This recipe is for traditional popovers. They can be served plain, but my family prefers them with raspberry butter.
This recipe is for traditional popovers. They can be served plain, but my family prefers them with raspberry butter.
Excellent! Exactly what I was looking for, and taste just like the popovers I grew up with! I didn't have a popover tin, so I used a muffin tin, and found that the amount of batter actually made 12 popovers instead of 6. so i cut the butter down - 1/4 tsp per muffin tin (12) and reduced the baking time slightly - 15 minutes in 425 degree heat and 10 minutes at 325. They turned out wonderful, very light and very very fluffy. Excellent with some melted honey. This recipe is DEFINITELY a keeper!Read More
Excellent! Exactly what I was looking for, and taste just like the popovers I grew up with! I didn't have a popover tin, so I used a muffin tin, and found that the amount of batter actually made 12 popovers instead of 6. so i cut the butter down - 1/4 tsp per muffin tin (12) and reduced the baking time slightly - 15 minutes in 425 degree heat and 10 minutes at 325. They turned out wonderful, very light and very very fluffy. Excellent with some melted honey. This recipe is DEFINITELY a keeper!
I couldn't believe it they came out perfect the first time. And, every time since. I always start with the eggs and milk at room temp and when they come out of the oven I pierce the bottom sides a couple of times with a sharp knife to release steam. Keeps the centers from getting soggy.
My popovers turned out HUGE, about 2x bigger than I expected. I followed the recipe exactly and served them with Cinnamon Honey Butter from this site. My only advice is do not wait for your butter to get bubbly, mine never did. After two minutes the butter just burned so I had to wash it out and start over. The popovers alone were a little bland, but amazing with the Cinnamon Honey Butter. Do NOT open the oven until it's time to take them out, not even for a quick peek!
Great and easy popover recipe. My husband DEVOURED these. They all popped beautifully without having to leave the ingredients at room temperature. ***UPDATE*** I have made these several times now and I have found that if I heat the milk in the microwave to feel warm to the touch and set the eggs in a bowl of warm water for a few minutes the popovers pop much higher than using cold or room temperature ingredients. I also use these in a popover pan that makes 12 and I set the oven at 425 for 15 mins and 325 for 10 mins. Comes out perfect every time. Also, make sure you mix the flour in last and make sure it is mixed until there are no lumps left. Good luck!
These were amazing. It has been so long since I had made popovers. I'm not sure why but I feel so foolish for waiting after seeing the ease of this recipe. So no peeking in the oven once they are in. Follow the instructions to a T and while popover tins are wonderful don't be afraid to pull out your muffin tins.
This was really simple and quick! I made it for the kids in a "mini" muffin pan, which actually yielded a tray of 24, plus another 10 muffins! I also added a pinch of brown sugar to each muffin and it gave it a nice bit of sweetness!
I followed the recipe exactly and they turned out perfect. I have had a hard time finding a good popover recipe (especially one that didn't stick to the popover pan) and this one was perfect. I will definitely make these again.
My mom used to make popovers for us. I did an experiment with this recipe, based on a popover recipe a friend from England gave me. I put a dallop of mashed potatoes in 3 of them before baking. Actually those "opened up" and looked more like the popovers I grew up with...the others stayed closed and looked like muffins. The taste was good but I am not sure what I did wrong to get the muffin-like appearance. Good base recipe, any good cook has a popover recipe in their file box, IMO! Thanks for the post!
The recipe fails to mention that you only fill the pans 1/2 way. Otherwise if you fill to the top, you don't get popovers: you get an oven full of smoke and dripped batter that burns and leaden sponges.
Excellent and SO SO SO easy to make! Grew up in the north and now live in the south and NEVER see popovers anywhere! I am so thrilled to have found this recipe. My husband and kids absolutely love these. (I do too!)
Last night I ate at a high-end restaurant in Philadelphia. They served me a rosemary turnover which was absolutely divine. Today I found myself craving another, so I went to searching AR for a solution! I added about a teaspoon and a half of fresh chopped rosemary, and made them in my muffin pan. I didn't have any trouble with sticking at all, but may I suggest that you use salted butter for a savory popover? I used unsalted per direction, and found the flavor a little flat. The texture was light and airy, and I will be keeping this recipe for certain!!!
