If you’re after a light, airy, and irresistibly delicious treat, look no further than this Fluffy Popovers with Bread Flour Recipe. I absolutely love how these popovers puff up beautifully, delivering that perfect golden crust and soft, hollow interior that just melts in your mouth. Whether it’s weekend brunch or a cozy dinner side, these popovers will become your new favorite—trust me, once you try them, you’ll want to make them again and again!

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Why You’ll Love This Recipe

Effortless Preparation: The batter comes together in no time with just a few simple ingredients.
Impressive Rise: Using bread flour gives these popovers an extra lofty texture that’s hard to beat.
Versatile and Delicious: Perfect for sweet or savory toppings, making them great any time of day.
Reliable Results: Following the tips here helps you avoid common mishaps that can deflate your popovers.

A close-up view of a stack of golden brown popovers with a slightly crispy and puffed texture, arranged on a white cloth with blue stripes. The popovers have hollow centers visible in some pieces, showing a light, airy inside with a pale yellow color. The popovers are piled closely together, creating a sense of depth and highlighting their uneven, rustic shapes and crispy edges. The background features a white marbled texture, softening the warm tones of the popovers. Photo taken with an iphone --ar 2:3 --v 7 - Fluffy Popovers with Bread Flour, airy bread flour popovers, homemade bread flour popovers, easy bread flour breakfast, golden crust popover recipe

Ingredients You’ll Need

Each ingredient plays its part to create those fluffy popovers you’ll adore. I like to use bread flour because it really helps give them height and structure, but I’ll also share alternatives so you can adapt to what you have on hand.

Flat lay of three whole uncracked brown eggs, a small mound of fine white bread flour on a simple white ceramic plate, a small white bowl filled with creamy room-temperature milk, a small white bowl with melted golden butter, and a small white bowl containing coarse kosher salt crystals, all arranged symmetrically and balanced on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Fluffy Popovers with Bread Flour, airy bread flour popovers, homemade bread flour popovers, easy bread flour breakfast, golden crust popover recipe

Softened butter: For greasing the muffin tin so the popovers release easily and have crispy edges.
Large eggs: Room temperature eggs help the batter blend smoothly and rise better.
Milk: Slightly warmed milk helps the batter mix more evenly and improves the popover’s rise.
Bread flour: This flour’s higher protein content boosts gluten structure, delivering the fluffiest popovers.
Kosher salt: Just a touch enhances flavor without overpowering.
Melted butter: Added to the batter for richness and a tender crumb.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this Fluffy Popovers with Bread Flour Recipe is wonderfully versatile — you can totally make it your own by tweaking flavors or adapting for special occasions!

Herbed Popovers: Adding a tablespoon of finely chopped fresh herbs like rosemary or thyme to the batter gave my popovers a lovely savory twist that my family went crazy for.
Cheese-Stuffed: I once folded in shredded sharp cheddar — it melted inside those crispy pockets making for a perfect snack or side.
Gluten-Free version: I experimented by substituting a gluten-free flour blend, though the rise was less dramatic, the flavor was still great, so it’s an option if you’re avoiding gluten.
Sweet Popovers: Try a sprinkle of cinnamon sugar on top right out of the oven for a delightful breakfast treat.

How to Make Fluffy Popovers with Bread Flour Recipe

Step 1: Prepare Your Oven and Pan

Preheat your oven to 425ºF, placing the rack in the center to ensure even heat. Grease a 12-cup muffin tin generously with softened butter — this is key because the butter helps the popovers achieve those crispy edges and prevents sticking. Use a metal muffin tin if you can; I found that my popover pan tended to make the tops stick and break.

Step 2: Bring Eggs and Milk to the Right Temperature

If your eggs aren’t at room temperature, don’t fret! Just place them in a bowl and cover with hot tap water for about 10 minutes to warm them up gently. For the milk, I like to heat it in the microwave for one minute until it’s roughly 75ºF — this slight warmth helps create a batter that rises beautifully. You can also leave the milk out for a couple hours if you plan ahead.

