The Very Best Popover Recipe // Video

Crispy on the outside…soft and buttery inside, this is the Very Best Popover recipe. Inspired by the popovers served at Neiman Marcus, this one is easy to make and the best thing ever to fill your bread basket.

Super easy to make and always impressive, the very Best Popover Recipe is a dinner party must have! |

Originally published in March 2017 and updated in September 2019.

Carbaholics….this one is for you.  I’m a big supporter of the bread basket.  Anytime I go out to eat and they ask if we would like a basket of bread I almost jump out of my seat with glee.  Who turns that down?  

I know, I know…the bread basket is the holder of all the calories and you can fill up on the bread ruining your lunch. But there’s always the doggie bag and then you’re just prolonging the happiness from your lovely lunch out with friends.

Right?  I mean…why would you turn down the bread basket. But some places don’t even offer a bread basket. No….they do one better….they offer freshly baked, warm from the oven Popovers. Have you ever had a Popover?

Super easy to make and always impressive, the very Best Popover Recipe is a dinner party must have! |


Popovers are a baking miracle. A buttery, crispy treat with a soft, custard-y center that you slather with butter and stuff in your face.  They’re called popovers because they, literally, pop over in the pan while they bake.  

Popover is an American version of England’s Yorkshire Pudding and other batter puddings that are popular in Europe. The difference between a popover and Yorkshire Pudding is, even though they use a similar batter, popovers are made in individual pans and Yorkshire Puddings are usually baked in a pan in which a piece of beef has been roasted.

I had my first one during lunch at Neiman Marcus about 15 years ago and have craved them ever since.  But since my bank account can’t really afford to eat lunch at Neiman Marcus on the regular….I had to take matters into my own hands and learn to bake them at home.  

Guess what?  They’re ridiculously easy to make and then you can slather them with things like Orange Marmalade , Strawberry Jam or Apple Butter when they’re fresh from the oven.

Super easy to make and always impressive, the very Best Popover Recipe is a dinner party must have! |


This recipe is adapted from the Neiman Marcus Popover version.  They share it in their cookbook and I added a few things just to make them slightly better.

You could just start to call them Better than Neiman Marcus Popovers but I didn’t want to be too boastful because that’s just not attractive.  But if YOU call them that, then it’s totally cool. Right?

To make this easy Popover recipe, you’ll whip up the batter…it takes minutes…but it will need to rest for about an hour before you bake them.  I left the house once and didn’t get back for a couple hours, the batter had formed a bit of a skin on top so, if that happens, give it a stir and you’ll be good to go.

Pour the batter into your popover pan (I like a non-stick popover pan but you could totally use a muffin tin in a pinch) and then bake. Clean your oven (my oven is so dirty you can’t see anything through the little window) and you can watch your popovers perform miracles right before your eyes.  

They’ll puff up and out before becoming crispy and golden…it’s such a sight!

Super easy to make and always impressive, the very Best Popover Recipe is a dinner party must have! |


You can definitely make the Popover batter a day in advance and store in the refrigerator in an airtight container. Before baking, allow the batter to stand at room temperature for 30 minutes and then stir prior to dividing among the popover pan wells.

Bake as directed.


Popovers are best served right from the oven, but can be kept warm by arranging on a baking sheet and storing in a warm oven until ready to serve.

If your popovers have cooled and you need to reheat them, place them on a baking sheet and reheat in a 450 degree oven for 3-4 minutes.

Super easy to make and always impressive, the very Best Popover Recipe is a dinner party must have! |

Easy Popovers are the best addition to any Easter or holiday brunch or breakfast.  They’re fantastic for dinner parties and I absolutely love them on a rainy Sunday afternoon.

 If you’re in a pinch and need buns in a hurry…try these easy Cream Biscuits made with just TWO ingredients or bake up a loaf of buttery brioche if you’re looking for something with a bit more substance. Or try this EVERYTHING Brioche Bread for a fun and tasty twist on the usual loaf.

We also love these easy Brioche Dinner Rolls, they’re so buttery and DELISH!


