The History of Popovers: A Light and Airy Culinary Classic

Popovers, with their crisp golden exteriors and soft, airy interiors, are a beloved baked good that bridge the gap between humble home cooking and elegant dining. While they are often seen as an American creation, their roots reach deep into English culinary traditions. Their transformation over time is a story of migration, innovation, and adaptation.

What Are Popovers?

Popovers are light rolls made from a simple batter of eggs, milk, flour, and a bit of butter. They are baked in hot, deep-sided pans or special popover tins, which allow the batter to rise dramatically and form a hollow center. The result is a puffy, golden-brown shell with a soft, custardy middle. Popovers are prized for their theatrical rise and versatility—served sweet with jam or honey, or savory with roast meats and gravies.

An English Ancestor: The Yorkshire Pudding

The origins of the popover can be traced to Yorkshire pudding, a centuries-old British dish. Yorkshire pudding was traditionally made using beef drippings collected during a roast, into which a batter was poured and then baked until it puffed up. This savory dish was—and still is—served alongside roast beef in British Sunday dinners.

The key difference between Yorkshire puddings and popovers is fat and form. Yorkshire puddings rely on beef drippings and are usually made in shallower pans, while popovers use butter or oil and are baked in deeper cups, allowing for a taller, more balloon-like rise. As settlers from England arrived in North America, they brought this recipe with them, and over time it evolved.

American Innovation and the Rise of the Popover

Popovers began to appear in American cookbooks in the mid-19th century, particularly in New England. The first recorded mention of the word “popover” in print is believed to be in 1850. The name likely comes from the way the batter “pops over” the edge of the pan as it bakes.

Early American popovers were often made in cast iron muffin pans, which helped achieve the necessary heat and structure for the dramatic rise. The introduction of popover pans, with their tall, narrow cups and good heat conduction, made achieving perfect popovers more reliable. These specialized pans, along with improved ovens, helped make popovers a staple in American households and dining establishments alike.

Popovers in American Cuisine

Popovers grew in popularity throughout the late 19th and early 20th centuries. They became a fixture of New England breakfasts and brunches and were often featured in tearooms and inns. Restaurants, such as the famous Jordan Pond House in Acadia National Park, Maine, helped cement their place in culinary tradition by serving popovers fresh and hot, typically with butter and jam or clotted cream.

Over time, sweet and savory versions of popovers emerged. Some recipes called for herbs, cheese, or even a touch of garlic, while others leaned into dessert territory with added sugar, cinnamon, or fruit fillings.

Popovers Today

Though not as ubiquitous as muffins or dinner rolls, popovers maintain a loyal following. They remain a special treat for holidays, brunches, and family meals, often admired for their impressive height and unique texture.

In recent years, food bloggers and chefs have revived interest in popovers, experimenting with flavors and fillings while respecting the original, minimalist batter that makes them so distinctive.

From their humble Yorkshire pudding roots in England to their proud place on American breakfast tables, popovers are a testament to culinary adaptation and the enduring appeal of simple, well-executed recipes. Their history is as rich and rewarding as their flavor—light, airy, and deliciously golden.

Whether served with roast beef or slathered in jam, popovers continue to delight with every “pop.”

Here’s a classic popover recipe—simple, elegant, and perfect for breakfast, brunch, or a savory dinner side.

Classic Popover Recipe

Yields: 6 large popovers

Prep Time: 10 minutes

Cook Time: 40–45 minutes

Total Time: ~55 minutes

Ingredients:

1 cup all-purpose flour

1 cup whole milk (room temperature)

2 large eggs (room temperature)

½ teaspoon salt

1 tablespoon unsalted butter (melted), plus more for greasing the pan

Instructions:

Preheat the oven to 425°F (220°C). Place a popover pan or muffin tin in the oven while it heats. A hot pan helps the popovers rise properly.

Prepare the batter: In a medium bowl, whisk the eggs until light and frothy. Add the milk and melted butter, whisking to combine. Gradually whisk in the flour and salt until the batter is smooth. It should be thin—similar to pancake batter.

Grease the pan: Carefully remove the hot pan from the oven. Grease each cup generously with butter (or spray with nonstick spray). Fill the cups: Pour the batter into the hot, greased cups, filling each about halfway.

Bake: Bake for 20 minutes at 425°F, then reduce the heat to 350°F (175°C) and bake for another 20–25 minutes.

Do not open the oven door while baking—this can cause the popovers to collapse.

Serve immediately: Popovers are best enjoyed hot from the oven, split open with a bit of butter, jam, or gravy.

