Easy 5 ingredient popovers are baked to a delicately crisp golden brown with an airy and soft interior. Great for pairing with both breakfast and dinner!
Why this recipe works
Popovers are made from an egg batter, which means there’s no yeast involved here. Unlike classic dinner rolls, popovers have a hollow interior while the exterior is crisp and golden. They are characterized by their tall base which “pop” over the top of the deep welled pans they’re baked in, hence the name!
With a few tips, a popover tin, a blender, and a handful of ingredients you can make homemade popovers right at home.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
FLOUR – Be sure to properly measure your flour to ensure a light and airy popover. To measure flour properly, use the scoop and sweep method. Aerate the flour with a spoon, then gently spoon the flour into a measuring cup until it’s full. Level it with the flat end of a butter knife, but do not pack down the flour at all. You should never tap a measuring cup with flour onto the counter or other surface. If there is too much flour you will be left with dense popovers.
EGGS AND MILK – These should both be at room temperature before beginning.
How to Make Popovers
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Place a popover pan in the oven on a bottom shelf. Position a second shelf about 12 inches above the bottom shelf. Place a sheet pan on the top shelf (this will help protect the popovers from over-browning.
- Preheat the oven to 450°F. Continue heating the oven for 20 minutes after the oven registers 450°F.
- Meanwhile, place 2 tablespoons of melted butter, eggs, and milk in a blender and pulse to blend completely. Add the flour and salt and pulse several more times until combined. Leave the mixture to set for 15 minutes.
- When the oven has been thoroughly preheated, carefully pour a drizzle of melted butter (using the remaining 2 Tablespoons) into the bottom of each cup – the butter may splatter so be careful. Work quickly to fill each cup with a bit of the butter.
- Pour the rested batter into each cup – filling about 2⁄3 of the way full.
- Bake for 20 minutes, then turn down the oven to 350°F (without opening the oven!) and continue baking for 10 minutes more.
- Remove the popovers from the oven and serve immediately with butter and/or jam, if you wish.
Frequently Asked Questions & Expert Tips
Popovers are best eaten immediately and leftovers can be enjoyed for several hours after they’re baked. After some hours, the popovers become dry and tough and should be discarded.
The popover batter can be made in advance (a day ahead) and stored in the refrigerator, but it must be warmed to room temperature before baking.
Popover pans give the popovers their distinct tall base and large domed top look. The tins are also further apart, allowing room for the popovers to puff quite a bit. A muffin tin can be used if a popover pan is not available to you.
Serving Suggestions
These fluffy, airy rolls are so delicious when smeared with a pat of butter or jam, and they can be enjoyed with both breakfast and dinner dishes.
Try a sprinkle of cinnamon sugar on top or spread them with cinnamon honey butter for a touch of sweetness. On the flip side, these rolls are fantastic with soup and stews or you can simply serve them alongside a cup of coffee or tea in the morning.
More Related Recipes
- Bretzel Rolls
- Hot Cross Buns
- Parmesan Garlic Rolls
- Homemade Hawaiian Rolls
- Homemade Pull-Apart Dinner Rolls
I love to bake and cook and share my kitchen experience with all of you! Remembering to come back each day can be tough, that’s why I offer a convenient newsletter every time a new recipe posts. Simply subscribe and start receiving your free daily recipes!
Popovers
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 4 Tablespoons butter melted, divided
- 3 large eggs at room temperature
- 1 cup whole milk at room temperature
- 1 cup all-purpose flour
- ½ teaspoon sea salt
Things You’ll Need
Before You Begin
- For the best results, follow the recommendations for room temperature and rested batter, preheating the oven and popover pan adequately, and pouring the melted butter into the popover tin. These three factors together make a big difference in the finished result.
- Be sure to properly measure your flour to ensure a light and airy popover. To measure flour properly, use the scoop and sweep method. Aerate the flour with a spoon, then gently spoon the flour into a measuring cup until it’s full. Level it with the flat end of a butter knife, but do not pack down the flour at all. You should never tap a measuring cup with flour onto the counter or other surface. If there is too much flour you will be left with dense popovers.
- The popovers need to cook long enough for the steam to really puff the batter and then for the batter to form a tough enough shell that the popovers hold (most) of their shape. Because of this, the tops of the popovers can become too dark. Placing a sheet pan on the top rack does make a difference in blocking that top heat and keeps the popovers golden brown while having enough time to cook all the way.
Instructions
- Place a popover pan in the oven on a bottom shelf. Position a second shelf about 12 inches above the bottom shelf. Place a sheet pan on the top shelf (this will help protect the popovers from over-browning.
- Preheat the oven to 450°F. Continue heating the oven for 20 minutes after the oven registers 450°F.
- Meanwhile, place 2 tablespoons of melted butter, eggs and milk in a blender and pulse to blend completely. Add the flour and salt and pulse several more times until combined. Leave the mixture to set for 15 minutes.
- When the oven has been thoroughly preheated, carefully pour a drizzle of melted butter (using the remaining 2 Tablespoons) into the bottom of each cup – the butter may splatter so be careful. Work quickly to fill each cup with a bit of the butter.
- Pour the rested batter into each cup – filling about 2⁄3 of the way full.
- Bake for 20 minutes, then turn down the oven to 350°F (without opening the oven!) and continue baking for 10 minutes more.
- Remove the popovers from the oven and serve immediately with butter and/or jam, if you wish.
Nutrition
Amanda Davis
Latest posts by Amanda Davis (see all)
- Pretzel Chocolate Chip Cookies - December 19, 2024
- Christmas Tree Cheese Platter - December 16, 2024
- White Chocolate Macadamia Nut Cookies - December 12, 2024
Tara Noland says
Any tips on high altitude baking of these?
Amanda Formaro says
Hi Tara! I’m not n expert at high altitude baking, but this may be helpful https://www.familycookbookproject.com/recipe/3055779/lisa–lexies-high-altitude-popovers.html