Breakfast Popovers! This sweet lemon & vanilla-infused version of a British classic (Yorkshire Pudding) is perfect for serving up at brunches and parties. The batter comes together quickly in the blender, then poured into a standard muffin tin where they bake up into light, hollow nibbles!
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Whether you're familiar with the American-style "popover" or the British "Yorkshire Pudding", there's no denying that these airy pastries are as much fun to make as they are to eat!
My Breakfast Popovers are a sweetened up version of the classic recipe with a hint of lemon and fragrant vanilla. They only require a handful of ingredients and the batter comes together quickly in the blender!
Perfect for a dainty breakfast or brunch gathering, and I think you'll love how easy they are to make.
Looking for more easy brunch recipes? Try my Lemon Poppy Seed Scones, Blueberry Toast, or Strawberry Vanilla Bean Baked French Toast Cups.
This recipe is naturally vegetarian and can be made gluten-free and dairy-free.
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What is a Popover?
Popovers are light, hollow pastries made from an egg batter that is baked in a special popover pan or a muffin tin.
The batter is typically made from flour, eggs, milk, and butter. Many recipes call for letting the batter rest for at least an hour before baking to allow the gluten to relax. (This one doesn't, but they still turn out great!)
Known for their distinctive, tall and puffy appearance, popovers do exactly as their name suggestions, popping up and over the side of the pan, creating a crispy exterior and a soft, airy interior.
Popovers can be served plain or filled with a variety of sweet or savory ingredients, such as jam, honey, butter, cheese, or herbs. They are often served as a breakfast or brunch item, but can also be enjoyed as a side dish or dessert.
Ingredients
- Unsalted butter
- Eggs
- Milk
- Vanilla bean paste or vanilla extract
- Lemon zest
- All purpose flour
- Sea salt
- Granulated sugar
Instructions
To prepare the popovers, preheat your oven to 400 degrees and adjust the oven rack to the lower third of the oven.
Brush 8 wells of a standard muffin tin (or a popover pan, if you have one), including the top part, with 1 tablespoon of melted butter, and place the muffin tin in the preheated oven for 5 minutes.
While the muffin tin is heating up, make the batter.
In a blender, add the eggs and blend at medium speed for about 1 minute. While the blender is running, slowly pour in the warmed milk until fully combined, then add vanilla bean paste or vanilla extract, lemon zest, and 2 tablespoons of melted butter. Blend for about 10 seconds more, then stop the blender.
Add flour, salt, and sugar to the mixture, and slowly increase the blender speed until the batter is fully combined and smooth, about 15-20 seconds. Be careful not to over-process the batter.
When the muffin tin is hot, carefully slide out the oven rack using an oven mitt. Pour the batter into each of the buttered muffin tin wells, filling about ¾ of the way full.
Slide the oven rack back into position and bake the popovers for about 33-35 minutes or until they are puffed and lightly browned.
Tip: Avoid opening the oven door during baking to keep the heat inside the oven steady. If the popovers look like they're getting too dark, too early, lightly tent them with a piece of foil.
When the popovers are done, remove them from the oven and allow them to cool slightly before removing them from the muffin tin. They should come out easily with a little twist. Serve the popovers immediately with butter or jam
Recipe FAQ's
Yes, you can add different flavors or ingredients to your popovers such as herbs, cheese, or fruit. Just be mindful of the texture and moisture of the added ingredients, and make sure to adjust the baking time if needed.
Popovers are best served fresh, but can be made ahead of time and reheated in the oven at 350 degrees Fahrenheit for 5-10 minutes until they are warmed through. Avoid reheating them in the microwave as this can make them soggy.
Yes. To freeze, allow the popovers to cool completely, then wrap them individually in plastic wrap and place them in an airtight container or freezer bag. Stored in the freezer for up to 2 months.
To reheat, preheat the oven to 350 degrees Fahrenheit, unwrap the popovers, and place them on a baking sheet. Bake for 5-10 minutes or until they are warmed through and crispy.
Variations & Substitutions
Try these variations!
- Savory Popovers: Add savory ingredients like cooked bacon, scallions, and chives to the batter before baking.
- Cinnamon Sugar Popovers: Brush the popovers with extra melted butter when they come out of the oven. Toss them cinnamon sugar to coat.
- Spiced Popovers: Add spices like cinnamon, nutmeg, or allspice to the batter for warm, fall flavors.
- Herb Popovers: Mix in a few teaspoons of your favorite herbs, such as rosemary or thyme, into the batter before baking.
Diet-Specific Substitutions
- Gluten-Free: Substitute all-purpose flour with gluten-free flour for a gluten-free version.
- Dairy-Free: Use a plant-based milk instead of regular.
Lemon Vanilla Bean Popovers
Ingredients
- 3 tablespoons melted butter divided
- 2 eggs
- 1 cup milk warmed slightly
- 2 teaspoons vanilla bean paste or 1½ teaspoons vanilla extract
- 1½ teaspoons lemon zest
- 1 cup all-purpose flour
- ¼ teaspoon sea salt
- 2 tablespoons granulated sugar
Instructions
- Preheat the oven to 400°F. Place the oven rack to the lower ⅓ level in the oven. Brush 8 wells of a standard muffin tin with 1 tablespoon butter (including the top part of the muffin tin since they'll puff up and extend over the edges). Place the muffin tin in the oven for 5 minutes.
- Meanwhile, make the batter: Crack eggs into blender and blend at medium speed, about 1 minute. Slowly pour the warmed milk into the mixture as it blends until fully combined. Add vanilla bean paste, lemon zest and remaining 2 tablespoons of melted butter; blend for about 10 seconds more, then stop blender.
- Add flour, salt and sugar to the mixture and slowly increase the blender speed until the batter is fully combined and smooth, about 15-20 seconds. (Don't over-process.)
- Open the oven door and carefully slide out the rack using an oven mitt. Pour the batter into each of the buttered muffin tin wells, filling about ¾ of the way full.
- Carefully slide the oven rack back into position and bake the popovers for about 33-35 minutes or until puffed and lightly browned. (Try not to open the oven door as to keep the heat inside the oven steady as they bake.) If the popovers look like they're getting too dark too early, lightly tent them with a piece of foil.
- Remove from the oven and allow to cool slightly before removing -- they should come out pretty easily with a little twist. Serve immediately with butter or jam.
Notes
- Savory Popovers: Add savory ingredients like cooked bacon, scallions, and chives to the batter before baking.
- Cinnamon Sugar Popovers: Brush the popovers with extra melted butter when they come out of the oven. Toss them cinnamon sugar to coat.
- Spiced Popovers: Add spices like cinnamon, nutmeg, or allspice to the batter for warm, fall flavors.
- Herb Popovers: Mix in a few teaspoons of your favorite herbs, such as rosemary or thyme, into the batter before baking.
- Gluten-Free: Substitute all-purpose flour with gluten-free flour for a gluten-free version.
- Dairy-Free: Use a plant-based milk instead of regular.
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