Recipe

Decadent Popover Recipe

Tall, golden popovers with crisp edges and a soft, chewy center. No fancy ingredients, just a hot pan and a batter that does the most.

By Matt Campbell

•

4.8

A real photo of golden-brown popovers puffed high in a metal popover pan on a wooden table, with a pat of butter melting into one split open

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Popovers are the kitchen magic trick I never get tired of. You whisk a batter that looks way too thin to amount to anything, pour it into a screaming-hot pan, and 30 minutes later you have these dramatic, bakery-looking puffs with crisp, bronzed edges and a center that stays soft and pleasantly chewy.

This is the decadent version: a little extra richness from melted butter, plus a warm oven strategy that helps them climb like they have somewhere important to be. Make them for brunch, soup night, or that moment when you want fresh bread energy without actually making bread.

A real photo of a glass measuring cup filled with smooth popover batter next to a whisk on a kitchen counter

Why It Works

Hot pan, room-temp batter: Preheating the pan and using room-temp ingredients gives you fast steam and a big rise, plus that signature hollow-ish center.
High heat to lift, lower heat to set: Starting hot helps the popovers spring, then finishing lower cooks the inside so they do not collapse into sad muffins.
Butter and a touch of sugar: Butter adds richness and better browning, while a little sugar supports color and a more snackable flavor, even if you serve them savory.
No peeking: Opening the oven early dumps heat and steam, which is basically popover sabotage.

Pairs Well With

Creamy Tomato Soup
Crispy Roast Chicken Thighs
Easy Strawberry Freezer Jam
Cinnamon Honey Butter

Storage Tips

Popover reality: they are best the day they are made. But you can absolutely keep leftovers and bring them back to life.

Room temperature (same day)

Cool completely, then keep loosely covered (a paper bag is great). Airtight containers soften the crisp edges fast.

Refrigerator (1 to 2 days)

Store in an airtight container once fully cooled.
To re-crisp: warm on a baking sheet at 350°F for 6 to 10 minutes.

Freezer (up to 2 months)

Freeze fully cooled popovers in a zip-top bag.
Reheat from frozen at 350°F for 12 to 15 minutes until hot and crisp.

Quick fix: If the center feels a little damp after reheating, poke a small slit in the side and give them 2 more minutes in the oven to vent steam.

Common Questions

Why did my popovers not puff up?

The most common issues are a pan that was not hot enough, ingredients that were too cold, overmixing, or opening the oven early. Preheat the popover pan in the oven and do not peek for at least the first 20 minutes.

Can I make these in a muffin tin?

Yes. Use a standard 12-cup muffin tin and fill each cup about halfway. The rise will be a bit shorter and wider than classic popovers, but the texture is still great. Start checking a few minutes early at the lower temperature, since smaller cups can finish faster.

Do I need a blender?

Nope. A whisk works perfectly. The goal is a smooth batter with no big flour pockets. A few tiny lumps are fine and will relax as the batter rests.

Why are my popovers eggy inside?

That usually means they needed a little more time to set, or your oven runs cool. Leave them in a few extra minutes at the lower finishing temperature. You can also pierce them near the end to let steam escape.

Why did my popovers deflate?

Usually they were underbaked or pulled too early. Bake until they are deeply golden and feel light for their size, then vent them (a small slit) and let them sit a minute or two so steam can escape without collapsing the walls.

Can I make the batter ahead?

Yes. You can make the batter up to overnight and refrigerate. For the biggest rise, same-day batter is best. If chilled, let it sit on the counter for 20 to 30 minutes and whisk again before baking.

How do I make them sweet?

Increase sugar to 2 tablespoons and add 1 teaspoon vanilla. Serve with berries, jam, or a dusting of powdered sugar.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Popover pan (best rise) or a 12-cup muffin tin
Mixing bowl
Whisk
Measuring cups and spoons
Liquid measuring cup (handy for pouring batter)
Baking sheet (optional, to catch drips)

I started making popovers when I wanted “fresh bread” without committing to a whole dough situation. The first batch looked like a science fair volcano, and I was instantly hooked. Now it is my go-to move when friends are over: a hot pan, a quick whisk, and suddenly the kitchen smells like buttered toast and possibility. Also, I love how popovers give you permission to be a little chaotic, because they look wildly impressive even if you are still cleaning flour off the counter.

Decadent Popover Recipe

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Servings 6 large popovers (or 10 to 12 muffin-tin popovers)

Ingredients

3 large eggs, room temperature
1 1/4 cups whole milk, room temperature
1 1/4 cups all-purpose flour (about 150 g)
1 1/4 teaspoons kosher salt (about 7 to 8 g; use 1 1/4 tsp Diamond Crystal or 3/4 tsp Morton)
1 tablespoon granulated sugar (optional but recommended for browning)
3 tablespoons unsalted butter, melted and slightly cooled
1 tablespoon neutral oil for greasing the pan (recommended at 425°F)

Optional add-ins

1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 tablespoons finely grated Parmesan (whisk into the batter)

Instructions

Preheat the oven and the pan. Set the oven to 425°F. Place a popover pan (or muffin tin) on the middle rack while the oven heats. If you are worried about drips, slide a baking sheet onto the rack below.
Mix the batter. In a large bowl, whisk the eggs until smooth. Whisk in the milk. Add flour, salt, and sugar and whisk until mostly smooth. Whisk in the melted butter. The batter will be thin, like heavy cream.
Rest (quick but worth it). Let the batter sit for 10 minutes at room temperature. This helps the flour hydrate and gives you a steadier rise.
Grease the hot pan. Carefully pull the hot pan out of the oven. Add about 1/2 teaspoon oil per cup (a quick swipe works too) and tilt to coat. Oil is your friend here because it handles the high heat better than butter. Work fast, you want the pan to stay hot.
Fill and bake hot. Pour batter into the cups, filling each about 1/2 to 2/3 full. Return the pan to the oven and bake at 425°F for 20 minutes. Do not open the oven door.
Finish bake to set the inside. Without opening the door, reduce heat to 350°F and bake for 10 to 15 minutes more until deeply golden. Doneness cues: they should look bronzed, feel light for their size, and the sides should look set (not pale and squishy). If they still smell strongly eggy, give them a few more minutes.
Vent and serve. Remove pan from oven. For the crispiest results, poke a small slit in the side of each popover with a knife to release steam, then let them sit for 2 minutes. Serve warm with butter, jam, honey, or alongside dinner.

Nutrition information is estimated.

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