Popovers are the ultimate treat, offering a crispy, golden exterior and a soft, airy center that’s pure magic. With just 20 minutes of prep and 30 minutes in the oven, you can create these fluffy, buttery delights that are perfect for breakfast, brunch, or even a show-stopping side dish. The beauty of this recipe lies in its versatility, allowing you to customize flavors to suit any occasion.
Whether you crave the classic richness of plain popovers, the savory depth of herb-infused ones, or the sweet indulgence of honey-drizzled versions, this recipe covers it all. Each bite delivers a satisfying crunch followed by a melt-in-your-mouth texture that will leave everyone asking for seconds. It’s easy, fun, and utterly delicious—what’s not to love?
Ingredients for Perfect Popovers
- 1 1/2 cups (12fl oz/340ml) whole milk (can substitute with 2% milk for a lighter option)
- 1 3/4 cups (9oz/250g) all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 3 eggs, room temperature (for better mixing)
- Vegetable oil for greasing (be generous for easy removal)
Add-In Flavors (Optional)
- Chocolate Popovers: 3 tablespoons bittersweet chocolate, finely grated
- Bacon and Cheese Popovers: 3 tablespoons cooked bacon, finely chopped + 3 tablespoons sharp cheddar cheese, finely grated
- Raspberry and Lemon Popovers: 3 tablespoons dried raspberry, ground + 2 tablespoons lemon zest
Step-by-Step Instructions for Fluffy Popovers
- In a large bowl, combine the flour, baking powder, and salt. Mix well.
- Crack in the eggs and whisk while slowly streaming in the milk. Don’t worry about lumps—they’ll disappear during baking.
- Let the batter rest in the fridge for 1 hour. If adding flavors, mix them in now or leave the batter plain.
- Preheat the oven to 450°F (225°C).
- Generously grease a cupcake pan with vegetable oil. Place the pan in the oven to preheat for 10 minutes (this ensures the popovers “pop”).
- Carefully fill each well almost to the top with batter (a little less than 1/2 cup per well). Quickly return the pan to the oven and close the door.
- Bake at 450°F (225°C) for 15 minutes, then reduce the temperature to 375°F (190°C) and bake for another 15 minutes, or until the popovers are golden brown.
- Allow the popovers to cool slightly before serving. Enjoy fresh for the best texture!
- Store leftovers in an airtight container at room temperature for up to 24 hours.
Perfect Pairings: Sauce and Topping Ideas
Popovers are incredibly versatile and can be paired with both sweet and savory accompaniments. For a sweet twist, try drizzling them with honey or maple syrup, or serve with a dollop of whipped cream and fresh berries. If you’re leaning savory, a smear of herb butter or a side of gravy works wonders. For the chocolate popovers, a dusting of powdered sugar or a dip in chocolate ganache takes them to the next level!
Storage and Reheating Tips
Popovers are best enjoyed fresh, but if you have leftovers, store them in an airtight container at room temperature for up to 24 hours. To revive their crispiness, reheat them in a 350°F (175°C) oven for 5-7 minutes. Avoid microwaving, as it can make them soggy. For longer storage, freeze them in a sealed bag and reheat directly from frozen in the oven.
Time-Saving Hacks for Busy Bakers
If you’re short on time, skip the chilling step—though it helps, popovers will still turn out well without it. Pre-measure your ingredients the night before to streamline the process. Use a muffin scoop to portion the batter quickly and evenly. And don’t forget to preheat your pan—it’s the secret to that signature “pop” and ensures even baking.
Equipment Essentials for Perfect Popovers
A nonstick cupcake or popover pan is ideal for easy removal, but a regular muffin tin works too—just be generous with the oil. Use a whisk to ensure a smooth batter, and a liquid measuring cup for precise milk measurements. An oven thermometer can help ensure your oven is at the right temperature for that perfect rise.
Common Questions Answered
Why did my popovers deflate? Opening the oven door during baking is the most common culprit—keep it closed! Can I make them ahead of time? While they’re best fresh, you can prepare the batter the night before and chill it. What if I don’t have whole milk? You can substitute with 2% milk, but whole milk gives the richest texture. Happy baking!
How to Make Popovers in 3 Ways
Ingredients
- 1 1/2 cups whole milk
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 3 eggs room temperature
- vegetable oil for greasing
Add in Flavors
- 3 tablespoons bittersweet chocolate finely grated
- 3 tablespoons cooked bacon finely chopped
- 3 tablespoons sharp cheddar cheese finely grated
- 3 tablespoons dried raspberry ground
- 2 tablespoons lemon zest
Instructions
- In a large bowl add the flour, baking powder, and salt.
- Crack in the eggs and whisk as you slowly stream in the milk. There may be some lumps but that’s ok, they work themselves out.
- Let the batter rest for about an hour in the fridge. If you are adding flavors you can add them now before chilling or just can leave it plain.
- Generously grease a cupcake pan with vegetable oil. You need to be generous here so the popovers will be easy to remove from the tray.
- Transfer the pan to the oven to pre-heat for 10 minutes. What gives you that ‘POP’ is a well pre-heated pan.
- Once the pan has heated carefully fill each well almost to the top with batter (a little less than 1/2 a cup) then swiftly slide back into the oven and shut that door.
- Please DO NOT open the oven while baking or they might deflate.
- Bake at 450°F (225°C) for 15 minutes.
- Turn down the oven temperature to 375°F (190°C) and bake for another 15 minutes, or until the popovers are golden brown.
- Popovers are best enjoyed fresh from the oven so allow to cool slightly before serving.
- Store in an air-tight container at room temperature for 24 hours.
