The Easiest Popover Recipe (Step by Step Photos)

Popovers are light, hollow, and absolutely delicious! Learn how to make them with my easy to follow recipe.

This is a recipe my mom has been making since I was a child. When she made them, we all looked forward to seeing them rise in the oven.

Popovers are a type of pastry made with a simple batter of eggs, milk, and flour. They are often served with butter, jam, and other sweeter toppings like fruit. They resemble and are sometimes referred to as Yorkshire pudding, a traditional English dish usually served as a side dish with roast beef.

These popovers are a great source of protein and when loaded with fruit make a delicious full breakfast!

What is the difference between Yorkshire Pudding and Popovers?

• Yorkshire pudding is traditionally served as a savory dish, typically as an accompaniment to roast beef. It is made by pouring a batter of eggs, flour and milk into a hot pan of roast beef and then baking it in the oven. It’s known for its crispy exterior and fluffy interior.
• Popovers are typically served as a dessert or a bun. They are also made with a batter of eggs, flour and milk. They are usually baked in special popover pans or muffin tins designed to allow the batter to rise high above the cups.

Ingredients needed to make popovers

• Milk: Whole milk is generally considered the best for making popovers as it offers the richest flavor and most tender texture. However, you can use low-fat or skim milk, which will result in a slightly less rich popover. It depends on your preference.
• eggs: Eggs are one of the most important ingredients in popovers. They help the popover rise and hold its shape, adding richness and flavor.
• Flour: All-purpose flour works best for popovers.
• Salt: Fine sea salt works best in popovers because it has a clean, crisp flavor that enhances the popovers’ flavor without overpowering them. It also helps bring out the flavors of the other ingredients.
• Vanilla: Pure vanilla extract works best.
• coconut oil: Coconut oil gives popovers a delicious, slightly coconut-like taste. If you don’t like the taste, you can use butter in the same amount. Make sure you melt your coconut oil into a liquid. If you use butter, make sure it’s melted butter.

How to make popovers

To whip up these delicious popovers, all you need is about 10 minutes, a blender, and a few ingredients.

1. Preheat oven to 400 degrees.
2. Combine all ingredients in a blender. Mix until all ingredients are combined and batter is smooth with no lumps. I would recommend adding the eggs first and the coconut oil last. Pulse until well mixed.
3. Pour the mixture into greased muffin tins, filling each cup halfway. If you have a popover pan, that’s even better. Fill this 2/3 of the way full.
4. Bake for 13-16 minutes until golden and fluffy. Let them sit in the pan for a minute to help them retain their texture, then transfer to a wire rack to cool.

What are the secrets of amazing popovers?

• Use a casserole dish or muffin pan with deep indentations. The deep wells help the popovers get higher.
• Preheat the pan or pan in the oven before adding the batter. This will help the popovers rise quickly and evenly.
• Do not open the oven while the popovers are baking. Opening the oven can cause the popovers to deflate.
• Once done, remove them from the oven and let them cool for a few minutes before removing from the pan or pan. This will help them keep their shape.
• For extra crispiness and golden color, brush the top of the popovers with butter before baking.

Can I use a muffin pan instead of a popover pan?

Yes, you can use a muffin pan instead of a popover pan to make popovers. However, the popovers are likely to be of a different shape and may not rise as high as in a popover pan. The cups in a muffin tin are usually smaller and shallower than those in a popover pan, which allows the popovers to rise higher and have a distinct shape.

Should popovers be emptied?

Popovers are meant to puff up as they bake, forming a large hollow center. However, as soon as they come out of the oven, they begin to deflate and collapse. This is normal and to be expected as the popovers begin to cool, the steam escapes and the structure of the popover begins to deflate.

Why aren’t my popovers bloated?

• Oven wasn’t hot enough: Popovers need a very hot oven to inflate properly. Make sure your oven is fully preheated before putting the popovers in.
• Batter was too thick: Popover batter should be thin and pourable. If the dough is too thick, it won’t rise properly.
• The popover cups were not greased well: Be sure to grease the cups well with butter or oil. If the cups are not well greased, the popovers will stick and not inflate properly.
• The popover cups were overfilled: popovers should only be filled about 2/3 the height of the cup. When the cups are overcrowded, the popovers don’t have enough room to inflate.

Can popovers be created in advance?

Popovers can be made ahead of time, but they’re best served fresh and warm from the oven. If you make them ahead of time, the texture and appearance may not be as good as freshly baked.

You can make the popover batter ahead of time and keep it in the fridge for up to 24 hours. Be sure to give the batter a good stir before using, as the ingredients may settle.

Chilled dough will take longer to rise and may not be as light and airy as dough that has been brought to room temperature before baking.

Can popovers be frozen?

Popovers can be frozen, but they’re best served fresh from the oven. If you want to freeze them, you can freeze the baked popovers for up to 2 months.

To freeze popovers, first let them cool completely. Then either wrap each popover individually in plastic wrap or place in an airtight container or resealable bag.

When ready to serve, remove the popovers from the freezer and place in a 350 degree Fahrenheit oven to warm up for a few minutes. Keep in mind that reheated popovers won’t have the same crunchy texture as freshly baked ones.

Another option is to prepare the dough, refrigerate it for up to 24 hours, and then bake it when you’re done.