If you’ve ever been intimidated by popovers, trust me, this Lofting Popovers Recipe is a game-changer — fluffy, golden, and with that perfect puff every time. I absolutely love how this recipe effortlessly delivers those ridiculously tall, airy popovers that make every breakfast or dinner a little celebration. Stick with me, and I’ll share all my secrets so you can get stunning popovers right in your own kitchen.
Why You’ll Love This Recipe
- Simplicity: You’ll love how just five ingredients come together to make something truly spectacular.
- Reliable Loft: With my tips, you’ll get that gorgeous “popover puff” every time — no sad, flattish results.
- Versatility: Perfect for breakfast, brunch, or even alongside dinner, popovers adapt beautifully to sweet or savory pairings.
- Proven Technique: This recipe blends family tradition with expert advice, meaning you’re set up for success.
Ingredients You’ll Need
The magic of this Lofting Popovers Recipe lies in its simple yet perfect combination of ingredients. Each part plays a crucial role, so picking fresh eggs and having your milk and eggs at room temperature makes all the difference. Plus, I’ll share why bread flour is my secret weapon.
- Softened Butter: For greasing and a little extra buttery richness; softened butter spreads easily and helps popovers release cleanly from the pan.
- Large Eggs: Room temperature eggs blend better and trap air for lofty popovers. (If you forget to set them out, don’t worry—I’ll tell you a quick way to warm them up.)
- Milk: Room temperature or slightly warmed milk helps with the batter’s rise. I use 2%, but whole milk works, too.
- Bread Flour or All-Purpose Flour: Bread flour yields the highest rise thanks to its higher gluten content, but all-purpose flour works great if that’s what you have.
- Kosher Salt: Balances flavor perfectly; adjust measurement depending on your salt brand.
- Melted Butter: Adds richness and flavor right into the batter.
Variations
I often tweak my popovers depending on the occasion — adding herbs or cheeses to make them savory or serving them with fresh honey and berries for something sweeter. Feel free to make this recipe your own!
- Cheese and Herb Popovers: I once added finely grated Gruyère and fresh thyme to the batter—my family went crazy for the extra flavor and savory aroma.
- Gluten-Free Version: I experimented with a gluten-free flour blend but noticed the rise isn’t quite the same; if you try it, be sure to adjust the wet ingredients slightly.
- Whole Milk Substitute: If you prefer richer popovers, use whole milk instead of 2%, and you’ll get a slightly creamier texture.
- Mini Popovers: For bite-size delights, pour the batter into a mini muffin pan—they bake faster, so watch closely!
How to Make Lofting Popovers Recipe
Step 1: Prep with Patience (Room Temperature is Key)
Start by preheating your oven to 425ºF and placing the rack in the center—hot oven = serious popover loft. While it heats, grease your 12-cup muffin tin liberally with softened butter to keep those popovers from sticking and to add flavor. If your eggs aren’t at room temp, no worries! Drop them in a bowl of hot tap water for about 10 minutes to gently warm them — this little trick can save you on a busy morning.
Step 2: Warm Your Milk Like a Pro
Next, gently warm your milk until it’s about 75ºF—warm to the touch but not hot. I usually zap mine in the microwave for about a minute. This extra step might seem small, but it helps the batter rise beautifully and avoid toughness.
Step 3: Blend to a Silky Smooth Batter
Pop your eggs, warm milk, flour, and kosher salt into a blender for about 30 seconds until smooth—this is my secret weapon for consistently smooth, lump-free batter. I use my Vitamix on speed 5. Then, drizzle in the melted butter and blend for another 15–20 seconds. Don’t have a blender? No problem! Whisk everything together by hand in stages, but trust me—the blender saves time and frustration.
Step 4: Fill and Bake Immediately
Pour your batter into each muffin cup, filling halfway — remember, popovers need room to rise! Use any leftover batter to top off the cups evenly. Slide the pan straight into your hot oven to avoid the dreaded flop. Bake for 20 minutes at 425ºF, then lower the heat to 350ºF and bake another 10 minutes. Avoid opening the oven door — that cool air rush can make your popovers fall flat, and nobody wants that.
Step 5: Serve Hot and Enjoy!
The moment they come out, transfer your popovers to a serving dish and get ready to impress. Serve warm with softened butter on the side—you’ll love how it melts into every nook and cranny. And don’t wait too long; popovers are best enjoyed fresh and hot!
Pro Tips for Making Lofting Popovers Recipe
- Use a Scale: Measuring your flour with a kitchen scale makes all the difference for consistent results—I learned this the hard way with flopped batches.
- Keep Ingredients Room Temperature: Cold eggs or milk shock the batter; warming them slightly ensures a smooth batter and better rise.
- Don’t Open the Oven Door: I once ruined a batch by checking too early—stand back and let that heat do its magic uninterrupted.
- Grease Generously: Butter your pan thoroughly—if the popovers stick, they’ll break and deflate when you try to remove them.
How to Serve Lofting Popovers Recipe
Garnishes
I usually serve my popovers with good-quality softened butter and a sprinkle of flaky sea salt—it turns the simple into sublime. For a sweet twist, lemon curd or fresh berry jam really shines. When I want a savory touch, a little sharp cheddar or herb butter on the side is heavenly.
Side Dishes
Popovers pair wonderfully with classic roast chicken or a big bowl of soup. My family loves them with scrambled eggs and bacon for breakfast, or alongside a fresh salad for lunch. They’re surprisingly versatile, so don’t hesitate to experiment.
