How to Make Popovers, a Step-by-Step Guide (2024)

How do you transform a basic egg batter into tall, tender, airy pockets surrounded by a burnished crust? It’s not magic, but kitchen physics, sparked by the combination of a preheated pan and a hot oven. Popovers, the American version of Yorkshire pudding, are quick and easy to make, and add a sense of fun to any meal, from a holiday brunch to a simple supper.

1. Bring to temperature:

   If eggs and milk are cold, before combining, submerge whole eggs in warm water 10 minutes and heat milk until just warm. Preheat oven to 450°F with a nonstick popover pan on rack in lowest position.

   Don't have a popover pan? Follow our tips for using a muffin pan instead.

2. Whisk eggs and milk:

   After you have combined eggs and milk in a large bowl, whisk together until very frothy. This should only take about 1 minute. Have the flour and salt measured out and ready to go.

   

3. Add dry ingredients:

   Add flour and salt to egg mixture. We tested out a blender and an electric stand mixer when making the batter, but concluded that whisking by hand produces the most tender, airy popovers.

   

4. Whisk again:

   Whisk flour and salt into egg mixture just until batter is the consistency of heavy cream with some small lumps remaining. See those air bubbles? They are what will cause the popovers to rise.

   

5. Remove empty pan from oven:

   Remove popover pan from oven and coat with cooking spray.

6. Fill and bake:

   Fill popover cups about three-quarters full with batter. Bake 20 minutes, then reduce oven temperature to 350°. Continue to bake until golden brown and dry to the touch, about 20 minutes more.

   

7. Remove from oven:

   Popovers lose their crunch if they linger in the pan, so turn them out on a wire rack immediately and poke a small opening in the side of each with a paring knife to let the steam escape. Serve right away.

   

   

Using a Muffin Pan Instead of a Popover Pan

Though a nonstick popover pan results in optimal height, a standard muffin tin works fine, too—but the popovers will be smaller. (Don't worry, they'll still be delicious.)

To make, only fill the outer cups of the standard muffin tin with popover batter; they will get better circulation in the oven. When baking, reduce cook time by 5 minutes.

More Popover Recipes

• Gruyere-Thyme Popovers
• Dark Chocolate Popovers
• Chive Popovers
• Cinnamon Sugar Popovers
• Bacon and Black Pepper Popovers
• Orange Popovers