Easy to Make Popovers Recipe
Published December 4, 2020. This post may contain affiliate links. Please read my disclosure policy.
Popovers are a classic simple to prepare side dish that’s great to serve up for a holiday meal or even as a delicious accompaniment to any main weeknight meal.
In our family, we are all about the side dishes, because they help to add amazing variety to any entrée. If you love trying as many things as possible at one meal like we do, then for sure check out my Hummus or Oven Roasted Potatoes.
Popovers
Popovers are a tasty bread-like recipe that is doughy, flaky, and nothing short of delicious. They are loaded with protein and incredibly easy to prepare to make it an amazing side dish to any meal. They are however most often served up over the holidays as a savory side dish but can also be enjoyed at breakfast with some jam or jelly.
There are several toppings you can serve with popovers such as herbs, compound butter, different cheeses, you name it, you can do it. This recipe is full proof and works every time.
Are Popovers and Yorkshire Pudding the Same Thing?
Popovers and Yorkshire pudding share the exact same ingredients, but the only difference is the cooking process. While popovers are made in a popover pan or muffin tins, Yorkshire pudding is usually made in the pan where a steak has been cooked and the rendered steak drippings are used to coat the pan.
How to Make Popovers from Scratch
Follow these easy instructions for how to make this tasty recipe:
Preheat the popover pan or muffin tin in the oven at 425° for at least 10 minutes.
Whisk together eggs, melted unsalted butter, and whole milk in a bowl until completely combined and set aside.
In a separate large bowl whisk together flour and salt until combined.
Add the flour to the egg and milk mixture and completely whisk until very smooth and combined.
Remove the pan from the oven and spray with non-stick spray and evenly pour in the batter. Bake at 425° for 20 minutes and then at 325° for 10 minutes.
Finish with herb butter or bake with shredded cheese on top before cooking.
What to Serve It With?
Traditionally they are served up with large beef or other protein roasts. Here are a few things you can serve them with:
Make-Ahead and Storage
Make-Ahead: These are meant to be eaten as soon as they are baked, but they can be made up to 1 day ahead of time. Reheat them before serving.
How to Reheat: Place the desired number of popovers on a sheet tray lined with parchment paper and bake in the oven at 350° for 3-4 minutes or until hot. You can also cook in the microwave on a microwave-safe plate until hot.
How to Store: Store covered in the refrigerator for up to 3 days. Cover and freeze for up to 2 months. Thaw in the refrigerator for 1 day before reheating.
chef notes + tips
- You do not have to use a popover pan for this recipe, simply substitute with a large 6 or regular 12 count muffin tin.
- If you cannot get the batter thin enough when whisking, transfer to a blender and blend on high until it is completely smooth.
- You may need to cook these in batches if you only have 1 pan.
More Amazing Side Dish Recipes
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Video
Easy to Make Popovers Recipe
Ingredients
- 8 large eggs
- ¼ cup melted unsalted butter
- 3 cups whole milk
- 3 cups all-purpose flour
- ¾ teaspoon sea salt
Instructions
- Preheat the oven to 425°.
- Add the popover pan or muffin tin to a sheet tray and preheat in the oven for 10 minutes.
- In a large bowl whisk together the eggs, butter, and milk until combined and smooth.
- Next in a separate large bowl whisk together the flour and salt until combined and then add in the wet ingredients.
- Whisk until completely smooth and set aside. If you cannot get it completely smooth, add it to a blender and blend on high for 30 seconds.
- Take the preheated pan out of the oven and immediately spray with non-stick spray. Evenly pour in the batter until each cup is about 2/3 to ¾ of the way full.
- Bake at 425° for 20 minutes and then at 325° for 10 minutes.
- Serve.
Notes
- Make-Ahead: These are meant to be eaten as soon as they are baked, but they can be made up to 1 day ahead of time. Reheat them before serving.
- How to Reheat: Place the desired number of popovers on a sheet tray lined with parchment paper and bake in the oven at 350° for 3-4 minutes or until hot. You can also cook in the microwave on a microwave-safe plate until hot.
- How to Store: Store covered in the refrigerator for up to 3 days. Cover and freeze for up to 2 months. Thaw in the refrigerator for 1 day before reheating.
- You do not have to use a popover pan for this recipe, simply substitute with a large 6 or regular 12 count muffin tin.
- If you cannot get the batter thin enough when whisking, transfer to a blender and blend on high until it is completely smooth.
- You may need to cook these in batches if you only have 1 pan.
Shall have a go fabulous different 😋thank you Chef Billy 🫧😁🤩
Yum thank you ChefBilly for your recipe fabulous
Yum going to give this a try thank youChefBilly 😁😋🤩😍
I have made these popovers and we loved them!
When I was a child I would eat lunch at Saks restaurant with my Grandmother and have popovers. I didn’t realize how easy they were to make until seeing your tutorial. I made these and delicious! Brought back good memories from 60 years ago
Beautiful, delicious and easy!! Very impressive result!
Omg so easy and soooo good
Have you tried making these with a GF flour? Wondering if that would work. Thanks in advance!
will not work
Thank you, this is easily done and once you have it figured just imagine the different flavors, cheese etc, you can add in.
Your recipe just popped up on my feed! I’ll make them for dinner with steak and corn! Yum!
love it!
Easiest and most delicious popovers ever !! Thank you, Chef.
My pleasure.
perfect
excellent!
Yummy! I’ll try it soon.
Thank you!
Growing up, Dad’s favorite restaurant offered poppers. I’ve been spoiled from an early teen until after college. Thanks for bringing back a great memory!