Popovers are one of those old-fashioned bakes that look fussy and dramatic, but the batter is about as complicated as pancake batter on a busy morning. You whisk together flour, salt, milk, and eggs, pour the batter into a well-greased muffin tin, and let a hot oven do the heavy lifting.
What you get is a batch of crisp, golden shells with airy centers that are perfect with butter, jam, gravy, soup, or roast beef. Since the batter uses basic pantry staples, this is a handy recipe to keep around when you want something warm from the oven without turning it into an all-day kitchen project.
- 🥣 Ingredients
- 👩🍳 How to Make Popovers
- 💡 Tips for Tall Popovers
- 🔄 Easy Variations
- 🍽️ Serving Suggestions
- 🧊 Storage and Reheating
- 💸 Budget101® Price Breakdown: MYO Popovers
- 🛒 Walmart Grocery List
- ❓ Frequently Asked Questions about MYO Popovers
- 📌 Love this MYO Popovers? Pin it!
- 🖨️ Print-Friendly MYO Popovers
Ingredients
You only need four basics here, which is part of the charm. The eggs and milk provide lift and structure, while the flour gives the batter enough body to climb the sides of the pan and hold that hollow center.
- 1 cup flour
- 1/2 teaspoon salt
- 1 cup milk
- 2 eggs
If you’re tempted to taste the batter, don’t. Flour is a raw ingredient and shouldn’t be eaten uncooked, according to the FDA’s flour safety guidance. In other words, let the oven finish the job first.
How to Make Popovers
The method is simple, but the hot oven matters. You want the batter just smooth, not beaten into submission.
- Heat the oven to 425°F.
- Grease a muffin tin well so the popovers release easily and can climb the sides of the cups as they bake.
- Whisk the flour, salt, milk, and eggs together with a wire whisk or rotary beater until the batter is just smooth.
- Pour the batter about halfway full into each greased muffin cup.
- Bake for 40 to 45 minutes, until the popovers are golden brown and well puffed.
- Serve warm, or cool completely before freezing for later.
This batch makes about 12 popovers when divided among standard muffin cups, which works out to roughly one popover per serving if you’re serving them beside a main dish, or two per person if they’re the star of breakfast.
Tips for Tall Popovers
Grease the pan thoroughly. Popovers need traction on the sides of the cup to climb upward. A stingy swipe of grease is not the moment to practice restraint.
Don’t overmix the batter. Whisk until it’s smooth, then stop. Overworking it can make the texture tougher instead of light and airy.
Start with a fully heated oven. That blast of heat helps create steam quickly, which is what gives popovers their lift.
Let them bake until deeply golden. Pale popovers tend to collapse faster because the structure hasn’t set fully.
Easy Variations
This is the plain base recipe, which means you can take it sweet or savory without making life complicated.
- For savory popovers: add a pinch of black pepper, dried herbs, or a little grated cheese.
- For a breakfast version: serve warm with butter and jam or honey.
- For dinner: use them in place of rolls with roast beef, stew, or soup.
- For a frugal bread-basket swap: serve these instead of store-bought rolls when you’re stretching a meal.
If you like making simple breads from scratch, you’ll probably also like MYO Flour Tortillas for another pantry-staple favorite.
Serving Suggestions
Serve popovers while they’re still warm if you want the crispest crust. They pair especially well with:
- Roast beef or pot roast
- Chicken soup or beef stew
- Scrambled eggs and breakfast sausage
- Butter, jam, or apple butter
- Creamed chipped beef or sausage gravy
For a homemade brunch spread, pair them with fruit and eggs and call it done. No one needs to know the batter took about five minutes.
Storage and Reheating
Popovers are best the day they’re baked, but leftovers are still worth saving. Once cooled, store them in an airtight container at room temperature for up to 2 days, or refrigerate them for up to 4 days. Those are practical quality estimates, and the refrigerator window stays in the usual safe leftover zone when your fridge is kept at 40°F or below.
For longer storage, freeze the baked popovers in a freezer-safe bag or airtight container for up to 2 months. The original method notes that they freeze very well, and that’s exactly the kind of useful kitchen honesty we like.
