Popovers, the American counterpart of Yorkshire pudding, are light, airy, hollow rolls encased in a burnished crust that are both delicious and irresistible.

Popovers are similar to Yorkshire puddings in that they are baked in a tall popover pan, however they are made in the United States. Rolls with a delicious burnished exterior are the final product. They’re a cinch to whip up, and they’re scrumptious. Toss them with meats and vegetables for a tasty side dish that will liven up any holiday feast.

Popovers, like muffins, are created from the same batter, but they are baked in separate molds. In most cases, Yorkshire pudding is baked in a pan with drippings from the meat.

Originally, they were meant to be hollow. Add extra flour if desired for a denser consistency. They’ll keep for up to a day in the fridge covered. Pre-heat the oven to 450° and bake for 3-5 minutes when it’s done.

Chef’s Advice

  • Popovers may be made savory or sweet, depending on your mood and what’s in the fridge, making them incredibly adaptable.
  • Popovers plain are always a favorite of mine, but on special occasions, I prefer them stuffed with Gruyere cheese, bacon bits, or just sugar and cinnamon.
  • With butter, of course, you can’t go wrong with these delectable pastries!

Each serving of this recipe contains only 182 calories.


  • 3 large eggs
  • 1 ½ cup of all-purpose flour
  • 1 ½ cup of whole milk
  • 1 ¼ teaspoon of salt
  • Vegetable oil


  1. Eggs should be submerged in warm water for 10 minutes and milk should be heated to slightly above room temperature before mixing. A nonstick popover pan should be placed on the bottom rack of a preheated 450°F oven (232°C).
  2. The egg and milk should be combined in a large bowl and whisked vigorously until frothy, about one minute.
  3. Make a batter similar to heavy cream by stirring in flour and salt until just combined.
  4. Turn off stove and spray cooking spray on popover pan after removing from oven. Make sure the popover cups are about three-quarters of the way full. Continue baking for a further 20 minutes at 350°F (176°C). Afterwards, continue baking for another 20 minutes.
  5. Immediately turn out the popover pan onto a wire rack after baking, then poke a small hole in the side with a paring knife to let the steam out. Prepare the food and serve it right away.


  1. Electric hand mixers or stand mixers can be used to beat the batter. The best popovers can be made by using a hand-held whisk.
  2. For optimal air circulation in the oven, use only the outside cups of a muffin pan if you’re baking in a muffin pan and cutting the baking time by five minutes.

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