5.0 from 30 votes
Popovers
These light and airy popovers require just 5 ingredients and can be made in either a popover pan or muffin tin. Unlike many others, my popover recipe finishes in less than 40 minutes! Includes a how-to video!
Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings: 12 popovers*
Calories: 182 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 6 large eggs
- 2 cups whole milk
- 6 Tablespoons unsalted butter melted
- 2 cups all-purpose flour
- 1 teaspoon salt
Instructions
- Preheat oven to 450F (230C) and lightly grease a 12-count popover pan or two 12 count muffin tin with butter. Place on a foil-lined cookie sheet (to catch any spills) and set aside.
- Place eggs in a large bowl and, using an electric mixer, beat on low speed until eggs are frothy and pale yellow (you can do this by hand if you don't have an electric mixer but it will take longer).
- With mixer on low, add milk and melted butter and beat until well-combined.
- Sprinkle salt over the batter and stir.
- Add flour, stirring on low-speed until batter is completely combined. Batter will be very thin and almost watery and may have small lumps in it.
- Evenly divide batter into prepared tin (it's very thin, so I like to use an ice cream scoop to pour the batter, helps keep things less messy), filling each about ⅔-¾ of the way full and transfer to 450F (230C) oven (make sure to keep the foil-lined baking sheet beneath the pan, this will catch any spills!).
- If using a popover pan: Bake on 450F (230C) for 20-25 minutes (I find I need 25 minutes if using a light-colored popover pan like the one I used in the video), then, without opening the oven door, reduce the heat to 325F (160C) and bake an additional 15 minutes If using a muffin tin: Bake on 450F (230C) for 20 minutes, then, without opening the oven door, reduce heat to 325F (160C) and bake an additional 10-15 minutes.
- Remove from oven and serve as soon as they're cool enough to touch. Note that popovers will shrink/deflate as they cool, this is normal!
Cup of Yum
Notes
- If you use a popover pan you will get 12 popovers, if you use a muffin tin you will get at least 18 popovers.
- Place a cookie sheet lined with parchment paper or foil beneath your popover pan or muffin tin. The butter tends to spill over the sides as the batter bakes and will drip onto your oven, causing a lot of smoke and a messy oven. Avoid this and set yourself up for easy cleanup by placing a foil lined (for easy cleanup) pan underneath.
- These are great topped with honey butter, regular salted butter, or butter and a sprinkle of cinnamon and sugar. They also make a great savory side dish and some people love to use them for soaking up sauces or gravies!
- Store in an airtight container at room temperature for up to 3 days or freeze for up to a month.
Nutrition Information
Serving
1popover
Calories
182kcal
(9%)
Carbohydrates
18g
(6%)
Protein
6g
(12%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Trans Fat
1g
Cholesterol
101mg
(34%)
Sodium
244mg
(10%)
Potassium
108mg
(3%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
360IU
(7%)
Calcium
63mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12popovers*
Amount Per Serving
Calories 182
% Daily Value*
| Serving | 1popover | |
| Calories | 182kcal | 9% |
| Carbohydrates | 18g | 6% |
| Protein | 6g | 12% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 101mg | 34% |
| Sodium | 244mg | 10% |
| Potassium | 108mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 360IU | 7% |
| Calcium | 63mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.