Whether you call them Popovers or Yorkshire pudding, these light, puffed rolls "pop over" the top of the pan and are a must-have to serve with your Sunday roast or holiday meal! They're also quite easy to make, requiring just a handful of common ingredients (and a very hot oven). They're a show-stopping side dish, and you'll get requests for them every time!
If you grew up with Popovers, there's nothing quite like them. They are similar to Dutch baby pancakes, which puff up dramatically in the oven. Since they are hollow on the inside, they're great for sopping up gravy or savory sauces alongside a nice hearty roast or special dinner or as a special breakfast treat. This easy popover recipe is simple enough for beginners and is the only recipe you'll ever need!
Why You'll Love These Popovers
- Easy to make. Although there are a few key things to remember about making and baking the popover batter, they're really quite simple, and we'll share our tried-and-true tips to help you out!
- Traditional flavor. For many people, popovers or Yorkshire puddings are a must-have for their Sunday roast beef or holiday dinner. It's not a roast dinner without them! They're also wonderful with some butter and jam at breakfast. However you serve them, they're always a big hit.
- Show-stopping side dish. If you're serving guests who've never had popovers, you'll certainly get a big reaction! The puffy, expansive rolls look amazing and taste great too.
Ingredient Notes
To make these delicious popovers, you will need the following ingredients (full measurements in recipe card below):
- eggs - let your eggs come to room temperature before you prepare the batter.
- milk - it's very important to use room-temperature milk.
- salt - season the batter well to get the best flavor.
- all-purpose flour - keep it simple with regular all-purpose flour.
- butter - a little butter tastes amazing over a hot, fresh popover.
- cooking oil spray - prepare the muffin pan very well by spraying it liberally with the cooking spray.
You will also need measuring cups and spoons, a large mixing bowl, whisk or hand mixer, muffin tin (or 6 slot popover pan), wire rack, and a paring knife.
How to Make the Best Popovers
- Make the batter. In a large mixing bowl, add eggs, milk, and salt. Whisk well until smooth, about 1 minute. You can also use a hand mixer to blend the ingredients together. Add flour and melted butter. Whisk until it turns into a smooth batter.
- Divide batter. Lightly spray cooking oil spray over a muffin tin or 6-slot popover pan evenly until each cup is greased. Carefully divide the batter evenly into each cavity. The batter should be no more than ¾ full.
- Bake. Bake in a 425F preheated oven for 20 minutes, then lower the oven temperature to 350F. Continue baking for another 10 minutes until golden brown.
- Cool. Transfer the popovers onto a wire rack to cool and use a paring knife to create a little slit on each popover. This helps release the steam inside and preserve the shape a bit longer.
- Serve. Serve on its own with butter or jam, or as a side dish with dinner.
Recipe Variations
- Try a different fat. Although we use regular cooking spray, many people prefer to use melted beef drippings or tallow, especially for Yorkshire puddings.
- Add shredded cheese. Grate a dry cheese like Parmesan and stir it into your batter for an extra savory flavor.
- Make them sweet. Sprinkle extra powdered sugar over the popovers when they come out of the oven. Crack open and serve with jam and butter.
How to Serve
These popovers are delicious served on their own as a snack or breakfast with a pat of butter and jam, or paired with some of hearty main course entrees including:
- Sunday Pot Roast
- Roast Stuffed Chicken
- Prime Rib Roast
- Honey Glazed Roast Pork with Vegetables
- Instant Pot Turkey Roast
Recipe Tips and Tricks
- Use room-temperature dairy. The secret to great popovers is to get the batter to rise as quickly as possible. For best results, use room temperature ingredients and a very hot oven.
- Keep it simple. Although it's tempting to splurge on a special pan, it's not necessary! You can get wonderful popovers from a regular muffin pan.
- Skip the stand mixer. Unless you're making a larger batch of popovers, you can get a great rise by whisking the ingredients together in a bowl or using your trusty hand mixer. If you do use a stand mixer, use the whisk attachment.
Storing and Freezing Instructions
How to Store
Store leftover popovers in an airtight container at room temperature for a few days, but they never last that long.
How to Reheat
You can either microwave the leftover popover for about 30 seconds or brush it with a little melted butter and bake it in the oven at 350 degrees to warm it back up.
How to Freeze
If you want to make a few batches at once and freeze them for later, you can. Be sure to let the rolls cool completely first before tucking them away in a freezer-safe bag. Let them thaw before reheating.
FAQ
You'll often hear popovers called Yorkshire pudding in the UK. Although they don't seem anything like pudding to Americans, they're a must-have side dish to serve with Sunday roast or other special meals.
Popovers are traditionally served instead of a roll or biscuit and can be eaten at any meal of the day. For early meals like breakfast, you might serve them with your favorite butter and jam, but for dinner, you'll often serve them with roast beef, turkey, chicken, or ham. Their hollow center is perfect for soaking up gravy.
If your popovers are staying short and squat, there are likely a few things going on. First, rest the batter. If you overmix it, the gluten in the flour will become activated, which will keep it from growing nice and tall. You also need a nice, hot oven to get a good rise, and if your oven isn't fully preheated or you've opened the oven door to check on the popovers, they may collapse. Stick with well-rested, room-temperature batter, get the oven nice and hot, and keep the door closed!
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