Popovers are one of those things that seem awfully intimidating, but once you get the hang of them, you’ll feel like you just won the Great British Baking Show. I have literally cheered for myself each time I peek in the oven and see them POP! Before jumping to the recipe, be sure to check out the tips below. Now, brunch like you mean it!


  1. Weigh your flour – this really helps with any form of baking, and is actually incredibly easy
  2. Bring your eggs to room temperature by placing them in lukewarm water for about 5-6 minutes
  3. Be sure that after melting your butter, you bring it to room temperature- this helps avoid cooking your egg mixture
  4. Do not skip warming the muffin or popover tin before filling with the melted butter or batter- the heat is an important process in getting the right pop
  5. UNDER NO CIRCUMSTANCES, OPEN THE OVEN – use your timer, and peek through the window to see them raise. If you open the oven too soon, you risk having them drop
  6. Carefully, remove the popovers from the oven after baking, if you leave them in the tin, they may become soggy with any remaining butter on the bottom of the tin
  7. Best served fresh out of the oven when they’re still warm, and butter melts like pure heaven
  8. You can make these with gluten free flour. However, I have only used Better Batter, so that is all I can say works well. You can use the same measurements

Perfect Popovers

Course: Side Dish


  • 1 cup (120g) flour all purpose or gluten free (I use Better Batter)
  • 1/2 tsp salt
  • 1 cup whole milk
  • 2 eggs room temperature and beaten
  • 4 tbsp unsalted butter melted and brought to room temperature


  • Preheat oven to 450 degrees F
  • Mix together flour and salt, creating a well in the center
  • Add milk and eggs, whisking until just combined – you want the batter to have small lumps (this helps with the pop) And no, larger lumps aren't better
  • Pour the batter into a pitcher or bowl with a spout- you want to be able to easily pour into the muffin or popover tin
  • Place 12 cup muffin (or popover) tin into the oven for 3 minutes to warm
  • Remove from oven, and spoon 1 teaspoon of melted butter into each cup (you do not need to use a liner)
  • Divide the batter evenly, filling about half-full
  • Bake for 10 minutes at 450 degrees F, then reduce to 375 degrees F and continue to bake for 20-25 minutes
  • Once your timer digs, remove from the oven, and using your fingers, carefully remove the popovers
  • Best served warm with butter, jam or a good sprinkle of cinnamon sugar. You can also serve with savory meals- dipping in gravy, or as a dinner roll