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Popovers, a tasty light roll made from egg batter, are cooked in a popover pan. These pans are particularly designed to transfer heat directly to the mixture.

This article will teach you all you need to know about Pop-over pans.

What exactly is a Popover Pan?

That is quite similar to making a Yorkshire pudding. Popover pans, on the other hand, are made out of tall and thin cups, which give it its distinctive design.

Its form produces steam, which causes the popover to puff out and become hollow on the inside.

You may load it with anything you want to make it sweet or savory. Several popover pans include cups that are soldered to a wire rack.

The tins can circulate air and heat thanks to this design. The majority of them are constructed of steel or aluminum, while the greatest are built of cast iron.

If you’re looking to buy a popover pan, we recommend checking out the Fox Run Carbon Steel Mini Popover pans. You can get the 12 cups or 6 cups model. It is coated with non-stick which makes sure the pop-over is cooked properly and doesn’t get stuck.

Muffin Pan vs. Popover Pan

Besides from cosmetic changes, popover pans feature deeper and steeper cups than muffin pans. The feature enables popovers to reach heights that rolls cannot in the later.

It’s one of the key reasons why aficionados exclusively use pans designed particularly for baking popovers. This ensures that the popovers are light, airy, puffed, and golden brown.

That is not to suggest that you cannot prepare these rolls in a muffin tray. The popovers will still be delicious.

They will not, however, be as round and puffy as they should be. Stuffing them will also be a challenge. If you want to make popovers on a regular basis, invest in a proper popover pan.

What Is the Best Popover Pan?

No ordinary pan will do. The greatest popover pans have the following features:

  • A nonstick surface.
  • Deep and steep muffin cups to ensure puffiness.
  • They are a bit on the heavy side.
  • Made of aluminized steel or cast iron.

Be wary of dealers who advertise muffin pans as popover pans. Since these two seem so similar, you may easily be deceived.

You’ll discover out when your popovers fall flat.

Best Tips for Creating Delicious Popovers

Creating popovers may seem easy, but it is a skill. Depending on the circumstances surrounding the baking procedure, they might come out wonderful or flat.

The good news is that you can make great popovers by following a few easy guidelines.

Step #1: Make Certain the Batter Is Hydrated

powder) in order to make popovers pop. The steam produced by the dough should be sufficient to cause the rolls to puff up. Believe it or not, no leavening ingredient (such as baking soda) is required.

Make sure your batter is thin to do this.

Make sure the batter has enough liquid to generate the necessary steam for the ideal pops.

Nevertheless, if the liquid and dough proportions are not synced, the popovers may deflate later. This is referred to as hydration. The hydration level of yeast dough is around 62%, which implies that the liquid weighs 62% more than the flour.

A standard popover batter must be 250% hydrated or higher. It must be as runny as possible in order to produce enough steam to puff out the rolls.

Tip #2: Just use all-purpose flour.

To make the popovers pop, you must capture the steam produced by the batter. Here’s when eggs and all-purpose flour come in handy.

The gluten in the wheat reacts with the protein in the eggs to form a structure that retains steam. It also keeps the popovers from bursting.

Since popovers are lighter than batter, choosing a low-protein cake flour makes sense. When it comes to fluffy popovers, however, this is not the case.

The rolls are largely air, with a thin crust that helps them retain their massive dimensions. The crust must be robust and flexible enough to stretch without breaking or leaking later.

These circumstances may be created with all-purpose flour, which has a medium protein content of roughly 11.7%. In other words, the flour may keep the popovers airy and light without causing them to burst.

Tip #3: Preheat your oven thoroughly.

Only if the oven is sufficiently warmed will your popovers puff up nicely with steam. At this stage, obtaining the proper temperature is critical.

A good rule of thumb is to get the oven as hot as possible before inserting the pan.

When you think about it, it makes logic. The quicker the liquid in the batter turns into steam, the hotter the oven. That must happen before the crust hardens. Otherwise, your rolls may burst or seem pallid.

450F is the recommended preheating temperature for baking the rolls. The heat is intense enough to cause the popovers to swell. Also, it is not hot enough to burn them before they are completely cooked.

Do not rely on what your oven says. Most ovens are properly warmed before the necessary time.

Insert an oven thermometer to see when the temperature is exactly perfect. If you don’t have one, preheat the oven for 30 minutes before inserting the popover pan.

Tip #4: Serve Popovers Hot From the Oven

Popovers are airy and light. It implies the rolls will deflate quickly once they come out of the oven. Since the steam begins to escape, your popovers may get tough if left out for too long.

To avoid this, serve the rolls as soon as they are done baking. Do not bake them the day before a gathering.

Serve them nice and steaming hot directly from the oven to your visitors. If you reheat the rolls, the crust will be lost. That is, your popovers will become dry and chewy. Nobody likes dry rolls!

The rolls may be served four to five hours after they come out of the oven.

Although they will be edible, you will not like them as much. The insides of the popovers will be hard. To enable the steam to escape, some bakers put a hole in their popovers.

They then re-heat the rolls for a few minutes to prevent them from becoming mushy. You may, however, skip this step if you build them properly.

Last-minute guidance

Make sure you have enough popover pans. After all, people fall in love with these rolls. Once served, the rolls will go quickly.

Prepare multiple batches to keep your visitors satisfied. You may also create Yorkshire pudding using the same batter.

Also, as long as you have experience and the batter is smooth enough, you may use any muffin tin.

Recipe for the Best Popovers

Here’s a tried-and-true popover recipe you can try at home:


  • 2 medium or large eggs
  • 1 cup of all-purpose flour
  • 1 teaspoon of salt
  • 5 tablespoons of melted butter
  • 1 cup of milk
  • 1 teaspoon of fresh thyme


  1. As mentioned in the tips, preheat your oven to about 450°F.
  2. Brush the popover pan cups with butter and place it in the preheated oven. That way, your rolls will not stick to the pan.
  3. In a large bowl, make the batter by beating the eggs, milk, a tablespoon of butter, the salt, and the sugar. Add flour gradually to prevent clumping and add thyme as well. The batter should be completely smooth (it will look like a pancake batter).
  4. Take out the popover pan from the oven and fill the cups with the batter about halfway. There should be enough space to allow your rolls to rise or pop over the pan.
  5. Place the pan back in the oven and bake for 15 to 20 minutes.
  6. Reduce the heat to 350°F and wait for 15 minutes more. During this time, the popovers should start to puff up with steam and attain a crust. Do not open the oven till the time is up and the rolls look ready! The oven will cool down, and the steam will escape, thus ruining your popovers.
  7. Remove from the pan and serve piping hot immediately.

Pro Tip: If the popovers start to brown, cover the pan with a baking sheet to protect it from direct heat.

Let the batter to come to room temperature first if using it from the fridge. Your popovers will rise more evenly. The eggs should also be at this temperature.

In addition, if you leave a cup empty, fill it halfway with water. The cup will not be harmed as a result.

Creating popovers is a talent that can only be honed through experience. You could annoy some people at first. But don’t let your failures get you down.

Apply what you’ve learned from one batch to the next. You’ll be whipping up fluffy, delicate popovers in no time!

Each roll may be topped with jam, maple syrup, butter, or even meat and cheese. Come up with your own variations and amaze your visitors each time!

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