by: Carol

If you're making popovers for the first time, your first batch may surprise you because there is nothing about the raw ingredients - a liquid batter with no leavening - that hints at their eventual airiness. Though nothing could be easier to make, there is one essential trick for guaranteeing success. They must be baked in a heavy pan-the heavier the better - and not in regular muffin tins, which retain too little heat. If there is not enough heat held in the pan, the butter just sits there and bakes as you'd think it would, into a congealed little puck. A heavy pan, on the other hand, delivers intense heat for the first minute or so, the critical minute essential to causing the popovers to rise. So it makes sense to buy a popover pan that you can also use for muffins instead of the other way around. You can also use 2 muffin tins the same size nestled together. Serve popovers right out of the oven with some good butter and preserves. Makes 16 popovers.


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serves: 16

2 cups flour

3/4 teaspoon salt

4 eggs

2 2/3 cups milk

1/2 cup butter (melted)

3 tablespoons vegetable oil (or more as needed)

Nutrition Facts

Servings Per Recipe: 16

Amount per Serving

Calories: 170

  • Total Fat: 10.9 g
  •     Saturated Fat: 7 g
  •     Trans Fat: 0.2 g
  • Cholesterol: 61.9 mg
  • Sodium: 179.2 mg
  • Total Carbs: 13.8 g
  •     Dietary Fiber: 0.4 g
  •     Sugars: 1.9 g
  • Protein: 4.3 g

how is this calculated?

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1.  Pour the batter into each of the cups so it comes three-quarters up the sides. The batter will expand immediately.

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