How to Make Popovers with a Blender

Looking for a faster way to make homemade popovers? Learn how to make popovers with a blender and turn out this classic baked treat with even less effort.

Popovers and biscuits are the bread and butter (har har har) of this website. It’s how many of you found me initially, and they are the recipes I’ve spent the most time testing through the years. From The Biggest Fattest Fluffiest All Butter Biscuits (yassssss) to my recipe for the Biggest Fattest Fluffiest Popovers (a recipe I am really, personally connected to), I have lots and tips and tricks on making successful, fluffy breads.

I still get LOADS of questions though, and the occasional email about when things fail and how to troubleshoot. I also get many many great ideas from your questions!

Can I mix popovers with an immersion blender?

This question comes up often, and several readers have said that yes! You can mix popovers with an immersion blender in place of “elbow grease”, aka stirring furiously with a whisk. So I tried it.

And WOWSER did it work.

I legitimately did like 7 things wrong and these popovers still puffed ALLLLLL THE WAY UP.

Conclusion: You can definitely mix popovers with an immersion blender. You can also make them in a traditional blender.

The Method

To make popovers in the blender, you can use the provided recipe below and follow these easy steps.

1. PREP. Move your oven racks down to the lowest and second lowest levels so your popovers have room to rise. Preheat the oven to 450°F and thoroughly grease your popover pan inside each cup as well as on the top of the pan.
2. TEMPER YOUR EGGS. Place your eggs – UN-CRACKED – in a medium bowl and cover with hot tap water. Let them sit for 10 minutes. This brings your eggs up to room temperature.
3. POUR. Pour the milk into a large bowl if using an immersion blender, or into the pitcher portion of your blender. Add the salt. Once your eggs have been warmed for 10 minutes, crack them into the bowl or blender.
4. PULSE. Blend for 5-10 seconds.
5. MELT. Melt the butter.
6. PULSE. Blend for another 5-6 seconds. Add the flour and blend until the mixture is frothy – about 10 seconds, then quickly stir in the melted butter (one quick pulse will do!).
7. POUR. Pour the batter into your prepared popover pan. It’s important that you just fill the cups with ONE pour. 3/4 of the way full is perfect.
8. BAKE. For 20 minutes. Reduce the heat to 350°F and bake for 15 more minutes.
9. SERVE. Hot popovers with soft salted butter – SO GOOD.

Popover Mistakes

My goal here was to test how well making popovers with a blender works, but I also noted the places that I strayed from my own recipe directions. So they aren’t really mistakes, but I am always looking for the details that ACTUALLY make this recipe fail.

That way it’s easier to point you in the right direction if you don’t find success (but you will! You will.).

Here are my specific circumstances for the most recent test.

• cold 2% milk (not room temperature)
• warmed / room temperature eggs
• a standard blender
• a single pour into each cup with the exception of one cup – the last cup I filled – where I scraped the last bit of batter out of the blender pitcher
• added the butter with the flour instead of after
• my oven was not completely preheated; it was only at 430°F when I put the popovers in

I never preheat my popover pan, though some people AND some older articles profess this as a method for success. I made these popovers in a cold pan.

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