Perfect Popovers have been a Thanksgiving tradition in our house now for the last 13+ years. It’s so hard to believe, but I first made this recipe in 8th grade and it hasn’t changed since! I knew I wanted to highlight this popover recipe this year. These popovers have certainly become such a loved and adored part of our Thanksgiving table. The one downside is that you can’t make them ahead, however, they’re the easiest holiday bread you’ll make! All you need is a blender, butter, milk, eggs, flour, and a teaspoon salt. Literally, the least fancy ingredients, and items we all have in the kitchen.
Here’s how they’re made
Step 1: begin warming the pan Position the oven rack in the lower 1/3 of the oven. Popovers rise a lot so it’s important to give them room in your oven to grow tall and pouffy. Add a pat of butter to each popover cup. I recommend using high-quality European butter with 80% butterfat. This will brown beautifully and taste wonderful. Place the popover pan with the pats of butter into the oven to preheat. Heating the popover pan ensures the popovers will pop in the oven. This is the exact 6-cup popover pan that I have and love. Here is the 12-cup popover pan if you want to double the recipe. If you don’t have a popover pan you can use a standard-size muffin tin, but the popovers will be mini popovers. Still delicious, just smaller. Step 2: mix the batter In your blender, mix the room-temperature eggs and warm milk. Sometimes I’ll also add 2 teaspoons of vanilla extract, which we find super delicious. Especially special for the holidays. My biggest tip for creating perfect popovers is to use warm milk and room-temperature eggs with absolutely no chill on them. Do not take the milk and eggs from the fridge and use them. Cold ingredients will give you dense popovers. Warm ingredients will give you light, airy, and perfect popovers. To quickly bring eggs to room temperature submerge them in hot water for five or so minutes. This warms them right up! For the milk, I warm it in the microwave for 30 seconds to 1 minute. Blend the milk and eggs for 30 seconds. Add the flour, salt, and melted butter. Now blend one more time. Step 3: bake Grab the pan from the oven, pour the batter between the cups and bake. Start out with the oven super hot, then reduce the temp to finish the cooking. About 40 minutes later you’ll have perfect popovers with a deep golden brown color. Light, airy, pouffy, and delicious! Step 4: the butters You can serve these with salted butter and call it a day. Or step things up with my honey butter, which is probably my favorite. It’s salted butter, honey, and then a bit of vanilla. SO YUMMY on top of a steaming hot popover. Or, if you have cranberry sauce, make my cranberry butter. Salted butter, leftover cranberry sauce, and honey. Here’s how I make these with success on Thanksgiving. Bake the popovers as soon as you pull the turkey out of the oven. The turkey needs time to rest, so it’s the perfect time to bake the popovers. By the time they bake up, you should have the turkey carved, the gravy made, and be ready for eating. These are actually timed perfectly, which is why I can get away with making them every year! I suggest doubling the recipe. Because everyone enjoys at least two (possibly even three). Plus they’re certainly great for brunch the next morning too! Looking for other holiday bread recipes? Try these. Salted Honey Butter Parker House Rolls Perfect Popovers with Cranberry Butter Pull-Apart Garlic Butter Bread Wreath Swirled Garlic Herb Bread Salted Rosemary Popovers with Honey Butter Parmesan Popovers with Crispy Sage Garlic Butter Easy Gruyère Croissants Lastly, if you make these Perfect Popovers be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