This is the best popover recipe I have ever found and I will definitely be keeping this on hand! I serve them with honey butter and they are a huge hit.
Awesome awesome awesome!!! Just like my grandmother's! I'm so pleased. I'd tried other recipes before and my popovers never "popped" correctly. I had no custard cups so I ended up working with a muffin tin and 12 perfect little popovers!! Excellent!
I made them for a brunch for a large crowd. I put powdered sugar on them. Yummy.
Super easy to make, I also used the muffin pan and reduced the time. 18 minutes at 425 then 12 minutes at 325. Light fluffy and airy. I have made these a number of times, one time I melted my 2T of butter, added some mashed roasted garlic and divided that into the cups. WOW were those amazing. I am now asked to make them all the time.
SO GOOD! No changes, make them exactly as said and they will come out PERFECT!! I love eating them right out of the oven! Also good with a bit of jam :-)
MMMMMMMMM these are perfect! However, I found that if you mess with the oven at all, they don't turn out too well. So patience, patience, and they turn out perfectly delicious!!!
After 25 years of trying to make these, this recipe and the attached reviews finally made me get the PERFECT pop-overs. Usually we make Yorkshire Pudding (either in a pan or in a muffin tin) which is the same basic ingredients, but the English recipe we've been using specifies holding the batter in the fridge before using, and the result is a heavier doughy "pudding" - which is an entirely different beast (and not a bad one). The secret for "pop" is to have the eggs and milk at room temperature or slightly above.Cold batter and you get "pudding." Make sure to spray the pan and pre-heat to keep them from sticking. We used a combination of beef fat (from a roast) and butter as the cooking oil, filled 1/2 to 3/4 with batter and never opened the oven door (cooking near the top of the oven) at 425 for 15 minutes, 375 for another 20 and they were absolutely perfect, hollow and able to hold gravy!
Didn't rise!! I followed the recipe exactly, only I had to use a muffin tin since I have no popover pan. Others said they had done the same, but that it worked anyway. Instead of being light and airy, they turned out like corn muffins, only 3/4 inch high. I'm not sure if the muffin tin was the problem or not!
Great popover recipe, only issue I had was that they still stuck to my pan. The taste is perfect though and just like I remembered. So good with strawberry butter!
For those who have never had a pop over before, they kind of taste like a pancake. It's a dense texture, but spongy. We ate them with honey and they were awesome. I didn't have a pop over pan, so I followed the suggestion of another reviewer and made them in a muffin tin. It made 24. Definitely will keep this recipe.
These popovers are wonderful plain, but I like to add 1/4 cup of thawed frozen broccoli and 1/4 cup of cheddar cheese. It gets all melty and savory and they are delicious!
This recipe is great, but -- and I don't know if this is just because I used a muffin pan instead of a popover pan -- the butter pats in the bottom of the cups prevented them from popping correctly. I happened to have enough batter for a cup that I hadn't buttered, and that was the only one that turned into a real, light, hollow popover.
i made these today. i had to use a cup cake pan but they were tasteless. when i turned the oven down like it said they all fell....anyway i will not be making these again......
This was the most amusing popover recipe I have ever used! The popovers puffed even in my muffin tin, however, some only bubbled on one side, several collapsed and made caves/craters - modern art! All popovers taste the same, but these ones had character! (I think it was the butter.)
Delicious! I added 1/4 tsp vanilla and used my baking stone muffin pan. baked 15 min & 15 min and they were perfect! Served with honey butter.
This recipe is great! The popovers are delicious.
These are fantastic. Made them several times. My wife keeps asking "when are you going to make popovers?"
I had never had a popover before. They are interesting. What I didn't like was lack of flavor. I added chives and cheddar cheese the second time I made them and enjoyed them more.
These turned out perfectly for me. Thanks for the simple, precise recipe!
I love this recipe! I didn't have unsalted butter so I omitted the salt and used salted butter. It still came out awesome. These are fantastic with butter and honey.
about to make this!!! so excited! i'll come back and rate it!!!
