Want to Make Perfect Popovers at Home?—This Easy Recipe Is Ready in Under an Hour
These eggy muffins date back to the 1800s, with a simple batter that only needs heat an steam
Every time I travel home to Cape Cod, visiting my favorite bakery, Pie in the Sky, is at the top of my list. Tucked in the heart of Woods Hole, it’s known for its flaky pastries, rich coffee and, most famously, its popovers. These golden, puffy delights have a crispy outer shell and a soft, airy interior that practically melts in your mouth. I thought they were a treat reserved for professional bakers—until I learned you can make them at home in under an hour with just a few simple ingredients. Here’s how you can whip up bakery-quality popovers from the comfort of your own kitchen.
What are popovers?
Popovers are a light, airy bread made from an egg-based batter that puffs up dramatically in the oven. The name comes from the way the batter “pops over” the sides of the pan during baking, creating their signature domed shape. They’re like the American cousin of Yorkshire pudding but are often served as a standalone treat. While popovers are perfect on their own (my favorite way), they’re also versatile enough to pair with anything from soups to sweet jams.
Beyond the spectacle of watching them “pop,” popovers are ridiculously simple to make. You only need five ingredients—eggs, milk, flour, butter and a pinch of salt—and no special equipment other than a popover pan or a standard muffin tin. They’re great for impressing guests without breaking a sweat. Plus, they’re a wonderful blank canvas for sweet or savory toppings, making them ideal for any meal of the day.
Tips for perfect popovers every time
It’s time to skip the bakery and whip up a batch of these golden beauties at home. And if you’ve never made them before, see some of my tips below:
Use room-temperature ingredients
For the best rise, make sure your eggs and milk are at room temperature before you start. Cold ingredients can prevent the batter from achieving that signature puff. If you’re short on time, let your eggs sit in warm water for five to 10 minutes and gently warm your milk in the microwave.
Preheat the pan and oven
A hot pan is key to helping popovers rise. Place your pan in the oven while it preheats so that the batter hits a hot surface as soon as it’s poured in. This creates steam, which helps the popovers expand.
Resist the urge to peek
I know it’s tempting to open the oven door to check on your popovers, but don’t! The sudden drop in temperature can deflate them, leaving you with flat, sad bread. Trust the process and stick to watching until they’re golden brown.
Flavor variations to try
While the classic buttered popover is hard to beat, there are plenty of ways to jazz them up:
- Cheesy popovers: Stir shredded Gruyère or sharp cheddar into the batter for a savory twist.
- Herb-infused popovers: Add fresh rosemary, thyme or chives for a fragrant, savory option. Try our recipe on First for Women here!
- Sweet cinnamon-sugar popovers: Roll warm popovers in cinnamon sugar for a churro-like treat.
Light and buttery classic popovers recipe
With almost 300 five-star reviews, it’s no wonder this easy recipe from Belly Full is a standout. If you only have a muffin tin, reduce the cook time by five minutes. For breakfast, serve these with more butter, honey or jam and fresh berries. Or stuff them with cheese or smoked salmon for a holiday appetizer.
Ingredients:
- 4 large eggs, room temperature
- 1½ cups whole milk, lukewarm (about 125°F)
- ¾ tsp.salt
- 1½ cups all-purpose flour, spooned and leveled
- 3 Tbs. melted butter, cooled slightly
Directions:
- Total Time: 50 minutes
- Yield: 6 servings
- In a blender, blend eggs, milk and salt, then add flour and blend until smooth. Add melted butter and blend until frothy. Let batter rest for 15 minutes.
- Preheat oven to 450°F and place rack in the bottom third position and another rack in the top position.
- Place a 6-slot popover pan on a baking sheet; put on the lower rack of oven for two minutes. Spray the hot pan all over with nonstick cooking spray.
- Pour the rested batter evenly into the popover slots, almost to the top. Then, bake for 20 minutes without opening the oven door. Reduce the heat to 350°F and bake for 10 more minutes, until they’ve “popped” and are a deep, golden brown.
- Remove them from the oven and pierce the top each with the tip of a pairing knife, to release steam and help prevent sogginess. Then, immediately take them out of the pan, split open and serve with desired condiments.
Storage and reheating notes
Popovers are best enjoyed fresh out of the oven when they’re warm and crispy. However, if you want to enjoy them another time, they can last for up to two days at room temperature or three months frozen. To preserve their texture, store them in an airtight container or a paper bag.
To reheat, I recommend placing frozen popovers in the oven (350°F) for a few minutes until warmed through.
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