You can use Bisquick to make popovers, but they won’t be exactly the same as traditional popovers. They will still be delicious little breakfast muffins that are light and airy.
Bisquick popovers can actually be even more scrumptious than popovers using a standard popover recipe! This is mainly because you get the same light pancake taste but with a more consistent texture.
Unlike regular popovers, Bisquick popovers don’t really deflate much. They come out of the oven like little airy muffins and that’s how they stay on your plate.
Bisquick popovers are slightly different because you’re substituting flour for Bisquick, which does contain flour but it also has other ingredients as well … like baking soda, salt and palm oil.
So you are going to get a different consistency than with a traditional popover.
Substitute flour for Bisquick in a traditional popover recipe in a 1:1 ratio.
Many people use a popover pan to make popovers because they have longer cups that help the popovers rise. But in this case, a muffin pan is typically better because Bisquick popovers will not rise up quite as much. (But they will still be golden and fluffy!)
Looking for other great breakfast recipes? Try Coconut Cranberry Granola!
How to Make Bisquick Popovers
Start this Bisquick popover recipe by getting your ingredients together. This is a very simple recipe and you’ll only need a few ingredients. They include: one cup of Bisquick one cup of flour, two eggs at room, temperature, and 2 tablespoons of butter. If you’re making sweeter popovers, such as to serve with strawberries, you might want to add about a quarter teaspoon of cinnamon.
You can also add a dash of salt, but remember that there is also salt in the Bisquick mix.
Preheat your oven to 425°. Then use a knife to cut your butter into small cubes and placed one cube in each muffin tin. If you have leftover butter, you can melt it quickly in the microwave and add it to the batter.
Make the batter by blending two eggs that are room temperature with 1 cup of milk. You’re going to get a frothy batter. Then add half the Bisquick which is 1/2 cup. Mix the batter in the blender again at medium high speed for a few more seconds then add the remainder of the Bisquick and your cinnamon. You can also add any remaining melted butter here. Then blend one final time.
Once your oven has reached 425°, put your muffin tin in to heat it up. Once the butter melts (usually after about one minute), remove it from the oven.
Cleanly pour your batter into the muffin tin cups, filling about halfway, and then return the pan to the oven. Cook for about 15 to 17 minutes. Keep your eye on them so they don’t burn, but don’t open the oven often.
After your Bisquick popovers are finished cooking, allow them to cool for a few minutes. Remove them gently from the muffin tins by giving them a little twist. You may need to use a butter knife to help lift them out, but they should slide out easily.
Looking for a tasty popover recipe? Try:
- Strawberry Popovers: Using a mini muffin tray, you can make tiny fruit popover bites.
- Pumpkin Popovers: A rich and spicy popover with cheesecake topping.
- Mini Popovers: A basic miniature popover recipe using a mini muffin tray.
- Raspberry Popovers: Using a 12-cup muffin pan and raspberry compote topping.
How to Serve Bisquick Popovers
Bisquick popovers are very versatile. Just like traditional popovers, you can serve them in so many ways. because they’re a little bit like pancakes, they’re ideal for breakfast, but you can also serve them as a side with meat dishes for other courses like dinner.
You can top your Bisquick popovers with maple syrup, extra butter, powdered sugar, or some fruit compote like blueberry raspberry compote. You can also just serve them with a little butter and fresh fruit.
Bisquick popovers are best served warm, but you can keep them in the fridge for a few days. You can have them cool for a quick bite, or reheat them in the oven at 350 degrees for about five minutes.
This is a very fast and easy Bisquick popovers recipe you can use for a quick breakfast or side dish.
- 12-cup muffin pan
- 2 eggs (room temperature)
- 1 cup Milk
- 1 cup Bisquick
- ¼ teaspoon salt
- ¼ teaspoon cinnamon
- Preheat oven to 425°.
- In a blender, combine eggs and milk on medium high heat until frothy, less than a minute. Add 1/2 cup Bisquick and blend again. Add another 1/2 cup Bisquick, cinnamon, and salt and blend once more until flour is combined.
- Once the oven has reached 425°, place the muffin in to melt the butter. This should be less than a minute. Don't let the butter burn.
- Remove the muffin tin from the oven and carefully fill each muffin cup about 1/2 to 3/4 of the way with batter. Return the muffin tin with the Bisquick popover batter to the oven. Cook for 15 – 17 minutes until popovers are golden brown.
- Allow the Bisquick popovers to cool about 5 minutes. To remove, twist them gently and lift out. You may need to use a butter knife to lift them out. Serve warm with your choice of topping such as maple syrup, butter, or fresh fruit.