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Perfect Popovers

You can have Perfect Popovers with just a few simple ingredients. These are super puffy and moist, with a golden crisp exterior and melty soft center. Mini popover pans are ideal, but you can also use a muffin pan. Addiction highly likely.

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Video: watch Us Make This Recipe

Last month I turned blah blah years old. In celebration of my birthday, my brood of boys took me to a semi frou frou restaurant where we gorged on a variety of mouthwatering Brazilian offerings.

The Littles ate everything. Guess that’s a side benefit for food bloggin’ mamas. Our kiddos are perpetual recipe guinea pigs and learn to eat pretty much anything. ‘Cause I’m not eating all of these by myself.

Clearly, it’s a win-win all around.

Back to my blah-dee-dah’th birthday. Despite the fact that the boys polished off platefuls of various meats, cheeses, grains, and greens…they simply couldn’t get enough of the Brazilian cheese bread. Aka: Pão de Queijo…

Perfect Popovers

I’ll concede that the Brazilian cheese bread was highly addictive. It immediately reminded me of puffy popovers. Golden crisp on the outside, chewy soft on the inside.

Even though basic popovers don’t sport cheese within, they are every bit as habit forming. These little goodies are spongy, chewy, and soft.

With the flavor of real buttery goodness in every bite.

Close-up of Perfect Popovers

Cheese can definitely be added to these popovers (guess what recipe you’ll be seeing soon,) but these basic popovers are divine exactly as they are. Perfection shan’t be messed with. Yet.

The melt-in-your-mouth buttery texture of these bread babies are like nothing else. I could (and did) eat just these and nothing else for dinner.

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I mean, who says no to that?? ↑ ↑ ↑

A special thank you to my Middle Little who helped me with that photo. He devoured his reward immediately afterwards.

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Do keep a look out for the cheesy version of the perfect popovers coming up.

In the meantime, round up those 5 ingredients you already have in your pantry and make these puppies asap.


Did you make this?

Please give us a rating and comment below. We love hearing from you!

Close-up of Perfect Popovers

Perfect Popovers

5 from 3 ratings
These are aptly titled Perfect Popovers! They’re incredible, with golden crispy exteriors and chewy soft centers. They are buttery and luscious, just as popovers should be! Small popover pans will yield the best rise during baking and are highly recommended. However, you can also use a muffin pan (adjust the bake time as needed.)
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 12
Author: Amy Dong



  • In a food processor or blender, blend the milk, eggs, and 1 TB melted butter until combined. Add flour and salt and blend until frothy and bubbly. Leave mixture in blender.
  • Preheat oven to 450F, with rack on lower middle position. Let popover batter rest in blender 15 minutes while the oven heats up – this improves the batter texture.
  • Place small popover tin or muffin pan (12-count) in oven for 2 minutes to warm it up. Remove from oven and immediately divide 2 TB melted butter between the cups.
  • Quickly blend the batter once more to froth it up again and distribute evenly into each cup – fill each about halfway.
  • Bake popovers 10 minutes; do not open the oven door during baking, or it will deflate. Without opening oven, reduce heat to 350F and continue baking 10 more minutes.
  • Crack open oven door to check on the popovers – they should look golden brown, puffed up tall, and feel dry and hollow.
  • Turn popovers out onto cooling rack and quickly pierce bottoms with small knife to allow steam to escape – this helps keep them puffy longer.
    Serve warm with additional butter.


Nutrition (per serving)

Calories: 87kcal | Carbohydrates: 9g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 41mg | Sodium: 91mg | Potassium: 54mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 166IU | Calcium: 32mg | Iron: 1mg
Course: Side
Cuisine: American
Method: Bake

 Source: Chew Out Loud, adapted from the kitchn

Here are some other fantastic easy bread-y recipes we think you’ll love:

  1. Quick, Easy Dinner Rolls. These soft, fluffy, amazing dinner rolls come together in one simple hour. Your family will thank you profusely.
quick easy dinner rolls 2
  1. Easy Garlic Parmesan Knots. These cheesy, garlicky rolls are super quick and easy. They’re great for any bread basket and perfect for Italian night.
Garlic Knots 6_edited-1
  1. Crusty French Bread. Don’t let the yeast scare ya off. This recipe has never failed us, and we love this crusty bread on the weekend.
Crusty French Bread 8
  1. Better Than Olive Garden Breadsticks. If you like O.G. breadsticks, these homemade ones will knock your socks off. They are truly better than restaurant breadsticks.
Better than Olive Garden Breadsticks 5

Add a comment

Recipe Rating


    • Marina

    Can I make the batter the day before, and refrigerate it?