Tips for Success:

Room temperature eggs and milk are crucial for proper puffing. Use a popover pan if possible—the tall sides encourage dramatic rise. If using a muffin tin, use every other cup to give each popover room to expand. Want a savory twist? Add a pinch of herbs or a small handful of grated cheese to the batter.

Enjoy these golden, puffed delights fresh and hot—they’re a timeless treat!

Here’s a flavorful twist on the classic—Ham and Cheese Popovers. These are perfect for breakfast, brunch, or a light lunch, and they’re easy to make while still feeling impressive.

Ham and Cheese Popovers

Yields: 6 large popovers

Prep Time: 15 minutes

Cook Time: 40–45 minutes

Total Time: ~1 hour

Ingredients:

1 cup all-purpose flour

1 cup whole milk (room temperature)

2 large eggs (room temperature)

½ teaspoon salt

¼ teaspoon freshly ground black pepper

1 tablespoon unsalted butter (melted), plus more for greasing the pan

½ cup finely diced cooked ham

½ cup shredded sharp cheddar cheese (or Gruyère for a fancier twist)

1 tablespoon finely chopped chives or green onion (optional)

Instructions:

Preheat the oven to 425°F (220°C). Place a popover pan (or muffin tin) in the oven to preheat for at least 5 minutes.

Make the batter: In a mixing bowl, whisk the eggs until frothy. Add the milk and melted butter, and whisk again until well combined. Gradually whisk in the flour, salt, and pepper until smooth. The batter should be thin and lump-free.

Stir in fillings: Gently fold in the ham, cheese, and chives (if using).

Prepare the pan: Remove the hot pan from the oven and quickly grease each cup with butter or nonstick spray.

Fill and bake: Fill each cup about halfway with batter. Bake for 20 minutes at 425°F, then reduce the temperature to 350°F (175°C) and bake for another 20–25 minutes, until golden brown and puffed.

Important: Do not open the oven during baking.

Serve immediately: Enjoy hot from the oven. Serve with a side salad, mustard, or even a fried egg for a complete meal.

Notes:

You can prep the batter ahead (minus the ham and cheese) and refrigerate for a few hours. Let it come to room temp before baking. Try other cheeses like Swiss, Monterey Jack, or smoked gouda for variation. Diced cooked bacon or sausage makes a great substitute for ham.

Warm, savory, and full of melty cheese, these popovers make comfort food feel gourmet.

Here’s a unique and delicious twist: Cornbread Popovers. They combine the airy rise of popovers with the hearty, slightly sweet flavor of classic cornbread. Perfect as a side for chili, barbecue, or even brunch.

Cornbread Popovers

Yields: 6 large or 12 standard popovers

Prep Time: 10 minutes

Cook Time: 35–40 minutes

Total Time: ~50 minutes

Ingredients:

¾ cup all-purpose flour

¼ cup yellow cornmeal (fine or medium grind)

1 cup whole milk (room temperature)

2 large eggs (room temperature)

1 tablespoon unsalted butter (melted), plus more for greasing the pan

1 tablespoon honey (optional, for a touch of sweetness)

½ teaspoon salt

½ teaspoon baking powder (optional, for a slightly sturdier structure)

Instructions:

Preheat the oven to 425°F (220°C). Place a popover pan or muffin tin in the oven to preheat while you prepare the batter.

Make the batter: In a bowl, whisk the eggs until light and frothy. Add the milk, melted butter, and honey (if using), whisking to combine. In a separate bowl, mix together the flour, cornmeal, salt, and baking powder (if using). Gradually whisk the dry ingredients into the wet mixture until smooth and well blended.

Grease the pan: Carefully remove the hot pan from the oven and grease each cup generously with butter or nonstick spray.

Fill and bake: Pour the batter into each cup, filling about halfway. Bake for 20 minutes at 425°F, then reduce the heat to 350°F (175°C) and bake for another 15–20 minutes, until puffed and golden.

Don’t open the oven door during baking—the popovers need stable heat to rise properly.

Serve hot: These popovers are best enjoyed fresh from the oven, with a pat of butter, a drizzle of honey, or alongside chili or pulled pork.

Tips & Variations:

For a savory version, add ¼ cup grated cheddar and a pinch of chopped jalapeño or chives to the batter. Want more corn flavor? Swap out up to ⅓ of the flour for additional cornmeal (but expect a denser texture). Serve with maple butter for a sweet-savory contrast.

These cornbread popovers are fluffy, flavorful, and a fun alternative to traditional cornbread or rolls—comforting with a Southern twist.