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Perfect Popovers

This recipe for Perfect Popovers delivers a unique, melt-in-your-mouth buttery texture that’s like nothing else. Made with only 5 simple ingredients, these popovers are puffy, tender, and have a golden crisp exterior.

Three popovers in mini popover pans on a wooden table.
These popovers are super puffy and moist, with a golden crisp exterior and melty soft center.

Video: watch Us Make This Recipe

Why This Recipe Stands Out

We can’t get enough of these Popovers. The golden crisp exterior gives way to a melty soft center that’s simply irresistible. What you’ll love:

  • Simple: This recipe requires just 5 basic ingredients, making it easy to pull together just like our 5-Ingredient Banana Pudding Cake
  • Quick: With a total baking time of 20 minutes, you’ll have perfect popovers in no time.
  • Versatile: While these popovers are delicious on their own, they can easily be customized with the addition of chees, as we do in our Cheese Popovers recipe.
  • Texture: The combination of a crispy exterior and a soft, moist interior is simply incredible.
  • Flavor: The buttery taste of these popovers is rich and satisfying, making them a perfect accompaniment to any meal.
  • Easy to Make: The use of a blender or food processor makes the batter preparation a breeze.
  • Perfect Size: Whether you’re using a mini popover pan or a muffin pan, these popovers are the perfect size for snacking or serving alongside your favorite main dish.
  • Family and Friends: They’re the perfect dish for any gathering and are sure to be a hit with everyone!

Key Recipe Ingredients

Popover ingredients on a black marble table.
  • Whole Milk – The whole milk in this recipe contributes to the moist and soft center of the popovers. It’s a key ingredient that helps achieve the perfect texture.
  • Large Eggs – Eggs are crucial in this recipe as they provide structure and help the popovers rise, resulting in a super puffy exterior.
  • Salted Butter – The melted salted butter not only adds a rich, buttery flavor to the popovers but also contributes to their golden, crisp exterior.
  • All-Purpose Flour – We only need some simple AP flour to give these popovers the right structure.

Substitutions And Variations

This popover recipe is a classic, but there’s always room for a twist. Here are a few of our favorite variations and substitutions to take these puffy, buttery treats to the next level:

  • Cheese: While we love these popovers just as they are, adding cheese can certainly elevate them. Try incorporating a sharp cheddar to the batter for an extra layer of flavo, or sprinkle on top before baking like we do in our Cheese Popovers recipe.
  • Herbs: Transform these popovers into a savory side dish by adding herbs. A sprinkle of dried rosemary, thyme, or basil can add a wonderful aroma and taste.
  • Sweet Popovers: For a sweet variation, add a bit of sugar and vanilla extract to the batter. Top them with a dust of powdered sugar and cinnamon for a dessert-like treat.

Step-By-Step Recipe Instructions

  • Blend milk, eggs, and melted butter in a food processor, blender, or hand mixer in a large bowl until combined. Add flour and salt and blend until frothy and bubbly.
  • Warm up a small popover tin or muffin pan (12-count) in the oven. Immediately distribute melted butter between the cups.
  1. Blend the batter to froth it up again and distribute it evenly into each cup, filling each halfway. Bake at 450F for 10 minutes. Reduce the heat to 350F and bake 10 more minutes.
  2. Once done, they’ll be golden brown, puffy, and feel hollow. Quickly pierce the bottoms with a smaller knife. Serve warm with butter.

For full list of ingredients and instructions, see recipe card below.

How To Prep Ahead

Popovers are a delicious treat that can be enjoyed anytime, and we have some great tips to make the process even simpler. Take a look at our favorite prep-ahead strategies for this popover recipe:

  • Batter: Blend the milk, eggs, and melted butter until combined, then add flour and salt and blend until frothy and bubbly. This batter can be stored in the fridge for up to a day. Just remember to give it a quick blend to froth it up again before baking.
  • Freeze: If you want to make these popovers further in advance, you can bake them as instructed and then freeze them. They’ll keep for up to 3 months in the freezer. When you’re ready to enjoy them, just reheat in the oven until they’re warm and crispy again.
Closeup shot of popovers in popover pans.
These popovers are buttery and luscious, just as popovers should be!

What To Serve With Popovers





Commonly Asked Questions

Can I use a blender to make the batter?

Yes, you can use a blender or a food processor to blend the milk, eggs, and melted butter until combined. Then, add the flour and salt and blend until the mixture is frothy and bubbly.

Why do I need to preheat the oven and the popover tin?

Preheating the oven and the popover tin ensures that the batter starts cooking as soon as it hits the hot tin, which helps the popovers to rise and become puffy. It also gives the popovers a nice, golden-brown exterior.

How do I know when the popovers are done?

The popovers are done when they look golden brown, have puffed up tall, and feel dry and hollow when you crack open the oven door to check on them.

Why do I need to pierce the bottoms of the popovers?

Piercing the bottoms of the popovers allows steam to escape, which helps keep them puffy longer. It’s a small step that makes a big difference in the final result.

How long do popovers keep?

Popovers are best enjoyed fresh out of the oven while they’re still warm. However, if you have leftovers, you can store them in an airtight container at room temperature for up to 2 days. To reheat, simply warm them in a preheated oven at 350F for about 5 minutes.

Did you make this?

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

Popovers on a plate.

Perfect Popovers

5 from 27 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.



  • When blending the ingredients, make sure to blend until the mixture is frothy and bubbly. This helps to incorporate air into the batter, which will make your popovers rise beautifully.
  • Preheating your popover tin or muffin pan is a crucial step. A hot pan helps the batter to start cooking immediately, leading to a better rise and a crispier exterior.
  • Do not open the oven door while the popovers are baking. This could cause a sudden drop in temperature, which can make your popovers deflate.
  • Be patient and let the popovers bake until they are golden brown, puffed up tall, and feel dry and hollow. Rushed popovers can end up doughy and undercooked.
  • After baking, quickly pierce the bottoms of the popovers with a small knife. This allows steam to escape and helps keep them puffy longer.
  • Serve these popovers with additional butter and on the side of your favorite main dish!
If you enjoyed this recipe, please come back and give it a rating. We ❤️ hearing from you! 
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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
Diet: Vegetarian
Method: Bake

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Add a comment

Recipe Rating


    • Simone

    Hi Amy. What is considered lower middle position? Do you put it on the lower rack in the middle or do you put your rack in the middle position? Sorry, just is confusing me. Can’t wait to try them.

      • Amy Dong

      I use the rack right below the middle rack… so the top doesn’t burn. Enjoy!

    • 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! 🙂

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