Popover Recipe

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This easy popover recipe is delicious, easy to make and perfect for breakfast or brunch!

If you’ve never had a popover before, drop whatever it is you’re doing and get straight into the kitchen. These delicate rolls are delicious, airy and nobody will guess they are made with whole grains! Enjoy them warm out of the oven with a pat of butter. Melty, comforting goodness. Yum!

Three warm popovers in a small bread basket, ready to eat.

This recipe is adapted from a very old Fannie Farmer cookbook. The first edition was printed in 1896! So this recipe has been around a while! The changes made were the flour used and the amount of milk added to adjust for the whole grain flour.

WHAT YOU’LL NEED TO MAKE THESE:

  • 1 cup whole wheat pastry flour
  • 1/4 tsp. salt
  • 1 cup milk
  • 2 eggs
  • 1/2 tsp. butter (melted)
  • A popover pan
  • Extra butter for oiling the popover pan

Two popovers from the popover recipe sit snuggly in a small bread basket.

NEED A POPOVER PAN?

This is the one I have. It works beautifully!

HOW TO MAKE THIS POPOVER RECIPE

  • Preheat oven to 400 F.
  • Butter the popover pan and place it in the oven. You’ll want the pan to be hot before you put the batter in it. (You should hear a sizzle in the pan when you add the batter.)
  • In a large mixing bowl, stir together the flour and salt.
  • Mix in the milk and blend with an electric mixer until totally smooth.
  • Beat in the eggs and butter.
  • Pull the hot pan from the oven (please use a pot holder!), and pour the batter in. Fill them about 3/4 of the way.
  • Bake for 35 minutes.
    Popovers baking in the oven.
  • Remove from oven and let sit for about 5-10 minutes. Then turn the popovers upside down onto a clean surface. Cool on a plate or cooling rack, but don’t let them cool completely before cutting one open and putting butter on it!
  • Eat one right there at the counter, because… warm bread with butter. YUM!
    A popover sits cut in half with butter melting into it's middle.

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Enjoy!

An overhead view of this popover recipe shows three popovers in a parchment lined bread basket.

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POPVOER RECIPE

An overhead view of this popover recipe shows three popovers in a parchment lined bread basket.

Popover Recipe

Delicious, delicate rolls that are perfect for breakfast or brunch!
5 from 1 vote
Print Pin Rate
Course: Breads, Breakfast, brunch
Cuisine: American
Servings: 5 popovers
Calories: 144kcal
Author: The Gracious Pantry

Equipment

  • Popover pan

Ingredients

  • 1 cup whole wheat pastry flour
  • 1/4 tsp. salt (I used pink salt)
  • 1 cup milk (I used 2%, but anything other than coconut should work well here)
  • 2 large eggs
  • 1/2 tsp. butter (melted)

Instructions

  • Preheat oven to 400 F.
  • Butter the popover pan and place it in the oven. You'll want the pan to be hot before you put the batter in it. (You should hear a sizzle in the pan when you add the batter.)
  • In a large mixing bowl, stir together the flour and salt.
  • Mix in the milk and blend with an electric mixer until totally smooth.
  • Beat in the eggs and butter.
  • Pull the hot pan from the oven (please use a pot holder!), and pour the batter in. Fill them about 3/4 of the way.
  • Bake for 35 minutes.
  • Remove from oven and let sit for about 5-10 minutes. Then turn the popovers upside down onto a clean surface. Cool on a plate or cooling rack, but don't let them cool completely before cutting one open and putting butter on it!
  • Eat one right there at the counter, because... warm bread with butter. YUM!

Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 1popover | Calories: 144kcal | Carbohydrates: 20g | Protein: 7g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 80mg | Sodium: 149mg | Potassium: 179mg | Fiber: 3g | Sugar: 3g | Vitamin A: 199IU | Calcium: 75mg | Iron: 1mg

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4 Comments

  1. 5 stars
    Lol, the first ingredient list says 1/4 Cup of salt. I was seriously concerned, especially after scrolling down to see the recipe makes 5 popovers! 1/4 teaspoon sounds better!!

  2. B. Gordon says:

    Can you use a regular muffin pan for this popover recipe?

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