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Parmesan Popovers with Crispy Sage Garlic Butter…better known as the simple, 7 ingredient, melt in your mouth popovers that are roll your eyes back GOOD. These perfect parmesan popovers are light, airy, hinted with browned butter and parmesan cheese, and are SO delicious. Serve these cheesy popovers warm right out of the oven with homemade crispy sage and roasted garlic butter. Great for any night of the week from Sunday night dinner to an upcoming fall dinner party. You can’t go wrong with these popovers.

side angle close up photo of Parmesan Popovers with Crispy Sage Garlic Butter

I made these on a Sunday with Sunday night dinner in mind. And while I wasn’t planning to share the recipe, I knew from the minute I pulled these cute little cheesy popovers out of the oven, that I indeed NEEDED to share this recipe.

Let me explain a little. Popovers have always been a food that both my mom and I have loved. I first made them way back when I had just started cooking. So around the age of 12 or 13? It was for our family’s Thanksgiving and I was in charge of the popovers and spaghetti squash. I remember the Williams-Sonoma recipe so clearly. I also remember the popovers being perfect, like so delicious.

But clearly I knew nothing back then, because those popovers score maybe a 2 in comparison to today’s parmesan popovers.

Oh. So. Good.

overhead photo of browned butter with sage and garlic in small saucepan

So why the need to make popovers in early October when I normally reserve them for Thanksgiving? Well, as I said, it was a Sunday. I’d been working non-stop since 9 am on some very fun Halloween recipes (more to come this Friday). I needed a break from all the sugar and something inspired me to make popovers. I’m not sure exactly what brought this on, but the idea of parmesan popovers with hints of browned butter, crispy sage, and garlic sound just delightful (not a word I really use, but it seems to describe these popovers perfectly).

About 5 minutes after dreaming up this recipe in my head, I was already browning butter and heating the oven in prep for popovers.

And about an hour later I had these popovers in front of me. Complete with crispy sage and “roasted” garlic butter for serving. I called my mom, because that’s what I do when I make popovers. She practically ran down to try these…delivering the final “oh my God, these are sooo good”, seal of approval.

And just like that the bestest (savory) popover was created. All in under an hour with almost no thought at all. I swear some of the best recipes are the ones I create on the fly. No overthinking, just take the initial idea and I run with it…I need to do this more often.

overhead photo of Parmesan Popovers

Here is how to make perfect parmesan popovers

The first step is key to this recipe. Brown some butter with garlic and fresh sage. As the butter browns, the garlic quickly caramelizes and the sage gets crispy. Reserve the garlic and sage for making the sage garlic butter, but use the browned butter within the actual popover batter.

Second step, position an oven rack in the lower third of the oven. Popovers rise a lot so it’s important to give them room! Now, add a pat of butter to each popover cup and then place the pan in the oven to preheat. Heating the popover pan ensures the popovers will pop in the oven. This is the 6 cup popover pan that I have and love. Here is the 12 cup popover pan if you want to double the recipe.

Tip: If you don’t have a popover pan, you can use a standard size muffin pan, but the popovers will be mini popovers. Still delicious, just smaller.

OK, next mix the batter, which is a basic mix of milk, flour, and eggs. BUT it’s made special with that browned butter, a little parmesan, and if you’d like, fresh black pepper. I prefer these minus the pepper so that the flavor of the browned butter and parmesan really shines through, but you do what you feel you will love most.

Add the batter to the hot popover pan and bake. About 40 minutes later you’ll have these popovers, and yes, your kitchen will smell amazing.

front on photo of Parmesan Popovers with Crispy Sage Garlic Butter

Ok, BUT. Let’s talk about that sage garlic butter…

Because it is very delicious and very much needed to complete these popovers.

Take the “roasted” garlic and crispy sage from the already browned butter and mix it into the softened, salted butter.

And now you have crispy sage garlic butter.

Tip: you will want to smear this on everything, so double it.

Simple, right?

Parmesan Popovers with Crispy Sage Garlic Butter with steam coming out

By now I’ve made your mouth water, right? Or if not my words, you can’t deny those mouth-watering photos.

I hope so because I really cannot stress enough just how “roll your eyes back” good these popovers are. This is one of those recipes that you’ll look forward to making every fall. These popovers are warming, cozy, and so easy to make.

Plus, they go with pretty much any dinner you make. Slow cooker french chicken? Yes, for sure. Instant pot coq au vin? 100%. Creamy butternut and broccoli soup? Yep, great for dipping. Thanksgiving dinner? ABSOLUTELY.

You can’t go wrong.

Please do make these, and soon, I know you guys will love them.

Oh, and lastly, my mom suggests that you simply make and eat these…all on their own. They don’t need to be paired together with a meal…they can BE the meal!

front on close up photo of Parmesan Popovers with Crispy Sage Garlic Butter broken in half to show the airy inside of the popover

If you make these parmesan popovers with crispy sage garlic butter, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Parmesan Popovers with Crispy Sage Garlic Butter

Author: Tieghan Gerard
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 (or 10 mini popovers)
Calories Per Serving: 325 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

US Customary - Metric

Instructions

  • 1. Heat 2 tablespoons butter, the garlic, and sage in a small skillet over medium heat and cook the butter until it begins to brown and the sage is crisp, about 3-4 minutes. Remove the garlic and sage from the skillet and reserve for making the sage garlic butter.
    2. Position a rack in the lower third of the oven. Preheat the oven to 450 degrees. 
    3. Place 1 teaspoon of butter in each cup of a 6 cup standard popover pan. Alternately, you can use a 12-cup muffin pans and make 10 mini popovers. Transfer the popover pan to the oven.
    4. In medium bowl, vigorously whisk together the milk and eggs until frothy, about 1 minute. Add the browned butter, flour, parmesan, salt, and pepper - if using, and whisk to combine. It's OK if there are small lumps. 
    5. Carefully remove the popover pan from the oven and carefully swirl the butter around the cups to grease the pan. Evenly divide the batter between the popover cups, filling them about 3/4 of the way full. Transfer to the oven and bake for 20 minutes. Lower the oven temperature to 350 degrees. Bake another 15-20 minutes, until puffed, golden and crisp. 
    6. Meanwhile, make the sage butter. Mash the reserved garlic with a fork. Chop the crispy sage. Stir both the mashed garlic and sage together with 4 tablespoons butter.
    7. Serve the warm popovers immediately, with sage butter.

