Light! Airy! Delicious! Perfect for a brunch! A perfect treat for a lazy Saturday morning. Today I am sharing How To Make Classic Popovers and you won’t believe how easy it is.

Originally Published May 2019 Update August 2022

Chefs seem to fuss over popovers and specific steps for perfection. Me, I just go for it and they turn out fine every single time.

Grab your apron and follow my recipe for this American version of bread pudding. You will truly be impressed with yourself!

How To Make Classic Popovers

What Are Popovers and What Are they Made of?

Baked in a pan with deep wells, popovers are light rolls made from an egg batter with no yeast.

Tips For Perfect Popovers

The true secret to popovers is following the instructions to the T. From measurements to the temperature of the ingredients of the oven, they are all equally important.

SPOON AND LEVEL: For the dry ingredients spoon into a dry measuring cup and level with the back of a knife. This ensures a perfect portion.

ROOM TEMP INGREDIENTS: The room temperature ingredients forms an emulsion that traps air. While expanding in the oven the trapped air will expand and produce a light result.

LET THE BATTER REST: Resting the batter before baking will allow for an airy texture verses dense and chewy. At least 15 minutes will allow the starch to expand and the gluten to relax.

GREASE THE WELLS: Generously grease the wells with cooking spray for the popovers to fall out of the pan easily.

AVOID OPENING OVEN DOOR: Once you close to door to the oven don’t open it. The popoves will fall as flat as a pancake.

REMOVE IMMEDIATELY: Remove the popovers immediately from the pan to a cooling rack. Leaving them in the pan will cause soggy popovers.

LET STEAM ESCAPE: Immediately slice a tiny slit in each hot popover to allow seam to escape to avoid soggy popovers.

How To Get Popovers to Rise High

Part of the charm of popovers are their height. These tricks will ensure a high as the sky rise.

Heat the oven to 425° F. before the pan goes in pre-batter.
All ingredients must be room temperature.
Whip up the batter to add air just before filling the hot popover pan wells.
Avoid opening the oven while the popovers are baking. Don’t even crack the door for a tiny peek or your popovers will fall flat.

What to Serve with Classic Popovers

SAVORY

Pot Roast with Gravy
Mashed Potatoes
Mac and Cheese
Pumpkin or Squash Soup
Eggs
Crab Salad
Chicken Salad
Tuna Salad

SWEET

Fresh Fruit with Whipped Cream
Strawberry Butter | Cranberry Butter | Blueberry Butter
Lemon Curd and Clotted Cream
Cottage Cheese and Fresh Fruit
Honey Butter
Vanilla Ice Cream
Vanilla Pudding with Fruit

When To Serve Classic Popovers

Popovers are a special treat to serve any time of the year and at any mealtime. Below are a few occasions perfect for popovers.

Popovers In A Muffin Pan

The answer is YES YOU CAN! I prefer the classic popover pan as it has a taller well and straight sides. The muffin pan will give you a shorter popover with a more dense texture and you will have to adjust cook time by a few minutes.

How To Make Classic Popovers

Makes 6 Popovers

Ingredients

1 1/2 tablespoons unsalted melted butter | plus softened butter for greasing pans
1 1/2 cups all-purpose flour, sifted
3/4 teaspoon kosher salt
3 extra-large eggs, room temperature
1 1/2 cups whole milk, room temperature

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Instructions

Preheat the oven to 425°F. Generously grease the popover pans with unsalted butter.

Whisk together the flour, salt mix and the room temperature eggs, milk, and warm melted butter until smooth. Let the mixture rest for 15 minutes.

Place the buttered popover pan in the pre-heated oven for exactly 2 minutes.

Next, remove from the oven and fill each of the popover wells just over half full and bake for exactly 30 minutes.

Don’t open the oven door to peek. Seriously, don’t peek! The popover game will be OVER! 😉

Remove from the oven and immediately place on a wire cooling rack. Put a tiny slit in them with a paring knife to release steam.

Serve hot or at room temperature.

How To Store Popovers

Let them cool completely and store them loosely in an airtight ziplock. If you don’t cool completely, they will become soggy and cannot be revived.

How To Reheat Classic Popovers

Reheat the popovers at 350° F for 5 to 10 minutes. Easy Peasy!

More Bread Baking Recipes: Click Here!

How To Make Classic Popovers

Print Recipe

Easy Peasy Popovers. Light! Airy! Delicious! Perfect for a brunch! A perfect treat for a lazy Saturday morning.

Author: Gwyn

Ingredients

Units Scale

1 1/2 tablespoons unsalted melted butter | plus softened butter for greasing pans
1 1/2 cups all-purpose flour, sifted
3/4 teaspoon kosher salt
3 extra-large eggs, room temperature
1 1/2 cups whole milk, room temperature

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Instructions

Preheat the oven to 425°F. Generously grease the popover pans with unsalted butter.

Whisk together the flour, salt mix and the room temperature eggs, milk, and warm melted butter until smooth.

Place the buttered popover pan/s in the pre-heated oven for exactly 2 minutes.

Next, remove from the oven and fill each of the popover wells just over half full and bake for exactly 30 minutes.

Don’t open the oven door to peek. Seriously, don’t peek! The popover game will be OVER! 😉

Remove from the oven and immediately place on a wire cooling rack. Put a tiny slit in them with a paring knife to release steam.

Serve hot or at room temperature.

Notes

SPOON AND LEVEL: For the dry ingredients spoon into a dry measuring cup and level with the back of a knife. This ensures a perfect portion.

ROOM TEMP INGREDIENTS: The room temperature ingredients forms an emulsion that traps air. While expanding in the oven the trapped air will expand and produce a light result.

LET THE BATTER REST: Resting the batter before baking will allow for an airy texture verses dense and chewy. At least 15 minutes will allow the starch to expand and the gluten to relax.

GREASE THE WELLS: Generously grease the wells with cooking spray for the popovers to fall out of the pan easily.

AVOID OPENING OVEN DOOR: Once you close to door to the oven don’t open it. The popoves will fall as flat as a pancake.

REMOVE IMMEDIATELY: Remove the popovers immediately from the pan to a cooling rack. Leaving them in the pan will cause soggy popovers.

LET STEAM ESCAPE: Immediately slice a tiny slit in each hot popover to allow seam to escape to avoid soggy popovers.

How To Store Popovers