This popover recipe yields big, puffy popovers that are light, airy, and satisfyingly crispy on the outside. The ingredients are incredibly simple, and the method is straightforward—perfect for a special breakfast or a relaxed weekend brunch. My kids love these for holiday mornings, but they’re great any day of the year.
Crisp on the outside and tender inside, these popovers are an easy, reliable bake that even beginner bakers can master.
Puffy Popover Recipe Ingredients
All you need are five basic pantry staples:
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon salt
- 3 large eggs, room temperature
- 1 1/2 cups warm milk
- 4 tablespoons butter
That’s it. Serve with your favorite toppings—powdered sugar, jam, honey butter, or a smear of homemade butter are all delicious options.
How To Make Puffy Popovers
An hour before baking (or the night before), whisk the flour and salt together in a large bowl and make a well in the center.
In a separate bowl, beat the eggs and warm milk together. Gradually pour the wet mixture into the flour, stirring until the batter reaches the consistency of heavy cream. Do not overmix; a few small lumps are fine.
Set the batter aside and let it rest for at least 30 minutes and up to an hour. Resting allows the flour to fully hydrate and helps create taller popovers.
Preheat the oven to 425°F (220°C).
Place 1 teaspoon of butter into each cup of a 12-cup muffin tin or into each cup of two 6-cup popover pans. Put the pan(s) in the oven just until the butter melts (about 1 minute), then remove.
Pour the batter evenly into the hot, buttered cups—pour directly into the melted butter; there’s no need to butter the sides. Bake at 425°F for 20 minutes or until the popovers are puffed and golden brown. Then reduce the oven temperature to 300°F (150°C) and bake for an additional 5 minutes.
Remove the popovers from the oven and turn them out onto a cutting board or serving tray. Serve warm. Gently poke the top of each popover to release steam so they stay crisp; skipping this step can lead to sogginess.
We like to dust ours with powdered sugar and serve immediately.
Bake then Serve… EAT WARM!
Popovers are best served warm. They’re still enjoyable once cooled, but their peak texture and flavor are right out of the oven.
Puffy Popover Recipe Card
Popovers – Easy Recipe & Simple Ingredients!
Ingredients
- 1 1/2 cup all purpose flour
- 3/4 tsp salt
- 3 large eggs
- 1 1/2 cups milk
- 4 tablespoons butter
Instructions
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An hour ahead (or the night before) mix the flour and salt in a large bowl and make a well in the center.
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In a smaller bowl, beat the eggs and warm milk together.
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Gradually add the wet mixture to the dry ingredients until the batter resembles heavy cream. Do not overbeat; small lumps are fine.
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Let the batter rest for at least 30 minutes and up to an hour.
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Preheat oven to 425°F (220°C).
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Place 1 teaspoon butter in each cup of a 12-cup muffin tin or popover pans. Heat in the oven until the butter melts, about 1 minute, then remove.
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Pour batter evenly into the hot, buttered cups and bake at 425°F for 20 minutes, until puffed and golden.
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Lower the oven to 300°F (150°C) and bake 5 more minutes to finish.
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Turn popovers out onto a tray and serve warm. Poke the top to release steam so they remain crisp.
Nutrition
What To Serve With Popovers
Popovers pair well with both sweet and savory accompaniments. Popular choices include:
- Powdered sugar
- Strawberry or blackberry jam
- Honey butter or homemade butter
- Fresh fruit or fruit salad
- Orange juice
- Sausage or bacon
What Is The Secret To Puffy Popovers?
Two keys make popovers puff up reliably:
- Let the batter rest for at least 30 minutes so the ingredients come to the same temperature and the flour hydrates.
- Use warm milk (around 120°F) when mixing. Warm milk helps the batter start cooking immediately in the hot pans, producing taller, airier popovers.
Why Didn’t My Popovers Puff Up?
If your popovers don’t rise, it’s often because the batter or ingredients were too cold or they weren’t rested long enough. Make sure eggs are at room temperature, milk is warm, and you allow the batter to rest a minimum of 30 minutes before baking.
How To Store Leftover Popovers
Allow leftovers to cool completely, then store in an airtight container at room temperature for 2–3 days. Do not seal them while still warm or they will become soggy.
Can I Make Popovers In a Muffin Tin?
Yes. A standard muffin tin works fine and produces tasty popovers, although they may not rise as tall as those baked in dedicated popover pans. Be aware that melted butter can drip; wipe the oven clean once cooled.