Skip to Content

The Biggest Fattest Fluffiest Popover Recipe

The biggest fattest fluffiest popover recipe you’ll ever find. These popovers are light and airy, CRAZY easy to make (like you actually won’t believe it), and are probably my very favorite vehicle for butter. 

The Biggest Fattest Fluffiest Popovers you have ever seen all puffed up and still warm in the pan.

CLICK HERE TO PIN THIS RECIPE AND SAVE FOR LATER

THIS is a bucket list recipe! I have always wanted to make popovers. So I decided to try my hand at making you the biggest fattest fluffiest popover recipe, and I DID IT.

When I made the Biggest Fattest Fluffiest All Butter Biscuits, you guys went a little bit nuts about ’em. I mean really, what’s better than big ‘ol fluffy carbs? I am with you on that. Giant Cinnamon Rolls were also a hit. This popover recipe is right there in the realm of giant delicious carbs that will make people think you are some kind of baking phenom, but popovers are UNCOMPLICATED. I promise.  

This recipe is also a little bit dear to my heart. There’s a story attached. Haters of food blog stories feel free to scroll on down or Click HERE to Pin this Recipe for Later. [but also why are you reading a food blog 😒]

Anyway. I’ve been wanting to make popovers FOREVER. They are eggy and intriguing. The insides pull apart in thin, almost spongy layers like magic. They fluff up like nobody’s business. And they are probably my most favorite vehicle for my friend Madeleine’s Bubbly Raspberry Rosé Jam. (not an affiliate link. I just really love Madeleine’s jams)

The Biggest Fattest Fluffiest Popovers vertical shot still in the pan so you can see just how tall they are

The Story. 

When I was a kid we would drive to southern Illinois to visit my grandparents a few times a year. I loved those trips, and recently made the drive again with my mom. I still love a good road trip, though this most recent one was much less chaotic than the trips of my youth, where my parents would load up a station wagon full of children and dogs, drive all night, and inevitably lose a suitcase somewhere in Indiana. 

Anyway, while in Illinois, my dad would always pick a day to drive across the river to St. Louis to visit his brother. Since I’m the oldest kid, he’d take me with him. 

Those trips always felt a tiny bit magical. We’d go to the fanciest shopping mall to get a Christmas present for my mom that we definitely COULD NOT afford. (my dad was ever an optimist)

We’d go to the St. Louis Museum of Art and wander for HOURS. I still get goosebumps when I see a painting by Monet. 

And on every trip, we’d go to the Zodiac, the restaurant at the top of Neiman Marcus, and eat the biggest, fattest, fluffiest popovers with strawberry butter, in a sea of white table cloths and crystal wine glasses. 

It was the fanciest thing I’d ever experienced. 

To fully appreciate this story though, we need to talk about how outside the norm all of this was. 

My mom was a waitress. And as soon as I was of age, I was, too. My dad worked in sales – mostly car dealerships – and was always trying to catch a break. JUST ONE MORE CAR to hit the sales goal and actually bring home a paycheck. Both of my parents worked crazy long hours and we had zero fancy things. Most days we had just enough groceries for that one day. We always had enough, but just barely. 

So going to art museums, and eating in fancy restaurants, and buying gifts that my dad would probably be paying off for the entire rest of the year – it all felt so extraordinary. 

That’s what popovers are for me. Completely extraordinary. 

Fluffy golden popovers still in the pan. So tall you won't believe it!

Making Big Fat Fluffy Popovers is EASY

The thing of it is though, they are NOT extraordinary to make! Popovers require just a few pantry staples. 

  • eggs
  • milk
  • salt
  • flour
  • butter

THAT’S IT!

Hopefully you have most of these things on hand pretty much any day of the week. If you DO need to run out and buy these ingredients though, none will waste away never to be used again like that spice you bought that one time for that thing you found on Pinterest. 

A huge popover on a plate with soft butter on the side just waiting to be eaten

Tools Required

You DO need a couple of tools to make this recipe successful, though, and that’s as fancy as we will get. 

  1. A good whisk
  2. this popover pan

Now listen. I am not usually one to tell you to go out and buy a thing. Here at Sugar Dish Me the goal is always easy and requiring just what you have on hand. And you CAN make popovers using a regular muffin tin. But they won’t be the biggest fattest fluffiest popovers. 

For the popovers to be sky-high, you’ll want the pan. Trust. 

Elbow Grease

Is that a thing people still say? I feel like it’s a grandma phrase. But this recipe calls for some serious whisking, so get your arm muscles ready. Also why is it called elbow grease when your elbow does none of the actual work 🤔

Whatever you call it, you are gonna wanna get ready to stir. 

Turn Big Fat Fluffy Popover with lots of melted butter

Bake, Serve, EAT WARM

Whether you are using the recommended popover pan or you are going with a muffin tin, you are going to bake the popovers on higher heat for 20 minutes and then reduce the heat for the last little bit of baking. 

In my humble opinion, popovers are best served warm. Carb-lover that I am, I will definitely not turn down a room-temperature baked good, just so we are clear about that. But these big fat fluffy popovers smeared with soft butter and / or sweet jam, will bring you like next-level breakfast-brunch happiness. 

