Popovers

It’s funny how something as humble as a popover can feel sort of magical – like when you open the oven and see those puffy, golden tops standing proud, almost defying logic. There’s this smell too, not flashy or sweet, just warm and eggy with a buttery crispness that’s oddly comforting. You pull one apart and the steam curls out, tender and slightly custardy inside, and… well, it’s almost too easy to eat three in a row without meaning to. I’d forgotten about them for a while (years, honestly), but once they came back into my kitchen, it was like they never left.

Why You’ll Crave It

• They puff up tall with barely any ingredients – flour, eggs, milk… that’s basically it.
• Perfect with savory meals, but somehow also dreamy with jam or honey
• No yeast or waiting – just mix and bake and you’re golden
• You feel sorta proud watching them rise (like a secret baker’s magic trick)
• The texture – crisp on top, airy in the middle, soft where it counts

The first time I made these, I sat on the floor in front of the oven just to watch them… they were hypnotic.

What You’ll Need

• All-purpose flour: 1 cup – simple, don’t overthink it
• Milk: 1 cup cold whole milk – for richness and puff
• Eggs: 2 large – room temperature is best, for better lift
• Salt: 1/2 teaspoon – don’t skip it, it wakes things up
• Unsalted butter: 2 tablespoons – melted, for brushing and flavor

Easy How-To

Get that oven blazing

Turn your oven to 425°F (220°C). Trust me, this matters more than you’d think – they need that immediate heat blast. Let your popover pan sit inside while it preheats – hot pan, better rise.

Butter it up

Once that pan’s hot, take it out carefully (ish), and brush each cup generously with melted butter. Really coat it, otherwise they might cling on when they’re done.

Mix the batter… gently

In a bowl, whisk the eggs and milk until smooth. Add the flour and salt and keep whisking – but not too hard. Smooth is good, don’t fret over tiny lumps. Don’t overthink it either.

Pour and cross your fingers

Quickly pour the batter into the hot, greased cups – halfway full is perfect. Do it swiftly so you don’t lose heat. The oven should still be very hot.

Don’t open that door

Slide the pan into the oven and leave it. No peeking for at least 20 minutes. They need uninterrupted heat to climb up and puff. Trust is part of the process here.

Golden and glorious

After 20-25 minutes, check them – they should be deeply golden and tall. If they’re pale, give ‘em a few more minutes. You’ll know it when you see it.

Cool just a little… then devour

Let them sit in the pan maybe 2-3 minutes. They’ll deflate a tiny bit – that’s okay. Then lift them carefully and serve hot. They’re best right then – warm, airy, ideal.

Good to Know

• If they deflate a little after baking – that’s honestly fine. They’re not soufflés.
• You can mix in grated cheese or herbs – but keep it subtle. Popovers get touchy.
• If you try to store them overnight, do yourself a favor and reheat in a hot oven, not the microwave. That crisp top is worth saving.

Serving Ideas

• Slathered with soft butter and a pinch of flaky salt
• Drizzle of honey (or maple syrup – borderline dessert)
• Split and filled with scrambled eggs, or smoked salmon and a swirl of cream cheese
• Alongside roast chicken or pot roast, soaking up juices

Top Tricks

• Use room temperature eggs and milk – it really does help make them taller
• Let the batter rest 10-15 minutes before baking if you have time – improves texture
• Get the pan into the oven fast once filled. The batter likes urgency

Frequently Asked Questions

Why didn’t my popovers puff up?

Could be a few things – oven not hot enough, or maybe the pan wasn’t preheated. Cold ingredients can also mess with the rise. Try again, but check those three.

Can I make the batter ahead of time?

Sort of – you can mix it and let it sit for 30 minutes, covered. But much longer than that and the lift gets compromised. Freshly mixed is best.

What’s the difference between popovers and Yorkshire pudding?

They’re close cousins. Popovers are usually made with butter and served with breakfast or sweet things, while Yorkshire puddings use beef drippings and are usually savory, part of a roast dinner.

Do I have to use a special pan?

Popover pans help with height, but a standard muffin tin works in a pinch. They won’t rise quite as dramatically, but they’ll still taste lovely.