These classic popovers have a delicate tender texture. They’re the perfect breakfast pastry or dinner roll. Sprinkled with powdered sugar or filled with ice cream, they make incredible desserts. This is the best popover recipe!
- 1 1/2 cups milk, lukewarm
- 3 large eggs, room temperature
- 1 teaspoon sea salt
- 1 1/2 cups all-purpose flour
- 3 tablespoons butter, melted
OPTIONAL: To add a touch of sweetness to these classic popovers, add 1 teaspoon granulated sugar and 1/2 teaspoon vanilla extract.
- In a batter bowl, whisk eggs and milk together. Sprinkle in sea salt and flour. Whisk until the mixture is smooth with the consistency of heavy cream. Add melted butter to the bowl. Whisk until incorporated.
- Allow batter to rest 10 minutes before preheating the oven. The batter will be resting an additional 10 minutes as the oven is being preheated (so a total of 20 minutes resting time). This resting phase is very important for a nice high rise.
- Adjust oven rack to the lowest position. This will give the popovers room to rise without getting scorched. Preheat oven to 425°F. Once the oven reaches temperature, preheat the popover pan for 2 minutes. Remove from oven. Quickly spray down the wells of the pan.
- POPOVER PAN: Divide the batter evenly between the 6 wells, filling each just above 3/4 full. If using a MUFFIN TIN you’ll be making two batches: Fill just 6 of the 12 wells of the muffin pan 1/2 full, leaving an unused well in between the popovers. Reduce baking time when using a muffin tin.
- Bake popovers for 15 minutes at 425°F. Reduce oven temp to 350°F. Bake 10-15 minutes more, or until popovers are golden brown and done.
These expert tips will help you achieve recipe success! You’ll enjoy a batch of beautifully tall popovers like you’ve seen in magazines, on hotel breakfast counters, or in grandma’s kitchen on Christmas morning.
- Having the milk and eggs at room temperature is critical for high-rise popovers. In hot oven, these warm ingredients are able to start the steaming process faster which supports the expansion and rise before a crust forms, at which time the rising stops.
- BATTER RESTING PHASE: This is essential. Allowing the batter enough time to rest (15 minutes to 1 hour) gives the flour time to hydrate and swell. The batter becomes a bit thicker. This results in a higher rise, a more uniform structure overall, and a delicate texture!
- PREHEATING THE BAKING PAN: It’s incredibly important to preheat the pan for 2 minutes. You can either drizzle melted butter inside the wells before preheating, or spray down the pan with cooking spray after removing it from the oven. I prefer the latter. It prevents the possibility of butter dripping down to the bottom of the oven and causing smoke.
- NO PEEKING: It’s vital that once the popovers are in the oven baking you do not open the oven door until the cooking time is over!
- RELEASE OF STEAM: This is time sensitive! To prevent popovers from becoming withered, quickly cut a slit into the side of each popover with a sharp knife. Gently twist the knife to release steam. This needs to happen immediately. Then remove popovers from the pan ASAP!
- MORE INFO ABOUT THIS RECIPE: Further tips for making sky-high tall popovers are included in the body of the post, along with helpful step-by-step recipe images.
- Category: Breakfast, Dessert
- Method: Oven
- Cuisine: American
Keywords: Popovers, Popover Recipe