Classic Popovers - A Simple 4 Ingredient Recipe (2024)

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Classic popovers are crispy on the outside, tender on the inside and are so easy to make. They’re delicious warm and slathered with honey butter.

Several years ago, my husband and I frequented a wonderful restaurant by our home that served the best popovers – and they were free! No matter what you ordered, you were each provided a hot popover with adelicious maple honeybutter. And, these weren’t little mini popovers, these were the real-deal.

At the time, I thought popovers were pretty fancy and likely difficult to make. I could make a mean dinner roll, but I thought homemade popovers might be a bit ambitious. I was so wrong!

4 Ingredient Popovers

After a little research, I found out I could make the perfect popovers with just four simple ingredients. I mean combining milk, eggs, flour and salt makes for a pretty easy popover recipe in my mind.

Start preheating the oven, mix up the batter, pour into your popover tin and “pop” them in the oven! In a little over 30 minutes you will have fresh, hot popovers.

Do I Have to Use a Popover Pan?

There is a special pan for making popovers. Known as a popover pan (also called a popover tin), it has deep wells and steep, straight sides which help force the popover batter upwards to create that puffy top and crispy sides.

If you don’t have a popover pan, you can use regular muffin tins. The only difference is that you won’t get large, fluffy popovers. They will be smaller due to the fact that a standard muffin tin isn’t as deep, nor are the sides as steep as a regular popover pan.

Fun Fact About Popovers and Yorkshire Pudding

While I was doing my classic popover recipe research, I kept coming across mentions of Yorkshire pudding. I thought this was a little odd until I learned that popovers are just an American version of Yorkshire pudding.

They basically use the same simple ingredients, but how you prepare the popover pan is where you see a difference. For popovers, you prepare the pan using a non-stick cooking spray or melted butter. For Yorkshire pudding, you use beef drippings or beef fat to prepare your pan.

Yorkshire pudding is typically served with dishes such as roast beef, pot roast or prime rib. If you plan on having a meal highlighting beef, Yorkshire pudding would be a fun addition.

Bake Your Popovers Today!

These easy popovers are great for abreakfast treatwith a little blueberry or apricot jam. They are also a great replacement for the classic dinner roll at your dinner parties or as part of a holiday meal. Serve them with some honey butter (or try this awesome Pumpkin Pie Spice Butter) and they will surely be a hit at your dinner table!

Tips and Tricks for the Perfect Classic Popovers

  • If you don’t have a 6-cup popover pan you can use a muffin pan. But, instead of making 6 popovers, you’ll divide the batter between 8 muffin cups. Once you reduce the temperature, watch them closely, they will probably be finished a couple minutes earlier.
  • Leftover popovers can be reheated in a 300 degree oven for about 5 minutes.
  • I use whole milk for this recipe, but any milk you have on hand will work just fine. However, I would not recommend using half and half or heavy cream.
  • Do not open the oven door while baking. This could cause the popovers to deflate. Just have patience!
  • Use room temperature ingredients to ensure the best popovers.

Ingredients Needed to Make Classic Popovers

Full instructions are found below in the printable recipe card

  • Milk
  • All-purpose flour
  • Salt
  • Eggs

How to Make Classic Popovers

  • Preheat oven to 425 degrees.
  • Spray a 6-cup popover pan with cooking spray.
  • Pour milk in a large bowl.
  • Add flour and salt.
  • Whisk together, just until flour is incorporated, do not overmix.
  • Whisk in eggs, one at a time, just until blended. Again, don’t overmix or scrape the side of the bowl.
  • Divide popover batter equally between the popover cups. This will make six popovers.
  • Bake at 425 degrees for 25 minutes.
  • Reduce heat to 325 degrees and bake for an additional 10-15 minutes, until a deep golden brown.
  • Serve immediately.

More Quick Bread Recipes

Yield: 6 servings

Classic Popovers - A Simple 4 Ingredient Recipe

Classic Popovers - A Simple 4 Ingredient Recipe (5)

Classic popovers are crispy on the outside and tender on the inside and so easy to make. They're delicious warm and slathered with honey butter.

Prep Time10 minutes

Cook Time40 minutes

Total Time50 minutes

Ingredients

  • 1 1/4 cup milk
  • 1 1/4 cup all-purpose flour
  • 1/2 tsp salt
  • 4 eggs

Instructions

    1. Preheat oven to 425 degrees.
    2. Spray a 6-cup popover pan with cooking spray.
    3. Pour milk in a large bowl.
    4. Add flour and salt.
    5. Whisk together, just until flour is incorporated, do not overmix.
    6. Whisk in eggs, one at a time, just until blended. Again, don’t overmix or scrape the side of the bowl.
    7. Divide batter equally between popover cups. This will make six popovers.
    8. Bake at 425 degrees for 25 minutes.
    9. Reduce heat to 325 degrees and bake for an additional 10-15 minutes, until a deep golden brown.
    10. Serve immediately.

