Buckwheat Popovers Recipe (2024)

Not a fan forced oven. I make popovers all the time. Also, same ingredients for yorkshire pudding, but instead of buterr in the cups, use the drippings from the prime rib. Mmmmm. Key to big rise is not the preheated tins (unless you do the whole mess in a cast iron pan) nor the door opening, but rather to let the batter sit for an hour or more at room temp, or even overnight in thevfridge and then back to room temp before cooking.

I have better and more consistent results if I let the batter sit overnight in the refrigerator and then let it come to room temp before baking.

They freeze beautifully. Reheat from frozen in a 325 degree oven.

Sort of important final step - after removing from popover tin, discreetly pierce top or side of each popover with sharp thin knife. This "breaks" the airtight pocket inside the popover. Otherwise, your popovers can collapse (reverse balloon) as they cool, looking more like shrunken muffins than airy popovers. (Thank you, Ina Garten, for that.)

Made these this morning. Light, airy, and delicious. Used a muffin pan and filled the cups halfway with batter.

Is the assumption here that we're using a fan forced oven or not? It makes a critical difference to the temperature settings.

You can't preheat if you use one of the teflon-coated pans that are ubiquitous nowadays. I use an old cast iron pan, and I preheat it. My popovers pop so much that they sometimes jump right out of the pan.

I live alone. Can popovers be frozen?

I have made this recipe many times with varied results. But this last time, after reading the treatise on popovers from J. Kenzie Lopez Alt, I decided to refrigerate the batter for 24 hours. The results were spectacular. The most beautiful popovers I’ve ever made (and that’s saying something because I’m a popover freak). I love this combination of ingredients but it definitely timely made a difference to make the batter ahead of time and refrigerate.

I learned the hard way, the popovers will not pop is your flour isn’t fresh! Even a few days past expiration will impact this. Buckwheat flour in particular has a short shelf life so check the dates before using. Your popovers will be more bread like if any of your flours are older.

Can this be made gluten free, with GF one for one or cornstarch? Thanks!

Mine didn’t pop! I don’t know what happened. Only thing is that I didn’t have the milk and eggs at room temperature. But I use cold milk and eggs with the Nordic Ware popover recipe and I’ve never had a problem. I have a popover pan and everything! They still tasted good although my daughter has named them pop-unders and she really tried hard to get a second one. I love the multigrain taste of these. I will try this again!

These didn't puff - I tried the cold oven trick and it didn't work for me. I used a thinned-out plant based creamer, which may have been too heavy, but I tend to think the cold oven was the issue. I have some leftover batter, I may try preheating the pan and trying again tomorrow.

They deflated as soon as I took them out of the oven. Maybe I didn't blend or bake them long enough? I didn't have whole wheat flour so subbed all purpose. They are delicious but not airy. I will try them again.

I’ve made these dozens of times and the recipe is entirely accurate. In a popover pan, the popovers rise easily 2-3 inches every time and are simultaneously light and airy while also substantial. Letting the batter sit, making sure it’s cold, piercing popovers with a knife—none of these tricks are required—the popovers are perfect every time. The recipe is also very forgiving. Once I added a cup of flour by mistake so added a bit more milk to thin the batter a bit—the popovers easily rose 4”!

I’ve made these many times and the recipe is very forgiving and works every time. Sometimes the milk and eggs are cold from the fridge or the melted butter not cooled. Usually the batter has small lumps of flour. Today, I put 1 cup of white flour by mistake so added more milk to thin the batter. I’ve baked in the convection oven and without fan. Each time, the popovers are huge and perfect.

My first post @ NYT cooking! I made these tonight using local Giusto flours; followed recipe exactly; left out on counter for one hour post-blend (vs. fridge overnight); rebounded and poured into pre-heated muffin pan; and baked WITHOUT convection (something that I had a hard time finding information about thus the post); decreased cooking time as recommended when using muffin pan. They were picture perfect and tasted just as good as they looked.

I didn’t have buckwheat flour so used whole wheat pastry flour instead, otherwise I followed the recipe. These puffed really high and were delicious.

These were incredible and so comforting alongside a bowl of broccoli soup. I followed the direction exactly and they popped well. The batter rested in the refrigerator for about 5 hours (I did not bring it to room temp) and per a reader's comment I poked a hole in the side of the base to vent the steam and they didn't deflate. I didn't bother with pre-heating the muffin tins.

Make sure you preheat the pan, The recipe did not specify this clearly and my first batch didn’t rise due to this problem.

I made these using commercial eggnog and omitted the sugar. They were tasty with jam. I would recommend placing a pan underneath to catch spillage of the butter while in the oven.

Pas de Pop. I’ve made the recipe a few times in the same oven with same popover pan but sometimes there is no pop. I keep trying because it’s wonderful when it works. What can make it more reliable?

I followed this recipe's instructions EXACTLY and was rewarded with some great-tasting unpopped popovers! I think this recipe needs more info from its creator re: techniques to improve one's "personal popping" score!