Baked in muffin tins, these Pancake Popovers make a tiny version of your favorite German pancakes or Yorkshire Pudding. They are simple to make and totally delicious!
A Unique Breakfast Idea
We are big “breakfast for dinner” lovers over here, and one of our favorite foods to make are German Pancakes. The kids love them because they’re delicious, I love them because they’re baked in the oven all at the same time, which means I’m not stuck standing at the griddle flipping anything while the rest of the family eats without me!
Making popovers is very similar to making German Pancakes, but instead of baking your ingredients in a large pan, you scoop the batter into muffin tins. You’ll get the same puffy pancake that everyone loves but in individual serving sizes, which is always a fun twist, right?
What is a Popover?
A popover is the American version of Yorkshire Pudding. Often referred to as a “Fluffy Baked Pancake”, Yorkshire Pudding recipes have been served since the late 17th century.
A popover is sometimes called a German pancake, a Dutch baby pancake, a Muffin Tin Pancake, a Bismarck, a Dutch puff, or a Hootenanny.
What does a Popover Taste Like?
The golden-brown outside is crisp and buttery, while the moist inside is slightly eggy. A lot of the flavor will come from the toppings you serve it with!
What do you put in/on Popovers?
Popovers are light and fluffy and can be served with a variety of meals. They are perfect baked pancakes topped with sweet fruits, powdered sugar, or maple syrup. They can be served as a side dish to a savory dinner, dipped or drizzled with gravy. You can also serve them with butter and/or jam for a light snack.
Ingredients You’ll Need
- MILK – You could also use water, but the milk will add more flavor and make the popovers creamier
- FLOUR – I always use All-Purpose, but you can use whatever you have on-hand
- EGGS – Use the whole egg, not just the egg whites.
- BUTTER – Melted in the mocrowave.
- SALT – Just a pinch!
- TOPPINGS – Make them sweet or savory!
- Sweet: diced fresh fruit + berries, powdered sugar, syrup, homemade strawberry jam, etc.
- Savory: butter + gravy
How to Make Popovers (Yorkshire Pudding)
Prep – You’ll want to start by preheating your oven to 400 degrees F. Next, grease 2 muffin tins and then set them aside.
Blend – Next, Place all of the popover ingredients to your blender and mix everything until smooth.
Divide – Pour the batter into your greased muffin tins until they are just about half full. You should be able to fill a24 muffin tins. If not, you’ve filled them too high. (Don’t worry, I do this all the time!)
Readjust – If you’ve filled them too high, spoon some of the batter from the fuller cups into the muffin cups that aren’t as full.
Cook – Bake each muffin tray for fifteen minutes, or until they’re puffy and golden on top.
Note – As soon as you pull them out of the oven, they begin to deflate and will continue to flatten and become cup-like as they cool.
Remove – Use a knife to pop them out of the muffin tin, then serve immediately with your favorite toppings!
Serve – Our favorite way to eat them is exactly how we would regular pancakes. Top them with fresh fruit, powdered sugar, or butter and syrup. They are SO GOOD!
Other Breakfast Ideas
- Healthy Breakfast Wraps
- Waffle Omelets
- Chocolate Chip Waffles
- Baked Breakfast Taquitos
- Croissant Breakfast Casserole
Here’s a printable recipe card for your convenience –
Pancake Popovers Recipe
- 1 cup milk
- 1 cup flour
- 6 eggs
- 1/4 cup butter, melted
- salt, just a pinch
- toppings –, diced fresh fruit + berries, powdered sugar, syrup, homemade strawberry jam, etc. OR butter + gravy for a savory option.
- Preheat your oven to 400, and grease 2 muffin tins, then set them aside.
- Add all the ingredients to your blender and mix until smooth.
- Pour the batter into your greased muffin tins until they are almost half full.
- Bake each tray for 15 minutes, or until puffy and golden on top.
- Use a knife to pop them out of the muffin tin, then serve immediately with your favorite toppings!