Have you ever made homemade popovers before? These light, airy popovers require just 5 ingredients to make and can be made in either a popover pan or just a regular muffin tin. Unlike many other recipes, this one can also be baked in under 40 minutes!
I originally shared this recipe over on The Stay at Home Chef!
There are few recipes on this blog of mine that I can take as little credit for as this Popover recipe. This is really my mom’s recipe, adapted from half a dozen others, cobbled together from pages of family-favorite cookbooks and from simple recipes printed on the backs of her popover tin labels.
Over the years she has perfected this recipe to be the best and easiest (and possibly the quickest) path to sky-high popovers, and when I decided I wanted to share her popover recipe on the blog, I had her come over to my kitchen and make them here. I took the photos, but that’s about all the credit I deserve for this recipe. A little unusual for me, but I couldn’t risk messing with perfection.
These popovers are simple, sky high, and delicious, and while having a fancy popover pan is nice it’s totally not required to make your own popovers at home.
If you don’t have a popover pan on hand, you can just use a regular muffin tin. Keep in mind that you will get more popovers this way (about 18 as opposed to 12) simply because the muffin tin is more shallow and can hold less batter.
You’ll notice that this recipe, like my banana muffin and chocolate chip muffin recipe uses two temperatures when baking. We’ll start with a higher temperature and then drop the temperature without opening the oven door. This is what helps give our popovers a nice rise and really makes them, well, pop over. It also gives us a relatively short baking time of only 35 minutes compared with the hour-plus that many recipes usually require.
I have found that sometimes, as the popovers are rising, some of the butter tends to leak over the edge of the muffin tin. To keep your oven from getting dirty and smoky, I recommend lining a large cookie sheet with foil and placing that underneath your tin as the popovers bake, this will catch any spills and make cleanup much easier.
How to Reheat Popovers
The best way to reheat popovers is to preheat your oven to about 375F (190C) and return them to the oven for 5-10 minutes. This will also help to make your popovers more firm if they’ve softened too much while sitting.
You do not need to put your popovers back in a popover pan, just tossing them in on a cookie sheet will work fine! At my house we like to make popovers in large batches and then reheat the leftovers over the next day or two.
Popovers are a simple and airy breakfast good, and while they are delicious simple treats on their own, I usually like to slice mine open while still hot and drop a dollop of butter in the center to melt, or I also like to smear apple butter for a nice flavor addition.
Feel free to dress yours up however you like, and enjoy!
Looking for more classic breakfast food recipes? Check out my buttermilk pancakes!
How to Make Homemade Popovers
Homemade Popover Recipe
Ingredients
- 6 large eggs
- 2 cups whole milk (475ml)
- 6 Tablespoons unsalted butter melted (85g)
- 2 cups all-purpose flour (250g)
- 1 teaspoon salt
Instructions
- Preheat oven to 450F (230C) and lightly grease a 12-count popover pan or two 12 count muffin tin with cooking spray. Set aside.
- Place eggs in a large bowl and, using an electric mixer, beat on low speed until eggs are frothy and pale yellow (you can do this by hand if you don't have an electric mixer but it will take longer).
- With mixer on low, add milk and melted butter and beat until well-combined.
- Sprinkle salt over batter and stir.
- Add flour, stirring on low-speed until batter is completely combined. Batter will be very thin and almost watery.
- Evenly divide batter into prepared tin (it's very thin, so I like to use an ice cream scoop to pour the batter, helps keep things less messy), filling each about 2/3-3/4 of the way full and transfer to 450F (230C) oven**.
- Bake on 450F (230C) for 20 minutes, then, without opening the oven door, reduce the heat to 325F (160C) and bake an additional 15 minutes.
- Remove from oven and serve immediately -- these taste great topped with butter!
Mikaru86 says
I’ve never heard of popovers before, but they look and sound delicious, so I’ll have to give them a try some time.
Sam says
I really hope you like them!! 🙂
MKD says
I remember popovers at my grangmother’s; The only difference was she would deep fat fry them. I would stand on a stool & watch for them to turn themselves over – Hence the name popover.
Carissa Nelson | Spoonful of Easy says
I love popovers but have never hit on a recipe that felt like “the” recipe that would be the new go-to. These look amazing and streamlined. Can’t wait to try them and good info on popover pan vs. muffin tin.
Michelle says
I would like to half this recipe . Should I fill empty cupcake tins with water? Or simply not fill?
Saleema Khan says
I just baked these. They are awesome!!
I used a muffin tin and got 24 small pop overs. They are so delicious. I made honey butter to go with them.
Sam says
So happy to hear you enjoyed them!! 🙂
ZM says
Sam, this sounds like yorkshire pudding. however, for yorkshire pudding we have to heat up about 1cm oil in muffin tins. will try and hopefully it will rise like this.
Sam says
My understanding is that yorkshire pudding and popovers are very similar, I believe the batter is usually the same. I have always grown up with them called popovers and made this way, though 🙂