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4.07 from 47 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
  • 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
  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!