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.
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.
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 butter and homemade blackberry jam.
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.
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.
Tools Required
You DO need a couple of tools to make this recipe successful, though, and that's as fancy as we will get.
- A good whisk
- 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.
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 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
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 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 ½ cups milk
- ¾ teaspoon salt
- 1 ½ cups all purpose flour
- 3 tablespoons melted butter
Instructions
- 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.
- 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.
- With your whisk, beat together the eggs, milk and salt until they are combined. The yolks should be completely blended in.
- Add the flour and whisk until the mixture is frothy and all large lumps are gone. Then quickly stir in the melted butter.
- Divide the batter between the prepared popover cups. They should be about ¾ of the way full.
- 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.
- My preference is to serve immediately and enjoy them warm!
Notes
- Do not top off the cups! ONE POUR to ¾ full. Topping off can prevent a full rise.
- 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 at 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:
6Serving Size:
1Amount Per Serving: Calories: 244Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 144mgSodium: 390mgCarbohydrates: 27gFiber: 1gSugar: 0gProtein: 10g
I made these with some garlic 'juice' from our jar of minced garlic, some Italian herbs and a little bit more salt. Along with blasting the batter in a blender (to make sure no lumps). They came out awesome!
Yessss GARLIC. I have a bacon and cheese version I tested recently and will be sharing soon!
@Heather Tullos,
that sounds good, i'll try it next time
@marie p, I don't know why there are so many things to do or not to do I use betty crocker 1963 cookbook and she said DO NOT BEAT TOO MUCH the popovers ar good but immediately begin to fall someone said years ago take a knife and puncture each one about 5 minutes before they are done this lets air out and will keep them from falling .
Why are you shaming your web visitors?
I’m specifically referring to this part of the above:
“Haters of food blog stories feel free to scroll on down ... [but also why are you reading a food blog ?]“
Shouldn’t you feel grateful that Google has given you a favorable ranking for “popover recipe” searches and people are willing to visit your site despite the plethora of other options? Not to mention the fact that the ratings for your popovers are lower than others.
Many people are not looking to read personal stories or all of the nuances that resulted in the final recipe. They just want the recipe.
If you don’t want random web visitors looking for recipes and only want those that want to read your personal blog, please remove your site from getting crawled by google to spare yourself the annoyance and resulting shaming of your innocent audience.
This is a lot of feelings from a person that 1. definitely read and 2. didn't have the guts to leave a name and email address. I'll take all the other random visitors, but you can go.
@Recipe Seeker, you need to calm
@Recipe Seeker,
As a person that isn’t fond of food blogs and is just looking for recipes I loved that Heather put that comment in the story, it made me lol that she got me and people like me. Please get over yourself.
@Recipe Seeker, I hear your pain as I am getting weary of the pages of stories before the recipes that don't even include tips. However, this is her space, her story, and she is sharing her recipe in any way she wants, as she should, and this is a better blog than most. The real question here is why do you feel the need to criticize her? If you want the recipe, keep scrollin' sister and move it along. *NO ONE CARES or EVEN KNOWS if you do.* She is here to make a living and building rapport and sharing her personality is how she does it. Her comment was meant to be satire, and one little joke, your comment was to knock her down a peg, and sounded jealous. In short, chill out and let people do their thing, you don't need to be offended by every dry sense of humor and snap at people. Get some sleep and relax, you will feel better.
@Heather Tullos, I like food blogs just to read. I sometimes just want a recipe and have to scroll to get it, but glimpses of it make me stop and take a few minutes to read the blog sometimes (depending on how hungry I am). I appreciate the stories and the recipes. They can go to allrecipes if all they want is the recipe and have to be so ungracious. I noticed that you still welcomed the browsers (like me) and I appreciate it. Just finished the popover and now I'm too full for the chicken tikka masala I made to go with (I craved popovers and paki food, which I'm sure some types won't approve of, either!)
Thank you so much, Michelle! So glad you enjoyed!
OMG...this is the best popover recipe I've tried. Fluffy, but hearty. Perfect consistency. Baking voodoo...simple yet amazingly satisfying to bake and eat. Caught myself mesmerized staring into the oven. I actually found the recipe after I had purchased the recommended pan...and yes just buy one. You'll be making popovers much more regularly after you try this. I used a generous amount of Crisco to grease pan...worked like a charm. Kudos on clever egg warming trick...it does make a difference when you bring then to room temp....the hot water bath is clever solution. I wonder if batter could be made ahead...and how long it would keep?
I know they will be fabulous as your story! Out of many choices on Pinterest, I appreciate finding yours...and your heart warming story. God bless you for sharing!
Thank you so much, Lily!
Hmm... I followed the directions to a T. Mine ended up rather flat... I wonder why...
@Tracy, sometimes old flour I think can do it.
Such good great trip down memory lane, thank you for sharing.
I have a question
? When you say cover eggs with got water...do you mean directly on the eggs or with another bowl with water?
Such an easy recipe with delicious results. I added some herbs to the batter, poured some batter in pan,added large tablespoon of shredded cheese then more batter on top. My gas oven is very hot so lowered temperature just a bit then cooked as stated in recipe. So yummy I want to eat another right now.
I’m a waitress mom of 4. I have never cried while reading a recipe before. I hope my kids look back on our struggles with love as you do. Thank you. My daughter asked for popovers and I didn’t expect a good cry while searching. I will remember to focus on the good things we have. Thank you again.
Jen, thank you so much for leaving such a heartfelt comment! It's true that all the struggles made us closer and really knitted us together as a family. Honestly I think it made us all better, more empathetic people, and we definitely appreciate all the hard work our parents put in. I am sure your kids will, too!
I usually buy the popover mix from King Arthur. I didn't have it on hand and was craving these so did a search on Pintrist and came across this recipe. It was AMAZING! I do have the King Arthur popover pan. I no longer need to buy their mix, I can use this recipe...thank you so much!
Your depiction of your family, your special outing with your dad along with
the tearoom popovers with strawberry butter evokes a truly vivid picture.
In just a few words, you have passed on an image of a little girl holding her
dad’s hand knowing that a special treat was to yet come.
What a wonderfully written remembrance to share. Thank you.
Thank you so much, Jan! It's a really special memory for me which I think makes for the best recipes.
Popovers were fantastic and very tasty. The middle seemed a bit mushy when hot. Is this normal?
OMG! I can't even...I was in the market for a popover pan, mainly because I love onion gravy and need scrumptious food option to pour it over...I've now purchased one:) Pinned.
Yesssss! Can I tell you - it took me FOREVERRRRR to buy that pan? Idk what I was waiting for. These things are easy, fluffy, and straight amazing
Sweet story. You tell it all so well. And sounds delicious!
Yummmmm. Also making me cry over here.
I DO need these popovers and that pan! These look magical, and I love your story about your time back then!
@Nicole, found my popover pan @savers. Cant wait to use it. Thanks for the recipe