Easter Brunch : Cinnamon Sugar Popovers

Cinnamon Sugar Popovers

Making popovers was something that I was always intimidated by.  For some reason, I thought they would be very difficult to make but after successfully making my first batch the intimidation factor vanished.  Popovers are surprisingly easy to make with only a few important steps to follow.  First, you need a proper popover pan.  I really don’t like to clutter my kitchen with lots of specialty pans because when I buy kitchen supplies, I want to be able to multitask.  However, to make a true popover, you really do need the correct pan.  There are several good options to choose from and the one I use is listed below.  Second, you need to heat your greased popover pan in the oven before placing the batter in.  Doing so will yield the tallest popovers because the heat energy will transfer to the batter right from the beginning.  I typically grease my pan with a coating of melted butter by pouring a small amount in.  Then I place the pan in the oven for approximately 15 minutes to really let it heat up.  Another important tip is to let the batter rest before pouring it into the hot pan.   I make the batter first before placing the popover pan in the oven so the flour can absorb the liquid.  Resting the batter also aids in the popovers height, flavor and texture.  You can rest it for as little as 15 minutes or keep it in the refrigerator over night.  Also, I make the batter in a blender because after mixing, I find that it’s easier to pour directly into the popover pan, leaving me with less items to clean up.  Finally, I know that it is tempting to open the oven to see the popovers doing their magic but try to avoid doing this.  You don’t want a drop in temperature in the over which could affect how the popovers rise.  Once they are golden brown and without any visible uncooked batter you know they are ready.  (425° for around 20 minutes)

You can make the below recipe without the cinnamon and you will have a classic popover.  I wanted to try a new flavor profile and include a cinnamon sugar coating.  To do this I had my little kitchen helper roll the cooled popovers in butter, then into a cinnamon sugar mixture.  He wanted to eat one immediately and were a huge hit.

Popover Science: Serious Eats Food Lab
Recipe inspired by: Fork vs Spoon
Recipe inspired by: Food52

Cinnamon Sugar Popovers
Cinnamon Sugar Popovers
Cinnamon Sugar Popovers

Cinnamon Sugar Popovers

Products Used:

Nordic Ware Popover Pan

Pastry Brush

9 x 12 small sheet pan

Glass Bowl


Measuring Cups

Measuring Spoons

(This post also contains affiliate links and I will be compensated if you make a purchase after clicking on my links)

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