Breads & Doughs

How to Make Popovers in 3 Ways

3.25 from 16 votes
Light & airy, my Popovers recipe will show you how to make these delicious rolls in 3 different ways using the same eggy batter!
Popovers Recipe 3 Ways

Hi Bold Bakers!

What is a Popover? A popover is a light, airy roll made from an eggy batter similar to that of Yorkshire pudding. In the U.S popovers are served as-is with some jam and butter OR you can make them Big and Bold adding in sweet or savory flavors as I did.

Why Didn’t My Popovers Rise?

First off, if you follow my tips this won’t happen to you! Watch the video below and see how I pre-heated the pan with some oil before pouring in my batter to bake. Also, keep the door closed the entire time during baking. Following my tips will ensure beautiful puffy popovers. If they don’t — I’ll eat my hat!

Why Did My Popovers Deflate?

So, unfortunately, this is the nature of popovers that they do deflate a little once they cool. To make sure it doesn’t happen too drastically make sure you get a really good brown on them because if they are not baked enough they can be soft and that can lead to a sunken popover.

[ Like rolls? Try my mum’s recipe for authentic Waterford Blaas! ]

One other factor is the oven was opened during baking! Now, listen, I’m not pointing fingers here but there is a chance you are reading this and nodding your head… am I right? Just don’t open the oven while these guys are baking. Peering through the glass — that’s what it’s there for.

Popovers, or Yorkshire Pudding, popped over in their baking tin.

When are Popovers Done?

When your popovers are a lovely rich golden brown, they are ready. Like I previously mentioned, if you don’t get a brown color all over they will be on the softer side and this can lead to falling once out of the oven.

Popovers vs Yorkshire Pudding

They are the same thing, the only difference is how we eat them. In Ireland and England, Yorkshire puddings would be served with your Sunday lunch of roast beef, gravy, and all the trimmings, whereas in America they are served with jam or butter and often is found in a bread basket at some Southern-style restaurants.

How Do I Store Them?

I really recommend popovers be eaten fresh from the oven, and any leftovers are best consumed in 24 hours. Store them in an air-tight container at room temperature until ready to enjoy.

The inside texture of a popover, or Yorkshire pudding.

Tips & Tricks to Making Popovers

  • Pre-heat your cupcake pan! The Pan HAS to be hot hot hot before the batter goes in there
  • You can make the batter up to a day in advance
  • Scoop 1/2 cup of batter per popover
  • Best eaten fresh from the oven
  • Make sure whatever flavors you add to your popovers that you only add small amounts so it doesn’t weigh them down
  • Bake at 450°F (225°C) so you get that POP in the oven

Get More Bread Recipes!

Watch The Recipe Video!

Gemma's Popovers Recipe in 3 Ways

3.25 from 16 votes
Light & airy, my Popover recipe will show you how to make these delicious rolls in 3 different ways using the same eggy batter! A fresh Popover is a revelation.
Author: Gemma Stafford
Prep Time 20 mins
Cook Time 30 mins
Light & airy, my Popover recipe will show you how to make these delicious rolls in 3 different ways using the same eggy batter! A fresh Popover is a revelation.
Author: Gemma Stafford

Ingredients

  • 1 1/2 cups (12floz/340ml) whole milk
  • 1 3/4 cups (9oz/250g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 3 eggs, room temperature
  • vegetable oil for greasing

Add in Flavors

    Chocolate Popovers

    • 3 tablespoons bittersweet chocolate, finely grated

    Bacon and Cheese Popovers

    • 3 tablespoons cooked bacon, finely chopped
    • 3 tablespoons sharp cheddar cheese, finely grated

    Raspberry and Lemon Popovers

    • 3 tablespoons dried raspberry, ground
    • 2 tablespoons lemon zest

    Instructions

    • In a large bowl add the flour, baking powder, and salt.
    • Crack in the eggs and whisk as you slowly stream in the milk. There may be some lumps but that's ok, they work themselves out.
    • Let the batter rest for about an hour in the fridge. If you are adding flavors you can add them now before chilling or just can leave it plain.
    • Generously grease a cupcake pan with vegetable oil. You need to be generous here so the popovers will be easy to remove from the tray.
    • Transfer the pan to the oven to pre-heat for 10 minutes. What gives you that 'POP' is a well pre-heated pan.
    • Once the pan has heated carefully fill each well almost to the top with batter (a little less than 1/2 a cup) then swiftly slide back into the oven and shut that door. Please DO NOT open the oven while baking or they might deflate.
    • Bake at 450°F (225°C) for 15 minutes. Turn down the oven temperature to 375°F (190°C) and bake for another 15 minutes, or until the popovers are golden brown.
    • Popovers are best enjoyed fresh from the oven so allow to cool slightly before serving. Store in an air-tight container at room temperature for 24 hours.

    Submit your own photos of this recipe

    1 Images

    TiffHeuzie

    29
    Comments & Reviews

    avatar

    newest oldest most useful
    Member
    David Parkison
    22 days ago

    an’t hear you in the video, music a little bit.

    bee
    Guest
    bee
    1 month ago

    hi Gemma, thank you for the lovely recipe
    planning on making these and would like to know if I can freeze the batter for a later date?

    TiffHeuzie
    Member
    TiffHeuzie
    1 month ago

    Hi Gemma I love all your recipes, thank you so much for sharing all that you do! Last night I made the popovers for our Sunday roast dinner and they came out beautiful. The were large and golden and tasted lovely. I’ll post a picture. My only issue was they were not as airy as yours and some areas of the popover were much more dense than what I was used to. I preheated the cupcake pan and followed all steps exactly. I did notice my batter was a tad bit thicker than your batter, could that have caused it?… Read more »

    Kunti 108
    Member
    Kunti 108
    1 month ago

    Hi Gemma,
    How we can substitute eggs in this recipe?
    Regards Kristina

    Ritu sehgal
    Guest
    Ritu sehgal
    1 month ago

    Hi Gemma.I love all your recipes.especially crazy dough one.Today I was trying crazy cup cake recipe & as I am vegetarian instead of egg when in the mixture of butter & sugar I added 16Tbs of buttermilk ,as your egg substute says for 1 egg use 4 Tb & as you have used 4 eggs so Instead of that I added 16 TBS of buttermilk,but everything became cuddled & it got wasted.
    Pls advice what should I use.

    SisterFromtheSouth
    Member

    Gemma thank you for sharing this recipe. We love yorkshire pudding with our beef roast.

    PartIrish
    Member
    PartIrish
    1 month ago

    Hi Gemma
    Still love your website.
    Can you use So Delicious coconut milk in this recipe?
    Thanks.

    Kunti 108
    Member
    Kunti 108
    1 month ago

    Looks great!
    How we can substitute eggs in this recipe?

    Kunti 108
    Member
    Kunti 108
    1 month ago

    How we can substitute eggs in this recipe?

    Regards
    Kristina

    lisa
    Member
    lisa
    1 month ago

    Hi
    can i used almond milk?

    About Us

    Meet Gemma

    About Us

    Meet Gemma

    Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

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