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Popovers - American version of Yorkshire pudding. Popovers are tender, airy, hollow rolls surrounded by burnished crust, so yummy and addictive |


Popovers Recipe

Makes 6 large popovers or 10 small popovers | Prep Time: 5 Minutes | Total Time: 45 Minutes
Images and Recipe from Martha Stewart Living November 2013


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


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

Combine egg and milk in a large bowl and whisk vigorously until very frothy, about 1 minute. Add flour and salt and whisk until batter is the consistency of heavy cream with some small lumps and air bubbles remaining.

Remove popover pan from oven and coast with cooking spray. Fill popover cups about three-quarters (75%) full with batter. Bake 20 minutes, then reduce temperature to 350 degree F. Bake until golden brown, about 20 minutes more.

Remove the popover pan from the oven and turn them out on a wire rack immediately and poke a small opening in the side o each with a paring knife to let the steam escape. Serve immediately.

Cook’s Notes:
  1. You can beat the batter with a electric hand mixer or stand mixer. Whisking by hand will produce the most tender and airy popovers.
  2. 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.

Sweet Popover Variations

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.


Whisk finely grated zest of 1 orange (about 2 teaspoons) into batter.

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19 COMMENTS... read them below or add one

  1. Fern @ To Food with Love

    Interesting. I’m always intrigued by Americanized versions of food. Thanks for introducing these. They look good!

    • Donna Fiore

      Saw this and decided to respond – first time in my life ever!
      Yes, my mother was a spectacular cook and was making popovers back in the 1950’s. I don’t think anyone had a popover pan back then.
      She would make them in what she called “custard cups”, which are the small clear glass dishes (I think made by pyrex) that they sell almost everywhere, including the grocery store. She would grease them, pour the mixture 1/2 to 3/4 of the way up the dish and place them on a cookie sheet to bake. They come out beautifully.

  2. Chris Little

    When I do my yorkshire pudding, I use the beef drippings. Can I use the Turkey drippings instead?. I am thinking that the Turkey dripping have a lower flash point, so your heat can’t be as high.

  3. Shirley

    Hi,what is popover pan? If I use muffin pan do I need to use the muffin casing?or do I have to put the batter in the muffin pan itself.thks

  4. Patricia Holm

    I made these Popovers today and they were delicious. I used a non-stick muffin pan and they rose so tall. Thank you for another gretat recipe.

  5. julia chee

    hi, you mentioned that if using muffin pan, need to reduce the baking time by 5 minutes, i am wondering if the time should be reduced during the higher temp at 450 or at the lower temp at 350 or at both temp?
    thank you

  6. Lydia Moore

    I’ve always made them on a cookie sheet, drop a spoon full on parchment paper, turn out wonderful. Fill with Swiss Meringue Buttercream,

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