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Popovers Recipe 3 Ways

How to Make Popovers in 3 Ways

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Light & airy, my Popovers 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.


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.

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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.

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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

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3.14 from 15 votes
Popovers Recipe 3 Ways
Popovers Recipe in 3 Ways
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.

Course: Lunch, Dinner, Breakfast
Cuisine: American
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
  1. In a large bowl add the flour, baking powder, and salt.

  2. 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.

  3. 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.

  4. 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.

  5. Transfer the pan to the oven to pre-heat for 10 minutes. What gives you that 'POP' is a well pre-heated pan.

  6. 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.

  7. 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.

  8. 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.

Watch the Recipe Video!

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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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27 Comments

Write a Comment and Review

  1. bee on October 1, 2019 at 2:23 am

    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?

    • Gemma Stafford on October 3, 2019 at 2:15 am

      Hi Bee,
      I would not do that. It does not mean that it will be impossible, it is perfectly possible, but it is quick to make a fresh batch, quicker than defrosting one.
      That said, freeze the quantity you wish to freeze, in freezer bags, pressed flat. That will allow you to defrost it quickly enough. You can store it in the freezer for 4 weeks or so.
      I hope this is of help,
      Gemma 🙂

  2. TiffHeuzie on September 30, 2019 at 10:36 am

    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? All the ingredients we fresh and I weighed everything.

    • Gemma Stafford on September 30, 2019 at 11:53 am

      A lot of factors can affect the result. It could be the ingredients, the temperature in the room, or even the altitude of where you are. I suspect it’s the flour in your case. They behave differently and that means some of them easily absorb liquids more than other brands for the same kind of flour. Some would need more than others. I hope this helps.

  3. Kunti 108 on September 29, 2019 at 11:06 am

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

    • Kunti 108 on September 29, 2019 at 11:18 am

      Sorry… I can see you replied already.

    • Gemma Stafford on September 30, 2019 at 1:17 pm

      It depends on what the function of the ingredient to be substituted is. In this recipe, eggs are not just binders, they’re used as a leavener. An egg replacement powder can work, but if you’re vegan, it would be hard to use a substitute for eggs and achieve the same result. You can try flax seed mixed with water or applesauce as substitute in that case. I hope this helps.

  4. Ritu sehgal on September 29, 2019 at 3:35 am

    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.

    • Gemma Stafford on September 29, 2019 at 10:53 am

      I’m sorry to hear that Ritu. When substituting ingredients, the substitute must be able to do the function of that ingredient in the recipe. In this recipe, eggs are not just binders, they are also leaveners. Popovers need to rise and puff, with the help of eggs. I recommend powdered egg replacer for this recipe. I hope this helps.

  5. LindY G on September 28, 2019 at 3:52 pm

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

    • Gemma Stafford on September 28, 2019 at 5:38 pm

      I’m delighted that you liked my recipe. Thanks for being here.

  6. PartIrish on September 28, 2019 at 9:02 am

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

    • Gemma Stafford on September 28, 2019 at 3:26 pm

      Thank you for your kind words. I have not tired it for popovers, but it should be alright to do so as it’s been used as substitute for milk in a number of recipes

  7. Kunti 108 on September 28, 2019 at 7:07 am

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

    • Gemma Stafford on September 28, 2019 at 3:34 pm

      There are many ingredients that can be used as substitute for eggs but it all really depends on what the eggs are for in a recipe. In this recipe, it’s used not just as a binder but more as a leavener. My best bet would be to use a powdered egg replacer for this recipe. I hope this helps.

  8. Kristina on September 28, 2019 at 7:04 am

    How we can substitute eggs in this recipe?

    Regards
    Kristina

    • Gemma Stafford on September 28, 2019 at 8:18 pm

      Hi Kristina. It would really depend on what the function of egg is in the recipe. For popovers, it is used as a binder and leavener since it needs to puff out. Hence, I recommend an egg replacer powder as egg substitute for this recipe.

  9. lisa on September 28, 2019 at 12:02 am

    Hi
    can i used almond milk?

    • Gemma Stafford on September 28, 2019 at 1:37 am

      Hi Lisa,
      in a word, yes,
      Gemma 😉

  10. LindaAdams on September 27, 2019 at 11:42 am

    Thank you! I learned so much from the video. Now I know why my popover attempts were fails. I plan to give popovers another try.????

    • Gemma Stafford on September 27, 2019 at 12:14 pm

      I say, give it a go!

  11. Annette on September 26, 2019 at 9:02 pm

    Good evening Gemma,

    The popovers look great, I can’t wait to try them! I do have a question about the dried raspberries, these are not something that we can easily find locally, (I don’t order on line). Is there a substitute or work around? I don’t think raspberry jello mix would work and real raspberries might add too much moisture—not to mention the seeds. I also ran across a recipe for shortbread using dehydrated raspberries that I’d like to try. Thank you.

    • Gemma Stafford on September 27, 2019 at 12:42 pm

      Dehydrated raspberries can work. They tend to expand once soaked in liquid. Would love to know how you get on.

  12. Kathy on September 26, 2019 at 12:04 pm

    Can I use 2% milk?

    • Gemma Stafford on September 27, 2019 at 4:40 pm

      Hi Kathy! Yes, you can. Gemma ????

  13. Ann P Thompson on September 26, 2019 at 10:03 am

    Thank you for providing the written recipe! I have such a hard time hearing videos, I appreciate the written word.

    • Gemma Stafford on September 27, 2019 at 12:51 pm

      I’m happy to hear that. Keep on baking!

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