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"This recipe is for traditional popovers. They can be served plain, but my family prefers them with raspberry butter."
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50 m servings 183 cals
Serving size has been adjusted!
Original recipe yields 6 servings (6 popovers)


  • Calories:
  • 183 kcal
  • 9%
  • Fat:
  • 9.2 g
  • 14%
  • Carbs:
  • 18g
  • 6%
  • Protein:
  • 6.7 g
  • 13%
  • Cholesterol:
  • 112 mg
  • 37%
  • Sodium:
  • 150 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Spray a popover pan with nonstick cooking spray. Place pan on center rack of oven and preheat for 2 minutes.
  3. Blend flour, salt, eggs, milk, and melted butter until it looks like heavy cream, about 1 to 2 minutes.
  4. Cut chilled butter into 6 even pieces. Place 1 piece of butter in each cup and place pan back in oven until butter is bubbly (about 1 minute).
  5. Fill each cup half full with batter and bake 20 minutes. Reduce heat to 325 degrees F (165 degrees C) and bake for another 15 to 20 minutes.

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Read all reviews 169
  1. 209 Ratings

Most helpful positive review

Excellent! Exactly what I was looking for, and taste just like the popovers I grew up with! I didn't have a popover tin, so I used a muffin tin, and found that the amount of batter actually made...

Most helpful critical review

The recipe fails to mention that you only fill the pans 1/2 way. Otherwise if you fill to the top, you don't get popovers: you get an oven full of smoke and dripped batter that burns and leaden ...

Most helpful
Most positive
Least positive

Excellent! Exactly what I was looking for, and taste just like the popovers I grew up with! I didn't have a popover tin, so I used a muffin tin, and found that the amount of batter actually made...

I couldn't believe it they came out perfect the first time. And, every time since. I always start with the eggs and milk at room temp and when they come out of the oven I pierce the bottom sides...

My popovers turned out HUGE, about 2x bigger than I expected. I followed the recipe exactly and served them with Cinnamon Honey Butter from this site. My only advice is do not wait for your butt...

Great and easy popover recipe. My husband DEVOURED these. They all popped beautifully without having to leave the ingredients at room temperature. ***UPDATE*** I have made these several times n...

These were amazing. It has been so long since I had made popovers. I'm not sure why but I feel so foolish for waiting after seeing the ease of this recipe. So no peeking in the oven once they ar...

This was really simple and quick! I made it for the kids in a "mini" muffin pan, which actually yielded a tray of 24, plus another 10 muffins! I also added a pinch of brown sugar to each muffin ...

I followed the recipe exactly and they turned out perfect. I have had a hard time finding a good popover recipe (especially one that didn't stick to the popover pan) and this one was perfect. ...

Excellent and SO SO SO easy to make! Grew up in the north and now live in the south and NEVER see popovers anywhere! I am so thrilled to have found this recipe. My husband and kids absolutely ...

My mom used to make popovers for us. I did an experiment with this recipe, based on a popover recipe a friend from England gave me. I put a dallop of mashed potatoes in 3 of them before baking. ...