This Popovers recipe is made with only four common ingredients — eggs, flour, milk, and salt. The simple batter steams and inflates in the oven, and bakes into light and airy rolls. A delicious, delightful way to mop up salads, soups, pot roast, and more!
Popovers are one of my favorite easy ways to make a simple meal feel instantly special. They’re a beautifully browned roll that’s light and airy and eggy, and literally “pops over” the edge of the pan. When torn open, the steamy hollowed-out centers show off their stretchy, custardy walls. I’ve loved popovers since I was a kid, thanks to Mom and Betty Crocker!
Why My Family Loves These Simple Rolls
I appreciate so much that my mom likes to have fun in the kitchen, always curious about different ingredients, techniques, and recipes. She’s been making Betty Crocker’s popovers recipe for as long as I can remember. I also grew up in the Midwest, aka supper club country, where these rolls were common…along with the most amazing multi-tiered relish trays, salad bars, and famous Brandy Old Fashioneds. Needless to say, my family loves that I’ve continued this food tradition in our own family — these rolls are always a treat!
- Impressive yet so simple. With their dramatic rise, popovers are sure to impress — but they come together with just a few minutes of effort and 4 basic ingredients.
- Uniquely awesome texture. The high oven heat creates golden shells with tender, hollow, custard-like centers. They’re irresistibly fun!
- Perfect for any meal. Serve them for a family breakfast, a holiday brunch gathering, or with dinner. They’re very versatile, great with soups, salads, and mains.
Give me a couple steaming popovers and a bowl of lightly creamy Chicken Wild Rice Soup, rich Crockpot Italian Beef Stew, or a plate of fork-tender Pot Roast…and I am one happy girl!
What You’ll Need
It always amazes me how simple this popover recipe is, with just four common baking ingredients.
- Eggs – The protein in the egg works with the flour to create the steaming, swelling action that makes the popovers climb to lofty heights.
- Flour – Just regular all-purpose flour.
- Milk – This adds moisture and richness, and also creates the steam that fuels the rise.
- Salt – I use Morton kosher salt in my baking, which offers a light touch of flavor.
If you are a sourdough baker, and have sourdough starter or discard on hand, then also give my Sourdough Popovers a try. The popovers are a bit more hearty than traditional popovers, and a super great way to use up that discard!
How to Make Popovers
This classic popover recipe is crazy easy to make. (When our daughters were young, they would mix up the batter while standing on stools so they could reach the counter!)
- Prepare. Preheat oven to 450°F. Spray a 6-cup popover pan with cooking spray. (Or use six 6-ounce custard cups/ramekins or a standard 12-cup muffin pan.)
- Make the batter. Whisk the eggs lightly in a medium bowl, then whisk in the remaining ingredients just until smooth. The mixture will be thin and pourable, somewhat like heavy cream.
- Bake. Divide the batter between cups of the popover pan (about halfway full for each cup). Bake 20 minutes without peeking.
- Decrease the temperature and keep baking. Decrease the oven temperature to 350°F and bake 16 to 20 minutes longer, until the popovers are a deep golden brown.
- Remove and serve. Remove the popovers from cups and, with a sharp knife tip, cut a small slit into each of the tops to release some of the steam and prevent sogginess. Serve hot.
Brenda’s Tips (+ One Variation)
- Use a popover pan if you can. While you don’t technically need a popover pan, I highly recommend it. If you don’t want to invest in a special pan (or at least not with the first batch), a muffin pan or individual custard cups or ramekins can be used in a pinch. Just know that the popovers will be smaller and a bit more dense.
- A preheated oven is a must. It’s very important to preheat your oven. For this recipe, 450°F is perfect. The high temperature heats the liquid quickly, converts it to steam, and expands the batter into a beautifully popped top.
- Do NOT peek! Keep that oven door shut so the heat stays inside. Heat is what makes the steam that makes the popovers rise.
- Make Yorkshire puddings instead. The only difference between the two is that popovers are baked in a popover pan that’s coated with butter or cooking spray, and Yorkshire pudding is baked in a muffin pan greased with meat drippings.
What to Serve With Popovers
Popovers are the perfect canvas for schmearing on some butter or Raspberry Blackberry Jam, or my personal favorite popover spread, whipped Cinnamon Honey Butter. I can eat that fluffy butter from a spoon, so spreading it on a popover feels much more civilized! My Blueberry Butter is awesome too.
