Popovers are the ultimate treat, with their golden, crispy exteriors giving way to soft, airy centers that practically melt in your mouth. These delightful bites are surprisingly simple to make, requiring just 15 minutes of prep and 35 minutes of baking to achieve their signature puff. Perfect for breakfast, brunch, or a savory snack, they’re versatile enough to pair with sweet jams or savory spreads.
Each popover is a masterpiece of texture and flavor, offering a satisfying crunch followed by a tender, eggy interior. With 182 calories per serving, they’re a guilt-free indulgence that’s rich in protein and calcium. Whether you’re a seasoned baker or a beginner, these popovers are sure to impress with their simplicity and elegance.
Ingredients for Perfect Popovers
- 6 large eggs (room temperature for best results)
- 2 cups (475 ml) whole milk (can substitute with 2% milk, but whole milk yields richer popovers)
- 6 Tablespoons (85 g) unsalted butter, melted (salted butter works too, but reduce added salt slightly)
- 2 cups (250 g) all-purpose flour (sifted for smoother batter)
- 1 teaspoon salt (adjust to taste)
Step-by-Step Instructions for Fluffy Popovers
- Preheat oven to 450°F (230°C). Lightly grease a 12-count popover pan or two 12-count muffin tins with butter. Place on a foil-lined baking sheet to catch spills and set aside.
- Beat the eggs in a large bowl using an electric mixer on low speed until frothy and pale yellow (about 1-2 minutes). You can also do this by hand, but it will take longer.
- Add milk and melted butter to the eggs with the mixer on low. Beat until well combined.
- Sprinkle in the salt and stir to incorporate.
- Gradually add the flour, stirring on low speed until the batter is fully combined. The batter will be thin and slightly lumpy—this is normal.
- Divide the batter evenly into the prepared pan(s), filling each cup about ⅔-¾ full. Use an ice cream scoop for less mess.
- Bake at 450°F (230°C) for 20-25 minutes if using a popover pan (25 minutes for light-colored pans) or 20 minutes for muffin tins. Do not open the oven door.
- Reduce heat to 325°F (160°C) and bake for an additional 15 minutes for popover pans or 10-15 minutes for muffin tins. Again, avoid opening the oven door.
- Remove from the oven and serve immediately. Popovers will shrink as they cool, which is normal.
Perfect Pairings: Sauce and Topping Ideas
Popovers are incredibly versatile and pair beautifully with both sweet and savory options. For a sweet treat, drizzle them with honey or maple syrup, or spread with jam or lemon curd. If you’re leaning savory, try them with herb butter, gravy, or even whipped cream cheese for a delightful contrast.
Serve Them Right: Serving Suggestions
Popovers are best served fresh and warm straight from the oven. They make a fantastic addition to brunch alongside scrambled eggs and crispy bacon, or as a dinner side with roast chicken or soup. For a show-stopping presentation, serve them in a basket lined with a cloth napkin to keep them cozy.
Keep Them Fresh: Storage and Reheating Tips
While popovers are best enjoyed immediately, you can store leftovers in an airtight container at room temperature for up to 2 days. To reheat, place them in a 350°F (175°C) oven for 5-10 minutes until warm and slightly crisp. Avoid microwaving, as it can make them soggy.
Mix It Up: Recipe Variations
Get creative with your popovers by adding 1/2 cup shredded cheese or chopped herbs like rosemary or chives to the batter. For a sweet twist, mix in 1 tablespoon sugar and 1 teaspoon vanilla extract for a dessert-like version. Experiment and make them your own!
Popover Pro Tips: Equipment Guidance
While a popover pan is ideal for achieving tall, dramatic popovers, a muffin tin works just fine. If using a muffin tin, fill the cups slightly less full to prevent overflow. Always place the pan on a foil-lined baking sheet to catch any drips and make cleanup a breeze.
Popovers
Ingredients
- 6 large eggs
- 2 cups whole milk (475 ml)
- 6 Tablespoons unsalted butter melted (85 g)
- 2 cups all-purpose flour (250 g)
- 1 teaspoon salt
Instructions
- Preheat oven to 450F (230C) and lightly grease a 12-count popover pan or two 12 count muffin tin with butter. Place on a foil-lined cookie sheet (to catch any spills) and set aside.
- Place eggs in a large bowl and, using an electric mixer, beat on low speed until eggs are frothy and pale yellow (you can do this by hand if you don’t have an electric mixer but it will take longer).
- With mixer on low, add milk and melted butter and beat until well-combined.
- Sprinkle salt over the batter and stir.
- Add flour, stirring on low-speed until batter is completely combined. Batter will be very thin and almost watery and may have small lumps in it.
- Evenly divide batter into prepared tin (it’s very thin, so I like to use an ice cream scoop to pour the batter, helps keep things less messy), filling each about ⅔-¾ of the way full and transfer to 450F (230C) oven (make sure to keep the foil-lined baking sheet beneath the pan, this will catch any spills!).
- If using a popover pan: Bake on 450F (230C) for 20-25 minutes (I find I need 25 minutes if using a light-colored popover pan like the one I used in the video), then, without opening the oven door, reduce the heat to 325F (160C) and bake an additional 15 minutes.
- If using a muffin tin: Bake on 450F (230C) for 20 minutes, then, without opening the oven door, reduce heat to 325F (160C) and bake an additional 10-15 minutes.
- Remove from oven and serve as soon as they’re cool enough to touch. Note that popovers will shrink/deflate as they cool, this is normal!