Bread · Easy
Golden, sky-high
popovers.
Crisp at the edges, tender and airy inside, and especially good while they’re still warm.
Everyone loves a warm popover—the only thing that changes is what gets piled on top. One person reaches for butter, another wants jam, someone else brings out the maple syrup, and the savory crowd is already thinking about gravy.
You can make a beautiful batch in a trusty standard muffin pan, but they rise even taller in a dedicated popover pan, whose deep cups give all that airy batter extra room to climb.
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Recipe card
Popovers
A simple blender batter that rises into beautifully hollow, golden popovers.
Ingredients
- 1 cup whole or 2% milk
- 1 cup all-purpose flour
- ¼ teaspoon salt
- 1 tablespoon wheat germ or oat bran
- 3 extra-large eggs
- 2 tablespoons butter, melted
Method
- Heat the oven to 425°F. Lightly grease a standard muffin pan.
- Add the milk, flour, salt, and wheat germ or oat bran to a blender or food processor. Blend briefly, just until combined.
- Add the eggs and melted butter. Pulse again until the batter is smooth and well blended.
- Pour the batter into a pitcher if needed, then fill each prepared muffin cup about halfway.
- Bake for 25 minutes. Without opening the oven door, reduce the temperature to 350°F and bake for 15 minutes more.
- Serve a few minutes after baking, while the popovers are still warm and crisp.
Adapted from the original So Very Domestic post, which credits Linda Collister’s Baking with Kids.