      • Amy Dong

      Marina, we recommend letting the batter rest 15 minutes only, for the best fluffy popovers. Hope you love these!

    • Ruth Gregory
    • 5 stars

    This recipe took the fear of failure away! The popovers were wonderful. Buttery and eggy with a nice crust. They are delicious!

      • Amy Dong

      So happy to hear that, Ruth! 🙂

    • Heather M. Whipple

    can i just use my Kitchen aid artisan stand mixer for this recipe?
    you have not answered my question i posted on here before yet,
    i want to make these and i have a 5 quart kitchen aid artisan stand mixer
    with a dough hook attachment for making bread. please answer my question
    about this really soon my e-mail address is

      • chewoutloud

      Yes, Heather, you should be able to use your Kitchen Aid 🙂 So sorry, I’ve been traveling abroad and am catching up in b/w flights. Hope this turns out fantastic for you!! 🙂

    • Heather

    Can I use my kitchen Aid artisan stand mixer fitted
    with the whisk attachment for this popover recipe please. Since I have a kitchen Aid artisan stand mixer
    I might as well use it for all bread recipes also.
    Please let me know by e-mailing me at

    • Heather

    Can I use my kitchen Aid artisan stand mixer fitted with the paddle attachment for this
    Popover recipe instead of a blender or my food processor? Please let me know by e-mailing me at

    • Heather M. Whipple

    These pop overs look delicious.
    Couldn’t I I just whisk the milk, eggs, and butter in a bowl until frothy like it calls for in other pop over recipes?
    Please let me know by sending me an email to my email address below in the contact information section.

    • Mrs Mahmood

    U r awsm ur recepies r perfect but sm things in Pakistan r not easily available in nearest store so plz write down the substitute of different types ofcheese/ butter& flour thnx

    • Josephine Lewis

    Do the baking instructions change if you are making six large popovers instead of twelve small.

      • Page Prewitt
      • 5 stars

      I used my large pop over pan. Mine turned out fine BUT I missed the start in a 450 degree oven. This made mine rise not so perfect but all else was fine. I turned my oven up and finished them the last 10 min on 450!

        • chewoutloud

        Sounds great, Page! Nice job 🙂

    • Vanessa Pierre

    minus 1/4 tsp of salt, this is the same exact recipe as the one William Sonoma

    • Elsa

    Just had my first popover this week and am excited to try my own!! What is the adjustment for using a muffin tin? Thanks!

      • chewoutloud

      Welcome to the world of popovers, Elsa 🙂 So glad you’re ready to try making your own…it’s so, so good fresh out of your own oven! If you’re using a regular size muffin tin, the directions will be the same. The popover pans definitely result in taller popovers, but muffin tins will work in a pinch. Just keep an eye on them during the last few minutes to ensure they are rising well and puffing up/browning nicely (without opening oven door.) Hope you love these popovers as much as we do 🙂

    • jedman

    Will it still work if you don’t use whole milk?

      • chewoutloud

      I think lowfat could work, too! It just may slightly change the texture a bit, but it should still turn out 🙂

    • Cheryl Chapman

    Called Yorkshire or Batter Pudding in England, depends on whereabouts you live. A must for a proper Roast Beef Dinner.

    • Ceci

    When are you going to post the chesesy version? 🙂 I’m friends with Paul hi~~

      • chewoutloud

      Oh, I cannot wait to do the cheesey version, Ceci! 🙂 Just a matter of time. 😉

    • ESC

    Why won’t Pinterest let me pin your recipes? So frustrating!

      • chewoutloud

      Oh, you are so sweet to let me know! I’ve had several readers be kind enough to email me about this; if not for my awesome readers, I would never have realized the problem! I have been working with Pinterest to resolve it, and it looks like it is back to normal again 🙂 Thank you, I appreciate your comment 🙂

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