This recipe for Popovers takes just 15 minutes of hands-on time! Light and airy on the inside, golden and crispy on the outside, popovers are a beautiful addition to your holiday table or a simple, easy way to elevate weeknight dinners. The simple batter can be made ahead! Gluten-free adaptable. With a Video.
A flower does not have to do anything of service, it only has to be a flower. That is enough. ~Thich Nhat Hanh
Here is one of my favorite holiday side dishes… Popovers! Popovers are essentially light and airy dinner rolls, with golden crispy exteriors, hollow centers, and buttery flavor. Does it get any better than that?
Why you’ll love our Popover Recipe
As a chef, I love it when simple, easy recipes result in something truly stunning! This popover recipe takes just 10- 15 minutes of hands-on time (just place everything in a blender) and bake! A fun and easy thing to make that will absolutely delight your family!
And trust me, they will be delighted. It’s an easy way to turn a simple dinner like soup, into a a feast.
The batter can be made ahead, and can also be made with gluten-free flour blend.
Popovers are made with very simple ingredients you probably have on hand.
What you’ll need to make Popovers
A popover pan will elevate your popovers! You don’t have to have one, but it does make a taller narrower popover (ie, “cuter”) vs. using a muffin tin. Up to you. I like this one. And trust me once you make this recipe, you’ll probably make it often.
Popover Ingredients
- Extra large eggs
- All-purpose flour- or a gluten-free flour blend
- Whole milk (or use half & half and water) or a plant-based milk ( fuller fat is best here)
- Butter (divided)
- Salt
- Optional: Fresh thyme or other herbs- rosemary, sage, etc.
- Optional Cheese: parmesan, pecorino, gruyere
How to make The best Popovers
Step One:
Blend the popover ingredients in a blender until smooth. Add the thyme but don’t blend it in. Let the batter come to room temp.
Step two:
Butter the preheated popover pan – this is what gives the popover its crispy golden exterior. You can use melted butter or little pats of butter. You’ll need to add 1 teaspoon of melted butter to each one. For extra buttery, add 2 teaspoons, up to you.
Step three:
Pour in the popover batter.
Step four:
Top with with parmesan cheese.
Step five
Place them in a hot oven for 20 minutes until fully puffed and golden. Lower heat and bake 10 more minutes so they hold their shape.
TIP:
Often you’ll see popovers that have sunken down, but cutting the slit and baking them just a few minutes longer helps them maintain their beautiful shape.
Step six.
Cut a small, 1/2 inch slit in the top pairing knife. Turn the oven off, and let sit in the oven for 5 minutes.
Can popovers be reheated?
Absolutely. Popovers are best right out of the oven, but yes, they can be baked ahead, and reheated in the oven, and will even get crispy again!
Bake directly on the oven rack (or toaster oven) for 12-15 minutes at 375F or until crispy.
Tips for making the BEST popovers
- Use a popover pan for taller narrower popovers! the BEST.
- Make sure the batter is at room temp before baking.
- Make sure the oven is preheated sufficiently.
- Don’t use too much flour or they will be heavy.
- After they pop up and are golden poke a paring knife in the top, making a small slit, and leave in the oven for a few minutes so they hold their structure, and don’t sink down.
- Every oven is different, so make a practice batch. 😉
How to make Popovers Ahead
- If making Popover batter ahead, store in a sealed jar in the fridge.
- BE SURE TO Bring the butter to room temp before baking- you can place the jar of batter in a bowl of warm water to hasten this. Mix well.
Popover Variations (see notes)
- Cheddar jalapeno
- Rosemary Garlic
- Gorgonzola and Sage
- Curry Spiced
Enjoy the popovers and please leave a comment and rating below!
xoxo
More Recipes You May Enjoy
- Cherry Clafoutis
- Dutch Baby with Blueberries
- Baked Apple Pancake (Pannekoeken)
- Sourdough Biscuits
- Butternut Squash Dinner Rolls
Watch How to make popovers
Perfect Popovers (Step-by Step)
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 6
- Category: dinner rolls, breads, baked
- Method: baked
- Cuisine: American
- Diet: Vegetarian
Description
How to make the best Popovers from scratch that are light and airy on the inside and golden and crispy on the outside. An easy recipe that requires only 15 minutes of hands-on time! Using a popover pan makes them extra-stunning. Makes 6 extra-large popovers.