This recipe worked PERFECTLY for me. I followed the directions pretty much exactly and finally I got tall, fluffy popovers. The thing that was different for this recipe (from the other ones that failed for me) was that I mixed the batter with a hand mixer so it was really smooth. Also, I'm guessing pre-heating the pan helped too. One tip - put a cookie sheet or broiler pan under the popover pan because melted butter will likely spill over and start smoking on the bottom of the oven.
Fantastic! Really good. We were trying to recreate popovers from a nearby restaurant and these are actually better - not as greasy. If you use a muffin pan (instead of a popover pan), it will make 11-12 popovers. No fail recipe with delicious results.
I tried this yesterday, and I couldn't have been more pleased with the outcome! They taste just like the popovers at one of my favorite restaurants from years ago. So simple, yet so incredibly delicious. Thanks for sharing the recipe!
I love love love popovers! I was slightly disappointed with my popovers. I've made them before using the Stonewall Kitchen package and they always popped, these didn't. I don't know why. They still tasted amazing! I followed the directions, but used room temperature eggs and milk. I also melted the butter and put it in the preheated hot popover pan, that gave me a bubbly butter mix. I followed the rest of the recipe. So, I'm not sure why mine didn't pop....Maybe I didn't mix enough? Or mixed too much? I will deifnitely be trying this again!
First time ever making popovers. I do not have a popover pan so I just used a muffin tin. They turned out beautifully. I will make these again and again. Paired with cinnamon honey butter, they are my new obsession.
These popovers turned out fantastic! They were very light and they puffed up perfectly!
This is the same as Yorkshire pudding and can be served with roast beef and gravy on top. Mmm DO NOT PEEK IN THE OVEN BEFORE FINISHED.
Delicious... Hit of dinner... I've tried several recipies and this is the best so far... BUT... you can never try too many popovers
Super easy, and taste great. Couldn't go wrong using this recipe.
My popovers popped but did not have any flavor
Good popover recipe. They were a hit. I followed directions and found them to be a bit overcooked on the outside but the interior was perfect. I would probably turn down the temp to 375 next time as another reviewer recommended.
OMG! The best! I have never successfully made yorkshire pudding or popovers, but these turned out incredible!!!! I only had to alter the recipe a little bit to fit what I had on hand. Margarine instead of butter and Homogenized milk instead of regular (because hubby grabbed the wrong one). Dont let the butter bubble, it might not make it, just let it melt. I also added chopped garlic and some Italian seasoning. As well, I used a mini loaf pan instead of a muffin pan. The whole pan was gone in minutes. It was INCREDIBLY tasty.
This recipe was SO easy and SO delicious. People were eating them before the dinner was even served! I added some fresh thyme and a clove of minced garlic, and they were a hit!! I will be making them for many years to come. One tip, follow the directions EXACTLY with preheating the muffin pans and cooking time. DO NOT open the oven until they are done baking and you will have an impressive bread to serve with any meal!!
Great popover recipe! I added 1/4 tsp. of baking powder as this helped them to rise more. I used my mixer to do the batter, filled the popover pans 1/2 full and they raised beautifully. I made a double batch and we ate them ALL. I served these with cinnamon whipped butter. To die for!
Love these with Cinnomin Honey Butter!!!!! So easy to make. I used a muffin tin so I reduced the cooking time.
These are the best popovers I ever made! My boyfriend said he could taste the egg but he loved them too! He dips them in pancake syrup.
Great recipe. Made a double recipe, (batter for 12), and ended up with about 18. Tasty, easy holiday treat!
This recipe is awesome!!!!!!!
Super easy to make. Popovers were light and flaky. I served them with honey butter.
Triple five star. Will try to upload a photo but these popovers looked like they were on steroids! Haven'tt read the other reviews but I imagine maybe the extra egg helps? Yes they are a bit "eggier" than usual but not enough to make them taste bad. Really quite good and the extra butter sure helps with the flavor. Don't skip it. Live a little.
Wow, I tried a different popover recipe on this site and gave it a 4, but if that was a 4 than this one is an 8 because they were twice as good. I will be ditching the other recipe. These turned out perfectly. I followed the recipe to the letter.
