This post may contain affiliate links. Please see my full disclosure for details.
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.
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.
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!
- 1-Hour Dinner Rolls
- Authentic Waterford Blaas
- Crazy Dough: One Easy Bread Recipe Recipe, Endless Possibilities
Try These Recipes!
Watch The Recipe Video!
Popovers Recipe in 3 Ways
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.
I have been making popovers for 50 years. I make them all the time even though I don’t like them. (Everyone else does!) I have the regular popover pan, but muffin pans work also. I made up my own recipe and do not use b. pwd., just eggs, flour, milk and salt. A secret I learned from a restaurant where I worked…….when you remove them from the oven, take a sharp paring knife and make a small slit on the side right by the pan. It lets out the steam, slowly and they will not deflate. Works every time. I… Read more »
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?
I’ve tried making this twice in the last two days and they just didn’t turn out. The first time they were barely risen, second time they did rise a bit but they were dense, doughy more like a muffin. Disappointed because I use your recipes all the time, and each one of them have been incredible and this easy peasy one I just couldn’t get right. Frustrated but I’m not giving up, will give it another go tomorrow and then again and again until I get it perfect.
After a different recipe rendered dog biscuits, I found your professional help. Your recipe was a success!
Question:
Why start with room temperature eggs when you refrigerate the batter for 30 minutes?
Tip:
When popovers don’t rise: use an oven thermometer to check your oven’s heat accuracy.
Thank you for variations to try!
Effort vs. reward on these – not great, fun to try; maybe would go again in 5 years.
But recipe and tips are good .
Hi Gemma, I love your recipes. My question is can I use butter instead of oil.
Why was my Popover heavy & bready? Did not come out light & airy.
Hi Gemma!
I only have self rising flour in the house right now…. would that work if I cut out the baking powder since self rising would already have that in there? Or would it mess up the whole recipe?
Thanks!
Emily
Do you have o use whole milk?
I think iv cracked em so please I used this recipe thou 30g plain flour 1 egg and one egg white 75 ml of milk as just wanted to experiment it made 6 altogether I did 3 plain and 3 with bacon they weren’t flat which is shocking will try your recipe next time as I think it was my oven even thou it was only 3 years old I couldn’t get the fat to sizzle but I had new over and it made a difference so thank you for your advice. I was determined to make at least one… Read more »