Traditional Popovers

Love this recipe. Delicious every time.

Our family loves Popovers! This recipe is easy to follow!

This recipe was easy and tasty. I’ve been making pop overs for 50 years and this is the easiest recipe I’ve found. A trick from mother is when they are done, turn off the oven, open the door and let them dry for a few minutes before removing. It helps keep them from collapse.

UPDATED 5/10/23: What I have discovered is that this recipe, like nearly every other recipe out there has the oven temperature too low. After an internet search, one flour manufacturer recommends 450°, which it uses in its recipe and then turns down to 350°, following the same bake time instructions. I do not know if the lower temperatures are differences in how older vs. newer ovens (or at least convection with the convection mode OFF) circulate the air. But, following those instructions, my popovers baked up correctly. Like one commenter, popovers and I seem not to get along. Tried this one and getting there. Other times, I’ve just had a dense, eggy muffin, and that’s doing everything else right. So…this time I used the whisk attachment to my hand mixer and seem to be getting there in getting the right amount of air volume beaten in as opposed to using a spoon or whisking by hand. The other thing that I honestly wonder is, if the type stove makes a difference. A lot of the newer stoves with fans essentially have automatic convection mode, even when you are NOT using the convection mode, as the fan still periodically circulates the air. I have had a number of baked goods, where time, temperature, or both needed to be adjusted in order for something to bake properly as compared to my old stove from 1990, and many a recipe are based on a traditional stove. Well, I was about ready to give up on popovers and just stick with muffins and scones. Maybe I will give them at least one more try, now that I am heading in the right direction.

Out of this world! Crispy, buttery & light; as well as so simple.

Loved it .. so simple … nope no changes although I like mine with homey and hubby likes his with jelly

I put some powdered sugar in the raspberry butter.

I added 2tbls sugar to make them sweeter.

4.4.22 Followed this recipe to the letter, and they baked up beautifully! The first bake at the high temperature was exactly 20 minutes, then at 325ºF, I took out of the oven at 14 minutes because they were getting very brown…cooked perfectly. Honestly, I’ve only had popovers a couple times in my life, and this is only the second time I’ve made them at home (first was blueberry popovers). These were so easy to make it’s hard to believe. Next time we have folks over for dinner, I’m definitely putting them on the menu. I know this recipe has been around for awhile, and popovers are not as popular as they used to be, but that doesn’t matter to me, because I plan to make them again, and again, and again…………

Simple, easy popovers. Popovers did not need the full 15 mins at 325. My oven may be at running at a high temp.

Perfect!!!! Make sure your pan is hot! Add the butter and put it back in the oven for 2 minutes. I transfered my mix to a 2 cup glass measuring cup so I could easily pour. Watch the final.cooking time, mine took 5 minutes less. Worked out perfectly!!!!

Followed the recipe as stated. My popovers came out perfect and we’re delicious??

Very easy and delicious. Definitely recommend making the honey cinnamon butter that’s on this website to go with it.

20 minutes into baking, my popovers had just begun to “pop”! Directly after turning the heat down, they started to cave in! They still came out delicious but ended up being “pop inwards”. I don’t know what I did wrong!

These are great. I love the flavor. I typically have to add at least an extra half cup of milk to make the batter thin enough to get them to fully “pop” but I will continue to use this recipe for a long, long time!

My favorite popover recipe of all time! Only 3 eggs. Gorgeous color and crisp tops, airy in the middle. As others have done, I used muffin tins, and decreased the 325 degree baking time to 10 minutes and they came out perfectly! Yum!

Best popovers. A few hints as I have made this at least a dozen times. Depending on your oven, these popovers can get too brown if you follow suggested times. Try using half the butter and make up the difference with Crisco and you will have buttery taste without over browning

I used cooking spray and dusted the popover pan with a bit of flour. Only pre-heated the pan enough to melt the butter. I tried to add a few blueberries but they just floated to the top and got “spat out”, might try to chop them up a bit and mix them in next time? Contrary to what one negative review says, it DOES say to only fill the cups halfway. The recipe volume did exactly that in my Nordicware popover pan and there was no excessive popping over and burning, and no leftover batter. Turned out pleasantly eggy, much less gummy and with a more crispy satisfying exterior than other recipes I’ve tried.

Alrighty, then! I followed the recipe exactly and they came out PERFECT! I don’t have a popover pan, so I used a Wilton mini loaf pan. The pan is aluminum and has only four sections, so I modified the cold butter from 1 to 1.5 table spoons in each section. I also poured the batter into the pan IMMEDIATELY and quickly put it back in the oven. Very good recipe! Now I need a popover pan!

This is a great recipe and I’ve made a couple times. But you cannot make it ahead and then put back in the fridge. I did this in Thanksgiving in order to save some time but the popovers were very dense. They were still good but not what you’d expect.

Fantastic recipe. Just follow the directions to the T.