Light, fluffy, and extremely versatile, there’s nothing quite like a fresh popover straight from the oven. They rise beautifully with minimal effort, creating a crisp exterior and a soft, airy center that feels almost magical. Even better, they’re surprisingly simple to make—no special equipment required, just a hot oven and a basic batter. I love baking up a batch on Saturday mornings so I can enjoy them throughout the weekend, whether I’m pairing them with breakfast, serving them alongside a cozy dinner, or snacking on one warm with butter and jam.
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Easy popovers Recipe
Nothing compares to popovers straight from the oven. They are light, airy little clouds with a crisp exterior and a soft, tender interior, a bit like Yorkshire pudding. This recipe is simple and delicious, and the best part is that it bakes perfectly in a standard muffin tin with no special pan required.
I love making these on weekend mornings when I want something easy to prepare but a little special and different. I find popovers are also incredibly versatile. I’ll eat them for breakfast, as a savory snack with cheese, herbs, or ham, or alongside a roast or hearty stew for dinner. I can even turn them into dessert! So, grab a muffin tin, preheat your oven, and try these at home. Once you taste that first warm bite, you will see why I think popovers are so delightful.
Recipe Success Tips
- Preheat the muffin tin. Warming the tin before adding the batter gives the popovers a head start. It’s a simple step, but it makes a big difference in the final rise and texture.
- Grease thoroughly. Coat all sides of each muffin cup with nonstick spray to ensure easy release.
- Keep the oven door closed. The steam trapped inside the oven is essential for rising, so resist the urge to peek!
- Serve immediately. Popovers deflate quickly as they cool, so enjoy them hot from the oven for the best texture.
Popovers
Cost $2.03 Recipe/ $0.17 Serving
Ingredients
- 2 cups all purpose flour (240g, $0.35)
- 2 cups whole milk (16 oz., room temperature, $0.59)
- 4 large eggs (room temperature, $0.91)
- ½ tsp salt ($0.04)
- 1 Tbsp butter (melted, $0.12)
- nonstick cooking spray ($0.02)
Instructions
- Gather all the ingredients and preheat the oven to 450°F.
- In a large bowl whisk together eggs, milk, and salt until smooth.
- Gradually add the flour, whisking until the batter is lump-free. Then add melted butter and mix until smooth. Let it rest at room temperature for 5–10 minutes. Meanwhile, place a muffin tin into the preheated oven for 3 minutes to heat up.
- Remove the hot muffin tin from the oven and spray each cup thoroughly with nonstick cooking spray. Carefully fill each cup about ¾ full with batter.
- Bake at 450°F for 15 minutes. Do not open the oven during this time, the steam is what makes the popovers rise. Reduce the oven temperature to 350°F and continue baking for another 15–18 minutes, or until the popovers are golden, puffed, and set.
- Serve immediately while warm to prevent them from collapsing. Top with butter, honey, or jam if desired.
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Equipment
- Large Bowl
- Muffin tin
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Gather all ingredients and preheat the oven to 450°F.
Combine the eggs and milk: In a large bowl, whisk together 4 eggs, 2 cups of milk, and ½ tsp salt until smooth.
Add the flour: Gradually add 2 cups of flour, whisking until the batter doesn’t have any lumps. Then add melted butter and mix until smooth. Let the dough rest at room temperature for 5–10 minutes. Meanwhile, place a muffin tin into the preheated oven for 3 minutes to heat up.
Fill the muffin tin: Remove the hot muffin tin from the oven and generously spray each cup thoroughly with nonstick cooking spray. Carefully fill each of the muffin cups about ¾ full with batter.
Bake: Bake at 450°F for 15 minutes. Do not open the oven during this time; the steam is what makes the popovers rise. Reduce the oven temperature to 350°F and continue baking for another 15–18 minutes, or until the popovers are golden, puffed, and set.
Serve: Serve immediately while warm to prevent them from collapsing. Top with butter, honey, or jam if desired.
recipe Variations
Keep in mind that popovers puff best without extra fillings in the oven. For sweet or savory additions, lightly fold them in or add toppings after baking for best results. Some of my favorites include:
- Cheese popovers: Stir in ½ cup grated sharp cheddar, Parmesan, or Gruyère for a rich, cheesy flavor.
- Super savory popover: Add 1–2 tsp of fresh herbs like chives, thyme, or rosemary to the batter for a fragrant note. Or, fold in small cooked bacon or ham pieces for a hearty breakfast popover.
- Dessert popover: Sprinkle a little cinnamon and sugar over the batter before baking, or dust the baked popovers for a sweet touch. You can also add 1 tsp of vanilla extract or a teaspoon of orange or lemon zest to the batter for a bright, dessert-like flavor.
- Fruit popover: Spoon a small amount of jam, berries, or chopped apples into the center before baking for a surprise sweet popover.
Serving Suggestions
There are so many ways I love to enjoy these popovers. I can literally eat them with every meal! For breakfast, I split them in half and slather them with butter, jam, or a spoonful of honey. For a little more substance, I’ll add cheese, ham, or scrambled eggs for a mini breakfast sandwich.
For dinner, I like to use the popovers to soak up all the goodness left in my bowl from soup like this cozy split pea soup, or a hearty Brunswick stew. I’ll even turn the popovers into a sweet treat by dusting with powdered sugar, drizzling with maple syrup, or caramel sauce.
how to store leftovers
Popovers are best enjoyed fresh, but you can store leftovers in an airtight container at room temperature for up to 1 day, so eat them quickly.
For longer storage, let them cool completely, then freeze in a zip-top bag for up to 1 month. Reheat in a 350°F oven for 5–7 minutes to bring back some of that puff and crispness.
Any idea how to scale the recipe to fit my six-well popover pan?
Hi Lyn, this recipe is scaled for 12 popovers (using a muffin tin) so if you were to only make 6 using your pan I would half the recipe and fill each cup 2/3 the way up. Let me know if you try it out! Thanks!
Is the butter supposed to go in the batter? Or is it for the topping?
It’s actually supposed to go in the batter! It should be fixed now!
Oh I’ve never hated being celiac as bad as I do rn! Looks so good I can’t stand it.
Our friends at Mama Knows Gluten Free have a great gluten-free option! https://www.mamaknowsglutenfree.com/gluten-free-popovers/