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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.Â
Can’t wait to make these! Could I add actual cranberries to the batter for an extra burst of flavor? If so, would it be ok to add them at the beginning before the initial bake time?
HI! I do not recommend adding cranberries to the batter as I don’t think the popovers will pop well because the cranberries will way the batter down. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan
I love popovers and the cranberry butter is perfect!!
Thank you Laura!
What about high altitude? 6k and up?
Hi Deb! These should work out great for you. Please let me know if you have any questions while making these! Thank you!
Added to our Thanksgiving menu this year! If you prep the batter ahead of time, do you leave it at room temp until baking? Would it work to prep the batter the day before, refrigerate, and let come to room temp before baking?
if baking in muffin tins, how long do you suggest baking them for?
Hey Jenna, it should be around the same cooking time. bake at 450 for 20 and then 35 for another 10-15 minutes. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
I can’t wait to try this for Thanksgiving morning breakfast! One question: can I substitute soy milk for the regular milk?
HI! I have not tested these with soy milk so I am not sure. I would think it would work fine, but again I am not sure. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
Never tried these, would love to have a go – shall let you know how it goes!!
Rebecca | http://www.peppermintdolly.com
Yes, please do! I hope they turn out amazing for you Rebecca! Thank you!
This is the exact recipe I use for popover. When I want to make them just for myself, I just reduce everything by two thirds one third…one egg, 1/2 cup flour, 1/2 cup milk, 3 teas butter…and I pour the batter into three prepared muffin tins. I have learned that when using muffin tins, The time bake has to be adjusted as the muffin size is smaller so I usually bake at the higher temp for about 13 minutes and the lower temp for another 15…checking through the oven glass to see if they are popped and golden, I love making these as a special Sunday morning treat and love slathering them with pumpkin butter
Sounds so amazing with some pumpkin butter! Wow! I am so glad you have a similar way of making these, Nancy!
Beautiful popovers. Did you bake those in the enamel cups? What a presentation. I make popovers but the traditional pan way, will make these for Christmas.
thanks.
Hey Roberta, I baked these in a traditional popover pan and not the cups! Just moved them to the cups for photos. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
I can’t wait to try these! Would these measurements work for a standard 12 cup muffin pan or should the recipe be doubled? Not sure since the muffin cups are smaller. Thanks!
Hey Whitney, You can use a 12 cup muffin pan. The recipe will make about 10 mini popovers when using a muffin pan. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
I am making beef stew tonight for dinner. These will be a great addition.
YES! I hope everything turns out amazing for you, Kim! Thank you!
Definitely worth the effort! Fabulous popover treat; and the cranberries make the popovers look like they’re topped with rubies.
Thank you so much Liz! I am so glad you like these and I hope you try them!
its is so beautiful
Thank you Walker!
Tieghan these look insanely delicious!!!
Thank you so much!
i’ve never tried popovers but now I really want to!!
You totally should! I hope you try these, Ruth!