Easy Breakfast Popovers
If you’re a fan of breakfast pastries, then you’ll love this delicious and easy popovers recipe! Requiring only five ingredients and 30 minutes of cooking time, this is a seemingly fancy — yet simple — way to change up your breakfast or brunch routine without exuding too much effort. Served with a pad of butter and dollop of your favorite jam or jelly, these homemade popovers are sure to be a hit!
The Inspiration Behind My Breakfast Popovers
My grandma called me years ago asking if I had a recipe for popovers. She and my grandfather had just come back from visiting his brother in Arizona, and his wife made popovers that my grandma said were outstanding. She wanted to replicate them at home but didn’t have a recipe or a popover pan. Popovers had long been on my 100 list, so I thought it was the perfect time to tackle them myself.
I bought us both a popover pan and surprised her with the pan and a copy of the recipe. It couldn’t have been easier or more delicious!
What Are Popovers, Exactly?
Traditionally, popovers are an American deviation of the famous British Yorkshire pudding. They’re a popular light, buttery pastry made with just flour, salt, eggs, milk, and butter. (Although I like to add a little powdered sugar to make them slightly sweet.)
The British versions are typically made with beef fat, while the American versions are made with full-fat whole milk and softened butter served on top once baked, along with jam or jelly. They’re crispy and flakey on the inside while remaining soft and custardy on the inside, almost like ribbons.
I’d actually never had a popover before my grandmother asked me to create my own recipe. I always thought that they would be more of a muffin consistency, but they tasted much more like a flaky croissant, baked pancake (very similar to a Dutch baby pancake!), or even a hollow soufflé.
The recipe I modeled mine after suggested serving them fresh from the oven with butter and jam, which is exactly how I ate mine. They were amazing, and definitely better warm than when left to sit at room temperature. You could also serve them dusted with powdered sugar or with maple syrup. They’re a perfect addition to any breakfast or brunch menu, and only take minutes to mix together.
What’s your favorite way to eat a popover?
You only need five pantry-staple ingredients to make these homemade popovers. (And I bet you have most, if not all, of them on-hand right now!)
- Milk: Whole milk is the way to go with this popovers recipe. It needs the fat!
- Eggs: Similar to a souffle, popovers call for a lot of eggs. You’ll use six for this recipe.
- Flour: Just one and a half cups will do the trick! (Remember that this is a very wet batter.)
- Salt: This helps elevate the simple buttery flavor of the popovers, as well as the hints of sweetness from the powdered sugar.
- Powdered Sugar: These popovers needed the slightest touch of sweetness, so powdered sugar was the way to go.
How To Make Popovers
We’re usually a pancakes-on-the-weekend type of house, but since perfecting this homemade popovers recipe, these delicate, flakey, buttery morsels definitely earned a soft spot in my heart. You can make them sweet or savory depending on what you serve with them.
For example, berries and maple syrup versus crumbled bacon and softened cream cheese. They’re ideal for weekend mornings or special occasions during the week made fresh or leftover. (I’m thinking of a birthday breakfast!)
Once you have your ingredients measured, your oven preheated, and your popover pan prepped, then you’re ready to get baking!
- Mix the Wet Ingredients: In a medium bowl, whisk together the milk and eggs.
- Make the Batter: Add the flour, salt, and powdered sugar to the wet ingredients, and whisk briefly to incorporate the dry ingredients. (Do not over-mix!)
- Did I Mention To NOT Over-Mix: Seriously! This will cause your popovers to be too dense and not rise properly. There may still be small lumps throughout the batter, which is fine. Do not over-mix! It’s OK to still see slight streaks of flour.
- Bake: Fill each cup of the popover tin with 5 tablespoons of the batter. Bake until the popovers are very puffed and rise above the top of the tin by 3 inches, about 30 minutes. Immediately turn the popovers out of the pan, and serve warm with desired toppings.
The Key to Light, Flakey Popovers
- Do not over-mix your batter! Similar to pancakes, it’s fine to see some lumps in the popover batter before pouring them into the baking pan. If you over-mix, then your popovers won’t rise properly, or will fall.
- Generously butter your popover pan in an upward direction. This directs the batter to rise up while it cooks.
- Use high-quality ingredients. In recipes like this where there are so few, it’s important to use the best you can get. I recommend organic, free-range milk and butter, as well as organic, cage-free eggs.
- If you’re using a dark, non-stick pan, be sure to reduce the oven temperature by 25 degrees.
Here are some of my favorite ways to serve these simple homemade popovers!
- With a pad of softened butter
- A schmear of fruit jam or jelly (homemade is even better!)
- Or a savory spread like my favorite homemade bacon jam
- With a drizzle of honey or maple syrup
- Some fresh berries like strawberries, blueberries, or raspberries
- A dusting of sifted powdered sugar
- Some chocolate hazelnut spread (Kids, especially, would love this Nutella twist!)
Make it a Meal
Wanting more for your breakfast spread than just popovers? Here are a few delicious sides to serve with them:
- Scrambled eggs
- Breakfast sausage links or patties
- Oven-baked bacon
- Bourbon brown sugar bacon
- Greek Yogurt (homemade or store-bought)
- A variety of fresh fruit (or my favorite fruit tart!)
Storage, Freezing, and Reheating Instructions
Whether you have leftover popovers, want to eat them all week, or want to freeze a batch for an easy-to-grab morning meal during the week, here’s how to keep these pastries fresh.
- Store any leftover popovers in an airtight container at room temperature for up to 3 days.
- Freeze cooled popovers in a freezer-safe container for up to a month. Don’t use a bag, as these delicate pastries are more likely to get crushed or damage that way.
- Reheat from frozen or refrigerated in a microwave or toaster oven until warmed through and crispy on the outside.
More Breakfast Pastry Recipes To Try
- Dutch Baby Pancake
- Pancake Cupcakes with Maple Bacon Buttercream Frosting
- Pumpkin Pancakes Recipe
- Morning Buns Recipe
- Danish Pastries
- 1½ cups (360 ml) whole milk
- 6 eggs
- 1½ cups (180 g) all-purpose flour
- ¾ teaspoon salt
- 4½ teaspoons powdered sugar
- Preheat oven to 425 degrees F and position the rack in the lower third of the oven.
- Generously butter a 12-cup popover tin; set aside.
- In a medium bowl, whisk together the milk and eggs. Add the flour, salt and powdered sugar and whisk briefly to incorporate the dry ingredients. There may still be small lumps throughout the batter, which is fine; do not overmix.
- Fill each cup of the popover tin with 5 tablespoons of the batter. Bake until the popovers are very puffed and rise above the top of the tin by 3 inches, about 30 minutes. Immediately turn the popovers out of the pan and serve warm.
- Equipment: Popover Pan
- Pan Note: If you’re using a dark, non-stick pan, be sure to reduce the oven temperature by 25 degrees.
- Serving Suggestions: Softened butter + fruit jam or jelly / bacon jam / honey or maple syrup / fresh berries / dust with powdered sugar / Nutella
- Storage: Store any leftover popovers in an airtight container at room temperature for up to 3 days.
- Freezing Instructions: Freeze cooled popovers in a freezer-safe container for up to a month. Don’t use a bag, as these delicate pastries are more likely to get crushed or damage that way.
- Reheat Instructions: Reheat from frozen or refrigerated in a microwave or toaster oven until warmed through and crispy on the outside.