This post may contain affiliate links, please see our privacy policy for details.

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!

front on photo of Perfect Popovers with Cranberry Butter and steam coming out of popover

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.


Perfect Popovers in popover pan

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.

close up of Perfect Popovers with Cranberry Butter

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!

broken in half Perfect Popovers with Cranberry Butter

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!

Perfect Popovers with Cranberry Butter

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 610 popovers or mini popovers
Calories Per Serving: 319 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Save This Recipe To Your Recipe Box

You can now create an account on our site and save your favorite recipes and access them on any device! You can keep track of your favorite recipes and generate a shopping list for recipes in your collections.

Register & Save

Already Registered? Login Now


  • 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

Cranberry Butter

  • 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. 

front on photo of Perfect Popovers with Cranberry Butter

You May Also Like

Add a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. 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

  2. 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

  3. 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

  4. 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

  5. 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 ?

  6. 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!!

  7. 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

  8. 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

  9. 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?

    1. 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

    1. Hi Deb! These should work out great for you. Please let me know if you have any questions while making these! Thank you!

  10. 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?

    1. 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

  11. I can’t wait to try this for Thanksgiving morning breakfast! One question: can I substitute soy milk for the regular milk?

    1. 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

  12. 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

  13. 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.


    1. 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

  14. 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!

    1. 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

  15. 5 stars
    Definitely worth the effort! Fabulous popover treat; and the cranberries make the popovers look like they’re topped with rubies.