This popover recipe makes PUFFY popovers that are so light and tasty… No one believes how super BASIC the recipe actually is! My kids LOVE popovers for breakfast any day but especially on Christmas morning! The ingredients are so simple, they’re super easy to make, and they please the most critical crowd!
Crispy on the outside, light and airy on the inside, these fluffy popovers are a foolproof recipe that anyone can make… These are a real treat!
Puffy Popover Recipe Ingredients
You are going to be surprised at how basic these ingredients are! All you need is:
- 1 1/2 cup all-purpose flour (All-purpose flour helps make a crusty exterior that traps air inside and makes these puff up nice and tall!)
- 3/4 tsp salt
- 3 large eggs at room temperature
- 1 1/2 cups milk – Use WARM milk!
- 4 tablespoons butter
That’s it! Then just bring your favorite toppings to the table! We love these with homemade strawberry freezer jam, and sprinkled with powdered sugar!
How To Make Puffy Popovers Recipe
An hour ahead (or the night before like me) mix together in a large bowl the flour and the salt and make a well in the middle.
In another smaller bowl, beat eggs and milk together.
Gradually mix the wet mixture into the dry ingredients, till its the consistency of heavy cream…. DO NOT OVERBEAT, it’s okay if it’s a little lumpy!
*****This is important! Set batter aside and LET IT REST for at least 30 minutes and up to an hour.*****
Preheat the oven to 425 degrees.
Place 1 teaspoon of butter into each cup of a 12 cup muffin tin or two 6 cup popover pans. Put pan (pans) into the oven JUST until the butter melts, (about 1 minute) them remove pans from the oven,
Divide batter evenly into muffin tin cups or popover pan, pouring right into the melted butter. (do not try to butter sides of muffin tin cups of popover pan!
Bake at 425 for 20 minutes or until popovers are all puffed up and golden brown on the outside, then lower the temperature to 300 for 5 more minutes in the oven.
No matter which kind of pan you used, muffin tin or popover pans, you will still bake popovers at 425 for 20 minutes, then reduce heat to 300 for the last 5 minutes in the oven.
Remove from oven, turn them out onto the counter, cutting board or serving tray, and serve WARM!
Gently poke the top of each popover to let the steam out of the inside… If you skip this step the steam makes them they lose their crisp exterior.
We love to sprinkle powdered sugar over the top of ours!
Bake then Serve… EAT WARM!
Popovers are the best when they are served WARM, in my opinion! Popovers are still good after they cool, but at their very best when they are nice and warm! Either way, these big heavenly fluffy popovers take breakfast or brunch up a huge level!
Puffy Popover Recipe Card
If you try this recipe, I’d love it if you gave it 5 stars! Thank You!
Popovers - Easy REcipe & Simple Ingredients!
Popovers are so light that no one can believe how BASIC this recipe is!
Ingredients
- 1 1/2 cup all purpose flour
- 3/4 tsp salt
- 3 large eggs
- 1 1/2 cups milk
- 4 tablespoons butter
Instructions
- An hour ahead (or the night before like me) mix together in a large bowl the flour and the salt, and make a well in the middle.
- In another smaller bowl, beat eggs and milk together.
- Gradually mix the wet mixture into the dry ingredients, till its the consistency of heavy cream.... DO NOT OVERBEAT, it's okay if it's a little lumpy!
- Set batter aside and LET IT REST for at least 30 minutes and up to an hour.
- Preheat the oven to 425 degrees.
- Place 1 teaspoon of butter into each cup of a 12 cup muffin tin or two 6 cup popover pans. Put pan (pans) into the oven JUST until the butter melts, (about 1 minute) them remove pans from the oven,
- Divide batter evenly into muffin tin cups or popover pan, pouring right into the melted butter. (do not try to butter sides of muffin tin cups of popover pan!
- Bake at 425 for 20 minutes or until popovers are all puffed up and golden brown on the outside, then lower temperature to 300 for 5 more minutes in the oven.
- No matter which kind of pan you used, muffin tin or popover pans, you will still bake popovers at 425 for 20 minutes, then reduce heat to 300 for the last 5 minutes in the oven.
- Remove from oven, turn them out onto counter, cutting board or serving tray, and serve WARM!
- We love to sprinkle powdered sugar over top of ours!
What To Serve With Popovers
Popovers can be sweet or salty, and you may want to serve them with different side dishes depending on your tastes. I like to serve popovers with:
- Strawberry Freezer Jam
- Powdered Sugar
- Homemade Butter
- Orange Juice
- Fruit Salad or A bowl of sliced fruit.
- Sausage Links
- Bacon of Course!
- Honey Butter
- Blackberry Freezer Jam
What Is The Secret To Puffy Popover Recipes?
There are 2 secrets to perfect popovers:
- Let The Batter Rest! This step is very important if you want big fluffy popovers!
2. The next thing you can do is to heat your milk to about 120° before mixing it with eggs! The warm milk warms the batter and gets your popovers cooking faster! This results in a bigger, fluffier popover.
Why Didn’t My Popovers Puff Up?
Unfortunately, if you do not let your dough rest on the counter or your popovers they may not puff up! That’s because your ingredients were too cold. Use warm ingredients and let batter REST for at least 30 minutes before putting it into pans and baking!
This is a common mistake for first-time popover bakers. Avoid frustration by taking your time to get it right the first time. Puffy popovers are totally worth a little extra time!
How To Store Left Over Popovers
Store completely cooled leftovers in an airtight container on the counter for 2-3 days. (If you put them into an ait-tight container when they’re still warm they will get soggy!)
Can I make Popovers In a Muffin Tin?
YES! I make these in a muffin tin all the time! They may not get as tall as popovers in a popover pan, but they are still delicious! (You may end up with butter on the bottom of your oven. Just wipe it out when it is cooled, and before you bake again!)
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