This classic Popover Recipe gives you the best popovers, with a crispy exterior & a hollow interior. Light, buttery & fabulous, there’s nothing else like them!
Prep time: PT5M
Cook time: PT30M
Total time: PT50M
Rating
4.99 stars (375 reviews)
Keywords
popover recipe, popovers
Ingredients
4 large eggs (room temperature before cracking)
1½ cups whole milk (lukewarm (about 110F))
¾ teaspoon salt
1½ cups all-purpose flour (spooned and leveled)
3 tablespoons melted butter (cooled slightly)
Categories
Bread
Cuisine
American
Steps
Using a blender, blend eggs, milk, and salt; add flour, blending until smooth; then add the melted butter at the end, blending until frothy. Let batter rest for 15 minutes while you preheat the oven.
Preheat the oven to 450 degrees F and place rack in the bottom third position (to make room for tall popovers and to ensure the tops don’t burn!) and another rack in the top position.
Place a 6-slot popover pan on a baking sheet, then put on the lower rack of oven during the last 2 minutes of the oven preheating.
Spray the hot pan all over (including inside the wells and the outside rim) with nonstick cooking spray.
Pour the rested batter evenly into the muffin slots, almost to the top.
Bake the popovers (on the baking sheet) for 20 minutes without opening the oven door.
Reduce the heat to 350°F (again without opening the door), and bake for an additional 10 minutes, until they're tall, have "popped" over the tops of the pan, and are a deep, golden brown.
(Without opening the oven door, check them with the oven light during the last few minutes to make sure they’re not over-browning. If so, very quickly open the door and put a cookie sheet on that upper rack to shield the popovers' tops from direct heat.)
Remove them from the oven, and pierce the top or bottom of each with the tip of a pairing knife, to release steam and help prevent sogginess.
Slip them out of the pan, split open and serve with butter!
Nutitrion
Serving Size: 1 serving
Calories: 249 kcal
Carbohydrates: 27 g
Protein: 9 g
Fat: 11 g
Saturated Fat: 6 g
Cholesterol: 145 mg
Sodium: 415 mg
Sugar: 3 g
Reviews
Susane Cochrane on 2026-05-17 (5 stars): I’ve made these popovers many times and they ALWAYS come out delicious and they’re so easy to make.
Judy on 2026-05-05 (5 stars): My husband and I had popovers while on vacation a few years ago and I've been trying to replicate them every since without any success. This recipe was absolute perfection! Popped up so high and beautiful with a crispy exterior. I made sure to read and follow all the tips including buying a special popover pan and so glad I did. Thank you so much!!
TONETTE on 2026-05-02 (5 stars): Made these popovers this morning. They turned out perfect!!! So excited! The perfect amount of 6, very easy recipe to follow. I did not have milk so I used heavy whipping cream and mixed 25% water to equate to the 1 1/2 cups of whole milk. I also used a hand mixer as I don’t have a blender. I could maybe even use my immersion blender! The popovers were a thicker consistency but ohhh sooo delicious. Thank you for making your recipes simple and delicious. I love to watch your videos!
Linda Floden on 2026-04-24 (5 stars): We loved the popovers! Your recipe was easy to follow yet detailed enough to get perfect results.
Christine Manno on 2026-04-05 (5 stars): This recipe is perfect. Super easy and they came out beautiful. I did get 8 muffins out of one recipe so I just baked the last 2 in the center muffin holes.
One question though, can you save the extra batter and use it in a day or two?
Kathie Ballerini on 2026-03-09 (5 stars): This recipe is amazing! I finally found one that works well with my muffin tins. They came out so crispy on the top and soft in the middle. My family loved them.
Cheryl B on 2026-03-08 (5 stars): Easy recipe, I follow it exactly and they're always perfect! My family loves these!
Thank you!
Joan Marshall on 2026-03-02 (4 stars): I made this recipe! it was easy to follow! but it did not pop as expected.
Cheryl Pitman on 2026-03-01 (5 stars): Yes!!! I made these!!! I made them often(ish) before moving to KY but after moving here (KY). They wouldn't turn out right. They were always too heavy here and not hollow. This morning with this recipe PERFECT!!!!! Oh my. gosh!!! I took a couple of pictures and sent them to everyone I whined to about my poor popover results (even though it is early on Sunday morning here). Thank you, thank you, thank you!!!!
Mary Nordstrom on 2026-02-27 (5 stars): I made this about 4 times already!!! My family loves them. My friends all want recipe. So easy to make and look extremely impressive.
Sharon Walker on 2026-02-20 (5 stars): I made your recipe exactly per your jinstructions and it was fabulous❣️❣️❣️ can’t wait to make it again and would not change a thing. Thank you so much.
Marina on 2026-02-15 (5 stars): Great recipe, very yummy and specific directions! Mine did not puff into a cloud shape at the top, they rose straight up! But yummy nonetheless.
William Coggins on 2026-02-01 (5 stars): We found this recipe last night and went with it because of the detailed instructions. The last time I made popovers on Christmas morning they were a big disappointment, I think that recipe was AI or something got left out. These were about 8” high with a luscious inside and crispy outside. Definitely a keeper.
Susan on 2026-01-29 (5 stars): I made these popovers for a dinner party with my sisters and their husbands. The popovers turned out wonderfully! I will be making them again. I had a couple left over, which I am going to freeze, but I am thinking when I use them, I might try stuffing them with a chicken salad, or something like that. Thank you, Amy.
Marnie on 2026-01-04 (5 stars): Your directions were perfect! This was my first time making popovers and they came out excellent! My husband and I enjoyed them with butter and homemade cranberry almond jam. Thank you for sharing this recipe, Amy!
Cindy Accardi on 2026-01-01 (5 stars): So good! Even though I set the oven temp too low and they didn’t pop as much as they should have. Still tasty!
Anne Knights on 2025-12-28 (5 stars): I just made them. Without a doubt, these are incredible. And I’ve been making them for 65 year, tried various recipes over the years, always go back to Jordan Pond popovers, but these are a whole new ball game.
