Easy Popovers
Updated Feb 06, 2026
This post may contain affiliate links. Please read our disclosure policy.
These easy breakfast popovers bake up tall, crisp, and golden, with a soft, hollow interior that’s perfect for butter and jam. Made with a simple egg-based batter and pantry staples, they’re impressive but unfussy, and ideal for special mornings or relaxed weekend breakfasts.
Popovers are light, airy rolls with crisp, bronzed exteriors and soft, chewy, almost custardy insides. They puff dramatically in the oven, pulling away from the sides of the pan and creating a hollow center that’s just waiting for butter and jam.
These breakfast popovers are light, airy, and beautifully puffed, with crisp edges and a tender, hollow center perfect for butter and jam. Made with just eggs, milk, flour, and salt, popovers are surprisingly easy to pull off—whether you’re serving them for a weekend breakfast, brunch, or holiday morning. They look impressive, feel special, and are made from ingredients you almost certainly already have.
What's In This Post?
Popovers and Yorkshire pudding are very similar: both are made from an egg-based batter and bake up with crisp exteriors and tender, hollow interiors.
The key differences are how they’re baked and served. Yorkshire pudding is traditionally made with beef drippings and baked in a pan alongside roast beef, resulting in a more savory, dense center. Popovers are baked without meat drippings, usually in a muffin or popover pan, which allows them to puff up evenly into tall, individual portions.
In short, Yorkshire pudding is richer and more savory, while popovers are lighter, more evenly risen, and typically served with butter and jam for breakfast or brunch.
By signing up, you agree to our Privacy Policy.
Popovers need a very hot oven and room-temperature ingredients to puff properly. Don’t open the oven while they bake.
Popovers are best fresh from the oven, but leftovers can be reheated briefly to restore crispness.
These are best served warm with softened butter and jam or jelly, which melt right into their hollow centers. For a more substantial breakfast, pair popovers with scrambled or soft-boiled eggs, crispy bacon or breakfast sausage, and fresh fruit. They’re also lovely alongside yogurt and granola or a simple fruit salad for an easy, balanced brunch.
Popovers for Breakfast
Mornings are tough—but they can get better quickly. Yes, there’s always cold cereal and a handful of strawberries to fall back on, and some days that’s exactly right. But every so often, a morning calls for turning on the oven. These breakfast popovers are worth it.
My friends’ son Aaron made these every weekend for years, and no one got tired of them, not once!
Do You Need a Popover Pan?
If you are a popover fan, you may want to make the small investment in a popover pan. This specialty pan has cups that are narrower and taller than regular muffin tins, with straighter sides. This shape allows the popovers to puff up more dramatically. They come in 6-cup versions, as well as 12 cups. You can simply double this recipe if you want to make 12!
Ingredients
- Eggs – If you have any doubt, check that your eggs are fresh before making the batter.
- Milk – Whole milk is preferred.
- All-purpose flour
- Salt
- Jelly or jam and/or softened butter
Tips for Perfect Popovers
Make sure the milk and eggs are at room temperature before starting. If you need to rush things along, you can do two things. Warm the milk slightly in the microwave until it reaches room temp. And submerge the eggs in a bowl of warm water for 10 minutes before you crack them.
How to Make Breakfast Popovers
- Prep the oven and baking tins: Preheat the oven to 450°F. Grease 6 muffin tins or popover tins.
- Make the batter: In a medium bowl, beat the eggs until blended with a whisk. Add the milk and blend well. Add the flour and salt and beat until the batter is just blended.
- Pour the batter into the popover or muffin tins, filling them 3/4 full.
- Bake and serve: Bake the popovers without opening the oven for 15 minutes, then (don’t open that oven! ) lower the heat to 350°F and continue baking for another 15 to 20 minutes or until they are puffed, hollow inside, and a rich golden brown. Serve warm, with jelly or jam and butter.
What To Serve With Popovers
Pin this now to find it later
Pin It
Breakfast Popovers
Ingredients
- 3 large eggs (beaten)
- 1 ¼ cups milk (preferably whole, at room temperature)
- 1 ¼ cups all-purpose flour
- ½ teaspoon kosher salt
- Jelly or jam and softened butter (for serving)
Instructions
- Preheat the oven to 450°F. Grease 6 muffin tins or 6 popover tins.
- In a medium bowl, beat the eggs until blended with a whisk. Add the milk and blend well. Add the flour and salt and beat until the batter is just blended. Pour the batter into the popover or muffin tins, filling them 3/4 full.
- Bake the popovers without opening the oven for 15 minutes, then (don't open that oven! ) lower the heat to 350°F and continue baking the popovers for another 15 to 20 minutes or until they are puffed, hollow inside, and a rich golden brown.
- Serve warm, with jelly or jam and butter.
Notes
Popover Tips
- Do not open the oven until the popovers are fully baked! After the popovers bake at 450°F for 15 minutes, lower the oven temp to 350°F without opening the door, and continue baking for another 15 to 20 minutes until you can see that they have risen and turned golden brown.
- Cooked popovers can be simply split and buttered, or are great served with soups, and can be filled with stews or drizzled with gravies or sauces.
Approximately how many does this make?
around 5!
Can’t wait to try this for my ill one -I’m so tired of making pancakes on Saturday mornings :)
shaking up the routine never hurts!