Eat Popovers With …

  • I already mentioned Madeleine’s jam, (also try the Blueberry Lemon!)
  • I love this cranberry butter, especially in cranberry season! Frozen cranberries work well, too
  • Bacon Butter! YEP. There’s a scone recipe here, too. But bacon butter is as amazing as it sounds. 
  • soft butter and a sprinkle of kosher salt. YOU CAN’T BEAT IT. 

Other Favorite Big Fat Fluffy Recipes 

Lofthouse Cut Out Cookies Recipe

Does it get any better than fluffy frosted Lofthouse Cut Out Cookies at Christmas? Really these cut out cookies are great any time of year – swap out those cookie cutters and get to decorating. 
Homemade Fluffy Pancake Mix is a long-time reader favorite! This tried and true quick mix for pancakes makes mornings easy. 

The Biggest Fattest Fluffiest Popover Recipe

The Biggest Fattest Fluffiest Popover Recipe

Yield: makes 6 BIG Popovers
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

The Biggest Fattest Fluffiest Popover Recipe is SO easy! Just a few pantry staples and a really great pan turn out the biggest, fattest, fluffiest popovers ever!

Ingredients

  • 4 large eggs
  • 1 1/2 cups milk
  • 3/4 teaspoon salt
  • 1 1/2 cups all purpose flour
  • 3 tablespoons melted butter

Instructions

  1. Warm the eggs by placing them UN-CRACKED in a medium bowl and cover with hot water (as hot as your tap will go). Let them sit for 10 minutes.
  2. Preheat the oven to 450°F and move the oven rack to a low position (to prepare for huge popovers!). Grease the popover pan thoroughly inside each cup as well as around the top edges.
  3. With your whisk, beat together the eggs, milk and salt until they are combined. The yolks should be completely blended in.
  4. Add the flour and whisk until the mixture is frothy and all large lumps are gone. Then quickly stir in the melted butter.
  5. Divide the batter between the prepared popover cups. They should be about 3/4 of the way full.
  6. Bake the popovers for 20 minutes and then reduce the heat to 350°F. Bake for another 10 or 15 minutes. The popovers will be very golden brown.
  7. My preference is to serve immediately and enjoy them warm!

Notes

  • If you can help it DO NOT OPEN THE OVEN!
  • If your popovers are getting dark too quickly, you can move one of your oven racks up to the top and place a baking sheet on it to shield your popovers from the direct heating elements.

This recipe is based on the popover recipe from King Arthur Flour. I love King Arthur as a resource for recipes, but I also LOVE their products.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 244 Total Fat: 10g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 144mg Sodium: 390mg Carbohydrates: 27g Fiber: 1g Sugar: 0g Protein: 10g
Hot Cocoa Cookies are chocolate with chocolate chips and are covered in little mallow bits
Hot Cocoa Cookies
← Read Last Post
A forkful of my Favorite Italian salad. The dressing is a creamy Italianj made with white vinegar and plenty of cheese.
My Favorite Italian Salad
Read Next Post →

Tracey Campbell

Sunday 19th of January 2020

I followed the directions to the letter and even have the popover pan and they DID NOT RISE AT ALL!! They just sat there looking like regular muffins. I have no clue why they did not look like the picture, but it was VERY disappointing!! I don’t understand why you cook it at 450 degrees and then decreased the oven to 350. An electric oven cannot possibly reduce down to 350 quickly and, I assume stays at 450 for at least 5 minutes or so until it slowly decreases the temperature.

Heather Tullos

Saturday 25th of January 2020

Hey Tracey, the slow decrease in oven temperature is the point. Lots of baking (and cooking!) calls for a reduction in temperature halfway through. If your popovers didn't rise you probably didn't whisk hard enough and there wasn't enough air in the batter. You can also try pre-heating the pan.

Jen

Thursday 9th of January 2020

How much HOT water are you supposed to use? And do you use the water the eggs are in ?

Heather Tullos

Friday 10th of January 2020

The hot water is literally just enough to cover the un-cracked eggs in the bowl so that they come up to room temperature. You don't use the water and you don't need to measure; how much you need depends on the size of your bowl.

Shannon

Friday 3rd of January 2020

Hello! I have made this recipe twice before and they turned out perfect! Then I made them yesterday and they barely rose at all. So today I decided to make again, making sure to follow everything step by step and again they aren't turning out. What could the problem be? I had success before. I use the King Arthur popover pan.

Dianna Schiffman

Wednesday 1st of January 2020

I just made these they are like on steroids. I used 3/4 cup half and half and 3/4 cup milk. I also used an immersion blender to whisk it altogether. They turned out great

Lea

Saturday 28th of December 2019

I have been making popovers for a year or so, and could never get them right. They were always too heavy and doughy. I just followed your recipe (and I pre-heated my pan with the oven) and they turned out perfect! Thank you!

Heather Tullos

Saturday 28th of December 2019

Thank you so much, Lea!