How To Make Popovers!

Popovers aa

When it comes to Thanksgiving it’s hard to get away from traditions.  While I don’t like to make it a habit to re-post an article or video I’ve already shared in the past, this one deserves repeating annually.  It’s just that good, and perfect for Thanksgiving dinner. 

For years I’ve been making Popovers to go with our Thanksgiving dinner.  In my opinion Popovers pair perfectly with a heavy meal.  They’re light, airy, and delicious.

My first encounter with Popovers was while dining at The Zodiac Room in Neiman Marcus.  I thought they were incredible, and when I would take my children (now 26 & 29) with me, they loved them as well, especially slathered with their heavenly strawberry butter.

Over the years I’ve perfected making these airy little puffs, getting rave reviews from all who try them.  I get so many requests for this recipe I finally created a video that my readers could watch over and over again, whether they want to make Popovers for Thanksgiving or any other time throughout the year.

I hope you enjoy my video.  I’ve also posted the full recipe below.  If you’ve never tried making these I know you’ll love them, just as my family does.

 Here’s the written recipe for you to follow:

Perfect Popovers!


  • 3 eggs, room temperature
  • 1 cup milk, room temperature (I use skim)
  • 3 Tbsp. Canola Oil or Coconut Oil
  • 1 cup, all-purpose flour
  • 1/2 tsp. kosher salt
  • Popover Pan


  1. Instructions for cooking in Convection mode and Bake mode:
  2. Preheat oven to 400 degrees in either convection/bake mode or just bake.
  3. While preparing the batter spray your popover pan with a non-stick cooking spray and place in the oven to heat up.
  4. If eggs and milk are not at room temperature heat eggs (removed from their shell) for approximately 12 -15 seconds and milk for about 20-30 seconds in the microwave.
  5. Whisk eggs, milk and oil together. Sift flour and add to the egg mixture. Add the salt and beat mixture together until it's smooth and free of any clumps.
  6. Take popover pan out of the oven and place a small bit of butter into each popover cup (as shown in the video).
  7. Pour batter 3/4 way full into each popover cup. If you run short and one of the cups is empty add water filling up about 1/2 way.
  8. Place filled pan into the 400 degree oven and bake for:
  9. Convection/Bake 20 minutes or
  10. Conventional Bake: 30 minutes    Popovers 1a                                   (After 20-30 minutes of cooking)
  11. Then, leaving the oven door closed, reduce heat to 325 degrees.
  12. At this time if you were cooking in the convection mode switch to BAKE. Cook for an additional 5-15 minutes keeping a close eye on the popovers.
  13. You'll know that they are done when they turn a nice golden brown, as seen in my video and at the top of this page.
  14. Serve Immediately!
As always, if you have any questions while preparing these, don't hesitate to contact me. I'm always happy to help.


  • Popovers are best when baked just before serving. Serve hot with butter, strawberry butter, pumpkin butter, plain, or with whatever you desire.
  • People have asked me if they can use a muffin tin.  You can try making these any way you like.  However, a Popover pan is tall and lean which in my opinion creates the beauty of a Popover allowing it to puff out over the top  Once you try these, they'll become a new tradition!

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  1. Popovers are great! It’s been years since we’ve had them — and we have at least two popover pans, so there’s no excuse! Gotta do these again, and soon. Thanks!

  2. Hi Vicki,  I have made these for years, and they are a family favorite.  Since moving to a higher elevation I don’t get the same results, they don’t rise as much.  Any suggestions?  Thanks., Loretta

    • Hi Loretta,
      You’re right, high altitude cooking can be a challenge. I’d suggest picking up Pie In the Sky on Amazon. It’s a great cookbook that details all you’ll need to know for high altitude cooking.

  3. wow Vicki…those are some PERFECT popovers! My mouth is watering terribly…

  4. PERFECT popovers! I usually make them when I roast a prime rib for Christmas. I’m the one who loves them—I’m hoping one of the boys decides they do, too, so I don’t gobble them all down myself!! Going to try your recipe this year!!!

  5. I love this recipe! Great photos! Everything looks so yummy!

  6. I learned about popovers from my father, and passed on the recipe to my daughters. We always used a cast a blender to mix the ingredients and a cast iron muffin pan, placed in preheating oven to 425 and then pulled from the oven, sprayed with Pam directly under the the vent hood on Hi, and batter poured into “cups” to 3/4. I love your recipe. We are self-quarantining because my daughter and Gdaughter just  flew in from Muscat, Oman last Monday, so we have 8 days to go on the quarantine. Think I’ll swim the Amazon & order “your” style pan and make a go of it, EVEN sifting the flour and using a whisk (my word, How Delicate!). Hey – – I’ve been doing Capoeira style popovers for 60 of my 70 years, I’ll try a switch to your style: Ballet!

  7. This is a keeper. They came out huge fluffy and delicious. My new favorite popover recipe. Thanks!!!!

  8. I am spoiling myself regularly with these popovers. If you divide the recipe neatly in 3 you need
    1 egg
    1/3 c milk
    1/3 c flour
    1T oil
    pinch of salt
    This makes two popovers – just for me. My quarantine time treat for breakfast or dinner.
    I have bought a couple of expensive fancy popover pans but find that the popovers still stick in them
    I went back to the small pyrex custard cups that my mother swore by for popovers. And they work so much better than the popover pans – no sticking.

  9. I have a Wolf Convection Steam oven and it doesn’t allow me a BAKE mode. My other oven will be used for other things. How do I cook this completely in Convection mode.

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