Uncle Page's Popovers

This image courtesy of Anna Blessing and Stephen Hamilton

My uncle Page is known more as my family’s in-house technical support guy, but it turns out that he has a few culinary tricks up his sleeve. I was first introduced to this recipe when my family and I vacationed in Keystone, Colorado, and Uncle Page came down from Denver to hang out. Uncle Page stumbled upon this wonderful popovers recipe while working as a cook on a barge en route to Baton Rouge, Louisiana. This recipe is as easy as pie and will truly impress your family when they’re starving the morning after a big holiday dinner. You know you have to make something, but after slaving away in the kitchen preparing the family feast the day before, you want something super easy!

NotesShelf Life and Storage Instructions:

Best when eaten moments after they come out of the oven, but you can store them at room temperature for 1 to 2 days.

10 popovers

Preparation Time20 min

Preparation Time - Text20 minutes

Cooking Methodbaking



Total Timeunder 30 minutes

Kid FriendlyYes

Recipe Courseside dish

Dietary Considerationhalal, kosher, peanut free, soy free, tree nut free, vegetarian

Five Ingredients or LessYes

Mealbreakfast, brunch

Taste and Texturecrisp, light

Type of Dishbread, quickbreads


  • 1 tablespoon unsalted butter, melted
  • 1 cup milk, whole
  • 1 cup all purpose flour, sifted
  • ¼ teaspoon salt
  • 3 large whole eggs
  • Muffin/cupcake pan
  • Mixing bowl
  • Whisk
  • Sifter


  1. Prep:

  2. Take your eggs and butter out of the refrigerator a couple of hours before you make the popovers.

  3. Spray muffin pans with cooking spray.

  4. Preheat the oven to 375°F.

  5. In a small saucepan, melt the butter.

  6. In a medium mixing bowl, combine the milk, butter, flour, and salt using a whisk. Mix until just combined.

  7. In a small mixing bowl, whisk together the eggs.

  8. Blend the eggs into the milk-butter mixture with a whisk until combined (the mixture will have the consistency of pancake batter). Pour batter into prepared muffin pan, filling each cup half-way.

  9. Bake for 12 minutes at 375°F. Then reduce the oven temperature to 350°F and bake for another 6 to 8 minutes, or until golden brown.

  10. I love eating these popovers straight out of the oven with butter and jam, but you can easily spice up this recipe by adding cheese to the layers while pouring the batter into the cupcake pan. If you want to make this recipe sweet, add ¼ cup of sugar to the melted butter.


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