April 28, 2015
8 Ratings
Photo by James Ransom
  • Makes 6 large popovers
Author Notes

I simply adore popovers, which are perfect for breakfast, brunch, lunch, or dinner. They're so easy but they look so impressive. Always serve warm. —Erin Jeanne McDowell

What You'll Need
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup whole milk
  • 4 eggs
  • 2 tablespoons unsalted butter, melted, plus more for greasing the pan
  1. Preheat the oven to 425º F. Brush the cups of a popover pan with melted butter and place in the oven while it preheats.
  2. In a large bowl, whisk the flour and salt to combine. In a large liquid measuring cup, whisk the milk and eggs to combine. Add the milk mixture to the flour while whisking constantly until a smooth, very liquidy batter forms.
  3. Gradually whisk in the melted butter, mixing just until fully incorporated. Transfer the batter to a large liquid measuring cup (or other spouted vessel).
  4. Remove the hot pan from the oven, and pour the batter into the cavities of the pan. Fill each cavity just over halfway full.
  5. Bake the popovers—without opening or adjusting the oven—until they are golden brown and very tall, 20 to 25 minutes.
  6. When you remove the popovers from the oven, puncture each on the top and/or the side with a sharp paring knife to release some of the steam inside. Serve the popovers warm, immediately.
  7. Leftover popovers should be stored in an airtight container for 1 to 2 days, and re-warmed in the oven for the best effect.

See what other Food52ers are saying.

  • stanford
  • Diana Ascarrunz
    Diana Ascarrunz
  • Joelle Smalt
    Joelle Smalt
  • Erin Jeanne McDowell
    Erin Jeanne McDowell
  • Catherine Regina Cheng
    Catherine Regina Cheng
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, Savory Baking, came out in Fall of 2022 - is full of recipes to translate a love of baking into recipes for breakfast, dinner, and everything in between!

24 Reviews

BriCarlucci December 11, 2022
Didn’t rise and so dense. This recipe isn’t it.
Michele K. March 21, 2018
My mom used to make these for special dinners with a pork or beef roast. If making them with a park roast, she'd use some of the rendered fat to grease the popover cups. Incredibly good, if terrible for your diet. Going to have to step up my game--married 28 years and never made these once!
Jenn March 13, 2017
I've made this twice, and they've turned out well, though I think too spongey. I haven't gotten the texture like in the picture. I think I need to up the liquid content. Also, would you change any of the ingredient ratios if flavoring - sweet or savory versions?
Elizabeth W. July 21, 2016
I use bacon fat or duck fat to grease the pan depending on what you are serving them with. One and a half teaspoons per cup then place in the preheated oven until hot remove from oven then add batter. Makes them extra tasty
Marisa C. May 3, 2016
Could you replace the butter with different fat, say, bacon fat?
Erin J. May 19, 2016
That should work - let us know if you try it!
stanford April 7, 2016
if using a convection oven, should the time be reduced?
Erin J. May 19, 2016
It's best not to use a convection oven on this recipe - the movement of the fan can prevent the popovers from rising fully!
Diana A. November 18, 2015
Mine did not rise and were so dense.
Catherine R. March 1, 2016
Did you whisk your batter? You NEED to mix it with a whisk - we tried with a wooden spoon and like you, got very very dense results. Also, don't mix for too long or too much gluten formation will form in the flour. Lastly, it helps to make sure all of your ingredients (including your eggs) are at room temperature.
Erin J. May 19, 2016
Hi Diana, Sorry to hear you had trouble - a few comments like yours led me to re-test and tweak the recipe. The changes are above, if you ever feel like giving it another go!
Sharon K. April 12, 2019
Could you use an electric blender to mix? It incorporates a lot of air.
Rose M. August 24, 2015
I was a little girl of maybe eight or nine when we went to the Patricia Murphy's restaurant in Brooklyn. Upon arrival my father was handed a waiter's jacket and tie because you couldn't go in without a jacket and tie. Well, that was embarrassing! However, when the waitress came over to the table with the most amazing and wonderful thing I had ever seen any embarrassment fled. This was the first time my family and I had ever had a popover. Sixty years later I can still remember them but for the life of me cannot remember anything about the rest of the meal. I just sent away today for two popover pans and am finally going to bake these wonderful things.
Maureen M. February 29, 2016
I also remember Patricia Murphy's and like you all I remember is the popovers!
Joelle S. August 19, 2015
These were so tall! They looked just like the ones in the picture. Not my favorite popover recipe for eating plain, with jam, or a fruit butter, but a new favorite for stuffing with chicken or crab salad type fillings.
katie June 14, 2015
updated: while they look perfect, they are too eggy for my taste. Mark Bittmans is definitely better.
Erin J. May 19, 2016
Hi Katie - your comment (and some others) made me revisit my recipe, and I agreed with you! I adjusted the recipe slightly above if you ever feel like giving it a go - but I agree Mark's recipe is wonderful!!!
katie June 14, 2015
I was a little nervous after reading the reviews, but I just made these and they turned out perfectly!! I also like Mark Bittman's popover recipe.
Matthew C. May 16, 2015
This recipe didn't turn out well for me either. It was extremely dense and did not rise. I think there's something wrong with the ratios.
Erin J. May 19, 2016
Hi Matthew - a few comments like yours led me to re-test the recipe, and while it worked, I wasn't happy! I've adjusted the ratios now, if you ever feel like giving it another go!
Rose M. May 10, 2015
Jeffrey's is made without the butter so it's healthier in that respect.
Kayo May 10, 2015
I got a popover pan and inaugurated it with this recipe. Did not turn out that well. I checked against other popover recipes on this site and the egg ratio to flour/milk is higher in this recipe. Also, don't bother buttering nonstick popover pans and heating pans with butter in them = brown butter at the bottom of the cup. Moving on to other popover recipes ...
jeffrey B. May 8, 2015
I have a much healthier recipe. 1.5 cups AP flour, 1.5 cups milk, 1 scant t. salt, and three eggs @ room temp. Preheat oven to 450F and place popover pan in oven. You can use butter, oil, or nonstick spray to coat pan, but it is really not necessary. Whisk eggs till light and frothy while you nuke the milk for 45 seconds. Add milk and whisk until very frothy, Gradually add flour and salt and whisk until smooth, similar to a thin pancake batter. Pour into preheated pan and bake for 30 - 35 minutes. 33 minutes in my oven - Heaven!
A. May 10, 2015
Jeffrey - what makes your recipe "much healthier" than Erin's?? One less egg? Really?