Notes

Makes 6 popovers or 10 mini popovers.
To Bring Eggs to Room Temperature: place the eggs in a bowl and fill with warm water. Let sit 5 minutes.
Popover Pans: this is the exact 6 cup popover pan that I have and love. Here is the 12 cup popover pan if you want to double the recipe. 
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Comments

  2. 5 stars
    These were an amazing success!! I’ve never made popovers and these were an absolute hit for my First of December dinner party!!
    I must say that I went a bit crazy and added more parmesan but they turned out beautiful on the very first try!

    Reply

  3. 5 stars
    Made these last night for a Halloween book club… everyone enjoyed! I added sea salt to the sage butter and 🙌🏻. Will definitely be making again.

    Reply

  4. In your popover recipes pictures, this recipe (popvers in front are tall and popped but popovers in back are very short) and the cinnamon recipe (popovers in front did not pop, but ones in back did) – why?

    Was it the differnt pans you used – saw individual popover cups and connected popover tins in your pictures?

    I want tall, fluffy popovers – like the TALL ones in your pics(not the short ones that did not pop). AND would like some guidance on this prior to making this recipe for weekend guests, so my time and ingredients are not wasted.

    Thank you in advance…and thank you for sharing your recipes.

    Reply

  5. Hello!

    A question/comment on adding butter to the cold pan. I thought I was following the recipe correctly by putting cold butter into the cold pan and then putting the cold pan into the oven to heat up while the oven was preheating but when the preheat was finished, the butter had completely burned!

    Do you have any tips on how to avoid this? Did I add the butter too soon or did I do this out of order in anyway?

    Since the temperature of the pan was interrupted by the burnt butter and the cleaning up of the burnt butter, they didn’t rise or ‘POP!’ as they should have but the flavour was still great and we enjoyed them with steak, potatoes & veggies.

    Thanks!

    Reply

    1. Hi Anne,
      Thanks for giving this recipe a try!! Yes, that is correct! So sorry to hear the butter burned for you! Next time, you can heat the pan and then add the butter in step 5 right before adding the batter. I hope this helps for next time! xx

      Reply

  6. 5 stars
    Hi! I have never made popovers until tonight. I made these and the flavor is amazing but they didn’t rise. I noticed your rose quite a lot. How did yours rise so well without without baking powder or soda? I noticed those aren’t called for in your recipe.

    Reply

    1. Hey Katie,
      Wonderful!! Thanks a bunch for making this recipe and sharing your feedback! Love to hear that it was enjoyed! Did you use a popover pan and pre-heat it? That is usually key for a big pop. Happy Holidays!🎄🎁

      Reply

  8. I’ve had this recipe pinned for awhile – I’m ready to give it a go! Quick question, if using liners in a muffin pan, can I skip the butter in each little cup or is this an essential part of the recipe/flavor?
    Thanks!
    Lynn

    Reply

    1. Hi Bridget,
      You can certainly use an equal amount of gluten free flour and see how that works out for you! Let me know if you give the recipe a try! xx

      Reply

  10. 5 stars
    I have been making popovers for years. This recipe is by far the best I have ever made. I have now made them numerous times with rave reviews. My guest expect them when they come for dinner. I love all your recipes using fresh sage. It’s always in my garden, and is now being used in so many great recipes. Thank you.

    Reply

    1. Hey Carol,
      Thanks so much for trying this recipe, I am so glad it was a hit! Thanks for sharing your review!? xT

      Reply

  13. 4 stars
    I made these last night as written. The flavor was good with the sage/garlic butter but the consistency was very disappointing. I have made lots and lots of popovers that turn out “hollow and airy” in the middle. I even have the proper popover pans, 2 of the regular 6 popover variety, and one of the 12 mini variety. For some reason, these were dense in the middle, more like a muffin and even a bit “rubbery”. I have no idea what could have gone wrong. I followed the measurements exactly.

    Reply

      1. 1 star
        I too followed this recipe to the T. It also came out dense and doughy. In my recipe that absolutely turns out perfectly every time it takes baking powder. This recipe does not and I am wondering if that is what it needs. I will be trying this again and adding the baking powder. Once I have made it again, I will post here to let everyone how it turn out.

        Reply

        1. Hi Marcelina,
          So sorry to hear this recipe did not work for you. Please let me know if you give it another try:) xx

          Reply

    2. 3 stars
      Geri,
      The same exact thing happened to me. While the flavor was good, mine had a middle similar to bread pudding. I will try the recipe again and use less batter in my pan and see if that helps. I think I turned the oven down about 3 mins. too early. I think that might have been the issue. Overall, the flavor was pretty good.

      Reply

  14. 2 stars
    I made these for New Year’s dinner. The popovers themselves really don’t taste like much. The butter helps, but I was looking forward to a wonderfully brown butter/sage/garlic tasting popover. The butter overflowed from the popover pan and all over the bottom of the oven. If you deign to make these, put the popover pan onto a baking sheet. It was no fun to clean up after some fairly tasteless results!
    However, the popovers did “pop” and they were the right consistency and color, so everything else was ok.

    Reply