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My Perfect Popovers! Light, airy, buttery, and delicious. Made with butter, warm milk, eggs and flour, they’re the simplest holiday roll to make! Just add all ingredients to a blender and blend. That’s it! Serve while they’re steaming with my salted honey butter or cranberry butter. They’ll melt in you mouth. A wonderful holiday roll.
Perfect Popovers have been a Thanksgiving tradition in our house now for the last 13+ years. It’s so hard to believe, but I first made this recipe in 8th grade and it hasn’t changed since!
I knew I wanted to highlight this popover recipe this year. These popovers have certainly become such a loved and adored part of our Thanksgiving table. The one downside is that you can’t make them ahead, however, they’re the easiest holiday bread you’ll make!
All you need is a blender, butter, milk, eggs, flour, and salt. Literally, the least fancy ingredients, and items we all have in the kitchen.
Here’s how they’re made
Step 1: begin warming the pan
Position the oven rack in the lower 1/3 of the oven. Popovers rise a lot so it’s important to give them room in your oven to grow tall and pouffy.
Add a pat of butter to each popover cup. I recommend using high-quality European butter with 80% butterfat. This will brown beautifully and taste wonderful.
Place the popover pan with the pats of butter into 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.
Step 2: mix the batter
In your blender, mix the room-temperature eggs and warm milk. Sometimes I’ll also add 2 teaspoons of vanilla extract, which we find super delicious. Especially special for the holidays.
My biggest tip for creating perfect popovers is to use warm milk and room-temperature eggs with absolutely no chill on them.
Do not take the milk and eggs from the fridge and use them. Cold ingredients will give you dense popovers. Warm ingredients will give you light, airy, and perfect popovers.
To quickly bring eggs to room temperature submerge them in hot water for five or so minutes. This warms them right up! For the milk, I warm it in the microwave for 30 seconds to 1 minute.
Blend the milk and eggs for 30 seconds. Add the flour, salt, and melted butter. Now blend one more time.
Step 3: bake
Grab the pan from the oven, divide the batter between the cups and bake. Start out with the oven super hot, then reduce the temp to finish the cooking.
About 40 minutes later you’ll have perfect popovers. Light, airy, pouffy, and delicious!
Step 4: the butters
You can serve these with salted butter and call it a day. Or step things up with my honey butter, which is probably my favorite. It’s salted butter, honey, and then a bit of vanilla. SO YUMMY on top of a steaming hot popover.
Or, if you have cranberry sauce, make my cranberry butter. Salted butter, leftover cranberry sauce, and honey.
Here’s how I make these with success on Thanksgiving. Bake the popovers as soon as you pull the turkey out of the oven. 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.
These are actually timed perfectly, which is why I can get away with making them every year! I suggest doubling the recipe. Because everyone enjoys at least two (possibly even three). Plus they’re certainly great for breakfast the next morning too!
Looking for other holiday bread recipes? Try these.
Salted Honey Butter Parker House Rolls
Perfect Popovers with Cranberry Butter
Pull-Apart Garlic Butter Bread Wreath
Salted Rosemary Popovers with Honey Butter
Parmesan Popovers with Crispy Sage Garlic Butter
Lastly, if you make these Perfect Popovers 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!
Perfect Popovers with Cranberry Butter
Servings: 6 popovers or 10 mini popovers
Calories Per Serving: 234 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 6 teaspoons salted butter
- 1 1/2 cups whole milk, warmed
- 3 large eggs, at room temperature
- 1 tablespoon salted butter, melted
- 1 1/2 cups all purpose flour
- 1 teaspoon kosher salt
Instructions
- 1. Position a rack in the lower third of the oven. Preheat the oven to 450°. 2. Place 1 teaspoon of butter in a 6-cup standard popover pan. Alternatively, you can use a 12-cup muffin pan and make 10 mini popovers. Transfer the popover pan to the oven. After 5 minutes, remove the pan from the oven.3. In a blender, combine the milk and eggs, blend for 30 seconds, until frothy. Add the flour, salt, and melted butter. Blend another 30 to 60 seconds until combined with no large clumps. 4. 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°. Bake another 15-20 minutes, until puffed, golden and crisp. 5. Serve immediately with salted butter, honey butter, or cranberry butter. Cranberry Butter: Mix together 6 tablespoons of room-temperature salted butter and 1/3 cup leftover cranberry sauce or cranberry jam. Add 1-2 tablespoons of honey and a pinch of sea salt.Salted Honey Butter: Mix together 6 tablespoons of room-temperature salted butter, 3 tablespoons of honey, and a pinch of sea salt. If desired, add 1/2 teaspoon vanilla extract. Serve popovers with extra honey too!