Creative Ways to Present
For special occasions, I’ve arranged my popovers standing upright on a serving platter, filled with whipped herbed cream cheese or smoked salmon spread—like tiny edible cups. It’s a crowd-pleaser, and it looks so elegant yet feels approachable to your guests.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (which might be rare!), store them in an airtight container at room temperature for up to two days. Avoid refrigeration if possible, as it tends to dry out the delicate crumb.
Freezing
I’ve frozen popovers by wrapping them tightly in foil and placing them in freezer bags. When thawed, they don’t puff back up like fresh but are still delicious warmed with butter—great for a make-ahead breakfast stash.
Reheating
The trick to reheating is using a hot oven to revive that crispy exterior. I heat mine at 350ºF for about 5–7 minutes, which adds back some crunch. Avoid microwaves—they make them soggy, trust me on this one.
FAQs
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Why are my popovers not rising properly?
The main culprits are usually cold ingredients, a not-hot-enough oven, or opening the oven door during baking. Make sure your eggs and milk are at room temperature or slightly warmed, preheat your oven fully to 425ºF before baking, and avoid peeking while they puff up.
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Can I make the batter ahead of time?
It’s best to bake popovers right away for maximum rise. The batter’s bubbles deflate if it sits too long, leading to flatter results. If you must prepare ahead, stir the batter gently before baking but expect slightly less height.
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What’s the difference between bread flour and all-purpose flour in this recipe?
Bread flour has more protein, which means more gluten formation—this helps popovers rise taller and hold their structure. All-purpose flour yields good popovers with a slightly softer texture. Both work well, so pick what you have on hand!
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Can I add flavors or mix-ins to this popover batter?
Absolutely! Try folding in herbs, shredded cheese, or finely chopped cooked bacon after blending, but keep additions light so you don’t deflate the batter too much and sacrifice loft.
Final Thoughts
This Lofting Popovers Recipe has truly become a kitchen staple for me, and I’m excited for you to give it a try. The combination of buttery richness and irresistible puffiness turns a simple batch of batter into something magical. Whether you’re making them for a special brunch or a cozy family dinner, I promise you’ll love the way these light, airy popovers elevate your meal. Happy baking, friend!
Print
Lofting Popovers Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 popovers
- Category: Breakfast, Side Dish
- Method: Baking
- Cuisine: British
Description
These Lofty Popovers (Yorkshire Pudding) are a classic, airy, and golden-brown treat made from a simple 5-ingredient batter. Perfectly crisp on the outside and tender inside, they are easy to make in a muffin tin and ideal for serving with softened butter. Using room-temperature or slightly warmed ingredients and a hot oven ensures maximum rise and a delightful texture.
Ingredients
For the Batter
- 3 large eggs, room temperature
- 1 1/2 cups (375 grams) room-temperature milk (2% recommended)
- 1 1/2 cups (192 grams) bread flour or all-purpose flour
- 1 teaspoon (3 grams) kosher salt (Diamond Crystal recommended; use 1/2 teaspoon if using Morton kosher salt or fine sea salt)
- 3 tablespoons (43 grams) melted butter (salted or unsalted)
For Greasing and Serving
- Softened butter, for greasing the pan and serving
Instructions
- Preheat and Prepare: Preheat your oven to 425ºF with a rack in the center. Generously grease a 12-cup muffin tin with softened butter to prevent sticking and ensure a crisp exterior.
- Bring Eggs to Room Temperature: If eggs are not at room temperature, place them in a bowl covered with hot tap water and let stand for 10 minutes, then remove to warm them gently.
- Warm the Milk: Heat the milk in the microwave for 1 minute or on the stovetop until warm to the touch (around 75ºF). This step helps achieve greater loft in the popovers.
- Blend the Batter: Add eggs, warm milk, flour, and salt to a blender and blend for about 30 seconds on medium speed until smooth. Then add melted butter and blend for another 15-20 seconds to fully combine. Alternatively, whisk by hand starting with eggs, milk, and salt; then add flour until smooth, followed by melted butter whisked in last.
- Fill the Muffin Tin: Pour the batter into the greased muffin tin cups, filling each about halfway. Distribute any remaining batter evenly among the cups.
- Bake: Place the muffin tin immediately into the hot oven. Bake at 425ºF for 20 minutes, then reduce the oven temperature to 350ºF and bake for an additional 10 minutes to finish cooking through and achieve a golden color.
- Serve: Remove the popovers from the oven and transfer to a serving bowl. Serve immediately with softened butter on the side for spreading. Enjoy their peak fluffiness right out of the oven!
Notes
- The batter comes together quickly, and baking takes about 30 minutes, making these an easy recipe for impressive results.
- The ratio of flour, eggs, and milk is traditional and can vary slightly but generally stays consistent across recipes.
- Using a kitchen scale ensures ingredient accuracy, key for the perfect texture.
- Room temperature ingredients and a hot oven are crucial for lofty popovers.
- Bread flour yields taller popovers, but all-purpose flour gives excellent flavor and texture.
- If using Morton kosher salt or fine sea salt, reduce salt to 1/2 teaspoon to avoid over-salting.
- A standard metal 12-cup muffin tin is preferred over a specialized popover pan for best results and easier removal.
Nutrition
- Serving Size: 1 popover (approximately)
- Calories: 150
- Sugar: 3 g
- Sodium: 250 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 85 mg