I made this recipe for sunday brunch and was fairly pleased although the center seemed to be a little undercooked.....I think I filled the cups a little too full. All in all it was great just like my Aunt makes!
I have never made popovers before and these were delish!! They are as another person said...just like Yorkshire puddings. I love them and will definately be making these again and thanks to the reader that gave the ajusted times for muffin tins...worked out great!
I have tried lots of recipes, but this is the best I have ever made. They were perfect!
Haven't made popovers in years and gave it try for some Bostonian company. We all enjoyed them. Will try the recipe again and add vanilla and cinnamon for a breakfast treat.
I HAVE BEEN SEARCHING FOR A NO FAIL RECIPE FOR TRADITIONAL POPOVERS AND THIS ONE FILLS THE BILL. EASY PREPARATION, AND A SNAP TO PUT TOGETHER. MY SEARCH IS OVER. FOR ADDED FLAVOR, TRY ADDING SOME DRIED ONION (OR FRESH, GRATED), OR GARLIC TO THE BATTER. YUMMY!!
I added in 3/4 cup honey. They turned out pretty well
Excellent! I've made a similar recipe for years, but I have to say that these puffed up much better. And, the butter in the bottom of the tin was a neat idea. Great flavor and super simple!
Love this recipe. Didn't change a thing. My husband who is very discriminating when it comes to popovers, raved about them. Will definitely stick with this recipe. Thanks Much !!
Excellent recipe. They come out perfect everytime. I follow the recipe exactly.
I just tried these for the first time. I took other reviewers advice and warmed the milk a little in the microwave and warmed the eggs in warm water for about 10 minutes. I also used salted butter. I used the Nordicware Grand popover pan I ordered on Amazon and they came out PERFECT!!!!!! The amount of batter was perfect for my 6 popover pan!
Surprisingly easy recipe with very yummy results! What an impressive goodie to serve guests!
Excellent recipe. I used silicon muffin cups. The first six didn't "pop". On the second six I turned the heat down to 375 instead of 325 and they were very good!
Very easy, but I used salted butter instead, also used regular muffin pan, just filled 1/2 to 2/3 full, they popover and different angles, but still delicious.
Even I can make these! Turned out perfect. I was a bit panicked as usual when cooking, but they were great.
Perfect! I love this recipe. Easy and delicious! Made them to go with a traditional roast dinner and they were a huge hit! Much easier and better than the William Sonoma recipe I have been using that was included with my popover pan. I wonder if one could use beef drippings instead of butter in the popover pan for more of a "Yorkshire pudding" popover..or should the beef drippings replace the butter in the batter? or leave the recipe as is....Any thoughts???
These tasted just like the popovers my mom makes. They taste really good with strawberry jam.
This is a great recipe. I did a few things differently because this was my first time making popovers. My inadvertent changes seemed to work in my favor. I added and mixed up the wet ingredients first, then added the dry. My oven tends to run hot, so I lowered the first prescribed oven temp to 400, and the second temp to 300. I also decreased the second portion of cooking time from 15 minutes to 7. If I hadn't done this, they would have burned. I suggest keeping a close eye on them until you figure out what works for you. I don't know if they came out the way they were supposed to, but my husband LOVES these and his surrogate mother used to make them for him when he was little, so I had high expectations to live up to!! Don't be afraid of this recipe. It's super easy!!
Followed this recipe to the T. They didn't pop and were dense, not eggy and light. They turned out like corn muffins minus the cornmeal. I would never try this recipe again.
Turned out great! I know why I love these, they remind me of German pancake, only mini!
What did I do wrong? After the butter melted I put the batter on top then put it in the oven. All that happened was SMOKE and the popovers crusted up and burned with the butter. Had to turn off the oven after 15 minutes because we couldn't breathe
These are easy and great. We make them on sunday for breakfast during the week.
Perfect popovers! They rose and stayed without collapsing. I have tried almost every combination of ingredients, temperature, time and resting. I mixed the ingredients early in the day and refrigerated the batter, then let come to room temperature before baking. After the first 20 minutes, I baked for 15 minutes at the lower temperature then turned off the oven and left them for another 5 minutes.
