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Maple Popovers

Nathan Congleton / TODAY
Cook Time:
20 mins
Prep Time:
20 mins


  • 1/2 cup plus 2 tablespoons unsalted butter, melted, divided
  • 1 cup all-purpose flour
  • 1 teaspoon kosher salt
  • 3/4 cup whole milk, room temperature
  • 1/4 Grade A Dark pure maple syrup, plus more for brushing
  • 4 large eggs, room temperature

Chef notes

Fresh and piping hot out of the oven, Yorkshire pudding (popovers) is a total crowd pleaser. Easy to make and so satisfying to eat. They also look really impressive when you take them out of the oven.

Technique tip: Making sure the butter in the tins is piping hot before you pour in the batter is the key to making sure they puff up perfectly.

Swap option: Can use honey instead of maple or just leave out if desired.




Preheat the oven to 425 F with an oven rack in the lower third of the oven. Spoon 2 teaspoons of melted butter into each cup of a 12-cup popover pan or large muffin pan. Place the pan in the oven to heat.


In a medium bowl, stir together flour and salt.


In a large bowl, whisk milk, maple syrup, eggs and remaining 2 tablespoons melted butter to combine. Gradually whisk the flour mixture into the egg mixture until almost smooth. Transfer the batter to a 4-cup spouted measuring cup.


Carefully remove the hot pan from the oven. Divide batter into popover cups, filling each two-thirds full. Bake until popovers are puffed and golden brown, 18 to 20 minutes. Once baked, lightly brush the tops with additional maple syrup. Remove hot popovers from the pan and serve immediately.