Step 3: Blend Your Batter Smooth

This is where the magic happens! Combine your eggs, milk, bread flour, and salt in a blender and blend for about 30 seconds until smooth. I use my Vitamix and set it to speed 5, but any blender will do. Then, add your melted butter and blend another 15-20 seconds. If you prefer to whisk by hand, whisk eggs, milk, and salt first, then whisk in flour till smooth, then butter last. The batter should be free of lumps — this smoothness helps create that signature puff.

Step 4: Fill the Muffin Tin and Bake

Pour the batter evenly into the prepared muffin tin, filling each cup about halfway. Don’t worry if you have leftover batter — divide it evenly among the cups for consistent sizes. Immediately pop it into your hot oven. Bake at 425ºF for 20 minutes, then reduce the heat to 350ºF and bake for another 10 minutes until the popovers are golden brown and puffed to perfection.

Step 5: Serve Immediately for Best Results

Once baked, remove your popovers from the tins carefully and serve right away. I always offer a little softened butter on the side — it melts into the warm pockets so heavenly. Nothing beats the fresh, warm flavor and texture of these popovers straight out of the oven!

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Pro Tips for Making Fluffy Popovers with Bread Flour Recipe

Use Room Temperature Ingredients: I learned that cold eggs and milk make it harder for batter to rise, so warming them up is a game changer.
Don’t Open the Oven Early: Interrupting the heat can cause popovers to deflate, so resist the urge to peek before 20 minutes.
Grease Generously: Butter your muffin tin really well — dry pans lead to sticky popovers that don’t rise as nicely.
Measure Flour by Weight: Using a kitchen scale ensures accuracy—flour measured by volume can vary and affect your outcomes.

How to Serve Fluffy Popovers with Bread Flour Recipe

The image shows a single round pastry with a golden brown crust and a slightly cracked top, revealing a soft pale yellow interior. The pastry sits in the middle of a clear glass plate on a white marbled surface. Nearby, there is a small white bowl containing a block of soft yellow butter, with a knife resting on top. Around the main pastry, parts of other similar pastries on glass plates and a cooling rack are visible. Photo taken with an iphone --ar 2:3 --v 7 - Fluffy Popovers with Bread Flour, airy bread flour popovers, homemade bread flour popovers, easy bread flour breakfast, golden crust popover recipe

Garnishes

I love to keep it simple with softened butter, but you can’t go wrong with a drizzle of honey, a sprinkle of powdered sugar for a sweet touch, or even a dollop of whipped cream for an indulgent brunch treat. Savory fans will enjoy a smear of garlic herb butter or a spoonful of creamy cheese spread.

Side Dishes

Popovers pair beautifully with breakfast classics like scrambled eggs and bacon, or alongside soups and stews as a delightful bread alternative. They also make a lovely side for roast chicken or beef, soaking up gravy and sauces perfectly.

Creative Ways to Present

For special occasions, I’ve served popovers filled with smoked salmon and cream cheese or made mini sandwiches from split popovers with festive fillings. You can also arrange them in a basket lined with a pretty napkin and serve alongside fresh fruit and spreads for an inviting spread.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (though that rarely happens at my house!), I store them in an airtight container at room temperature for up to two days. But keep in mind, popovers are best fresh and will lose their crispness over time.

Freezing

I’ve frozen popovers before by letting them cool completely, then placing them in a freezer bag. Frozen popovers keep well for up to a month. When you want to enjoy them, just thaw at room temperature and reheat in the oven to refresh their crispiness.

Reheating

To bring popovers back to life, I pop them in a preheated 350ºF oven for about 5-7 minutes. This helps them regain the crisp exterior and warmth inside without drying out like a microwave can.

FAQs

Can I use all-purpose flour instead of bread flour in this recipe?

Absolutely! All-purpose flour works well and you may find the flavor slightly more tender, though popovers made with bread flour generally have a taller rise due to its higher protein content. Try both to see which you prefer.
What if I don’t have room temperature eggs or milk?

No worries! You can warm eggs by placing them in hot tap water for 10 minutes and microwave milk briefly until lukewarm. Using room temperature ingredients helps the batter blend better and popovers rise higher.
Why do my popovers sometimes deflate?

Deflation often happens if the oven door is opened too early or if the pan isn’t greased well, causing the batter to stick. Also, make sure to preheat the oven thoroughly and avoid moving the pan during baking.
Can I make this recipe gluten-free?

