Popovers are an American bread recipe made of an egg and flour-based batter baked in individual molds. Also, known as the "American Yorkshire Pudding," this recipe dates back to 1850. They can be served any time of the day and are delicious when eaten fresh and topped with Maple Cinnamon Butter. 

Estimated reading time: 5 minutes

Popovers

Hi Everyone, I have been looking forward to sharing this Popovers recipe with you. I grew up loving popovers from an early age. I always think of them as a classic, New England, egg-bread, recipe that has it's origins in more savory, English pudding-type recipes.

Remember Maple Cinnamon Butter? A recent recipe on the blog? Maple Cinnamon Butter is made to go with Popovers, it's SO good together. As quoted from that post:

The first time I had it was on a huge popover at a classic restaurant, I think it was The Colonial, with my paternal grandparents. One of the favorite things in the world to my grandmother was their popovers and I just had to be introduced to them. Well, I was smitten from the first bite and keep a healthy enthusiasm for popovers with maple cinnamon butter, to this day.

The History of the Popover

According to Wikipedia, this is the history of the popover:

The popover is an American version of Yorkshire pudding and similar batter puddings made in England since the 17th century, The oldest known reference to popovers is in a letter of E. E. Stuart's in 1850.

Ingredients for Popovers

• Canola cooking spray or unsalted butter for greasing the popover pan
• 1 ½ tablespoons unsalted butter, melted and cooled
• 3 large eggs
• 1 ½ cups flour *using less flour will make the popovers more hollow, so you can adjust the flour ratio to your preference
• ¾ teaspoon Kosher salt
• 1 ½ cups whole milk, room temperature

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Helpful Kitchen Tools for Popovers

• popovers pan (you can also use a muffin tin or ramekins)
• measuring spoons and cups
• mixing bowls
• baking spatula

Web Story

I think it would be neat to develop a savory popover since popovers have their origins in Yorkshire pudding that uses meat drippings to grease the pans. I'm on it!

If you try this Popovers recipe and like, please give it a rating in the recipe card and let us know in the comments below, thank you for reading and following along!

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Popovers

Yield: 12 popovers

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Popovers are an American bread recipe made of an egg and flour-based batter baked in individual molds. Also, known as the "American Yorkshire Pudding," this recipe dates back to 1850. They can be served any time of the day and are delicious when eaten fresh and topped with Maple Cinnamon Butter. 

Print

Ingredients

• Canola cooking spray or unsalted butter for greasing the popover pan
• 1 ½ tablespoons unsalted butter, melted and cooled
• 3 large eggs, room temperature
• 1 ½ cups all-purpose flour
• ¾ teaspoon Kosher salt
• 1 ½ cups whole milk, room temperature *I have substituted cream and half and half in the same amount and it comes out fine

Instructions

Blender Method

1. Preheat oven to 450 degrees F.
2. Grease the cups of a popover pan. Place the pan on a rimmed baking sheet. *see notes
3. In a blender, add the wet ingredients, milk, eggs, softened butter and then the dry ingredients, the flour, salt. Pulse until completely blended. The batter should be thin.
4. Add the batter to the popover cups in the pan, the cups should be filled about less than halfway.
5. Bake in the preheated oven, for 30 minutes. Do not open the oven door while they are baking.
6. The popovers taste best when they are hot and fresh out of the oven with Maple Cinnamon Butter.

Mixing Bowl Method

1. Preheat oven to 450 degrees F.
2. Grease the cups of a popover pan. Place the pan on a rimmed baking sheet. *see notes
3. In a mixing bowl, add wet ingredients, milk, eggs, softened butter and then whisk in the dry ingredients (flour, salt). Whisk until completely blended. The batter should be thin.
4. Add the batter to the popover cups in the pan, the cups should be filled about less than halfway.
5. Bake in the preheated oven, for 30 minutes. Do not open the oven door while they are baking.
6. The popovers taste best when they are hot and fresh out of the oven with Maple Cinnamon Butter.

Notes

• I personally prefer the blender method for this Popovers recipe because it blends the batter very well and quickly.
• This recipe is inspired by a popovers recipe from Ina Garten
• *You can preheat the pan as well, which makes the popovers better. I admit that I do not always do this and they still come out yummy.

Did you make this recipe? Tag @lifeslittlesweets and hashtag it #lifeslittlesweets

Recommended Products

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  KitchenAid KSB1575ER 5-Speed Diamond Blender with 60-Ounce BPA-Free Pitcher - Empire Red
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  Pyrex Prepware 2-Cup Measuring Cup, Red Graphics, Clear
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  Bellemain 6 Cup Nonstick Popover Pan
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  Wilton Easy Flex Silicone Spatula Set, Your Go-To Tools for Mixing, Folding, Scraping, Cooking and Serving., Blue, 3-Piece
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  AmazonBasics Stainless Steel Wire Whisk Set - 3-Piece
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  Nordic Ware Natural Aluminum Commercial Baker's Half Sheet (2 Pack), Silver

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 134Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 64mgSodium: 181mgCarbohydrates: 15gFiber: 0gSugar: 2gProtein: 5g

Please note that the Calculated Nutrition is an estimate at best.

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Sara Maniez

Owner at Life's Little Sweets

Life’s Little Sweets is a seasonal cooking and local food blog featuring farm-to-table recipes, CSA inspiration, and creative ways to enjoy what’s fresh and in season.

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