Popovers are at the top of my list of things I love to eat.
Popovers are so good! If you’ve ever had a Yorkshire pudding or Dutch Baby pancakes or even German Pancakes, it’s basically the same thing, just served in smaller portions. It’s a warm airy roll made from an egg batter. It can be baked in a muffin tins or in popover pans.
I love all things egg-y, like quiche, omelets, crepes, soufflés & german pancakes, you name it. Popovers fit right in with that. They’re buttery, egg-y, air-y and dense all at the same time.
You can make these in standard muffin tins, but once I saw my mom’s popover pan, I wanted one for myself. My mom has the pan that makes 6 big popovers, and I have the pan that makes 12 smaller popovers. The recipe is pretty basic, as in basic ingredients, but there are a few tips to make them turn out perfect.
Why don’t my popovers rise?
There can be a few different things that can mess up the rise of popovers.
- Preheat the oven to 425 with the pan preheating in the oven.
- When baking don’t open it again until they’re done. If you open the oven door the temperature inside can drop too quickly and the popovers will not rise properly.
- Whip the batter up really airy right before you add it to the pan they’ll rise extra high.
Why are my popovers deflating?
As soon as you remove the popovers from the oven, poke a little hole in the top of each one. This will give the steam someplace to escape while cooling. If you don’t do this the steam stays trapped inside making them soft which causes them to deflate. Also, don’t cover them while they cool for the same reason.
Can popovers be frozen and reheated?
They can, but they are never as good as when they are baked fresh. They can be frozen in an airtight container for around 3 months. The best way to reheat them is to put them in a medium oven (about 350 degrees) for 8 or so minutes. That way they’ll come out crisp on the outside while staying soft in the middle.
Ingredients needed for Popovers:
- 6 tablespoons unsalted butter, (3/4 stick) melted
- 6 eggs lightly beaten
- 2 cups milk
- 2 cups flour
- 1 teaspoon salt
For serving:
• jam and butter *optional
How to make Popovers:
- Preheat oven to 450.
- Spray the pan with nonstick spray. Pour 1/2 tsp. melted butter into each cup.
- In a bowl, whisk the eggs & milk, and then the remaining 2 tablespoons melted butter.
- In a large bowl, whisk together the flour and salt, then combine with the egg mixture. Whisk together until smooth, about 2 minutes.
- Divide the batter into the cups of the pan and bake for 15 minutes.
- Reduce the heat to 325 and continue baking for 7 more minutes. Remove from oven.
What to serve with Popovers?
We love to serve warm popovers with butter and sometimes honey or strawberry jam. If it’s a savory herb or cheese popover then we just serve them with softened butter.
Popovers
Learn how to make delicious popovers at home!
Ingredients
- 6 tablespoons unsalted butter, (3/4 stick) melted
- 6 eggs lightly beaten
- 2 cups milk
- 2 cups flour
- 1 teaspoon salt
For serving:
- 1 stick butter softened
- jam optional
Instructions
-
Preheat oven to 450.
-
Spray the pan with nonstick spray. Pour 1/2 tsp. melted butter into each cup.
-
In a bowl, whisk the eggs & milk, and then the remaining 2 tablespoons melted butter.
-
In a large bowl, whisk together the flour and salt, then combine with the egg mixture. Whisk together until smooth, about 2 minutes.
-
Divide the batter into the cups of the pan and bake for 15 minutes.
-
Reduce the heat to 325 and continue baking for 7 more minutes. Remove from oven.
Recipe Notes
This recipe makes 24 mini popovers.
The secret is this: DO NOT OPEN THE OVEN during baking and gently poke a hole in each one to let the steam escape right after baking to avoid shrinking.
Making This Recipe? Tag us on Instagram: @NoBiggie using the hashtag #NoBiggieRecipes, so we can see what you are making in the kitchen!
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Have you tried this recipe?! Using the star icons below: RATE and COMMENT! I would love to hear your experience.
Azúcar says
Is this a surprise? I LOVE popovers!
Debbie says
When Dad was out of town, I made popovers for dinner both nights. Nothing else, just popovers!
Whatever Dee-Dee wants says
Your popovers look so dang good! I haven't had popovers forever. They are so yummy!
Vanessa says
You put butter in each cup? Well then, I must try!
Cathy says
I've never eaten popovers before. That will now change. Those look yummy!
Shaunee says
I've never had popovers. Those look and sound delicious. I may have to try them. Except for the fact that I think my oven broke last night…
Tiffany says
How have I lived 33 years without tasting one of these???
You had me at buttery, eggy-y, air-y and dense.
Tiffany says
p.s. Do you make the hole with a toothpick?
Surviving and thriving on pennies says
Do you need a popover pan to make these? Can you make do with something else?
Erin says
I don't think I've ever had a popover! Is that weird? They sure look good though!
Kami says
Tiffany – Yes! A wooden skewer or a toothpick will work to poke a hole in each one.
Surviving on Pennies – yes, you do need a popover pan to make them.
I'm surprised so many of you haven't had them before. They are sooo good!
Marie {Make and Takes} says
I make these, the german pancake style, at least once a month! YUMMO!
jenjen says
Those look sooo good. I NEED one of those pans!
XOOX
Jen
Petit Elefant says
There's a funny story from college about popovers. A girl took them to a guy she liked instead of cookies. But JUST popovers.
It was funny at the time, I swear.
sara b says
These popovers look awesome…but what is even more awesome is that video of Avery singing from last Friday's post.
Mac and i just watched it and about died. It appears our kids are waaaaaay behind in the world of music. Rex does do a mean version of Twinkle Twinkle Little Star.
care-in says
My grandmother used to make popovers and when I tried them they didn't work. She always used a muffin tin. I will have to compare recipes and give it another try.
Omgirl says
Can't say I've ever had a popover. Can you use a muffin tin or is this somehow way different?
JulieBee says
Hi. I just popped over to your blog from somewhere (I’ve already forgotten how I got here. That’s kind of embarrassing…) I have had my popover pan, like your mom’s, hanging above the kitchen door for years and not used it. I’m just going to have to get that baby down, wash it thoroughly, and use your recipe! Yours look way better than I remember mine so many years ago. Thank you for sharing the photos of your tasty results. It has given me the nudge I needed. 🙂
Annabelle says
How much batter did your mom put in the 6 cup pan? I have both and love popovers.
kami says
I’m not sure, I think like 3/4 full.
ramona says
Thanks for the tip of poking a hole to let the steam out! Mine rise nicely but sometimes fall after. And I find it interesting – we use exactly the same recipe and make what we have always called Yorkshires or Yorkshire pudding. We use a muffin tin, and fill each cup about 3/4 full. Some people like it with gravy, some of us like it with butter or honey.
kami says
Yum! I’ll have to try them like that too! Sounds good!
Lauren says
My recipe came to me through my mom and my dad’s mom and we always bake them in regular muffin tins. Haven’t made them for a few weeks; maybe make some for Saturday morning breakfast.
Jules says
Years ago, my mom made popovers as an occasional treat. I now have her popover pan but need the recipe. I know she didn’t need a recipe. Thank you for posting this.
connie pinkert says
Well I made them last week and used a muffin tin.I put a little drippings from a roast beef in the tin and they were awesome Would like a popover tin however just “because”. Lol