You can substitute with gluten-free flour blends, but be aware the texture and rise may be different. I recommend experimenting with blends that contain xanthan gum to help provide structure.
How long should I bake popovers?

This recipe bakes popovers for 20 minutes at 425ºF, then lowers the temperature to 350ºF for an additional 10 minutes. This method ensures a crisp crust with a fully cooked interior.

Final Thoughts

My love for this Fluffy Popovers with Bread Flour Recipe runs deep—I remember the first time I nailed that perfect puff, and it felt like pure kitchen magic. These popovers are deceptively simple but endlessly rewarding to make. Whether you’re impressing guests or treating your family, they bring that cozy, bakery-fresh feeling right into your home. Give this recipe a whirl, and watch it become your go-to for weekends, holidays, and anytime you want a little cloud of deliciousness in your life.

Fluffy Popovers with Bread Flour Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 84 reviews

Author: Jasmine
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 12 popovers
Category: Baking
Method: Baking
Cuisine: British
Diet: Vegetarian

Print Recipe

Description

These Lofty Popovers, also known as Yorkshire Puddings, are light, airy, and perfectly golden pastries that rise beautifully in the oven. Made with a simple five-ingredient batter of eggs, milk, flour, salt, and butter, these popovers are delightful served warm with softened butter. Ideal as a side or a savory snack, the secret to their impressive rise lies in using room-temperature ingredients, a hot oven, and either bread or all-purpose flour for the batter.

Ingredients

Popovers Batter

Softened butter, for greasing the muffin tin, plus more for serving
3 large eggs, room temperature
1 1/2 cups (375 grams) room-temperature milk (2%, warmed slightly)
1 1/2 cups (192 grams) bread flour or all-purpose flour
1 teaspoon (3 grams) kosher salt (Diamond Crystal brand recommended)
3 tablespoons (43 grams) melted butter (salted or unsalted)

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Instructions

Preheat and Prepare: Preheat your oven to 425ºF with a rack positioned in the center. Generously grease a 12-cup muffin tin using softened butter to prevent sticking and promote even browning.
Bring Eggs to Room Temperature: If your eggs are cold, place them in a bowl covered with hot tap water and let them stand for 10 minutes to gently warm up. Remove eggs once ready.
Warm Milk: Warm your milk to about 75ºF by heating it in the microwave for 1 minute or gently on the stovetop until slightly warm to the touch; using room temperature or slightly warmed milk maximizes the popovers’ loft.
Blend Batter: Combine the eggs, warm milk, flour, and kosher salt in a blender and blend for approximately 30 seconds on medium speed until the batter is smooth. If using a whisk instead, beat eggs, milk, and salt first, then stir in the flour until smooth.
Add Melted Butter: Pour in the melted butter into the batter and blend for an additional 15 to 20 seconds until fully incorporated. Alternatively, whisk in the butter by hand until the batter is smooth and uniform.
Fill Muffin Tin: Immediately pour the batter into the greased muffin tin, filling each cup halfway. Distribute any remaining batter evenly among the cups to ensure uniform rising.
Bake Initial High Heat: Place the muffin tin in the oven and bake at 425ºF for 20 minutes to achieve maximum rise and a golden crust.
Lower Heat and Continue Baking: Reduce the oven temperature to 350ºF without opening the door and bake for another 10 minutes to finish cooking the interiors thoroughly while maintaining the crisp exterior.
Serve Warm: Remove the popovers from the oven, carefully transfer them to a serving bowl or plate, and enjoy immediately. Serve with softened butter for extra richness and flavor.

Notes

Using a kitchen scale to measure ingredients precisely is key to consistent results.
Room temperature eggs and milk yield popovers with superior rise and texture.
Warming the milk slightly encourages loftier popovers but is optional.
Both bread flour and all-purpose flour work well; bread flour may produce slightly taller popovers, but all-purpose flour has a lovely flavor and texture.
If using Morton kosher salt or fine sea salt, reduce salt amount to 1/2 teaspoon.
Use a standard metal 12-cup muffin tin rather than a popover-specific pan for easier removal and better shape retention.
Popovers are best eaten immediately for maximum crispness and fluffiness.