Breakfast Popovers

If you’ve ever had popovers, you may agree with me on the fact that they are both addicting and adorable! These light and airy bread rolls make a delicious starter or side and definitely draw interest due to their unique cloud-like corky shape.

The possibilities are endless with the flavors you can incorporate with the egg based popover batter. Herbs, spices and cheeses make a savory taste for lunch or dinner while sugar and lemon zest make this creation a sweeter base for breakfast or afternoon tea.

Popovers are normally long and puffy with round tops. They are baked in a Popover Pan, which is necessary for the best results. For this recipe, the tins are only filled a quarter of the way with batter to make a smaller popover that develops a perfect hole in the center for the Mascarpone Cheese Whipped Cream Filling and fresh berry toppings. Mmmmmm…

I’m serving these as part of my Easter Brunch spread for my family this year. If you’d like to do the same, you will be excited to know that you can prepare everything ahead of time and all there will be left to do is assemble the little beauties before serving. The popovers can be prepared and stored in an airtight container and the cream filling stored in the refrigerator. I fill my piping bag ahead of time and refrigerate it to make the assembling process even quicker.

Popovers are super easy to make, but I’d like to share a few tips to ensure that they are perfect. First things first, do not over mix the batter, just blend until smooth and bubbly. A blender or hand mixer will help you achieve this. Second, bring the batter to room temperature before baking. You can prepare the batter the night before to make the morning of for fresh out of the oven popovers. The house will smell wonderful. Just let the batter sit out for about one hour. Lastly, be sure to preheat the buttered popover pans. The popovers like a hot oven and hot pan. The rest is cake! You will enjoy making them and will fall in love with this breakfast meets dessert concoction.

CookingwithMelody.com_Breakfast Popovers

CookingwithMelody.com_Breakfast Popovers

Breakfast Popovers

Breakfast meets dessert with this unique creation that will make you wonder why you don’t have dessert for breakfast more often!



3 Large Eggs
1 ½ cups Whole Milk
1 ½ cups All-Purpose Flour
¾ teaspoons Salt
4 tablespoons Sugar
2 teaspoons Vanilla Extract
1 ½ tablespoons Unsalted Butter, Melted + softened butter for greasing pans
4 teaspoons Lemon Zest (from about 2 lemons)

Mascarpone Cheese Whipped Cream Filling

1 cup Heavy Whipping Cream
1 cup Mascarpone Cheese
2 tablespoons Sugar
1½ teaspoons Vanilla Extract


Fresh Berries (Sliced Strawberries and Raspberries recommended)
Powdered Sugar
Warmed Pure Maple Syrup

Special Equipment: Two 6-Cup Popover Pans to make 12 total


Blend the eggs and milk in a blender until combined. Add flour, salt, sugar, vanilla extract, and melted butter and blend until smooth. Transfer to a medium pitcher and mix in lemon zest. Set aside and bring to room temperature, about 30-45 minutes.

Preheat oven to 425 degrees with rack in the center. Grease Popover pans with softened butter. Place one popover pan in the oven for 2 minutes to preheat. Remove preheated pan from oven and fill with batter a quarter ways up (about ¼ cup each tin) Bake for 15 minutes, reduce oven temperature to 350 degrees and bake 5 minutes longer or until popovers are golden. (Do not open oven door while baking) Repeat exact process with second popover pan to make 12 popovers. (If you have a double oven you could bake both pans at the same time, do not bake side by side in one oven) Allow popovers to cool, about 5-10 minutes. (While popovers cool they should sink in the center and form a hole for the filling)

Prepare Mascarpone Cheese Whipped Cream Filling: Place all ingredients for the filling in the bowl of an electric stand mixer with the whisk attachment. Begin whisking on low speed then quickly increase to high speed and whisk until thickened and smooth, about 3-4 minutes. Use immediately or store in an airtight container and refrigerate for up to two days.

Fill cooled popovers with filling, (option to use piping bag) top with berries, sifted powdered sugar and serve with warmed maple syrup.

Makes 12 Popovers


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