Cold and dreary day means time for some comfort foods. Today I made a dish that both my Mom and Grandmother made as we were growing up. Popovers.
If you have never had them before, they are light and airy with an eggy interior and a delicate outside.
So simple in terms of ingredients but so many uses for it:
- Brunch
- Breakfast
- With a salad or soup
- Side to main courses
- Filled with light ingredients – tuna, chopped fruit, diced vegetables
The recipe is filled with items you already have in your kitchen. The biggest trick is having the right pan. They expand significantly as they bake which can be deceptive when choosing the right pan. Here are a few ideas of what you can use if you don’t have a popover pan (although you are going to like these so much you will wish you had one of these pans!):
- Muffin or cupcake pan – there are different sizes of these as you know. Using the larger 6-cup format will give room for the popovers to get big and light and airy.
- Ramekins
(Chicago Metallic Non Stick 6-Cup Popover Pan
Hope you enjoy our family favorite Popovers for your next brunch or snack. Thanks for stopping by!
- 2 Tablespoons melted butter
- 3 eggs, lightly beaten
- 1 cup milk
- 1 cup flour
- 1/2 tsp salt
- Preheat oven to 450 degrees
- Spray popover or muffin pan with cooking spray. Add 1/4 teaspoon of butter in bottom of each cup.
- Mix beaten eggs and milk together.
- Whisk in remaining melted butter.
- Add flour and salt.
- Mix to smooth.
- Pour into each popover or muffin cup about half full.
- Bake for 20 minutes at 450 degrees.
- Reduce heat to 325 degrees and bake fro 15 minutes more.
- Let cool on wire rack.
- Enjoy!
- To add a little additional flavor, you can add herbs and spices to the egg and flour mix.
I love popovers, especially when they are fluffy like these ones are. Unfortunately, I can’t have gluten anymore because of an intolerance. How well would these popovers work with gluten free flour? I may have to try it out myself 😀
I have never heard of these before!! They sound perfect to make for a brunch! This sound like a great muffin tin, I use mine quite a bit to make breakfast for the kids.
These popovers look delicious. I made them a few years ago from beef drippings and my kids were not too fond of them. I do remember my Grandmother making them when I was little. I may try out your recipe to see if they like your version better.
Popovers are not something that I make very often, but we really enjoy them when I do. Your popovers are absolutely beautiful! Family recipes are my favorite! Isn’t it amazing the memories that can flood back when you make them?
Yes, totally! Sometimes that is how I decide what to make. Thank you.
Oh man I haven’t had one of these in forever. They really are perfect comfort food for days when your stuck at home due to crappy, cold weather. I remember when I was in high school my dad would make these all the time for us. So yummy xx ☺️
Completely agree on the comfort food comment! Thanks.
Yum! These look delicious – how are pop-overs different from Yorkshire Puddings? They look and sound very similar. (But admittedly, I haven’t had one.) Would they taste good with a cinnamon-sugar topping?
I think they are different as Yorkshire pudding has some sort of animal fat in it. These are light and airy and made with butter. But I love your suggestion of cinnamon sugar topping! I bet it would be delicious. Will have to try it. Thanks!
I have not had a pop overs in years! I actually totally forgot about them! I need to try out this recipe! It looks yummy!
Popovers are one of my favorite sweet treat! I’d love to give those tins a try. Popovers aren’t exactly easy to make.
I have always wondered how to make these. Thanks for the insight, they look amazing.
Yummy! I think I’ve had something like this before, but I’ve never tried to make them. Totally will now, thanks for sharing this recipe!
I’ve always wanted to make these! They just look so light and fluffy. I think they would be amazing with chicken salad.
Sounds delicious, Jamie! Thanks for the idea. 🙂
These look absolutely delicious. I think I will have to make these for a summer snack! My kids are out of school and these would be great. Thanks for sharing.
I have not made these for years. I will have to try this on the weekend. My family will love them.
I’ve never heard of them before but wow, do they look good. Thanks for sharing the recipe! I want to give it a try now.
I usually pick up popovers from the bakery. I never realized they are so easy to make at home. I already have everything in my pantry so once I get a popover pan I will be baking away.
I can honestly say I had NEVER heard of these or seen them before but they’re so simple and delicious looking I’m going to have to try them.
I can honestly say I had NEVER heard of these or seen them before but they’re so simple and delicious looking I’m going to have to try them.
Yum! I haven’t tried preparing popovers yet. Love how simple and easy they are to make. Totally going to make this. Thanks for the recipe!
I honestly don’t know if I have ever had a popover before. They look delicious and I’d love to try one
Okay, I hope I’m not the only one who has never heard of popovers. =X They look tasty!
Can I make this with Almond flour or coconut flour?
Kristin, I haven’t tried it but I might experiment with whichever flour is lighter as you don’t want them to collapse. Let me know what you discover! Thanks for asking!
When I was in high school in the 60’s we had to take Home Ec class. They had a kitchen and the class made popovers.
That’s a great memory, Gail. These popovers are ideal in times like this where we are using up pantry staples. Plus they are simply delicious! Thank you.
They turned out perfect! Great recipe! You can also go savory or herb and add cheese. So good!!
Thanks, Patti! Glad you liked them. And yes, they are versatile which I love!
Do the muffin tins need to be heated well before pouring the mix in?
Kim, I haven’t ever tried it that way as mine turn out beautifully without that step. If you decide to experiment, let me know the results. Thanks for asking!
This was the best recipe I’ve ever made! We loved them. The kids stood and watched them puff up. This will be on regular rotation.
I am so glad to hear that! You inspired me to make them again this week. Thanks.
So I made these today. It was my 2nd time making popovers. I’m not sure what recipe I used the 1st time but they were kinda bland. This time they were very good! It may be because I used a bit more salt than the recipe called for. I’m saving this one (with a note to add more salt)!!
I am glad you liked them, Nelda. They are a family favorite, for sure. Thank you!
My husband loved these. Thank you.
Very happy to hear that! Thanks for letting me know.
I think I screwed up? Won’t know until they are done. In oven now. I just reread the directions. I put alll the butter into the batter and then put the 1/4 t into the muffin tin. You might change how it’s written to warn others like me. Seems you meant for on,y 1/2 T into the mixture. And then if only making 6 popovers the rest was in their tins.
Thanks for your tip. I do say to add 1/4 teaspoon of butter in the bottom of each cup. Then to whisk in remaining butter with the beaten eggs and milk. So, hopefully, these turned out delicious for you.
I’ve used this recipe 3 or 4 times now and each time they’ve come out perfect. If you have a popover pan I would double the recipe if you want them to be super lofty as the wells are bigger than a muffin pan. I fill them a little over halfway and they’re absolutely delicious and so easy!
I’m so glad you like it! And totally agree if you want the large version to do that. Just make sure you put a jelly roll pan underneath the popover pan for any batter that over flows. Saves you from having the clean the oven. Thank you!
I just made these and they were browner than I would have liked. I am wondering if you bring the milk and eggs to room temp or use them cold out of the refrigerator. I want to try them again but may need to adjust.
Thanks for making the recipe. There could be a few things to try as I haven’t had this problem before. Having worked in the housewares and appliance industry, I know some appliances are more powerful than others. That could affect how hot an oven gets. I would try either baking them for slightly less time or reducing the oven temp. As far as room temperature ingredients, I don’t take the milk or eggs out that far in advance of making the recipe. I take everything out at once so that I can prep the measurements. Hope this helps.