Save Recipe

Sign in and save recipe to your profile.

Sign In
Subscribe to my newsletter and get new mouth-watering recipes sent directly to you weekly!

This is my family’s all-time favorite recipe for Popovers! It’s a simple recipe that yields delicious, sky-high Popovers every time!  Recipe includes instructions for making in a muffin pan.

Popovers in popover muffin pan.

Popovers have been a staple in my family’s breakfast routine for as far back as I can remember.  Each and every morning I could count on my mom starting the day with either homemade waffles, a stack of buttermilk pancakes, or fresh-from-the-oven popovers.

Despite their impressive height and unique appearance, popovers are actually extremely simple to make and require just 5 ingredients: eggs, milk, butter, flour, and salt.  And, while having a nice popover pan is helpful for this recipe, it’s not necessary.

Can I make popovers without a popover pan?

Yes! These popovers can easily be made without a special popover tin.  Just divide the batter evenly into a 12 count muffin tin.

Popovers laying on a wire rack.

Tips for Making Popovers:

You’ll want to lightly grease your pan (either popover pan or muffin pan) before adding the batter.  With this recipe some of the oil does tend to overflow the cup and spill out of the container, so I strongly recommend placing a foil or parchment paper lined cookie sheet beneath your pan so that any oil is caught.  Otherwise you’ll likely end up with a lot of smoke in your kitchen.

To get the maximum height on your popovers, we’ll start with our oven at a high temperature (450F), bake them for 20 minutes, and then drop the temperature to 325F and bake another 15 minutes (I also use this technique in my banana muffins for nice tall muffin tops!).  It’s very important that you don’t open the oven when you drop the temperature, otherwise you’ll let the heat escape and lose some of your height.

I believe that Popovers are best right out of the oven, but if you intend to enjoy them at a later time, you can, just reheat them.  More on that below…

Can you reheat popovers?

Yup!  The best way to reheat popovers is to preheat your oven to 350 or 400F and toss them in for several minutes (5-10 minutes).  This will also make them firmer if they’ve gotten too soft while sitting.  You do not need to put them back in a popover pan, just tossing them in on a cookie sheet will work fine!  We like to make popovers in large batches and then reheat the leftovers the next day or two.

These popovers taste best warm out of the oven and even better when topped with with a smear of butter, jam, or apple butter.

Close up on Popover in popover pan.
This is my family's all-time favorite recipe for Popovers! It's a simple recipe that yields delicious, sky-high Popovers every time! Recipe adapted from Good Housekeeping
  • 6 large eggs
  • 2 cups milk I use whole milk
  • 6 Tbsp unsalted butter melted
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • Preheat oven to 450F and lightly grease a 12-count popover pan or 12 count muffin tin with cooking spray. Set aside.
  • Place eggs in a large bowl and, using an electric mixer, beat on low speed until frothy.
  • With mixer on low, add milk and melted butter and beat until well-combined.
  • Sprinkle salt over batter and stir.
  • Add flour, stirring on low-speed until batter is completely combined.
  • Evenly divide batter into prepared muffin tin and transfer to 450F oven*.
  • Bake on 450F for 20 minutes, then, without opening the oven door, reduce the heat to 325F and bake an additional 15 minutes.
  • Remove from oven and serve immediately -- these taste great topped with butter!
*Important Note! Place a cookie sheet lined with parchment paper or foil beneath your popover pan or muffin tin. The butter tends to spill over the sides as the batter bakes and will drip onto your oven, causing a lot of smoke and a messy oven. Avoid this and set yourself up for easy cleanup by placing a pan underneath.


Calories: 183kcal | Carbohydrates: 18g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 101mg | Sodium: 243mg | Potassium: 106mg | Sugar: 2g | Vitamin A: 360IU | Calcium: 63mg | Iron: 1.4mg
Course: Bread
Cuisine: American

3 Comment threads
1 Thread replies
Most reacted comment
Hottest comment thread
4 Comment authors
newest oldest most voted
Notify of

This recipe is awesome. I try at home and i success. This cake is awesome and healthy. Thank you for the post.


Do you have to use dairy milk or can you use other milks ?

Worth a try!

Susan Frederick

4 stars
Loved these popovers. My only issues were that (1) there was WAY MORE batter than my 12-muffin pan could hold. I put the extra batter in 6 larger muffin tins, and that worked. (2) I under-greased the muffin tins and several of the popovers stuck. I should have been more liberal with the Crisco!
I also wonder why recipes like this call for unsalted butter, and then have salt in the recipe? I don’t keep unsalted butter around, so I used salted butter and less additional salt, and that seemed to work just fine.

Become a Member

Sign up to save recipes in you recipe book, write reviews and more!

Sign up with

By signing up you agree to's terms of use and privacy policy.