Friday, March 13, 2020


I have been playing around with popover recipes for a while now, so I thought I would "get serious" and buy a popover pan. The new pan makes a HUGE difference, not so much in taste, but in appearance AND how big the air bubbles are inside of the popover. 

Popovers could not be easier or cheaper to make and they are such a treat, hot out of the oven with honey butter or strawberry jam!! 

If you do not have a popover pan, see note at the end of this post.

This recipe has several mini-steps
but they are ALL VERY EASY
and the popovers are delicious!!!

  • Preheat your oven to 425 degrees. 
  • Put your popover pan in the oven while it preheats (do not grease the pan while it is preheating in the oven).
  • While your oven and pan are preheating, whisk together:
3 eggs
1/4 teaspoon salt
1 teaspoon vanilla
1 cup of milk (see note)

1 tablespoon melted butter

NOTE ABOUT MILK: IF you have whipping cream on hand, put about 1/4 cup of whipping cream in a measuring cup and then fill the rest of the cup with 2% milk...if you have NO cream on hand...just use regular milk.

  • After the ABOVE ingredients are whisked together well, add one cup of all purpose flour (spoon flour into measuring measuring cup and level off with straight edge). Whisk everything together for about 30 seconds or until it looks very smooth and creamy. LET BATTER SIT UNTIL YOUR OVEN (AND PAN) HAVE REACHED 425°

  • Next quickly!!
  • Take the HOT popover pan out of the HOT oven and quickly spray each cup with vegetable spray, then put roughly 1/2 teaspoon of CHILLED butter into the bottom of each HOT cup. 
  • QUICKLY put batter into cups, filling half way full (makes six BIG popovers).
  • Bake popovers at 425 for 20 minutes.

  • After 20 minutes, turn the oven down to 325 and bake for another 15 minutes.

  • Remove popovers from pan and poke a tiny hole (I use a toothpick) in the bottom of each popover to relieve a little steam (not totally necessary if you are going to eat them right away).

 NOTE ABOUT POPOVER PAN: If you do not have a popover pan, you can use 6 ounce (oven safe) custard cups (I used the clear Pyrex ones, for a long time, with great success). I placed them all on a cookie sheet for easier handling. The popovers will not get quite as tall (as they do with a popover pan) but they taste every bit as good.

Someone from outside the USA wrote and asked me what a popover pan was, so here is a photo. As you can see, it is almost like a cupcake pan, but the cups are a lot deeper and spaced far apart so the hot air can circulate around each cup.


ann said...

OMG! Those look fantastic!! I recently bought a popover pan because I love popovers. I'll have to give it a shot, real soon.

Krystal said...

I haven't had popovers in forever, those sound amazing right now!

-Krystal @

Rachelle S said...

Mmm, I love popovers, it's been a long time since I've made them! I LOVE honey butter on them too. I found my pan at the thrift store of all places! =)

Ana Rita M said...

I loved the popover's recipe but here in Portugal i've never heard about popover pan. what kind of cakes are these and the pan is for the hoven?

Thanks and sorry...

Coleens Recipes said...

To Ana Rita...I posted a photo of a popover pan for you at the bottom of the popover recipe post.

Atty said...

Coleen these look wonderful. I want to try them, can you tell me how many this recipe makes. TFS

Mary Bergfeld said...

These really look delicious, Coleen. I make them several times a year. We can't have a rib roast here without them. Your recipe and suggestions are terrific. About the candy. I just keep them cold till I'm ready to serve them. Apparently bakers paraffin can also be used to prevent the problem. I've never used it so I can't recommend it. I hope you have a great day. Blessings...Mary

Coleens Recipes said...

To Atty: This recipe makes six LARGE popovers.

Atty said...

thank you

Priyanka said...

Appealing and fabulous

Shelby said...

I have never made a popover nor eaten one, but I do believe I would enjoy! I'm going to have to go out and buy me a pan and make some of these! Great thought for a Sunday morning here!

ideacova said...

I live in the Andes mountains (south america), does the recipe change because of the altitude? if yes how?


Coleens Recipes said...

TO IDEACOVA: I'm sorry, I have NO experience with altitude cooking. I do not know what the changes would be.

Alexandra said...

Those look delicious! Please share your recipe with our readers by linking up at Muffin Monday. Thanks!

Anonymous said...

I absolutely LOVE these! Never had any before I tried these....thanks Coleen.