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Popovers - the American version of Yorkshire pudding: popovers are tender, airy, hollow rolls surrounded by burnished crust and are so yummy and addictive!
What Are Popovers
Popovers are the American version of Yorkshire pudding; they are basically egg batter that you bake in a tall popover pan.
The end results are tender, airy, hollow rolls with a delicious burnished crust.
They are quick and easy to make, and taste oh-so-tasty.
They are delightful with meats and add a sense of fun to any holiday meal.
Ingredients For Popover Recipe
- Eggs
- Milk
- Flour
- Salt
- Nonstick cooking spray
See the recipe card for full information on ingredients.
Cooking Tips
Popovers are also extremely versatile as you can make different variations, either savory or sweet, depending on your mood and also what you have in the fridge.
I always love the classic plain popovers, but certain days, I love popovers with Gruyere cheese, bacon bits, or sweet with cinnamon sugar.
Of course, you can’t go wrong with butter on these delicious pastries!
Frequently Asked Questions
While they are made with the same batter, popovers are made in their own molds similar to muffins. Yorkshire pudding is usually baked in a pan in meat juices.
Yes, they are supposed to be hollow. If you want to make it denser, add more flour.
You can refrigerate them with a cover for up to a day. When it’s ready to be baked, you can preheat the oven to 450° and reheat them for 3-5 minutes.
This recipe has 182 calories per serving.
What To Serve With Popovers
This dish is best served with butter. For a wholesome meal and easy holiday dinner, I recommend the following recipes.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
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Popovers
Ingredients
- 3 large eggs, room temperature
- 1 1/2 cups whole milk, room temperature
- 1 1/2 cups all-purpose flour
- 1 1/4 teaspoons salt
- vegetable-oil nonstick cooking spray
Instructions
- If the eggs and milk are cold, submerge the whole eggs in warm water for 10 minutes and heat the milk until just warm. Preheat the oven to 450°F (232°C) with a nonstick popover pan on the rack in the lowest position.
- Combine the eggs and milk in a large bowl and whisk vigorously until very frothy, about 1 minute. Add the flour and salt, and whisk until the batter reaches the consistency of heavy cream, with some small lumps and air bubbles remaining.
- Remove the popover pan from the oven and coat it with cooking spray. Fill each popover cup about three-quarters (75%) full of batter. Bake for 20 minutes, then reduce the temperature to 350°F (176°C) and bake until golden brown, about 20 minutes more.
- Remove the popover pan from the oven and turn the popovers out onto a wire rack immediately. Poke a small opening in the side of each with a paring knife to let the steam escape. Serve immediately.
Notes
- You can beat the batter with a electric hand mixer or stand mixer. Whisking by hand will produce the most tender and airy popovers.
- If you use muffin pan, reduce baking time by 5 minutes and use only the outer cups of the muffin pan for better air circulation in the oven.
- Modify the batter by whisking 1/2 teaspoon pure vanilla extract into egg mixture. Reduce salt to 1 teaspoon and add 1 tablespoon sugar to egg mixture along with flour and salt. Then proceed with the following variations:
- Cinnamon Sugar:Combine 1/4 cup sugar and 1/2 teaspoon ground cinnamon. Brush top of baked popovers with 2 tablespoons melted unsalted butter, then coat in cinnamon sugar.
- Dark Chocolate:Sprinkle 2 ounces chopped semi-sweet chocolate over batter-filled popover cups.
- Orange:Whisk finely grated zest of 1 orange (about 2 teaspoons) into batter.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Absolute perfection
Hi Mollie, thanks for the comment and 5 star rating. Please try more recipes on my site, they are all delicious! :)
I’ve always made them on a cookie sheet, drop a spoon full on parchment paper, turn out wonderful. Fill with Swiss Meringue Buttercream,
That is different from these popovers. What you are talking about is made with a padachue dough.
I like to do it that way also. I like filling them with a mixture of smoked salmon & cream cheese mixture I do. They are great also with whatever you want to fill them with!!
:)