Ingredients
- 3 large eggs
- 1 3/4 cups milk (or sub 3/4 cups half & half and 1 cup water)
- 1 1/4 cup AP flour spooned and leveled (or sub gf flour blend)
- 3/4 teaspoon salt
- 2 tablespoons melted butter
- 2 tablespoons fresh thyme (divided)
- —-
- 1/4–1/2 cup grated parmesan, more for sprinkling (or sub pecorino, cheddar, gruyere)
- 1–2 tablespoons butter (melted, or 6 little slices)
Instructions
Preheat oven to 450 F (or 425F with convection on) with popover pan inside, on the middle rack with ample room for expansion. (Please see note for electric ovens).
Place eggs, milk, flour, salt, melted butter in a blender. Blend until smooth, scraping down sides to incorporate all of the flour. Stir in 1 tablespoon fresh thyme.
Place batter in a warm spot (like on the stove) so it comes to room temp. ( You could also place the blender in a bowl of warm water) while the oven gets hot.
When ready to bake, pull out the hot popover pan, and place 1/2 -1 teaspoon of butter into each tin (either melted or cold). Moving quickly, stir the batter once more, then pour batter into each tin, filling each cup 1/3 of the way up. Divide the cheese into the cups. Fill up with the remaining batter (they should be about 2/3 rds full) then sprinkle with fresh thyme and extra cheese if you like.
Bake for 20-25 minutes or until fully puffed and golden. Turn heat down to 325F (or 300F with convection)and continue baking for 10-12 minutes. Cut a small 1/2 inch slit into the top (poke a paring knife straight in) to allow steam to escape, and turn off the oven, leaving them to rest in the oven for a few more minutes.
You can let them cool in the pan, or serve immediately.
Notes
All ovens are different– I find this timing works perfectly in my gas oven, producing a deeply golden, crispy popover that holds its shape after cooling. It may take one practice try to get the timing perfect for your oven.
***If you have an electric oven, when you place the popovers in the oven, lower heat to 425 F, bake 20 minutes or until fully puffed and golden, lower heat to 350F for last 10 minutes.
If making batter ahead and refrigerating, make sure to bring to room temp before using and mix well.
You can bake these in no-stick muffin tins, but may spread wide rather than tall.
Variations:
- Cheddar Jalapeno – add a couple of tablespoons of grated cheddar to each popover. Stir in finely chopped jalapeno and chopped scallions into the batter.
- Rosemary Garlic – Blend 1-2 teaspoons granulated garlic powder into the batter, sub rosemary for thyme and add parmesan or pecorino
- Gorgonzola and Sage– Add 1-2 tablespoons crumbled gorgonzola to the middle of each popover and 1 tablespoon finely chopped sage into the batter.
- Curry Spiced– add 1 1/2 teaspoon of yellow curry powder to the batter. Use parmesan, gruyere. Sprinkle the tops with whole cumin seeds.
Nutrition
- Serving Size: 1 popover
- Calories: 233
- Sugar: 1.4 g
- Sodium: 402.5 mg
- Fat: 12.5 g
- Saturated Fat: 7.1 g
- Carbohydrates: 21.8 g
- Fiber: 0.8 g
- Protein: 8.1 g
- Cholesterol: 121.3 mg
Sylvia, these look so good. Can you sub gluten free flour and still get a good result do you think?
Hi Wendy, I just tried this with GF flour blend and it worked just fine! I used Arrowhead Mills Organic GF Flour blend.
Can’t wait to try these. Thanks so much!!!! Happy holidays.
Am I correct that this recipe can be doubled? I have 12 people for dinner.
Yes, feel free to double!
Delicious! Will definitely be making them often. My son loved them!
Great to hear!
I used mini popover pans, they came out just like I remembered, delicious.
Great to hear!
These popovers are the Best! Thanks, Sylvia.
Thanks Carrie!
My family constantly asks for these popovers- so tasty and easy to make in the blender.
My husband asks for them too- kinda addicting!
Wow! These were great. I followed the recipe exactly as written and they came out perfectly. I will definitely try the variations. I had been planning to try this recipe but was resisting using Amazon to buy the pan … yesterday I came across the popover pan in a local store and bought it. I think the correct pan made a big difference. These guys come out tall and perfectly crisp on the outside and tender on the inside. I am going to look for an herbed butter recipe to serve alongside. A favorite fruit preserve would also be very good. Thanks for a well-tested recipe!
Awesome Cristina! So happy these worked for you. The pans do really make them impressive!
