Perfect Popovers with Cranberry Butter.
Perfect Popovers with Cranberry Butter. These perfect popovers are light, airy, buttery, and SO delicious. Serve them warm right out of the oven with homemade cranberry butter for a popover that’s melt in your mouth good. Incredibly quick + easy to make and uses just 5 pantry staple ingredients. Doesn’t get easier or tastier than that!
Popovers have been a Thanksgiving tradition in our house now for the last eleven years. It’s so hard to believe, but eleven years ago was our first Thanksgiving in Colorado. I was in eighth grade (I was such a baby just eleven short years ago) and I was so excited to be in Colorado, where it was a snowy, winter wonderland. I’m not really sure just how everything went down that Thanksgiving, but I know mom made the turkey, I did the sides, and we partnered up on the desserts.
The one stand out recipe of that Thanksgiving were popovers. They were the favorite among everyone. And to this day, my mom looks forward to them every single year.
These are her favorite, and everyone else’s too. When eaten warm, right out of the oven, they really cannot be beat.
Here’s the deal. I’ve hesitated to share my popover recipe for the main reason that even though they’re so easy to make, you really can’t make them ahead of time…which is the biggest pain in the butt on Thanksgiving.
BUT, I think their deliciousness is worth it, so this is the year we will all make popovers for Thanksgiving.
Here’s how they’re made. It’s honestly the easiest recipe in the world, requires no special equipment, and uses pantry staple ingredients.
First, 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 exact 6 cup popover pan that I have and love. Here is the 12 cup popover pan if you want to double the recipe. 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 up, whisk the milk and eggs. Here’s the important note, use room temperature milk and eggs. Meaning, don’t take the milk and eggs from the fridge and use them. No, no, no, cold ingredients will give you dense popovers. Warm ingredients will give you light, airy, and perfect popovers.
Tip: to quickly bring eggs to room temperature submerge them in hot water for five or so minutes. This warms them right up!
Once you have your milk and eggs whisked up, add melted butter, flour, and salt. And that is your batter. Add the batter to the hot popover pan, bake. About forty minutes later you’ll have the most perfect, buttery, light, and airy popovers ever.
Since I love a fruit twist, I mixed up a simple cranberry butter using leftover cranberry sauce and salted butter. Honestly? I’m not the biggest cranberry sauce person. But I make it every Thanksgiving for the sole purpose of having leftovers to make cranberry butter. It’s delicious slathered on these popovers, used for turkey sandwiches (in place of mayo), or served with dutch babies.
As mentioned, the one downside is that you really can’t make these ahead time. Sure the leftovers are great reheated, but these are at their best fresh out of the oven. My tip? Prep the batter ahead of time and then throw them in right after the turkey comes out. The turkey needs time to rest, so it’s the perfect time to bake the popovers. By the time they bake up, you should have the turkey carved, the gravy made, and be ready for eating.
It’s actually timed perfectly, which is why I can get away with making them every year!
And yes, these are still great minus the cranberry butter. But let’s be real, they’re a million times better with the cranberry butter. So make both…and maybe double the recipe. Because everyone enjoys at least two…and I have people who’ve eaten three.
Again, they’re the BEST!
If you make these popovers please 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 also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Perfect Popovers with Cranberry Butter
These perfect popovers are light, airy, buttery, and SO delicious. Serve them warm right out of the oven with homemade cranberry butter for a popover that's melt in your mouth good. Incredibly quick + easy to make and uses just 5 pantry staple ingredients...so good!
- 6 teaspoons salted butter
- 1 1/2 cups whole milk, at room temperature
- 3 large eggs, at room temperature
- 1 tablespoon salted butter, melted
- 1 1/2 cups all purpose flour
- 1 teaspoon kosher salt
- 4 tablespoons salted butter, at room temperature
- 1/4 cup leftover cranberry sauce
1. Position a rack in the lower third of the oven. Preheat the oven to 450 degrees.
2. Place 1 teaspoon of butter in 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.
3. In medium bowl, vigorously whisk together the milk and eggs until frothy, about 1 minute. Add the tablespoon melted butter, flour and salt and whisk to combine, it's OK if there are small lumps.
4. Carefully remove the popover pan from the oven and 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.
5. Meanwhile, make the cranberry butter. In a medium bowl, mix together the butter and cranberry sauce until combined.
6. Serve immediately, with cranberry butter .
*To quickly bring eggs to room temperature submerge in hot water for 5 minutes.
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