I dedicate these popovers to my Aunt Khaki. When she visited this past August, she planted the bug in my ear to bake a batch of these magical rolls. I finally got around to doing it last week and I am very glad I did. Popovers are best described as light, hollow, fluffy muffins that rise to spectacular heights in the oven. They can be savory or sweet and I am looking forward to trying out different variations very soon.

The batter of this particular recipe is similar to that of pancakes and it is super easy to make. There is no yeast required, but it does require a bit of planning as you need to let the dough rest for an hour before baking. The end result is worth the wait and it makes a nice addition to any meal.


Printable Version

Yield: 6 popovers


  • 2 cups (11 oz) bread flour
  • 3 large eggs, at room temperature
  • 3 cups low-fat milk, heated to 110 degrees (I zapped it in the microwave for 1 minute)
  • 3 Tbsp unsalted butter, melted and cooled slightly
  • 1 tsp salt
  • 1 tsp granulated sugar


In a medium-sized bowl, whisk the eggs until light and foamy. Gradually whisk in the milk and butter.

Combine the flour, salt, and sugar in a large bowl. Slowly whisk three-quarters of the milk mixture into the flour mixture until smooth. Whisk in the remaining milk mixture. Pour the mixture into a large measuring cup and cover with plastic wrap. Let the batter rest for an hour to prevent the popovers from rising too fast in the oven.*

Move the oven rack to the lower-middle position and preheat the oven to 450 degrees. Grease the interior of a 6-cup popover pan. Whisk the batter to recombine and carefully pour into the popover pan, making sure the batter doesn’t go above the top of the cups.

Bake for 20 minutes. Without opening the oven, reduce the temperature to 300 degrees and continue to bake until the popovers are golden brown- about 35-40 minutes longer. Poke a small hole in the top of each popover with a wooden skewer and continue to bake until deep golden brown for about 10 minutes longer. Remove from the oven and place the pan on a wire cooling rack. Poke again with a skewer and allow to cool for 2 minutes. Carefully remove the popovers from the pan and cool about 10 minutes longer.

Serve immediately or store at room temperature in a zip-lock bag for 2 days. To reheat, place the popover on baking sheet and heat for 5-8 minutes at 400 degrees.

* The batter can be made ahead and stored in the fridge for a day. Just be sure to let it come to room temperature before baking.

Source: The Best of America’s Test Kitchen

One Comment Add yours

  1. kakaweewee says:

    oh yay baby…I’m face planting into this picture right now…. hot,crispy,slightly carmaized,wee bit of butter,flour……aaaaaah

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