Best Popover Recipe America’s Test Kitchen: Towering Golden Puffs with Hollow Centers

I’ve tested countless popover recipes, and this method consistently delivers the tallest, most impressive results. The secret lies in a precise combination of technique and timing that America’s Test Kitchen perfected.

Preheating the pan and using the right ratio of eggs to flour creates that signature towering rise. The batter rests briefly before baking, allowing the gluten to relax for maximum puff.

What emerges is a golden popover with a hollow center and crisp exterior. Each bite offers a delicate, airy texture that’s both impressive and delicious.

This recipe transforms simple ingredients into bakery-quality results every time. The process is straightforward but requires attention to detail for perfect execution.

Ingredients for Best Popover Recipe America’s Test Kitchen

Eight essential ingredients transform into bakery-quality popovers with towering rise and golden crust.

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The flour quality matters here—King Arthur or Gold Medal deliver consistent results. Eggs and milk must be at room temperature to achieve maximum volume (cold ingredients inhibit rise). Use a heavy popover pan for even heat distribution; Chicago Metallic makes a reliable version. The butter should be unsalted to control sodium levels precisely.

No whole milk? Half-and-half with water at 1:1 ratio works in a pinch. For a richer flavor, substitute one cup milk with buttermilk (reduce sugar by half). The vanilla is optional but recommended—Nielsen-Massey is the gold standard. If avoiding dairy, use unsweetened almond milk though results may be slightly less tall.

Batter rests 30 minutes minimum (up to 2 hours is fine). Baked popovers keep 1 day at room temperature but reheat poorly—serve immediately. Prep all ingredients before heating the oven; timing is critical for the towering rise.

Step-by-Step Instructions for Towering Golden Puffs with Hollow Centers

Master the technique that guarantees dramatic rise and perfect texture every time.

Step 1: Prepare the Popover Pan with Precision

Position a rack in the lower-middle of your oven and preheat to 450°F. Place a popover pan on the rack as the oven heats. After 15 minutes, carefully remove the pan and brush each cup with 1 tsp Vegetable Oil using a pastry brush.

Return the pan to the oven to heat for another 5 minutes while you prepare the batter. The pan must be smoking hot when you add the batter—this creates the initial steam burst that’s crucial for maximum rise. The oil prevents sticking while allowing the popovers to climb the sides.

Step 2: Create the Batter with Careful Technique

In a blender, combine the 1.5 cups Whole Milk, 4 whole Large Eggs, 1.5 cups All-Purpose Flour, 3 tbsp Unsalted Butter (melted), 0.75 tsp Kosher Salt, 1 tbsp Granulated Sugar, and 1 tsp Vanilla Extract. Blend on low for 30 seconds until just combined—overmixing develops gluten and results in tough popovers.

The batter should be thin, about the consistency of heavy cream, with small lumps still visible. Let it rest for 5 minutes at room temperature. This brief rest hydrates the flour fully and allows the gluten to relax, ensuring tender popovers with that characteristic hollow center.

Step 3: Fill and Bake for Maximum Rise

Carefully remove the hot popover pan from the oven and quickly fill each cup ¾ full with batter. Work swiftly—the pan loses heat fast, and cold batter in a cool pan won’t rise properly. Return the pan to the oven immediately.

Bake undisturbed for 20 minutes, then reduce heat to 375°F and bake for another 15-20 minutes until the popovers are deep golden brown and puffed high above the pan. Resist the urge to open the oven door during baking—any temperature fluctuation can cause collapse.

Step 4: Finish and Serve for Optimal Texture

Remove the popovers from the oven and immediately pierce the top of each with the tip of a sharp knife to allow steam to escape. This prevents soggy interiors as they cool. Return them to the turned-off oven with the door ajar for 5 minutes to set.

Transfer to a wire rack and serve warm. The exterior should be crisp and shattering, with a custardy interior and a completely hollow center. The contrast between the delicate, airy structure and the rich, eggy flavor is what makes these exceptional. Serve immediately for the best texture.

Troubleshooting This Dish

Collapsing Popovers

If your popovers rise beautifully then fall flat, your oven temperature is likely the culprit. Opening the door too soon releases precious steam needed for structure. I always wait until the 20-minute mark before checking, and even then, I peek through the window first. 🌡️

Dense or Heavy Texture

Overmixing the batter develops too much gluten, resulting in tough, dense popovers. Blend just until the ingredients are combined—small lumps are perfectly fine. Also, ensure your ingredients are at room temperature; cold eggs or milk can inhibit the rise.

Popovers Not Rising

This usually means your pan wasn’t hot enough when you added the batter. The pan must be smoking hot to create that initial steam burst. I preheat my Chicago Metallic popover pan for a full 20 minutes with 1 tsp Vegetable Oil in each cup before adding the batter.

Burnt Bottoms

If the bottoms are burning before the tops are done, your oven may have hot spots. Try moving the pan to a different rack or rotating it halfway through baking. Also, avoid using dark-colored pans, which absorb more heat and can cause burning. 🔥

Hollow Center Missing

Without that signature hollow center, you’re missing the best part! This happens when the batter is too thick or the oven temp is too low. Use the exact 1.5 cups All-Purpose Flour to 1.5 cups Whole Milk ratio, and ensure your oven is fully preheated to 450°F.

Sticking to the Pan

Even with oil, popovers can stick if the pan isn’t properly seasoned. I use a dedicated popover pan and never wash it with soap—just wipe it clean and re-oil after each use. The Vegetable Oil should be brushed into every crevice of each cup.

Frequently Asked Questions