Want to see what else we’re baking up this season? Follow us over on Instagram!


Super easy to make and always impressive, the very Best Popover Recipe is a dinner party must have! |

The Very Best Popover Recipe

The BEST Popover dinner roll recipe ever! Super easy batter comes together in a blender for a fast simple bread option.
5 from 1 vote
Prep Time 10 mins
Cook Time 50 mins
1 hr
Total Time 2 hrs
Course Bread
Cuisine American, French
Servings 12 popovers
Calories 255 kcal


  • 3 cups whole milk
  • 1/2 cup heavy cream
  • 4 cups all-purpose flour
  • 1 1/2 teaspoons salt
  • 1 teaspoon baking powder
  • 6 large eggs room temperature
  • 1 teaspoon vanilla extract


  • Place the milk and cream in a saucepan over low heat. Heat until the milk is warm to the touch.
  • In a large bowl, whisk together the flour, salt and baking powder.
  • Crack the eggs into the bowl of an electric mixer fitted with the whisk attachment and beat for 3 minutes fluffy and light in color. Turn the mixer to low. Slowly add the milk and vanilla.
  • Gradually add the flour to the egg mixture and beat on medium speed for 1-2 minutes. Allow the batter to rest for 1 hour at room temperature.
  • Preheat the oven to 450 degrees.
  • Coat a popover pan or muffin tin with cooking spray and fill the popover cups almost to the top with batter. Place the popover pan on a baking sheet and transfer to the oven.
  • Bake the popovers for 15 minutes. Reduce the heat to 375 and bake for an additional 30-35 minutes until the popovers are a deep golden brown on the outside.
  • Remove the popovers from the pan and serve hot.



Popover pans are available at kitchen supply stores.
Popovers do not freeze well. They are best baked and enjoyed the same day.


Serving: 1gCalories: 255kcalCarbohydrates: 35gProtein: 9gFat: 8gSaturated Fat: 4gCholesterol: 101mgSodium: 353mgPotassium: 196mgFiber: 1gSugar: 3gVitamin A: 365IUCalcium: 108mgIron: 2.4mg
Keyword bread, popovers
Tried this recipe?Let us know how it was!



19 comments on “The Very Best Popover Recipe // Video”

  1. Wonderful rolls! My first time to make yeast rolls and they are not bad, need to work on my shaping technique.
    Taste is reminiscent of Cafeteria rolls back in the 70’s.
    Thanks for the nudge

  2. Thank you for this recipe! My mother used to make popovers for our family. Now, we all make them for our families and each othet. I once was going to make these as a special treat for my Sunday School class and I had someone not know what they were. I was aghast!! 🙂
    I’m looking forward to trying this recipe! We use a different one. No matter! Popovers are always good.
    Thank you again!

    • Thank you so much for your lovely comment! I love recipes that remind me of family and past memories. I hope you love them as much as we do!

  3. I just made these this afternoon and wanted to tell you they were great!! 🙂 Thanks again!

    • Thank you so much!!! So glad you liked them!

    • I tried this yesterday and something didn’t work.  I had “pop cups” they didn’t rise at all. They were like a cross between unsweet pound cake and bread pudding also recipe calls for vanilla, but isn’t included in directions? I added to egg mixture.  I’ll try another batch and see if I get different results. I ate my pop cups with syrup this morning, almost French toast!

      • Oh no! They sound good, though. Maybe check to ensure your ingredients haven’t expired which could affect the rise. But I think you invented a new recipe!!

  4. I am on the process of making your popover recipe and noticed there is no mention of when to add the vanilla. My batter is resting so I will have to add it now or before they go in the oven. Please advise?

  5. I am making these to be a part of Thanksgiving dinner. Would you leave out the vanilla for a more savory flavor or should the vanilla stay?

  6. Where’s the banana bread? You have banana bread as a keyword. Is there supposed to be banana in the popovers?

  7. Where is the banana bread?

  8. Did you use a mini pop over pan?

  9. if i halve the recipe to make only 6 popovers, do i cut the cooking time in half also?

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