No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Martha's Favorite

Perfect Popovers

By adding cheese (such as Parmesan), sugar, or spices to the batter, popovers can be suited to any occasion. For ease of use, a popover pan with a nonstick coating is the ideal baking vessel for popovers, but you can also use six-ounce custard dishes or a muffin tin. This recipe was featured on Martha Stewart Living TV.

  • Yield: Makes 6
Perfect Popovers


  • 1 tablespoon unsalted butter, melted, plus more for greasing tin
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 1/4 cups milk


  1. Preheat oven to 450 degrees. Lightly grease and flour a popover tin.

  2. In a large bowl, whisk together flour and salt. In a separate medium bowl, whisk together eggs, milk, and 1 tablespoon melted butter. Pour over flour mixture, and fold until just blended.

  3. Fill the popover cups two-thirds to three-quarters full.

  4. Transfer tin to oven, and bake for 15 minutes. Reduce the temperature to 350 degrees, and bake until well browned and crusty, about 20 minutes. Remove popovers from the oven, and unmold onto a rack. Puncture the sides with a sharp knife to let steam escape, and serve immediately.

Reviews (15)

  • dmm1 14 Sep, 2014

    I followed the recipe exactly and the baking time was not long enough, it left the insides gooey. I had to bake almost 10 minutes longer.

  • betagirlearth 13 Oct, 2013

    I followed the recipe with room temp ingredients and popover pan.Dense and "eggy". Not light, airy, hollow and crispy as many other recipes are. One dog ate the ones I tossed. The other sniffed and left. I buttered well and lightly floured the pans as directed, but they stuck to the inside. My recommend on this one is to keep looking.

  • mcmira 11 Aug, 2013

    The trick for extra puffy popovers (Jordan Pond recipe) is to mix 2 eggs with a beater for 2 min.; slowly add 1/2 of milk (1/2 of 1 cup) and beat for 30 seconds. Then, add flour (1 cup)-salt-baking soda melange and beat. Add rest of milk and beat for 2 minutes at medium speed. Turn speed to high and beat for 5-7 min. Strain batter before pouring it into the well-greased muffins or popovers tins. Cook at 425-45o for 15 min. ;reduce the oven to 350 and bake 15-20 min. more. Serve right away.

  • Kim Chernin 30 Mar, 2013

    I followed every bit of advice...preheating in hot oven, room temp ingredients, antique cast iron popover pan from e-bay, the works. The popovers were delicious but they didn't rise much--just a bit above the rim. Would this be because I used non glutton flour? Does anyone have experience? Should I add baking powder. Help please, I have to go on baking with this type of flour

  • kimwylie0523 3 Aug, 2012

    Easy and delicious! This is my go-to for breakfast/brunch when we have visitors, or as a replacement for bread with dinner. I haven't tried any variations (sweet, cheese, etc.) yet because these are just.that.good!

  • frenchonionsoup 4 Jan, 2011

    I used a popover pan and followed this recipe, they were not as puffed as I wanted. Traditionally popovers are puffed up huge, and have air in them, this was much denser. I think it is because Martha suggests using so much milk, normally it is half milk half water. Still very tasty but if you want the giant oversized puffed up popover this isn't it. I recommend looking at the Joy of Cookings instructions for popovers or yorkshire pudding (they are the same thing essentially).

  • JLaRosa 7 Dec, 2010

    Admittedly it would be nice to have a popover pan, but I used the extra large muffin tin and they were quick and easy and cooked right beside the roast chicken! I like the idea of adding sweet things for a brunch, will try that next. Love that its low in butter too, not too rich, a just right recipie.

  • mommycook2009 22 Feb, 2010

    I use a muffin pan and the popovers turn out fine. Delicious recipe and perfect with chicken soup :)

  • x17star17x 8 Aug, 2009

    You can use a cupcake pan. Just use the outer tins, not the inner ones. Butter and flour as instructed.

    I just made mine but added 1/2 tsp vanilla extract and 1 T sugar. Teamed with the Strawberry Butter recipe. It was delicious good.

  • EATKINS 1 Mar, 2009

    I bought a popover pan

  • ACC7799 28 Dec, 2008

    Made these with some strawberry butter on Christmans morning. Very easy and a HUGE hit with my family.

  • SOMERSIZING 19 Nov, 2008

    after reading the great comments, I will definately give them a try. Even though I don't have a popover pan nor do I know what they look like. Will look among Martha's stuff at the store.

  • dhardigree 30 Dec, 2007

    I had tried 2 other celebrity cooks' popovers and these were the only ones that worked for me ... and they were delicious. I did use a popover pan. FYI, the batter will be thin. Will definitely be cooking these again. Easy enough to make anytime, not just special occasions.

  • nikkimccauley 12 Nov, 2007

    These are so delicious and easy to make! However, it's definitely better to use a popover pan. This is a new weekly staple in our home.

  • nikkimccauley 12 Nov, 2007

    These are so delicious and easy to make! However, it's definitely better to use a popover pan. This is a new weekly staple in our home.

Related Topics