To reheat frozen popovers, place them in a paper bag and warm them in a 425°F oven for 3 to 5 minutes. If you’re reheating thawed or refrigerated popovers, give them a few extra minutes until the centers are hot and the outside crisps back up.
💸 Budget101® Price Breakdown: MYO Popovers
Ingredient |
Walmart Item |
Pkg Price |
Amount Used |
Cost Used |
|---|---|---|---|---|
Flour |
$2.96 |
1 C. |
$0.16 |
|
Salt |
$0.62 |
1/2 t. |
$0.01 |
|
Milk |
$2.52 |
1 C. |
$0.16 |
|
Eggs |
$1.47 |
2 |
$0.25 |
💸 |
Cost |
|---|---|
🧾 Total Batch Cost |
$0.58 |
👨👩👧👦 Cost Per Serving |
$0.05 |
📅 Walmart prices last verified August 26, 2026. Prices may vary by location and are subject to change. Learn how to calculate the cost of a recipe on your own!
🛒 Walmart Grocery List
Not sure exactly what this batch costs you per serving? Here’s how to break down the real cost of any recipe so you know before you shop.
Frequently Asked Questions about MYO Popovers
The usual culprit is weak oven heat or underfilled expectations from the pan. Make sure the oven is fully preheated to 425°F, grease the muffin cups well, and fill each cup only about halfway so the batter has room to climb instead of turning into squat muffins.
You can mix the batter ahead and refrigerate it overnight if needed, but give it a quick whisk before baking since it may separate a bit. If you want the best rise, bake it the same day because fresh batter usually gives you the strongest oven spring.
Absolutely, and a popover pan will usually give you taller, narrower popovers with more dramatic lift. If you switch pans, keep the cups about halfway full and start checking for deep golden color near the 40-minute mark.
Regular dairy milk is the safest bet for structure and browning, and whole milk gives a slightly richer result. You can use lower-fat milk in a pinch, but the popovers may bake up a little less rich and a touch less tender.
Yes, a fork works if that’s what you’ve got. You just want the batter smooth with no obvious streaks of egg or pockets of flour, not whipped like you’re training for the county fair.
Look for a deep golden brown color and a firm, crisp outside. If you pull them too early when they’re still pale, they tend to deflate faster and the centers can stay damp instead of airy.
Yes, and this recipe handles freezing well. Let them cool completely first, then freeze them in an airtight container or freezer bag so you don’t trap steam and end up with sad, soggy popovers later.
They’re flexible enough to swing sweet or savory. Try them with butter and jam at breakfast, or serve them beside roast beef, soup, stew, or gravy when dinner needs a bread basket without the bread-baking marathon.
Yes, just double every ingredient evenly and use two standard muffin tins or bake in batches. If your oven runs unevenly, rotating pans too early can knock down the rise, so it’s usually better to bake one rack at a time.
You can, but keep additions modest so the batter still puffs properly. A couple tablespoons of grated cheese or a small pinch of dried herbs works better than dumping in half the spice cabinet and hoping for the best.
📌 Love this MYO Popovers? Pin it!
Did you make this recipe? Tell us how you served your popovers in the comments and whether you went sweet, savory, or straight for the butter while they were still hot.
🖨️ Print-Friendly MYO Popovers
MYO Popovers
Equipment
Instructions
- Preheat the oven to 425°F.
- Grease a standard muffin tin well.
- Whisk the flour, salt, milk, and eggs together until the batter is just smooth.
- Pour the batter about halfway full into each muffin cup.
- Bake for 40 to 45 minutes until golden brown and puffed.
- Serve warm, or cool completely and freeze for later use.
Recipe Size Alteration
💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.
Notes
Prep time is an estimate based on measuring, whisking, and filling the pan.
For reheating frozen popovers, place them in a paper bag and warm in a 425°F oven for 3 to 5 minutes.
Estimated costs are based on researched online prices and will vary by store and date.
what is a pop over? this is new to me
can you post a picture of what a pop over is? new to me too.
I don’t have a picture but here is the Wikipedia definition:
Popover:
A popover is a light, hollow roll made from an egg batter similar to that of Yorkshire pudding, typically baked in muffin tins or dedicated popover pans, which have straight-walled sides rather than angled. Wikipedia