Popovers are at the top of my list of things I love to eat.

Popovers are so good! If you’ve ever had a Yorkshire pudding or Dutch Baby pancakes or even German Pancakes, it’s basically the same thing, just served in smaller portions. It’s a warm airy roll made from an egg batter. It can be baked in a muffin tins or in popover pans.

I love all things egg-y, like quiche, omelets, crepes, soufflés & german pancakes, you name it. Popovers fit right in with that. They’re buttery, egg-y, air-y and dense all at the same time.

You can make these in standard muffin tins, but once I saw my mom’s popover pan, I wanted one for myself. My mom has the pan that makes 6 big popovers, and I have the pan that makes 12 smaller popovers. The recipe is pretty basic, as in basic ingredients, but there are a few tips to make them turn out perfect.

Why don’t my popovers rise?

There can be a few different things that can mess up the rise of popovers.

Preheat the oven to 425 with the pan preheating in the oven.
When baking don’t open it again until they’re done. If you open the oven door the temperature inside can drop too quickly and the popovers will not rise properly.
Whip the batter up really airy right before you add it to the pan they’ll rise extra high.

Why are my popovers deflating?

As soon as you remove the popovers from the oven, poke a little hole in the top of each one. This will give the steam someplace to escape while cooling. If you don’t do this the steam stays trapped inside making them soft which causes them to deflate. Also, don’t cover them while they cool for the same reason.

Can popovers be frozen and reheated?

They can, but they are never as good as when they are baked fresh. They can be frozen in an airtight container for around 3 months. The best way to reheat them is to put them in a medium oven (about 350 degrees) for 8 or so minutes. That way they’ll come out crisp on the outside while staying soft in the middle.

Ingredients needed for Popovers:

6 tablespoons unsalted butter, (3/4 stick) melted
6 eggs lightly beaten
2 cups milk
2 cups flour
1 teaspoon salt
For serving:
• jam and butter *optional

How to make Popovers:

Preheat oven to 450.
Spray the pan with nonstick spray. Pour 1/2 tsp. melted butter into each cup.
In a bowl, whisk the eggs & milk, and then the remaining 2 tablespoons melted butter.
In a large bowl, whisk together the flour and salt, then combine with the egg mixture. Whisk together until smooth, about 2 minutes.
Divide the batter into the cups of the pan and bake for 15 minutes.
Reduce the heat to 325 and continue baking for 7 more minutes. Remove from oven.

What to serve with Popovers?

We love to serve warm popovers with butter and sometimes honey or strawberry jam. If it’s a savory herb or cheese popover then we just serve them with softened butter.

Popovers

Learn how to make delicious popovers at home!

Author Kami | NoBiggie.net

Ingredients

6 tablespoons unsalted butter, (3/4 stick) melted
6 eggs lightly beaten
2 cups milk
2 cups flour
1 teaspoon salt

For serving:

1 stick butter softened
jam optional

Instructions

Preheat oven to 450.
Spray the pan with nonstick spray. Pour 1/2 tsp. melted butter into each cup.
In a bowl, whisk the eggs & milk, and then the remaining 2 tablespoons melted butter.
In a large bowl, whisk together the flour and salt, then combine with the egg mixture. Whisk together until smooth, about 2 minutes.
Divide the batter into the cups of the pan and bake for 15 minutes.
Reduce the heat to 325 and continue baking for 7 more minutes. Remove from oven.

Recipe Notes

This recipe makes 24 mini popovers.

The secret is this: DO NOT OPEN THE OVEN during baking and gently poke a hole in each one to let the steam escape right after baking to avoid shrinking.

Making This Recipe? Tag us on Instagram: @NoBiggie using the hashtag #NoBiggieRecipes, so we can see what you are making in the kitchen!

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