This recipe creates light, buttery popovers with a crisp exterior and a hollow, airy interior — perfect as a side dish, with soup, or for breakfast. Classic Popovers

Why You’ll Love This Recipe

I love this recipe because it uses just a handful of simple ingredients, yet it delivers tall, golden popovers without any yeast, kneading, or rising time. The method is straightforward, the texture is incredible, and the results feel special enough for holidays while being easy enough for any day of the week.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

4 large eggs, room temperature before cracking
1 ½ cups whole milk, lukewarm
¾ teaspoon salt
1 ½ cups all-purpose flour, spooned and leveled
3 tablespoons melted butter, cooled slightly

Directions

In a blender, blend the eggs, milk, and salt until well combined. Add the flour and blend again until the mixture is smooth. Add the melted butter and blend until the batter becomes frothy.
Let the batter rest for 15 minutes.
Preheat the oven to 450 °F (230 °C). Position a rack in the lower third of the oven.
Place a 6-cup popover pan on a baking sheet and warm it in the oven for 2 minutes.
Remove the hot pan and spray the wells generously with nonstick spray.
Pour the batter into the wells, filling them nearly to the top.
Bake for 20 minutes without opening the oven door. Then lower the temperature to 350 °F (175 °C) and continue baking for about 10 minutes, until the popovers are tall and deeply golden.
Remove from the oven and pierce each popover with a sharp knife to release steam. Serve warm.

Servings And Timing

Servings: 6 popovers
Prep time: 5 minutes
Rest time: 15 minutes
Cook time: 30 minutes
Total time: 50 minutes

Variations

Add a teaspoon of dried herbs to the batter for a savory twist.
Mix a small handful of shredded cheese into the flour for cheesy popovers.
Brush baked popovers with melted butter and sprinkle cinnamon sugar for a sweet version.
Swap whole milk for half-and-half to create a richer, more custardy interior.

Storage/Reheating

I think popovers are best enjoyed fresh, but leftover popovers can be kept in an airtight container at room temperature for up to 1 day. To restore crispness, I reheat them in a 350 °F (175 °C) oven for 5–7 minutes.
They also freeze well for up to 2 months; I reheat them straight from the freezer in a 350 °F oven until warm and crisp.

FAQs

What makes popovers rise so high?

The high rise comes from the steam created by the eggs and milk. The hot oven and preheated pan help the batter expand quickly.

Can I use a muffin tin instead of a popover pan?

I can use a muffin tin if needed, but the results will be smaller and may not rise as dramatically. Baking time may be slightly shorter.

Can I make the batter ahead of time?

I prefer to use the batter right after its 15-minute rest. Waiting too long can reduce the rise.

Why do I need to pierce the popovers?

Piercing releases steam so the popovers don’t collapse or become soggy inside.

Can I double the recipe?

Yes, I can double it as long as I have two popover pans or bake in batches.

Conclusion

I love making these classic popovers because they’re quick, light, and beautifully airy with the perfect crisp exterior. They pair effortlessly with breakfast, lunch, or dinner, and the simple ingredients make them an easy, go-to recipe whenever I want something warm and impressive on the table.