These classic American popovers are so amazing! Cover them with maple syrup and powdered sugar or fruit and it is a perfect breakfast.
What is a popover? Well they are pretty close to a Yorkshire pudding. The main ingredients include, flour, eggs, and milk. They puff up while baking in their pan and go over the edges, hence the name popovers.
While you can use a specific popover pan, they work really well in a muffin pan or muffin tin. In fact, that is how I always make them.
Homemade popovers are one of my favorite things to eat for breakfast. They are super easy to make, if I can do it, you can do it. Let’s get baking!
Gather the ingredients
In order to make these easy popovers you just need a handful of ingredients, you probably already have at home:
- Flour -- All-purpose flour. Do not use self-rising flour.
- Salt -- This is optional, it adds flavor and enhances the flavors of the other ingredients.
- White granulated sugar -- This ingredient is optional as well, adds a hint of sweetness.
- Eggs -- The eggs are the star of this recipe. They are what cause it to puff up. If you like them less eggy, use 2 eggs instead of 3. But try it first as is. It helps if they are room temperature.
- Milk -- The milk should be lukewarm. I generally use whole milk but other milk will work too, including almond milk.
- Vanilla extract -- This optional ingredient provides a bit of flavor.
- Butter -- For the pan.
Step 2: How to make classic homemade popovers
Begin by preheating the oven to 400F/205 C. Now whisk together the flour, sugar, and salt in a medium bowl. The sugar and salt are optional, but I always add them.
Step 3: Finish the easy popover batter
Next, in a large bowl whisk the eggs together with the vanilla extract. Again, the vanilla extract is optional, but I always add it. It is a good idea to use room temperature eggs, but if you forget to leave them out don’t worry about it.
Heat up the milk so it is lukewarm, so around 100 F/37C. I generally just do it in the microwave. Then whisk the milk in with the eggs.
Dump all of the flour mixture in at once and whisk until the batter is very runny and there are no lumps. A lot of people like to use their blender for the batter, I always just use a whisk. The popovers batter is ready to go.
Note: A lot of people will allow the batter to rest in the fridge for an hour up to 24 hours to rest the gluten. Then remove it and let it sit at room temperature for 30 minutes before using it. I am too impatient though so never do that.
Step 4: Butter and Muffin Pan
Next, melt the butter in a bowl in the microwave or in a pot on the stovetop. Use a basting brush and baste the insides of the pan. Alternatively, you can spray the pan with cooking spray. The butter adds flavor.
Now, place the pan by itself in the oven for 2 to 3 minutes to heat up. Don’t go longer than 3 minutes, otherwise the butter will burn. But it is important the pan is hot before we add the batter to it. So remember warm milk and hot pan.
Pour any remaining melted butter back into the bowl with the popover batter.
Step 5: Bake those homemade popovers
Remove the hot muffin pan with an oven mitt and then fill up each cavity evenly with the batter, until they are about 2/3rds full. I just use a 1/4th cup measuring cup to make sure I get the same amount in each one.
Now bake them in the oven, middle rack position, for 23 to 25 minutes. 25 minutes is perfect in my oven. Do not open the oven until 20 minutes have passed. If you open it up too soon the popovers are liable to deflate.
When done they will be nice and golden brown on the top and slightly crispy to the touch. Allow them to cool in the pan for just a few minutes before removing them, and placing them on a wire rack.
If you have trouble with them sticking use a spoon to help pry them out.
Step 6: Serve up those yummy popovers
All that there is left to do is to serve them up! I love how they are crispy on the outside and soft and hollow on the inside.
My favorite way to eat them is with maple syrup and powdered sugar, but there are so many ways to serve them. Enjoy!
How do I store leftover popovers?
Once they have completely cooled, place them in a plastic bag and store them in the fridge for a few days or freeze them for a few months. Then just reheat them in an oven at 350 F/176 C for 10 minutes or so. They are best fresh of course.
Why didn’t my popovers rise?
If they are too flat or didn’t puff up in the oven, it is possible the batter was too cold or you didn’t let them bake long enough before checking them. It is best to use all warm ingredients if possible.
Why do they become flat or deflate after baking?
If this happens, it means that they probably needed to be baked a few minutes longer. When they aren’t baked long enough too much steam is trapped inside, the moisture from the steam will cause them to collapse after coming out of the oven.
- Muffin pan or popover pans
- Basting brush
- Oven mitt
- Whisk or blender
- Measuring cup (1/4th works perfect)
- Wire rack
- 1 cup all-purpose/plain flour 120g
- 1/2 tsp. salt optional (2g)
- 2 tsp. white granulated sugar optional (10g)
- 3 large eggs or use 2 for less eggy tasting popovers (Room temp eggs work the best)
- 1 cup of warm milk whole, 2%, 1%, Skim, Almond
- 1/2 tsp. vanilla extract optional (2ml)
- 2 Tbsp. butter melted (28g)
- Begin by preheating the oven to 400 F/205 C.
- In a small bowl whisk together the flour, sugar, and salt.
- Add the eggs and vanilla extract to a large bowl and whisk them together. Then heat up the milk so it is lukewarm (about 100 F/37 C) and add that into the batter.
- Dump all the flour mixture in and whisk. The popover batter should be runny.
- Alternatively, put the eggs, vanilla, milk, flour, sugar, and salt in a blender and blend until all mixed.
- Melt the butter and then baste each cavity of the muffin pan with the butter. Place the pan in the oven by itself for 2 to 3 minutes. Remove the pan with an oven mitt and then fill each cavity up with the batter equally using a 1/4th cup measuring spoon. They will be about 2/3rds full.
- Bake in the oven for 23 to 25 minutes, until they puff up and are golden brown on top. Do not open the oven until at least 20 minutes have passed. Allow them to cool in the pan for just a few minutes before removing and place on a wire rack to cool further. Use a spoon to help pry them out if they are sticking. Serve with your favorite pancake or waffle toppings. Enjoy!
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