Notes
Eggs: to quickly bring eggs to room temperature submerge in hot water for 5 minutes.
Every single time I make these they are amazing! They work in a popover pan, they work in a muffin pan; they work with it being blended, and with it just being hand whisked. Each hs been completely different and delicious! Today I tried it with semolina flour (I have run out of normal flour and was craving these like mad) and they turned out! They were a completely different presentation and flavor (I would recommend trying it, they were wild!) but they turned out great! EVERY TIME! No matter what little tweaks I make, it turns out! Thank you for this recipe!
Thanks so much April:) I am so glad you have been enjoying this recipe and appreciate you making it so often! I appreciate your notes! xT
Another hit recipe which everyone loved – thanks Tieghan! And I will definitely try the cranberry butter once they’re in season.
So glad to hear this Ari!! Thanks for trying these popovers and sharing your feedback! xT
Hi. In the ingredients list you mention 6 teaspoons of butter then in the directions it says to place 1 season in a 6 cup pan. Do you mean 1 teaspoon in each holder?
And then pour that hit butter into the blender mix?
We always left it in the tin and poured batter on top.
Bit confused, thank you!
In the video it looks like you add vanilla, but it wasn’t listed in the ingredients for this recipe. I used muffin tins and they did not “pop up.” However, I didn’t used warmed ingredients. I didn’t think it would matter since these are just mini Dutch babies and I make my Dutch baby in the blender the same way with the ingredients cold then pour into a skillet and put in the oven. These rose like muffins a bit, and the butter from the bottom of the compartments stayed liquid and formed an inner crater in the muffins…I’ve never seen anything like it, it was bizarre! I followed all ingredients and instructions except for them being room temp or warmed. Darn.
Hi Alexa! I hope these were still yummy for you even though the recipe didn’t go as planned! Thanks for the input! xT
Can I use gluten free flour?
We cook and bake A LOT in this household and we’ve never tried popovers. My 28 year old daughter bought me a popover pan in December and said, “we’re doing this!”. We tried one basic recipe with 5 star ratings by 3k users and they turned out ok but we couldn’t get behind the hype. We then make a pot of your creamy chicken tortilla soup (so delicious by the way, my 80 year old mother devoured her bowl and asked for seconds!) I digress. I saw your recipe and the vanilla concept caught my eye. I make my homemade vanilla extract so I was eager to try it. Plus the honey butter sounded divine. We did it, following your recipe to the letter. Wowza! They were gorgeously golden, reached incredible heights and were perfectly flavored. So after our test run … what else? Well we made a second batch. Everyone loves them and I think we have a new family tradition. Wish I could share a picture here. So impressed. Thank you for sharing your personal recipe.
Hi Jennifer! Wow! Thank you so so much, this is so sweet of you!
Thank you so much for this recipe Tieghan! I grew up on popovers, but my Dutch husband has only ever had British style yorkshire puddings on his fishing boat. He told me he never realized they could actually taste good, light and crisp, instead of greasy carb blobs (his words). For anyone who forgot to soften the butter, simply melt it and mix in the cold cranberry sauce straight from the fridge, it forms a beautiful spreadable consistency without having to wait.
Thanks so much Rae! xT
Curious if you used vanilla extract? Hard to tell from your video. Thanks!