Popovers Recipe

Back in the fall, my grandma called me one day and asked 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, nor did she have a popover pan. Popovers have 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 took me a couple of months with the holiday hustle and bustle, but I finally got around to making the recipe. It couldn’t have been easier or more delicious!

Popovers Recipe

I’d actually never had a popover before and thought that they would be more of a muffin consistency, but they tasted much more like a baked pancake or a hollow soufflé. The recipe suggested serving them fresh from the oven with butter and jam, which is exactly how I ate mine. It was 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?

Popovers Recipe

One year ago: How I Refinished My Grandma’s Old Dough Board
Two years ago: Waldorf Salad
Five years ago: Brioche Raisin Snails


Servings 12 popovers
Prep 10 minutes
Cook 30 minutes
Total 40 minutes
Course: Side Dish
Cuisine: American
Author: Michelle
An easy recipe for popovers - they're incredibly light and make a great addition to any brunch menu!


  • cups
    whole milk
  • 6
  • cups
    all-purpose flour
  • ¾
  • teaspoons
    powdered sugar


  1. Preheat oven to 425 degrees F and position the rack in the lower third of the oven.
  2. Generously butter a 12-cup popover tin; set aside.
  3. 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.
  4. 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.

Recipe Notes:

  • If you're using a dark, non-stick pan, be sure to reduce the oven temperature by 25 degrees (I forgot to do this!).
Nutritional values are based on one serving


Calories: 109kcal
Fat: 3g
Saturated fat: 1g
Cholesterol: 84mg
Sodium: 190mg
Potassium: 87mg
Carbohydrates: 14g
Sugar: 2g
Protein: 5g
Vitamin A: 170%
Calcium: 49%
Iron: 1.1%

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!