Notes

If you don't have a popover pan you can use a muffin pan. But, instead of making 6 popovers, you'll divide the batter between 8 muffin cups. Once you reduce the temperature, watch them closely, as they will probably be finished a couple minutes earlier.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving:Calories: 168Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 128mgSodium: 268mgCarbohydrates: 23gFiber: 1gSugar: 0gProtein: 9g

This recipe was originally posted on 04/20/15. It was updated to improve user experience and reposted on 05/13/20.

Classic Popovers - A Simple 4 Ingredient Recipe (2024)

FAQs

What is the secret to good popovers? ›

My biggest tip for creating perfect popovers is to use warm milk and room-temperature eggs with absolutely no chill on them. Do not take the milk and eggs from the fridge and use them. Cold ingredients will give you dense popovers. Warm ingredients will give you light, airy, and perfect popovers.

What makes popovers puff up? ›

The container forms the steam released in the oven heat into one giant bubble. This steam is contained with gluten from flour proteins, starch, and protein from eggs. So the popover literally 'pops' with steam, but the steam doesn't escape because the stretchy protein holds it inside the batter.

Why are my popovers not airy? ›

Preheating your oven to the correct temperature is probably the most important thing you can do to ensure popover success. The hotter your oven, the higher your popovers will rise. Which makes sense: the faster liquid in the batter turns into steam, the more chance your popover has to expand before its crust sets.

Should you let popover batter rest? ›

Let batter rest for 15 minutes while you preheat the oven. Preheat the oven to 450 degrees F and place rack in the bottom third position (to make room for tall popovers and to ensure the tops don't burn!) and another rack in the top position.

What are two reasons for failure of popovers to pop? ›

Until last night…
  • Preheat your popover pan.
  • NEVER open the oven door while baking.
  • Use room temperature ingredients.
  • Use the freshest eggs possible.
Jun 22, 2016

Should popover batter be cold or room temperature? ›

Make the batter in a blender; make it with a whisk. Beat till smooth and frothy; leave some lumps. Everything should be at room temperature.

Does popover batter keep? ›

You can make the batter ahead of time and bake the popovers the next day or prepare a batch start to finish and freeze them for later or keep a few on your counter.

How to prevent popovers from deflating? ›

Preheating your pan will help the batter rise higher, and heating the milk in the popover batter can help the tops get crisper as well as keep them from deflating; but you really need to let the popovers bake a few extra minutes to prevent the tops from falling once they come out of the oven (via Runway Chef).

Is it necessary to poke the popover when it comes out of the oven? ›

Remove from oven:

Popovers lose their crunch if they linger in the pan, so turn them out on a wire rack immediately and poke a small opening in the side of each with a paring knife to let the steam escape.

How do you know when a popover is done? ›

Bake for 15 to 20 minutes, then reduce heat to 350 degrees and continue baking for 15 minutes more, or until popovers are puffed and browned. Do not check popovers until they have baked for a total of 30 minutes. Remove from pan immediately and serve hot.

What happens to an underbaked popover? ›

If your popovers lose volume when they come out of the oven, they are probably underbaked. When these airy baked goods aren't cooked enough, too much steam stays trapped inside. That moisture condenses once they're removed from the oven, causing them to collapse.

Should you refrigerate popover batter before baking? ›

Tips for perfect popovers

-- For best results, refrigerate the batter one to 24 hours before baking - the longer the better. -- Fill cups two-thirds full, or almost to the top. -- To give the popovers greater stability, heat the empty pans in a preheated oven two to three minutes before filling.

Is yorkshire pudding the same as a popover? ›

Yorkshire Puddings are a staple in England with a Roast Dinner. Here in the US we know them as Popovers which are the same thing as the modern Yorkshire Pudding, except using a different pan. Yorkshire puddings are a delicious way to have a bread with your dinner with a minimal time investment.

Should a popover have a close button? ›

Use a Close button for confirmation and guidance only.

A Close button, including Cancel or Done, is worth including if it provides clarity, like exiting with or without saving changes. Otherwise, a popover generally closes when people click or tap outside its bounds or select an item in the popover.

How to prevent popover from deflating? ›

If you don't want your beautiful popovers to collapse, simply use a sharp paring knife and pierce the bottom of the hot popovers to allow steam to escape and place them on a cooling rack. Do not let them cool in the pan, they'll lose their shape.

How do you stop popovers from burning? ›

Greasing them with shortening rather than butter prevented them from burning. And flouring them lightly kept the popovers from sticking.

References

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