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Passover Popovers

These fluffy popovers are made with matzo meal to be the perfect Passover side. Serve them with your favorite herby spread or alongside a saucy main.

Serves 12
Ready in 40 mins
Prep time 5 mins
Cooking time 35 mins
213 calories per serving


> 1/2 cup vegetable oil, plus more for brushing
> 1/2 tsp salt
> 1 tbsp sugar
> 2 cups water
> 1 cup matzo meal
> 1 cup matzo cake meal
> 5 large eggs


Preheat oven to 425°F. In a medium saucepan, combine the oil, salt, sugar, and water and bring to a boil on medium-high. Stir in the matzo meal and cake meal until the dough is stiff. Remove from heat and let cool completely, 15–20 min. Transfer dough to a large bowl.
Brush a 12-cup muffin pan with oil. Crack the eggs into a large measuring cup. Using a hand mixer, gradually pour eggs into matzo dough and beat on low speed until smooth, scraping the sides and bottom of bowl as needed.
Spoon batter into prepared muffin pan, filling each cup three-quarters full (about ⅓ cup batter). Bake 20–25 min., until popovers are puffed. Turn off oven. Let popovers sit in oven 10 min., until cooked through.


For extra oomph, combine ⅓ cup chopped herbs (like parsley, chives, and dill) with ½ cup margarine or butter to serve with the popovers.

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