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The Best Popovers Recipe

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This traditional recipe for popovers yields exceptionally light and airy pastries. They are a great addition to any brunch or holiday meal because of their lightness, crisp exterior, and hollow interior. This is a simple recipe that requires only five common ingredients and can be made successfully every time.

These popovers are great as either a simple breakfast pastry or a carb-based side dish for dinner. Popovers are similar to yeast rolls, but they are made with a thin egg batter. Their golden exterior is crisp and their interior is very light and airy. You won’t be able to eat just one of these big, fluffy treats once you take your first bite! You can have the batter ready in no time by simply blending the five ingredients together.

Materials Required for This Recipe

  • Milk — milk makes the popovers more tender and flavorful. Whole cow’s milk is my go-to.
  • Flour — you need all-purpose flour to make a sturdy crust that will seal in the popovers’ steam, allowing them to rise to incredible heights. Popovers’ delicate exterior wouldn’t hold its shape if made with cake or pastry flour, which has a lower protein content.
  • Butter — Since the salt content of different brands of salted butter varies widely, unsalted butter is what you want to use for these popovers.
  • Recipes for Popovers
  • The eggs, milk, and salt should be blended for 15 seconds on medium speed in a blender until smooth.
  • Put in some flour. About 15 seconds into a medium-high blend, the mixture will be smooth.
  • Blend the melted butter in for about 15 seconds on medium-high speed, or until frothy.
  • Quickly pour the popover batter into the greased pan, making sure to completely fill each popover mold. Put on an ovenproof rimmed baking sheet to catch any spills. For 20 minutes, put the rack in the oven’s lowest position. Continue baking for another 18-20 minutes at 350 degrees Fahrenheit. Popovers should be gently pierced in the center and removed from the popover pan as soon as they come out of the oven, then allowed to cool completely on a wire rack.


  • ▢4 large eggs at room temperature
  • ▢1½ cups whole milk (360mL)
  • ▢¾ teaspoon salt
  • ▢1½ cups all-purpose flour (180g)
  • ▢3 tablespoons unsalted butter melted


  • Make sure you use the right amount of flour. Always use a scale when measuring ingredients; it makes life so much easier. Do not measure the flour without a scale by scooping it out of the bag. When measuring flour, first fluff it with a spoon, then spoon it into cups, and finally, use a knife to level it off. You can’t overfill a measuring cup with flour if you use this method.
  • To facilitate their quick and even incorporation into the batter, eggs should be at room temperature. As a result, the batter won’t get overmixed. In the event that you forgot to leave your eggs at room temperature, you can quickly bring them to temperature by covering them with warm tap water and setting them out in a large bowl for 5 minutes.
  • Spray the popover pan thoroughly, including the wells and the surfaces. It’s important that they don’t get stuck on the top of the pan because the batter will rise and overflow.
  • You might be tempted to check on these tasty treats as they bake, but please don’t! The popovers could lose their shape if you open the oven door.
  • Don’t forget to move the racks in your oven. You don’t want the popovers to get too close to the heat source for a number of reasons, not the least of which is the risk of the batter rising to the next rack.
  • Each popover needs to have a small hole poked in the center to release the trapped steam. They lose their crispiness if you don’t cut them.



You can mix the ingredients by hand if you don’t have a blender. Another option is to use a stand mixer fitted with a whisk attachment.


A muffin tin will work in a pinch if you don’t have a popover tin, but it’s not my first choice. Keep in mind that the popovers pan contributes to their height and fluffiness. They won’t turn out the same and will be denser if you use a muffin tin. Because the wells don’t need to be as deep to accommodate the same quantity of batter, you’ll end up with more.

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