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popoversI love popovers. They are a little time consuming, but once you’ve mixed the batter you pop them in the oven and wait. Waiting for the popovers to come out of the oven is the hardest part! The batter can even be made ahead of time and stored in the refrigerator, if you want. Popovers are best right from the oven. Serve with butter, jams, or other sweet or savory spreads. I have two popover pans, which make the most perfect popovers every time. One pan makes 12 mini popovers while the other pan makes 6 large popovers. Depending on how many people we have for dinner dictates which pan I will use.popovers






1 popover pan

1 1.4 cup flour

¼ tsp salt

3 large eggs

1 ¼ cup milk

2 Tbsp butter cut into either 6 or 12 pieces, depending on what size popover pan you are using

1 Tbsp butter, melted




Oil or spray (with nonstick oil) popover pan. Preheat your oven to 400 and set the rack in the middle of the oven. Preheat the popover pan for about 2 minutes.


Blend the flour, salt, eggs, milk and melted butter until the mixture has the consistency of heavy cream. This can be done in a food processor, a blender an electric mixer or by hand. Batter should be at room temperature.


Place 1 small piece of butter in each cup and place back in the oven until the butter is bubbling, about one minute. Fill each cup half full with batter and bake for 20 minutes. Reduce the oven to 300 degrees and continue to bake for 20 minutes. Serve immediately.popovers


Popovers are not hard to make and my family considers them a real treat. They are best eaten warm. Leftovers probably won’t be a problem as I’m sure your family will eat them right up!popovers

14 comments on “Best Ever Popovers

Jess on March 20, 2017 3:24 pm

I’ve always wanted to make these! YUM! PINNED!

I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks:

Thanks for joining Cooking and Crafting with J & J!

Daisy Debs on March 20, 2017 5:53 pm

Mmmm yummy…..yes we love them over here in the u.k. too , with our Sunday roast . Only we call them Yorkshire Puddings and we usually cook them in oil …but I think your way might be even nicer !

Nancy Wolff on March 21, 2017 12:49 am

I’ve never tried Yorkshire Pudding before and didn’t realize they were cooked in oil!

ColleenB.~Texas on March 21, 2017 7:47 am

They look wonderful.
Have no popover pan but thinking maybe a muffin tin would work………… think?

Nancy Wolff on March 21, 2017 1:06 pm

It would be worth a try, I think the sides just have to be angled a bit. Let me know how it works out!

kristin mccarthy on March 21, 2017 1:12 pm

I had no idea the ingredient list was that simple- also where do I get a popover pan?

Nancy Wolff on March 21, 2017 1:20 pm

I found one at my local kitchen supply store but I’m sure you could find one online!

Ali on March 23, 2017 4:01 am

I can’t imagine having leftovers of these – I think I might devour them all myself. 🙂 This is such a good reason to get a popover pan – these are lovely!

Nancy Wolff on March 23, 2017 3:14 pm

Thanks for stopping by! Nope, no leftovers, best thing to do is eat them all! 🙂

Leslie on March 23, 2017 11:54 pm

I love popovers, but they always seemed so intimidating! These look so good. Thanks so much for sharing at the #happynowlinkup!

Nancy Wolff on March 24, 2017 1:19 am

You should give them a try, they are really so easy! An d so good! 🙂

Joyce on March 24, 2017 3:15 am

This recipe I can surely try at home, yay! Thank you so much for sharing it with us! #FuntasticFriday

April J Harris on March 28, 2017 2:56 pm

Your Popovers look absolutely delicious, Nancy, so fluffy and golden! They are similar to our Yorkshire puddings, when they are made in individual muffin tins, but we use beef drippings as the grease for the pan so they are a bit less elegant!! Sharing on our Hearth and Soul Facebook page. Thank you so much for being a part of Hearth and Soul. Hope to see you again this week!

Nancy Wolff on March 28, 2017 8:04 pm

I have never tried Yorkshire Pudding!

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