Turned out great. I followed the recipe exactly, but I used a muffin tin. I had better luck with these popovers than any other recipes I have attempted. Saved recipe and will be making again. thanks!
Excellent. I let the batter sit at room temperature an hour before baking and these popovers were huge ! Just perfect.
Great this is the 1st popover recipe that I have used and came out right the other ones failed taste is very good and it is very easy thanks
very easy recipe to follow. I haven't had one batch that hasn't turned out perfect.
MMMMM!!! this recipe is way better than any of the other popover recipes on this site! you have to follow the directions though!!! all the popovers were gone in 10 minutes though and i was only feeding my boyfriend and myself!
I have tried so many different popover recipies, only to end up with heavy muffins. These popped over beautifully, I added some vanilla and they were a hit.
Great popover recipe. Fill cups half full and DO NOT OPEN THE OVEN while they cook.
popovers were definitely too heave inside. did not raise like they should. Would not make again
So easy, but the batter made way more than 6. I could have done 12 but I filled 9 of the pan's cups almost full. They puffed up really big and made a great presentation at Christmas dinner yesterday. I will use this recipe again.
So easy, and my guests raved about them. Next time I will double the recipe.
Great recipe. I've made these numerous times now using my popover pan and they always turn out delicious. Light, airy, and crispy. Just don't overwork the batter, it can get chewy if you do.
I used a cupcake pan. It came out like German pancakes. They're still good, but I will buy a popover pan and try again.
PLEASE - Be sure to sift the flour before adding it to the mix. If you do not sift flour, you end up with more than the recipe calls for. I tried many times to just measure the flour straight into the mix. They just get too heavy and don't "pop". Sift, sift, sift!
I followed this recipe to the letter. I did read that the ingredients should be room temperature, so I made sure the milk and eggs were taken out and warmed first. They were quick to mix and were absolutely delicious...I can't wait to make some more and try putting cheese in.
Doubled recipe, made it in regular muffin tins, and recipe made 16 popovers. Second batch came out better because i did not open door. Just great with butter and fruit preserve. This is a keeper.
Came out perfect! Lovely high pop! Right amount of crisp and flake. I have been baking popovers for many years. I have mostly used the recipe that came with the Chicago Popover Pan. It’s a hit or miss how well they pop. Best batch I ever made with that recipe was when I forget to set the timer and overcooked them! Thus, I searched for tips and recipes. This one is very similar to the Chicago Popover recipe except the ingredient amounts varied slightly and it calls for higher oven temps. I have to substitute the milk for soy milk and the butter for vegan butter due to my son’s dairy allergy. I knew to use room temperature eggs and soy milk. I have found slightly warmer than room temp even better. I followed one reviewer's advice to mix in the flour last. That seems to be a good trick. And did not open the over door. The popovers rose very high and tasted great. Just like the restaurant “Popovers” on Manhattan’s UWS. They used to have lines around the block but unfortunately they have closed after 30 years.
Very good recipe and just like the ones we had in Maine last summer. Will make again.
I wanted to SLAP my Momma!! I had to call her and tell her about this recipe. I wish I could give it another star. Thank you, for this terrific masterpiece.
Awesome - I hadn't had popovers since I was a kid. Didn't realize how much I'd missed them.
Easy and delicious! They cook long enough at a high enough temperature that even some egg allergies don't have a problem with them. My picky eaters, 4 & 6 years old, each ate 3 of them when made in a cupcake pan (they are smaller than from a popover pan)
Excellent!! Finally popovers that stay puffed. The butter in the bottom of the pan is the trick to getting them out easily. This will replace my old recipe from now on!!
First time to ever make Popeyes and they turned out great. I made warm sautéed peaches in butter and sugar with a scoop of vanilla ice cream to go with his... I would like to add some garlic powder and cheddar cheese and make savory.
Excellent. Reminds me of popovers I used to have on vacation on the Cape. One suggestion; bring the eggs and milk to room temperature first, otherwise follow recipe exactly.
My family is gluten-free. I used a combination of GF all purpose flour and sweet rice flour (the sweet rice flour gives a lightness to the popover) and I used half and half instead of milk. They came out amazing. A little dense (maybe more like a Yorkshire pudding?), but we fought over the last one (I won).