Why did my popovers collapse?

If the popovers aren’t baked long enough or hot enough, the exteriors won't crisp enough to support the airy interiors. Bake until they’re deeply golden brown and crisp — usually 5–10 minutes longer than you think. Every oven is different, so trust the color! If your oven runs cool, this could also be the culprit. Even perfectly baked popovers can collapse slightly as trapped steam condenses inside. Fix: When they come out of the oven, use a small knife to pierce the side or bottom of each one to release steam. You can even pop them back in the oven for 1–2 minutes to dry out the interior.

What is the difference between popovers and Yorkshire puddings?

They share the same basic batter, but Yorkshire pudding is traditionally baked in beef drippings and served with roast beef and gravy, while popovers are made with butter and can swing sweet or savory. Think of popovers as a more neutral, versatile version — perfect for breakfast with jam or alongside dinner.

Why didn't my popovers rise?

Usually, this happens if the oven or popover pan isn’t hot enough. Preheat both before adding the batter. Cold ingredients can also slow the steam-powered rise, so bring eggs and milk to room temperature before adding them. And resist the urge to open the oven door while baking — escaping steam will deflate them.

Can I make Popovers gluten-free?

Yes. Use your favorite 1:1 gluten-free flour blend and a neutral oil or plant-based butter. The texture will be slightly different, but still light and hollow. (Try to avoid coconut oil — its low smoke point can cause uneven browning.)

Perfect Popovers

Name: Best Popovers (Never Fail Recipe!)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: American
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); 1 teaspoon salt; 4 tablespoons melted butter, divided.; Optional addition: 2 tablespoons fresh thyme, 1/3 cup grated parmesan (or sub pecorino, cheddar, gruyere)

Description

Whip up these golden, airy popovers in just 15 minutes with only 5 ingredients! Perfect for holiday feasts or to elevate a simple weeknight dinner, the batter can be made ahead and is gluten-free adaptable. Includes a step-by-step video! Makes 6 extra-large popovers.

Ingredients

Units Scale

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)
1 teaspoon salt
4 tablespoons melted butter, divided.
Optional addition: 2 tablespoons fresh thyme, 1/3 cup grated parmesan (or sub pecorino, cheddar, gruyere)

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Instructions

Preheat oven to 450°F (or 425°F with convection on) with popover pan inside, on the middle rack with ample room for expansion. (Please see note for electric ovens).
Make Batter. Place eggs, milk, flour, salt, and 2 tablespoons melted butter in a blender. Blend until smooth, scraping down sides to incorporate all of the flour. Stir in 1 tablespoon fresh thyme if using. Place the batter in a warm spot (like on the stove) so it comes to room temperature. (You could also place the blender in a bowl of warm water) while the oven gets hot, or store the batter in the fridge until ready to use, then let it come to room temperature.)
Assemble. Pull out the hot popover pan, and place 1 teaspoon of remaining butter into each tin, brushing it up the sides to coat well. Moving quickly, stir the batter once more, then pour batter into each tin, filling each cup 2/3rds of the way up. Sprinkle with cheese if using.
Bake. Bake for 20-25 minutes or until fully puffed and golden. Turn the heat down to 325°F (or 300°F 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.
Serve. You can let them cool in the pan or serve them 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.

Make ahead. These can be made up to 48 hours ahead and stored in the fridge. Bring to room temperature before baking.

Muffin tins: You can bake these in non-stick muffin tins. Butter the sides!

Nutrition

Serving Size:
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