Name: Fattest Fluffiest Popovers
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 4 large eggs; 350 ml milk; 3/4 tsp salt; 180 g all-purpose flour; 3 tbsp melted butter

Why You’ll Love This Recipe

These popovers deliver both beauty and taste — their impressive height will wow at the table, while the crisp outside and soft, steamy inside make every bite delightful. The recipe is straightforward, requires no special mixing equipment, and is versatile enough to pair with both sweet and savory toppings.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 large eggs
350 ml milk
3/4 teaspoon salt
180 g all-purpose flour
3 tablespoons melted butter

directions

Warm the eggs by placing them un-cracked in a medium bowl, covering with hot tap water, and letting them sit for 10 minutes.
Preheat the oven to 230°C (450°F) and position the oven rack low to give the popovers space to rise. Thoroughly grease each cup and the top edges of the popover pan.
Beat together eggs, milk, and salt until fully combined, ensuring the yolks are incorporated.
Add the flour and whisk until frothy with no large lumps. Quickly stir in melted butter.
Divide the batter evenly among the prepared cups, filling each about 3/4 full.
Bake for 20 minutes at 230°C (450°F), then reduce the heat to 175°C (350°F) and bake for another 10–15 minutes until very golden brown.
Serve immediately for the best texture and flavor.

Servings and timing

Servings: 6 large popovers
Prep time: 15 minutes
Cooking time: 35 minutes
Total time: 50 minutes

Variations

Add 1 teaspoon of fresh herbs like rosemary or thyme for a savory twist.
Sprinkle grated cheese into each cup before baking for cheesy popovers.
Swap some milk for cream for a richer flavor.
Sweeten the batter with 1–2 tablespoons of sugar and serve with jam or honey.
Use whole wheat flour for a nuttier taste and denser texture.

storage/reheating

Popovers are best served fresh, but you can store leftovers in an airtight container at room temperature for up to 1 day or in the refrigerator for up to 3 days. Reheat in a 175°C (350°F) oven for about 5–7 minutes to restore crispness. Avoid microwaving, as it will make them soggy.

FAQs

Why do my popovers collapse after baking?

This can happen if they are underbaked or if the oven door is opened too early. Make sure to bake until they are deeply golden.

Can I make these without a popover pan?

Yes, a muffin tin works, but the rise may not be as dramatic.

Should the milk be warm or cold?

Room-temperature milk works best to help the batter rise.

Can I prepare the batter in advance?

It’s best to bake the batter right after mixing for maximum rise.

Why do the eggs need to be warmed?

Warm eggs mix more easily and help create better steam for rising.

Can I freeze popovers?

Yes, freeze in an airtight bag for up to 1 month and reheat in the oven before serving.

How do I prevent sticking?

Grease the pan thoroughly, including the top edges, as batter may spill over.

Can I use gluten-free flour?

Yes, but results may be slightly denser.

What can I serve with popovers?

They’re great with butter, jam, soups, stews, or roasted meats.

Do I need to sift the flour?

Sifting helps prevent lumps, but vigorous whisking can also work.

Conclusion

These fattest, fluffiest popovers are a simple yet impressive addition to any meal. With their crisp crust and light, airy interior, they’re as satisfying to look at as they are to eat — and they prove that bakery-worthy results are possible right in your own kitchen.