This was the first time ever I made popovers, and my practice batch actually came out perfectly. I baked on convection setting. I used dried rosemary/garlic by blending 2 tsp in the batter. Used Parmesan cheese in the middle and on the top. It actually filled my popover tins all the way to the top instead of 2/3 full. I was worried that could make a difference, but it didn’t. I used Bob’s Red Mill organic whole wheat pastry flour. They held their shape since I followed the tip to cut a slit in the top and let them sit in the office a little longer. My husband and I both liked them, but it seemed like something was missing from the inside. I will try adding small bits of diced red pepper and/or scallions. Don’t know if this will impact the rising or not. Overall, great recipe….easy to follow! Oh, I bought a popover pan for this because I was afraid using a muffin tin would result in a huge mess if they spread sideways instead of vertically.
Thanks for sharing Kelly- and glad you liked this! and Feel free to experiment!
Utterly wicked and delicious – feisty little light cheesy numbers. So easy to make and devour.
What a great update on Yorkshire pudding!
Only slight drawback is that we probably didn’t use enough butter so they stuck solidly to the muffin pans we used.
Looking forward to trying all the other flavour options…
Glad you enjoyed these! Yes they are heavenly!
Interesting take on popovers – I’ve always poured the batter into screaming hot muffin pans which have been preheated with lard / dripping as the fat of choice. (I’ve never seen popover pans here; they look really cool!)
That way sounds great too Alimak!
Hi Sylvia,
Please let me know if I can use Buttermilk in place of the regular milk.
Thanks,
Wendy
Yes, that should be fine!
Hello,
Can gluten free flour be used in this recipe?
My best guess is yes, a GF flour blend like Bob’s Red Mill.
I am obsessed with popovers and Dutch baby pancakes!
Same here! 🙌
Turned out perfect , I used a can of coconut milk (instead of milk or half and half), and did not add the cheese. I kept everything else the same, they were so delicious! served with a spoonful of apricot preserves. Thank you Sylvia. They remind of me Finnish oven pancakes, Leila M.
Love the use of Coconut milk here- will have to try this!
We’ve made these popovers several times in the last month, trying your different variations- all are outstanding. Beautifully golden and crispy with delicious flavors. I usually make a double batch and save half of the batter for the next night so they are fresh. This recipe is the best one I’ve found- the tip at the end to cut the slit in the top was particularly helpful.
Great to hear Sheryl!
Hi Sylvia – We loved these on Christmas Eve — they popped over beautifully and had a lovely gold color but were a bit doughy at the bottom. The batter was in a pot of warm water and I used popover pans. I was wondering should we have made 9 instead of 6?
I adjusted the recipe just a little and reduced the flour. I hope you try again!
Can you use regular muffin tin?
You can, but won’t rise up as tall, and wider base. May need to bake a little longer as well.
It has taken me several tries too. I’m glad you figured out your perfect timing. Every oven is different. Did you use milk or half and half?
Sorry about that. Did you use milk or half and half?
Hi Sylvia,
I think these sound great and would like to make them today. However I only have 1% milk, and no cream. Would it still work?
I have been using your recipes for a few weeks now and love them! Thanks for delicious and healthy recipes
thanks. so much Sandy! Glad you are enjoying them! I don’t think the 1% milk has enough fat in it to work well here. But I’m purely speculating. 🙂
Sylvia, the outside was beautiful and crispy but my inside seemed a bit “doughy”.
Could not leaving it out to get to room temp cause that because that’s the only thing that I can see that I should have taken more time with.
Hummm, interesting. Did they pop up fully and not collapse? The bottoms are a bit doughy but it should taste “cooked” through.
Do you have any suggestions for making this to gluten free? Perhaps with Cup4Cup flour?
I haven’t tried- but bet it would work with a GF flour blend!
I also need to know if you can make the popovers gluten-free. I look forward to a response.
Yes, I with a GF flour blend, it would work Lori!
Very yummy and got quickly into my tummy 😉 haha, joking a little bit Sylvia, but this popovers were really easy to make and gave that little something to my Chestnut soup.Thanks!
Hi Sylvia,
Are there any other uses you like the popover pan for? I have been eyeing these for years but I lack the space for single use gadgets.
I was the same way, but gave in. I guess you could use them as a muffin tin?
This looks very tasty. Quick question: how does it rise without a leavening agent?
Eggs!
Oh man, any chance you could advise on a plant-based substitute for the eggs?
That is a tough one. I’m not sure what could mimic that rise?
You might try this vegan egg replacement. It’s supposed to mimic the rise. Good luck!
https://www.ener-g.com/products/egg-replacer