In addition to being delicious for breakfast, these simple popovers can make any soup, chowder, or stew extra special. Enjoy fresh from the oven for the best texture and flavor.
The flavors of maple and cheddar blend brilliantly in this recipe for maple-cheddar popovers.
Herbed Popovers | Favorite Popover Recipes Photo Credit : Kristin Teig
Made with fresh rosemary and thyme, these popovers make a scrumptious addition to the dinner table. We’re especially fond of them alongside Thanksgiving turkey and stuffing.
This reader-submitted “favorite” recipe for quahog popovers first appeared in Yankee back in 1968. If you really love clams, adding them to a batch of rich and buttery popovers just might yield your new favorite side dish.
What do you get when you top a medley of veggies, sauce, and cheese with popover batter? A “crust on top” popover pizza!
DUTCH BABY RECIPES
The Dutch baby (also known as the German pancake) is the popover’s bigger, heartier cousin. Baked in a large skillet, it’s often topped with fruit or chunks of meat, but the batter yields the same golden-brown puff we all know and love in the popover.
Made with a popover-style egg batter, the Dutch baby puffs in the pan while it’s baking and deflates into dense, eggy deliciousness as it cools. Topped with powdered sugar and maple syrup, it’s rich and sweet, and its large size is perfect for feeding a breakfast crowd.
Blueberry Dutch-Baby | Favorite Popover Recipes Photo Credit : Kindra Clineff
This oven-baked pancake-meets-popover has the drama of a soufflé without any of the stress. Bring it straight from the oven to the table for all to admire — it will deflate quickly but remain slightly puffed and delicious.
This light and fluffy oven-baked pancake is topped with generous chunks of ham and drizzled with melted Monterey jack, Parmesan, and bright-green chives.
Which popover recipes are your favorite? Let us know!
