Popovers

By Mark Bittman

Updated Jan. 23, 2025

Popovers
Evan Sung for The New York Times
Total Time
45 minutes
Rating
5(2,784)
Comments
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Popovers begin with essentially the same batter as Yorkshire pudding. Purists will tell you that what makes Yorkshire pudding so great is that it’s cooked in beef drippings. But butter isn’t a bad stand-in, and popovers are pretty easy. You can buy special popover pans, with deeper, narrower cups which force the tops up in a more pronounced fashion, but I wouldn’t bother. Any muffin pan will produce a perfect popover if the butter is hot, the batter is rich and smooth and the baker is patient. But the patience ends when the popovers are done: they must be eaten right away.

Featured in: The Beefless Yorkshire Pudding

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Ingredients

Yield:12 popovers
  • 5tablespoons melted butter
  • 2eggs
  • 1cup milk
  • 1teaspoon sugar
  • 1teaspoon salt
  • 1cup all-purpose flour
  • 1teaspoon fresh thyme (or ½ teaspoon dried), optional
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)

104 calories; 6 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 9 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 3 grams protein; 103 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat oven to 425 degrees. Drizzle a teaspoon or so of melted butter in each cup of a 12-cup muffin pan or a popover tin and put it in oven while you make batter.

  2. Step 2

    Beat together the eggs, milk, 1 tablespoon butter, sugar and salt. Beat in the flour a little bit at a time and add thyme if using; mixture should be smooth.

  3. Step 3

    Carefully remove muffin tin from oven and fill each cup about halfway. Bake for 15 to 20 minutes, then reduce heat to 350 degrees and continue baking for 15 minutes more, or until popovers are puffed and browned. Do not check popovers until they have baked for a total of 30 minutes. Remove from pan immediately and serve hot.

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Ratings

5 out of 5
2,784 user ratings
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Comments

Jeanette

Yes, you can make the batter a day ahead. Many people think that resting the batter overnight (or up to a couple of days), covered and refrigerated helps the popovers rise higher and helps avoid collapsing when you remove them from the oven. I have found this to be true. Just bring the batter back to room temp before popping them in the oven; you want the batter, once in the oven, to get hot as fast as possible so the steam can make them rise to celestial heights.

Susan Edgerley

I made the batter, put my popover pan in the oven with the butter to let it melt and get hot and then added the batter.

I was pretty certain the butter would burn if it sat at 425 while I made the batter.

And the popovers didn't need the full 30 minutes, but you could smell them when they're ready; maybe 25.

Jennifer

Just wanted to “pop” in to mention that the trick with popovers is starting with a cold oven , NEVER PREHEAT , like one normally would . They have been made for generations like this because it works. My Great Grandmother wanted me to mention this . Thanks Great Grandma, Alice .

C

Delicious, however the volume of batter in recipe is way too much for a standard 12-c muffin tin (mine is a very old pan) - you will need about another 6-cup muffin pan or just splurge on the popover pan. The halfway mark advised is crucial - let that be your guide (which for beginner bakers is an important tip.) Also, butter in the oven at the advised temp is too much for butter (and causes a smoky oven.) I find keeping something melted warm is best at the stove vent on the stove top.

Wes D.

What did I do wrong? I’m looking at them through the oven window coming up on the 30 minute mark and they are not rising really high! I reduced the temperature to 350 at the 15 minute mark. Did I overmix?

Shayna

Absolutely delicious but didn’t need nearly as much time to bake. I made a half portion and cut the time down by 5 min for each baking part. Would suggest room temp milk and eggs so the melted butter doesnt immediately turn into solid sheets upon contact. Also would consider how long to put pan in pre-filling so that the butter does not burn.

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