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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. Hi Lisa,
      For best results, I would stick with the all purpose flour as I have never tested this recipe using gluten free flour. Please let me know if I can help in any other way! xx

  1. Hello- I don’t have a pop over pan, but I do have mega large silicone muffin cups, would they work for this recipe? Thank you! Oh, and Happy Thanksgiving!

    1. Hey Diane,
      So sorry, I would not recommend using silicone for this recipe, but a metal muffin pan will work nicely. Please let me know if you have any other questions! xx

    1. Hi Marketa,
      You can go ahead and follow the bake time as listed:) I hope you love these popovers! Happy Friday! xx

  2. 1 star
    Was this recipe developed at a high altitude? These didn’t turn out well at all, but now I see this blog develops recipes at altitude. For baking, and for popovers especially, the science is pretty important. Why isn’t this be noted in the recipe?

    1. 5 stars
      I made them at slightly below sea level (New Orleans) and they were perfect. It’s a pretty basic popover recipe, should work fine if you are not at a high elevation.

      1. 5 stars
        Nebraska here, I had no issue with the popovers either. Except I ate three of them because they were so damn good. 😭

        These are great, Tieghan! I think I will make these for Thanksgiving instead of the rolls I always make. These are faster and easier – and just as tasty.

        1. Lydia, how do you know how they should work? I was asking the blog about the elevation they were developed at, not other commenters.

          1. Thank you, Caroline. Exactly this. I’m not sure what part of “I MADE THEM at slightly below sea level (New Orleans) and they were perfect” she didn’t understand. It’s pretty obvious I know how they should work. Because they did.

          2. 5 stars
            Yeesh, you’re a catty one, aren’t ya, Charlene?

            Perfect popovers, indeed, Tieghan. They came out delightful for me, and yes, they work at low altitude, hello from Key West.

    2. Wow, two commenters tried to give you feedback about their experiences of cooking at lower altitudes and here you are ripping people’s heads off. I guess actually discussing the recipe didn’t suit your agenda.

    3. Hi Charlene,
      You do not need to make any adjustments to this recipe. Can I ask what happened to your popovers that they didn’t turn out well? Please let me know how I can help! xx

  3. 5 stars
    I spontaneously made these last night and they were wonderful! I didn’t have a popover pan so I made the smaller variety in a muffin pan. With the smaller popover, do you modify the cooking time?

    1. Hey Elyssa,
      Happy Friday!! I am so glad to hear that this recipe was delish, thanks for trying it and your comment! You should be able to keep the bake time the same when using a 12 cup muffin pan. xT

    1. Hi Christine,
      Sorry, I would not recommend using almond flour for this recipe! Please let me know if you have any other questions! xx

  4. Hi Tiegan,

    I have way more than 6 for Thanksgiving. How would you warm these if made in advance so we have plenty. I’m sure we all would like them fresh out of the oven but just don’t see that happening with the number of people present.

    Thanks ~ Laura

    1. Hi Laura,
      You are going to want to serve these hot out of the oven. 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. I hope this helps! xx

  5. Hi Tieghan,
    Do we need to adjust this recipe for the altitude? We have tried to make them using another recipe in Utah and they didn’t come out.

    1. Hi Jeanne,
      You should be able to follow this recipe as written without any issues:) Please let me know if I can help in any other way! xx

  6. Very excited to make these. If making 10 minis how far do I fill each cup? ( I just purchased the 12 cup pan) or can I double the recipe and make 12 large? Thank you! Happy Thanksgiving:)

    1. Hi Libby,
      Yes, you can double the recipe to make 12 popovers in the 12 cup popover pan. If you are using the 12 cup muffin tin you will will them 3/4 of the way full. I hope you love this recipe! xx

      1. 5 stars
        Depending on time zone, yes. I live in Europe, so while it’s 11:00 PM in California, and 02:00 AM in Boston, right now it’s 08:00 AM in the city I live in. HBH has many fans across the globe, including me, and pretty much everyone I know. You are trying to hard to start drama, and making yourself look foolish, hon.

