at 425° F and also 5 minutes less at 350° F. Due to the shape of a muffin pan, the popovers won’t have as much height, but they will still taste delicious.

What’s the difference between popovers and Yorkshire pudding?

Popovers are the American version of Yorkshire pudding. The main difference is that Yorkshire pudding is made with beef drippings while popovers are not.

popover on a plate with jam spread inside.

Did you love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below and if you REALLY loved it, consider leaving a comment further down the page.

popover cut open with butter spread inside.

Get the Recipe: BEST Popovers Recipe

This popovers recipe makes perfect light, airy and fluffy popovers. The recipe requires only 5 ingredients too!
5 (18 ratings)


  • 1 cup (125 g) all purpose flour, measured correctly
  • 1 teaspoon granulated sugar
  • ½ teaspoon salt
  • 1 cup (236 ml) whole milk, room temperature
  • 2 large eggs, room temperature
  • 1 Tablespoon melted unsalted butter, for batter
  • 3 Tablespoons cold, unsalted butter, for pan


  • In a large bowl, whisk together milk, eggs and 1 Tablespoon melted butter. Add flour, sugar and salt. Stir just until combined, about 30 seconds.
  • Let mixture sit for 15 minutes while you prepare the pan and preheat the oven.
  • Adjust one of the oven racks to the bottom third level. Preheat oven to 425° F. Place 1 teaspoon cold butter in each cup of a large popover pan. When the oven is almost fully preheated, place the pan in the oven for exactly 2 minutes so the butter can melt and the pan can get hot.
  • Once oven is preheated, remove the pan from the oven and immediately divide batter among the cups (each about half to two-thirds full). Place the pan back in the oven and bake the popovers at 425° F for 15 to 20 minutes, then reduce temperature to 350° F and bake for 10 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.


Muffin pan notes: Place 1/2 teaspoon 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 10 to 15 minutes longer (until golden brown).
Storing: 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: Preheat oven to 350 F.  Place popovers on a baking sheet and reheat for 5 to 10 minutes.
Mix-ins: Whisk in 1/2 teaspoon dried thyme or rosemary with the flour and salt. Ground cinnamon or cardamom are also good options.
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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