Easy 5 ingredient popovers are baked to a delicately crisp golden brown with an airy and soft interior. Great for pairing with both breakfast and dinner!

Why this recipe works

Popovers are made from an egg batter, which means there’s no yeast involved here. Unlike classic dinner rolls, popovers have a hollow interior while the exterior is crisp and golden. They are characterized by their tall base which “pop” over the top of the deep welled pans they’re baked in, hence the name!

With a few tips, a popover tin, a blender, and a handful of ingredients you can make homemade popovers right at home.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

FLOUR – Be sure to properly measure your flour to ensure a light and airy popover. To measure flour properly, use the spoon and sweep method. Aerate the flour with a spoon, then gently spoon the flour into a measuring cup until it’s full. Level it with the flat end of a butter knife, but do not pack down the flour at all. You should never tap a measuring cup with flour onto the counter or other surface. If there is too much flour you will be left with dense popovers.

EGGS AND MILK – These should both be at room temperature before beginning.

How to Make Popovers

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

Place a popover pan in the oven on a bottom shelf. Position a second shelf about 12 inches above the bottom shelf. Place a sheet pan on the top shelf (this will help protect the popovers from over-browning.
Preheat the oven to 450°F. Continue heating the oven for 20 minutes after the oven registers 450°F.
Meanwhile, place 2 tablespoons of melted butter, eggs, and milk in a blender and pulse to blend completely. Add the flour and salt and pulse several more times until combined. Leave the mixture to set for 15 minutes.
When the oven has been thoroughly preheated, carefully pour a drizzle of melted butter (using the remaining 2 Tablespoons) into the bottom of each cup – the butter may splatter so be careful. Work quickly to fill each cup with a bit of the butter.
Pour the rested batter into each cup – filling about 2⁄3 of the way full.
Bake for 20 minutes, then turn down the oven to 350°F (without opening the oven!) and continue baking for 10 minutes more.
Remove the popovers from the oven and serve immediately with butter and/or jam, if you wish.

Frequently Asked Questions & Expert Tips

How do I store leftover popovers?

Popovers are best eaten immediately and leftovers can be enjoyed for several hours after they’re baked. After some hours, the popovers become dry and tough and should be discarded.

Can I make them in advance?

The popover batter can be made in advance (a day ahead) and stored in the refrigerator, but it must be warmed to room temperature before baking.

Can I make them in a muffin tin?

Popover pans give the popovers their distinct tall base and large domed top look. The tins are also further apart, allowing room for the popovers to puff quite a bit. A muffin tin can be used if a popover pan is not available to you.

Serving Suggestions

These fluffy, airy rolls are so delicious when smeared with a pat of butter or jam, and they can be enjoyed with both breakfast and dinner dishes.

Try a sprinkle of cinnamon sugar on top or spread them with cinnamon honey butter for a touch of sweetness. On the flip side, these rolls are fantastic with soup and stews or you can simply serve them alongside a cup of coffee or tea in the morning.

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