        1. 5 stars
          I’m in the U.S. and often wake up very early to bake (especially if working with dough from scratch, or preparing for guests/a party) so, yeah, there have been several occasions when I have been testing and perfecting recipes or making breakfast when the family is still asleep. It may not be everyone’s preference, but there’s nothing questionable about it. What a weird stretch to question this. Seems like snark to me.

          1. 5 stars
            I made it. What weird (and sadly desperate) stretch for you to assume you’d have any way of knowing that. Seems you hate 5 star ratings. Or at least the ones on this site. Here’s another one, since I made 2 batches. 😃

          2. The only thing that’s weird is that people are actually getting triggered by the five star ratings and coming here to do nothing but complain about and challenge them. Weird agenda. People have said they made them. As for “right after it’s posted” well, depending on your time zone, that’s highly possible. Anywhere from early morning until evening is a fine time to cook. I’ll bake in the middle of the night if the spirit moves me. Who has time to watch the clock, police the ratings, and harass people for what time of day they chose to make the recipe. Is that you, again, “Jellery”?

          3. Nobody’s saying you can’t cook when you want, and I think you’re aware that that’s not what the other commenter said.

            A review war full of clap backs under a recipe IS weird, and something I’ve ever seen on a food blog before. I’m not very familiar with this blog but the talk about drama and controversy that surrounds it clearly has some basis in reality…

          4. The irony of Nicola complaining about the review war, drama, and controversy, yet jumping in twice to stir the pot.

            You “hatters” are actually T.’s biggest fans and source of revenue. You show up here every day, like clockwork to disrupt and start crap, all the while driving engagement and traffic. Sort of like leeches…parasitic and generally off-putting, but useful in a weird way.

        1. I guess they decided to “pop over” to the blog to issue citations for baking before curfew, and excessive use of stars. 🤭

    1. Hi April,
      You are going to keep the bake time the same when using a 12 cup muffin tin. Please let me know if you have any other questions! xx

  7. Hi Tieghan,
    Excellent tip about the timing of making the popovers. Thank you. When using the 12 cup muffin tin, how much do you fill the wells? Is the cook time the same? What do you think about using a mini muffin pan? Happy holidays!

    1. Hi Wendy,
      You are going to use the same bake time and fill the muffin tins 3/4 of the way full. I would not recommend using a mini muffin tin for this recipe as I have not tested it. xx

  8. I have been looking for a recipe I feel confident following. I knew you would have the perfect one! Have you made others like a ham and cheese pop over? Other flavors? I am curious how flavored pop overs would be made.

  9. Tieghan,
    Thank you so much for this recipe, popovers were the first thing I ever made and the start of my cooking life! Very pleasant memories in the kitchen with my Mom supervising.

    1. Hi Jennifer,
      So you are going to use the measurement of 6 teaspoons of butter in the in the popover pan, leave that melted in the pan. The butter that is going into the blender is the next measurement of 1 tablespoon. I hope this makes more sense:) xx

  10. Did you make the popovers in the red and white cups??? If so what size are they and where can I get them?

    1. Hi Cate,
      I did not, I just used those for the photos and serving:) I used a popover pan for baking! I hope you love the recipe! xTieghan

      1. Hi, It actually looks like you do have batter in the cups in one of the photos. I find those special popover pans very hard to use. My popovers always get stuck and I end up prying them out with a knife and then of course the popover deflates! I started using oven safe pyrex bowls and have had much better success. Love the idea of the cranberry butter!!

      2. But then why is there a photo of the uncooked batter in the pans? That’s really misleading, and confusing to anyone who might want to make this recipe.

        1. She posted a video on instagram. If you catch it you’ll see she placed the popover pan with butter into the oven to melt the butter before adding the batter. Hope that helps

        2. Hi Marcel,
          You will notice the original comment and question regarding the cups was dated from over a year ago. I redid this recipe and the photos:) Everything has been updated, including the cups and pans that were used. The new version of this recipe can be followed as written. I hope this clears things up for you! xx

          1. Sorry, what part has been redone? The recipe says to use a pan and the photos show the batter in mugs. Thanks!

          2. I just used the mugs for something fun in the photos:) You can follow the recipe exactly as written using the popover pans, you do not need to buy individual mugs. I hope this helps!