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
Frequently Asked Questions
Is there a difference between Yorkshire pudding and popovers?
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.
Are popovers supposed to be hollow?
Yes, they are supposed to be hollow. If you want to make it denser, add more flour.
Do you refrigerate popovers?
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.
How many calories?
This recipe has 182 calories per serving.
Cook’s 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!
What Dishes to Serve with this Recipe?
This dish is best served with butter. For a wholesome meal and easy holiday dinner, I recommend the following recipes.
This Recipe Goes Well with:
Popovers Recipe
Popovers – American version of Yorkshire pudding. Popovers are tender, airy, hollow rolls surrounded by burnished crust, so yummy and addictive.
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 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.
Recipe 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.
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. - Orange:
Whisk finely grated zest of 1 orange (about 2 teaspoons) into batter.
- Cinnamon Sugar:
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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,
Pat
That is different from these popovers. What you are talking about is made with a padachue dough.
DanS
Nice! My kind of easy pastry recipe! Will try the sweet version!
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
Rasa Malaysia
No need.
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.
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
Rasa Malaysia
Check the Cook’s Notes section of the recipe. You don’t need the casing. This is the popover pan: http://www.chefscatalog.com/img/products/285×285/24291_285.jpg
Ping
My husband is allergic to eggs. Would these work with egg beaters? Thanks!
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.
Moby
Can you make these without popover pans?
Rasa Malaysia
Yes you can use muffin pans. Please read the cook’s notes.
Donna Fiore
Hi,
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.
Rasa Malaysia
Hi Donna, thanks for sharing your mother’s method of making these popovers. :)
BIT
Yorkshire puddings!!
Fern @ To Food with Love
Interesting. I’m always intrigued by Americanized versions of food. Thanks for introducing these. They look good!
Arthur in the Garden!
I love these as an easy and quick break on Sunday mornings!
Darryl Snow
These are called “Yorkshire puddings”.
Rasa Malaysia
Yes, as I stated in the post.
Charlemange
Yorkshire puddings are normally baked in beef drippings, these are similar but slightly different.