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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 |

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.

Perfect Popovers |

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.

Perfect Popovers |

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.

Perfect Popovers |

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!

Perfect Popovers |

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!

Perfect Popovers |

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

Swirled Garlic Herb Bread

Salted Rosemary Popovers with Honey Butter

Parmesan Popovers with Crispy Sage Garlic Butter

Easy Gruyère Croissants

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!


I make these every thanksgiving. Perfect every time. And make the honey butter! So yummy!! #perfect #popovers #halfbakedharvest #easyappetizers #foodtok #thanksgiving

♬ One And Only – Adele

Perfect Popovers with Cranberry Butter

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
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.



  • 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!


Eggs: to quickly bring eggs to room temperature submerge in hot water for 5 minutes. 
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  1. 1 star
    Possibly one of the worst recipes I have ever tried. In hindsight I understand why. I followed all of the directions but it was a recipe for failure.
    There’s no sugar or any flavoring in the recipe for the pop overs so they’re incredibly bland. The only thing that was good was the texture.
    Speaking of texture, the cranberry butter sauce was just disgusting. The cranberry sauce never blended with the butter and nothing made it taste good. Had to throw it out. Thank God for cream cheese spread, as that’s the only thing that made this edible.
    Seriously, it’s horrible. And I usually like your recipes.

    1. Hi Olivia,
      Wow! I am so very sorry this recipe did not workout for you. There is no sugar in them because they are not meant to be sweet:) Sorry you found the cranberry butter to be gross. Thanks for trying the recipe. Hope you have a better weekend:) xTieghan

  2. 5 stars
    I have made these several times and they are awesome…so is the cranberry butter ? These are a new favorite on our menus. Thanks for the recipe!

  3. 5 stars
    I make popovers ahead of time, even days, refrigerated, then reheat in a hot oven when I need them, they crisp up and are delicious, maybe not as pretty, but delicious. I also use Williams Sonoma recipe from long ago that starts them in a cold oven. Who knew that would work? But it does!! It goes against all logic for popovers. I make them in a giant muffin pan. My family loves me for these popovers, Tiegan, check it out and save yourself last minute agitation at Thanksgiving!! I absolutely love your recipes, you are awesome.!

    1. Hey Janine,
      Awesome! I am thrilled to hear that this recipe was enjoyed, thanks a lot for making it. Happy Holidays!❄️ xT

    2. Hi Janine! I am very curious about making these ahead of time. What a great idea especially when oven space can be so complicated! Do they actually stay popped? Frankly it probably doesn’t matter because I am sure they taste great but part of the charm about popovers is the stunning visual. Regardless thanks for the tip!!

  4. I would really like to make these popevers ahead of time? When everyone comes its so confusing and I have other stuff in the oven. Cant they be made at least an hour ahead and reheated ?? thanks

    1. Hey Maureen,
      You can make these ahead of time, but they will lose their “pop” so honestly I would wait to bake until your guests arrive. I hope you love the recipe. Happy Holidays! xTieghan

  5. 5 stars
    love the recipe! I let the ingredients get to room temperature, baked in on a muffin tin, and it popped beautifully! BTW, any recommendations on timing to pre-heat the muffin tin with butter? The butter got burnt. Did I preheat it too soon?

    1. Hey Helen,
      Thanks so much for giving the recipe a try, I am so glad you enjoyed! You only want to pre-heat the pan for about 15 minutes. Happy Holidays! xTieghan

  6. Going to make some cranberry butter with my left over cranberry orange sauce and freeze it for the rest of the year as I’m the only one in the house who likes cranberry . Also going to be making those popovers in the future :D. Thanks for the recipe!

    1. Hi Connie! Please let me know if you have any questions or anything could have gone wrong in this recipe! I would love to help you out, just need more information! xTieghan

  7. 5 stars
    I did not think the butter would go onto the oven floor when the popovers expanded, but oh my—so much smoke.
    They did however, cook up to be huge and delicious in spite of the smoke alarm and neighbor asking if everything was ok. Must remember to put a cookie pan under them, or perhaps less butter.

    It’s really a great recipe!

    1. Oh no! I am so sorry to hear that Sherry! But I am so glad these still turned out so well for you! Thank you so much! xTieghan

  8. Hi, i am about to make your POPOVERS.
    Is Whole milk the best? I saw another recipe
    That said to put a poke into baked popovers to
    release steam to keep them from falling. Afraid to try that. What do you think?

    1. HI! Yes, it is best to use whole milk. I have not tried poking a hole, so I am not sure. let me know how it goes! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

    1. I recommend cooking 15 minutes at the high temp, then cooking another 10-15 minutes at 350. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Holidays!! xTieghan ?

    1. HI! They deflate pretty quickly after coming out of the oven, about 5 minutes or so. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?

  9. 5 stars
    These are DELICIOUS. I made them during my baking frenzy the day before Thanksgiving and they are honestly delicious. Very simple to make and the cranberry butter is divine. I used a muffin tin since I didn’t have a popover pan and it actually made 12 popovers. Delicious and highly recommend!!

  10. Hoping to make these for breakfast! Would it work to prep the batter the day before, refrigerate overnight, and then bake in the morning? Thanks!

    1. HI! Yes, prepping the batter the night before works great, just allow the batter to sit on the counter while the oven preheats. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan

  11. 5 stars
    I absolutely love popovers! Sometimes we have had issues with them baking at higher altitudes here in New Mexico- have you ever had that issue in CO and if so, have any suggestions to make sure they come out well?

    1. hey Sarah! I have not had any issues and I make these just as directed in the recipe, so I think they should work great for you! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan