Perfect Popovers

Prep Time
Cook Time
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"I received this recipe along with a pan that I purchased from a work colleague. He told me that his wife had perfected the recipe and it was a family favorite. I had never made popovers with this method before, but I gave it a try. They are perfect!"

Original recipe yields 6 servings


  • Serving Size: 1 (80.6 g)
  • Calories 138.6
  • Total Fat - 5.6 g
  • Saturated Fat - 1.7 g
  • Cholesterol - 73.9 mg
  • Sodium - 263.6 mg
  • Total Carbohydrate - 16.1 g
  • Dietary Fiber - 0.5 g
  • Sugars - 2.1 g
  • Protein - 5.5 g
  • Calcium - 60.3 mg
  • Iron - 0.6 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step 1

DO NOT PREHEAT OVEN. Prepare the popover pan by spraying each cup with oil. Combine the milk, flour, oil, and salt. Beat with an electric mixer on high for 1 minute.Add eggs, one at a time, beating 20 seconds after adding each egg. Fill cups 2/3 full. 

Step 2

Set in a cold oven. Turn heat to 425 º. Bake about 35 minutes, or until puffed and golden brown. Remove from oven and let stand a few minutes, and then remove from pan.

Step 3

You can also make popovers in ramekins, custard cups or just a large muffin pan, although they probably won't "pop" as high. The popovers will be hollow inside, so fill as you would puff pastry, or eat with butter, honey, or jam. I enjoy eating them spread with cranberry sauce.

Tips & Variations

No special items needed.



I adjusted this a bit - but they were super delicious. I doubled the eggs and used melted butter instead of the oil (and filled the cups with it instead of putting it in the batter). For serving, squeezed lemon over the tops and sprinkled with powdered sugar - very yummy. This served 2-3, eaten as the sole breakfast item.

review by:
(21 Jun 2015)


This is THE ONE! these turned out perfect, no need to look elsewhere, thanks for posting!

review by:
(5 Mar 2012)


These were delicious,tender popovers. I don't have a popover pan and therefore used a muffin tin. The only reason this didn't get 5 stars from me is because the popovers were stuck to the tin and tore a bit when removing.

(24 Feb 2012)


These were really easy and sooo good. I filled with custard and served at Christmas eve. Every one loved them. Sorry Gkwillow I thought I had rated earlier.UPDATE I went online and found that if I warm eggs and milk to room temp - I just let warm 45 minutes the popovers will rise higher.Oh and 7/8 cup = 3/4 c + 2 Tbs. I used mini-muffincups this recipe will make 15 popovers of that size - I prefere smaller they are so cute and just the right size.  also cool on a wire rack but pierce side of popover with sharp knife so that sides will crisp up and steam can escape so  they will not collapse - be careful not to burn but do not undercook or they will collapse

review by:
(13 Jan 2012)


Perfect Popovers indeed! This is the easiest popover recipe I have ever tried. The most difficult part was measuring out 7/8 cup of flour. The end result popped high and tasted great. The outside was light and crispy and the inside moist. Unlike many other popover recipes, these don't deflate a lot as they cool. They hold their shape beautifully even when cool. A keeper recipe for my house. THANKS!

review by:
(11 Jan 2012)