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Yield: 6 large, 12 medium, or 18 mini

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Flour, milk, eggs, salt, and butter: what a simple combination of ingredients for such a sublime treat! These popovers don't require a special pan, nor any unusual mixing method; just blend in a blender; beat thoroughly with an electric mixer; or whisk vigorously by hand, and bake a dozen gorgeous popovers, ready in just about 30 minutes.


star rating (91) rate this recipe »
Hands-on time:
Baking time:
Yield: 6 large, 12 medium, or 18 mini
Published: 01/01/2010


  • 4 large eggs, warmed in a cup of hot water for 10 minutes before cracking
  • 1 1/2 cups milk (skim, low-fat, or full-fat), lukewarm
  • 1/2 teaspoon salt
  • 1 1/2 cups King Arthur Unbleached All-Purpose Flour
  • 3 tablespoons melted butter

Tips from our bakers

  • For cheese popovers, add 1/4 cup Vermont Cheese Powder to the batter along with the flour.
  • For herbed popovers, stir 1 1/2 teaspoons of Pizza Seasoning, or your favorite dried herbs, into the batter along with the flour.
  • Want to make the batter in a blender? Go for it. Blend eggs, milk, and salt; add flour, blending till smooth; then add the melted butter at the end, blending till frothy.
  • Serve with honey butter or maple butter: 4 ounces (1 stick) softened butter mixed with 1/8 teaspoon salt and 2 to 3 tablespoons honey or maple syrup.
  • Or, serve with cheese butter: 4 ounces (1 stick) softened butter mixed with 2 tablespoons Vermont Cheese Powder.
  • Using a popover pan, this recipe will make six standard popovers; or 18 minis. The minis need to bake about 10 minutes less than indicated; the standard popovers, about 5 minutes more.


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1) Preheat the oven to 450°F. Position a rack on a lower shelf. The top of the fully risen popovers should be about midway up the oven. What you don't want is for the tops of the popping popovers to be too close to the top of the oven, as they'll burn.

2) Use a standard 12-cup metal muffin tin, one whose cups are close to 2 1/2" wide x 1 1/2" deep. Grease the pan thoroughly, covering the area between the cups as well as the cups themselves. Make sure the oven is up to temperature before you begin to make the popover batter.

3) Use a wire whisk to beat together the eggs, milk, and salt. Whisk till the egg and milk are well combined, with no streaks of yolk showing.

4) Add the flour all at once, and beat with a wire whisk till frothy; there shouldn't be any large lumps in the batter, but smaller lumps are OK. OR, if you're using a stand mixer equipped with the whisk attachment, whisk at high speed for 20 seconds. Stop, scrape the sides of the bowl, and whisk for an additional 20 to 30 seconds at high speed, till frothy.

5) Stir in the melted butter, combining quickly.

6) Pour the batter into the muffin cups, filling them about 2/3 to 3/4 full.

7) Make absolutely certain your oven is at 450°F. Place the pan on a lower shelf of the oven .

8) Bake the popovers for 20 minutes without opening the oven door. Reduce the heat to 350°F (again without opening the door), and bake for an additional 10 to 15 minutes, until they're a deep, golden brown. If the popovers seem to be browning too quickly, position an oven rack at the very top of the oven, and put a cookie sheet on it, to shield the popovers' tops from direct heat.

9) If you plan on serving the popovers immediately, remove them from the oven, and stick the tip of a knife into the top of each, to release steam and help prevent sogginess. Slip them out of the pan, and serve.

10) If you want the popovers to hold their shape longer without deflating and settling quite as much, bake them for an additional 5 minutes (for a total of 40 minutes) IF you can do so without them becoming too dark. This will make them a bit sturdier, and able to hold their "popped" shape a bit longer.

Nutrition information

Serving Size: 1 medium (64g) Servings Per Batch: 12 Amount Per Serving: Calories: 110 Calories from Fat: 45 Total Fat: 5g Saturated Fat: 2.5g Trans Fat: 0g Cholesterol: 70mg Sodium: 135mg Total Carbohydrate: 12g Dietary Fiber: og Sugars: 2g Protein: 5g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.


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  • star rating 04/12/2015
  • from
  • great ! best with eggwhite eggbeaters
  • star rating 03/28/2015
  • Ken Harron from KAF Community
  • I have been making popovers for too many years now that I think about it, but one should always try to learn more and exciting things. I tried this recipe and used a 6 large popover pan. They weren't large in the end they turned out to be huge. So large you couldn't even see the top of the pan. I usually have two with my roast beef, but with these, one was sufficient. I highly recommend this recipe.
  • star rating 03/01/2015
  • Jerry jimenez from Modesto California
  • They were delicious but I may have done something wrong cause they came out a bit too eggy I used all the ingredients specified but used a 6 tin popover pan and a blender to mix items oh and I just tossed all wet ingredients out of the fringe in. Is the eggy inside a sign of success or rushed prep?
    It really does help to use warmed ingredients. I think this may have caused your eggy result. Barb@KAF
  • star rating 02/28/2015
  • Ruth from Canastota NY
  • Love this recipe! The only times its ever failed for me were when I messed with the instructions. Make sure you do like they say and warm the milk and eggs, it really does make a difference! On the same note: my new oven has a convection setting, and using it has been, well, interesting. Using a large muffin pan (6 large popovers) I cooked them for 15minutes at the 450 and 10minutes at the 350. They might be a little overly brown, but they popped up even larger than normal!
  • star rating 02/26/2015
  • M. from Lake Toxaway, NC
  • Easy, easy, reminds me of a countrified croissant. Love them!
  • star rating 02/17/2015
  • justmeamc from KAF Community
  • I've been using the same popover recipe for years and have always had good luck. I've been saving KAF's recipe for awhile now and decided to try it today. I mixed the batter in a blender, as usual, and baked it in my large popover pan. Now I'm throwing out my old standby and saving KAF's. This recipe is TERRIFIC and makes a mile-high, great tasting, popover. Thank you KAF ~ you've done it again !!!!!
  • star rating 02/15/2015
  • Michael B from Atlanta GA
  • Failure. I have tried to make popovers many times with several recipes. Tried this one to the letter and ended up with popovers that only rose 1/2" over the lid of popover pan. Guess I'm destined to never have em turn out right. Oh well......
    Sounds like there may be an issue that we may be able to help with, Michael. Feel free to call us and we can help. Jon@KAF 855 371 2253
  • star rating 02/12/2015
  • Leslie from Augusta, ME
  • Heaven!
  • star rating 01/06/2015
  • Tammy from Wisconsin
  • Delicious and easy. My husband can't get enough of them. Thanks
  • star rating 12/07/2014
  • Bakes without butter from Oakland CA
  • Just made popovers using this recipe, and your KAF pop-over pan. PERFECTION! Delicious rich perfection! They looked like props for a photo shoot, and tasted really good and "eggy in a fluffy way" per the astounded, pleased co-eater, who has been craving pop-overs for a long time. Thanks, KAF! ( P S the recipient / co-eater can't eat dairy anymore, so this recipe was made with KAF flour, salt, room temperature eggs, and melted vegan margarine and soy milk. Even with no butter at all, still tasted amazingly good and I will be following this recipe scrupulously again and making these again.)
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