Popover Pan Popover Recipe

"This recipe came from the packaging on the popover pan I bought from Williams Sonoma. I've tried a few other recipes on this site that call for starting with a cold oven, but this one turned out much better. This is half the recipe on the package, so it makes one 6 cup pan worth. Unfortunately I cannot provide guidance on how to convert this recipe to a muffin pan, hopefully others may post notes."
photo by Jack P. photo by Jack P.
photo by Jack P.
photo by Jack P. photo by Jack P.
photo by Laurelbelle photo by Laurelbelle
Ready In:
6 Popovers




  • Preheat oven to 450 degrees.
  • Spray the cups of a 6-cup popover pan with non-stick cooking spray.
  • Pour 1/2 teaspoon of the melted butter into each cup.
  • In a bowl, whisk together the eggs and the milk, then whisk in the remaining 1 Tbs. of butter.
  • In a large bowl, whisk together the flour and salt, then whisk in the egg mixture. Whisk vigorously until smooth, about 2 minutes.
  • Divide the batter among the 6 cups and bake for 20 minutes.
  • Reduce heat to 325 and bake for 15 minutes more.
  • Remove from oven, they should easily come out of the pan (thanks to butter in bottom), put them on a wire rack to cool.
  • Serve plain (my fave), or with butter or jam for breakfast, or with roast beef and au jus.

Questions & Replies

  1. Just put these in then noticed on the picture it looks like the batter spills out...do i have to clean my oven afterward? Will they mess up if i go put a cookie sheet on the lower rack right now?


  1. These were terrific. We just got finished eating the for breakfast. They can out perfect. Rose really high and were very light. I brought my eggs and milk to room temperature before mixing. I think this helps them to rise nicely. Thanks for a great recipe
  2. These were great!! I purchased a popover pan and wanted a basic recipe to try it out wih. I had never made popovers before but will definitely be making these often as my family absolutely LOVED them!! Thanks for sharing!
  3. This recipe is wonderful. Popovers were extremely high and light. I doubled the recipe and got 15. Unfortunately, they stuck like crazy in my popover pan, even with butter on the bottom and oiled sides. Digging them out was a mess and made them fall. Next time I'll generously butter the cups. Not a failing of the recipe, I'm sure the issue is with my pan. Thanks for sharing the recipe!
  4. After I got started I realized that I was out of flour so I used commercial packcake mix. Also, substituted egg beaters for the eggs (for my cholesterol). They did not rise very high but they were delicious with fat free cream cheese and fresh blueberry jam. I'll get it right the next time. Never the less, I will definitely be doing these on a regular basis.
  5. I made this exactly as per the recipe and they came out perfectly. Beautiful and delicious. Restaurant quality



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