Popovers are the ultimate bakehouse magic — humble ingredients transformed into golden, puffed-up pastries with a crispy exterior and hollow, custardy interior. Made with just a few simple ingredients, this foolproof recipe delivers restaurant-quality popovers every time — thanks to a blender and a hot oven.
Serve them warm with butter, jam, or alongside a roast dinner.
They disappear fast — so make a double batch!
🧾 Ingredients
(Makes 6–8 popovers)
- 2 large eggs, room temperature
- ¾ cup milk, room temperature
- ¾ cup all-purpose flour
- ½ tsp salt
- 3 tbsp unsalted butter, melted and slightly cooled
🔧 Instructions
1. Blend the Batter
- In a blender, add the eggs, milk, flour, and salt.
- Blend on high for 30–45 seconds, until completely smooth and frothy.
- Add the melted butter and blend for another 10 seconds to incorporate.
✅ Tip: Blending ensures no lumps and creates a light, airy texture.
2. Preheat the Oven & Pan
- Place your muffin tin or popover pan in the oven.
- Preheat oven to 450°F (230°C) for at least 10 minutes — the hot pan is key to the rise!
3. Grease & Fill
- Carefully remove the hot pan (use oven mitts!)
- Quickly spray each cup with non-stick cooking spray or brush with butter.
- Immediately pour the batter into the cups — fill each about ⅔ full.
🔥 Why hot? The sizzle helps the batter climb the sides and puff dramatically.
4. Bake in Two Stages
- Bake at 450°F for 15–20 minutes — this high heat makes them rise tall and golden.
- Without opening the oven door, reduce the heat to 350°F (175°C) and bake for another 10 minutes.
- The popovers should be deep golden brown and sound hollow when tapped.
❌ Do not open the oven during baking — sudden temperature drops can cause them to collapse.
5. Vent & Cool
- As soon as they come out, use a toothpick or skewer to poke a small hole in the top of each popover — this releases steam and prevents sogginess.
- Let them cool in the pan for 2–3 minutes, then transfer to a wire rack.
✨ Serve warm — they’re best fresh from the oven!
🧈 Serving Suggestions
- Slather with butter and honey
- Serve with jam or fruit curd
- Use as a savory vessel for gravy, pulled pork, or egg salad
- Enjoy plain — their delicate flavor shines on its own
📝 Tips for Success
✅ Use room-temperature eggs and milk — cold ingredients slow the rise
✅ Don’t skip the venting step — holes = crispier popovers
✅ Don’t open the oven until the final minutes — trust the process
✅ Make them right before serving — they’re best warm and fresh
✅ No popover pan? Use a standard muffin tin — just grease well
🗑️ Storage & Reheating
- Best eaten the same day
- Store leftovers in an airtight container at room temperature for up to 1 day
- Reheat in a 350°F oven for 5–8 minutes to restore crispness (microwaving makes them soft)
Final Thoughts: Simple Ingredients, Stunning Results
Popovers prove that baking is science, art, and alchemy — all in one golden puff.
With just eggs, milk, flour, and butter, you can create something truly special.
So preheat that pan, fire up the blender, and get ready for a batch of crispy, airy, buttery perfection.
popover magic is real — and it’s waiting in your oven.
Puff, rise, and delight.
