🥚 The Biggest Fattest Fluffiest Popovers

You’re about to unlock the secret to the biggest, fattest, fluffiest popovers ever—crispy on the outside, airy and custardy inside, and practically begging for butter and jam. 🧈✨ This recipe from Sugar Dish Me is a fan favorite.

🥚 The Biggest Fattest Fluffiest Popovers
🛒 Ingredients (Makes 6)
4 large eggs (warmed in hot water for 10 minutes)

1½ cups whole milk (room temp)

¾ tsp salt

1½ cups all-purpose flour

3 tbsp melted butter

Butter for greasing pan

👩‍🍳 Instructions
Warm the eggs: Place uncracked eggs in a bowl of hot tap water for 10 minutes.

Preheat oven to 450°F (232°C). Move rack to the lower third. Grease popover pan thoroughly, including the rims.

Make the batter: Whisk eggs, milk, and salt until fully blended. Add flour and whisk until frothy and lump-free. Stir in melted butter.

Fill the pan: Pour batter into popover cups, filling about ¾ full.

Bake: Bake for 20 minutes at 450°F, then reduce heat to 350°F (175°C) and bake another 10–15 minutes until deeply golden and puffed.

Serve immediately: These are best hot from the oven—split open and slathered with butter, jam, or even a swipe of honey.

💡 Tips for Maximum Puff:

Use a popover pan if you have one—it helps them rise taller.

Don’t open the oven door while baking. Let the steam do its magic.

Warm ingredients = better rise.

Want to jazz them up with herbs, cheese, or a sweet twist like cinnamon sugar? I’ve got variations ready to roll!