Popovers have such a beautiful presentation: large steaming bread-like pieces of heaven. Baked correctly, they have an almost custard-like center and a perfectly browned exterior. I think people are scared because they look complicated, but popovers are extremely easy. Follow these simple steps and you will have perfectly “popped” popovers that guests will adore! The recipe can be variated for sweeter popovers for breakfast or brunch. Or they can be made into a savory accompaniment for a wonderful meal!

You can play around and experiment with this recipe with different herbs or cheese. These are super easy and fun and I know you will love making these impressive treats!

Popovers piled on top of each other in a wood basket with some sprinkled with herbs all in front of a black background
Close up view of a hole in a popover with another popover sitting on top with part of a wooden basket handle in corner

Watch how to make these popovers:

Multiple light brown popovers sitting on top of each other in wood basket with dark black background
Print Pin
0 from 0 votes


With super simple ingredients, popovers are a delicious blend of light flavors. They miraculously puff up, creating an airy treat for any time of day!
Prep Time15 minutes
Cook Time40 minutes
Total Time1 hour
Course: Bread
Cuisine: American
Keyword: homemade bread, rolls
Difficulty: Easy
Method: Baking
Servings: 6 popovers
Author: Kaleb


  • 1 ¾ cups flour
  • 1 ¾ cups whole milk, room temperature
  • 3 eggs
  • 1 tsp salt
  • 2 tbsp sugar, if making a savory popover, reduce sugar to 1 tbsp
  • 2 tbsp butter, melted

Variations (add to the top of each popover)

  • 1 tbsp fresh chopped thyme
  • 1 tbsp grated Gruyere cheese


  • Preheat oven to 450°F and set the rack to lower position. Grease a 6-cup nonstick popover pan and set aside.
  • Whisk eggs to combine. Add milk and whisk until frothy (tiny bubbles in the batter). Add salt, sugar, and butter. Whisk to combine. Last, add flour. Whisk but do not over whisk. A few lumps are okay.
  • Divide batter into prepared pan (can use a 12-cup muffin pan, but popovers will be smaller) and place in oven. Close oven door and lower temperature to 425°F for 20 minutes.
  • After 20 minutes, reduce heat without opening the oven door to 375°F and continue to bake for 20 additional minutes.
  • In the last 3 minutes, open the door and poke a slit in each popover with a sharp knife to let out steam. Let finish baking for the remaining time.
  • Remove from oven and immediately remove from popover pan and place on a rack to cool for 3-5 minutes. Letting popovers cool in pans will cause them to deflate.
  • Serve hot with butter and jam for a sweet popover or just with butter for a savory variety.


Serving: 1 popoverCalories: 395 kcal (20%)Carbohydrates: 63.4 g (21%)Protein: 13 g (26%)Fat: 9.3 g (14%)Saturated Fat: 4.6 g (29%)Polyunsaturated Fat: 1.1 gMonounsaturated Fat: 2.7 gTrans Fat: 0 gCholesterol: 110.3 mg (37%)Sodium: 455.7 mg (20%)Potassium: 207.8 mg (6%)Fiber: 2 g (8%)Sugar: 8.1 g (9%)Vitamin A: 105.1 IU (2%)Vitamin C: 0 mgCalcium: 106.8 mg (11%)Iron: 3.8 mg (21%)

Leave a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  • Just made your popovers. Couldn’t be easier and they are absolutely delicious. The bit of sugar in your recipe was perfect. I used a jumbo muffin pan which also worked out just fine. Thanks for your inspiration and I look forward to making more of your recipes.