Serve popovers for breakfast or brunch, alongside a salad with Lemon Vinaigrette for lunch, or as a dinner roll for mopping up soups and Roast Beef juices. You simply cannot go wrong!
How to Store and Reheat
The longer popovers sit, the more they will lose their height and crispness. So, while I will tell you all day long that popovers should be eaten immediately, hot from the oven…we usually have a leftover popover or two.
- To store: Place any leftover popovers in an airtight container on the counter or in the fridge for up to 1 day.
- To reheat: Simply warm the popovers in a 350°F oven until warm and crispy again. This should take about 5 minutes.
- To freeze: Place baked and cooled popovers in an airtight, freezer-safe bag. They will freeze well for up to 2 months. When ready to eat, reheat frozen popovers at 350°F for 6-8 minutes, or until warm and crisped.
More Rolls, Breads, and Biscuits to Pair With Your Meals
Popovers
Ingredients
- 2 large eggs
- 1 cup all-purpose flour
- 1 cup milk
- ½ teaspoon salt
Instructions
- Preheat oven to 450°F. Spray a 6-cup popover pan (or six 6-ounce custard cups or ramekins, or a standard 12-cup muffin pan) with cooking spray. Take care to spray the cups and the area between the cups. Set aside.
- In a medium bowl, whisk eggs slightly. Whisk in remaining ingredients just until smooth, taking care to not over mix. Mixture will be very thin and pourable, somewhat like heavy cream.
- Divide dough mixture between cups of popover pan (about halfway full for each cup). Bake 20 minutes without peeking. It's very important to keep the oven door shut and the heat inside.
- Then decrease oven temperature to 350°F and bake 16 to 20 minutes longer, until popovers are a deep golden brown. Immediately remove popovers from cups and, with a sharp knife tip, cut a small slit into each of the tops to release some of the steam and prevent sogginess. Serve immediately.
Notes
Nutrition Information:
This post was originally published in 2010, and then updated in 2026.
I didnt have a popover pan so I used muffin pan instead an thought they would come out easier with cupcake liners but that was a negative. DO NOT USE cupcake liners. The intire liner absolutely would not come off the bread. So lost pretty much three-fourths of the popover. Lol
Finally made these poppvers and they are not only quite impressive looking but they are delicious! Thanks for this simple recipe that I will definitely make again!
5 star *****
Can these be made with gluten free one for one flour?
:o I didn’t realize how easy these were to make. I am definitely getting myself a popover pan.
must you use cooking spray or could you use oleo?
I’ve never tried oleo, but I’m guessing it would be fine. I think it’s worth a try. Please let me know how it works out!
Oh man! I love popovers! I am so jealous of your popover pans… if only I had some, I would make popovers all the time. Yours look delicious!
Hi Alicia – I know people use custard cups and even muffin tins to make these. They won’t have quite the same shape, but I’m sure they would still be delicious. I think it’s worth a shot!
I’m going to try and make popovers again after reading this. I tried using a different recipe before and they didn’t turn out – could have been my oven…who knows! Anyway, my question is what kind of milk do you use? Can you use skim or would it be better to use whole or 2% or something? Thanks!
Hello! I have been using 2% the past number of years, as we always have it on hand with young kids, and they turn out great. I say, give this recipe a try!!
I lo-uh-uh-ve popovers! We are making some for Thanksgiving next week and I’m already looking forward to it. What a great tip to cut a slit in the top when pulling them out of the oven!
Hi – it’s great to hear from you! These are such a treat. I’m planning to make them next week, too – for lunch the day after Thanksgiving, for family staying with us.
I want 1
Aren’t popovers the most impressive things?!! I love them and need to make them soon! Have a great day!
~Kristin
Thanks Kristin! Popovers really do make me smile. :-)
Thanks for reminding me how easy popovers are to make! I’ll pull out my popover pan and add them to my dinner menu tonight. I’ve also got the ingredients ready to make your caramel apple dip–just need some more apples.
I’m a friend of “sophiesara” and am enjoying reading your blog! Thanks for sharing your recipes!
Hi Nancy – thanks for introducing yourself. I’m so happy to know you’re enjoying what you find here. And I’m enjoying keeping up with the very wise & inspiring sophiesara. :-)