Yorkshire Pudding vs. Popovers: What Are the Differences?

Yorkshire pudding is a buttery, eggy side dish that originated in England. To make Yorkies, as they're affectionately known, chefs grease a pan with beef drippings, or beef fat, and pour in a simple pancake-like batter of all-purpose flour, eggs, and milk. They then bake the egg batter in a hot oven until it begins to rise, creating a pastry roll that’s crispy and golden brown on the outside while remaining moist, eggy, and airy on the inside. Many recipes instruct bakers to keep the oven door closed to allow for the pastries to rise.

Yorkshire pudding commonly accompanies roast beef dinners, prime rib, or pot roast.

Popovers are light pastry rolls made from flour, eggs, butter, and milk. Chefs often bake popovers in special tins that they grease with melted butter or nonstick cooking spray. (A popover tin is similar to a muffin tin, except its baking cups tend to be narrower and steeper.)

While its exact origins are unknown, this fluffy side dish is likely an American variation on Yorkshire pudding, a savory baked pudding historically baked in pans greased with meat drippings.

Popovers are a flexible side dish that you can enjoy as part of a breakfast or brunch spread, as a stuffed dessert (like strawberry shortcake), or with a hearty meal to soak up residual jus or gravy.

Yorkshire puddings and popovers have a lot in common, including nearly identical batter, cooking times, and the traditions surrounding them. However, there are several slight differences between the two sides:

1. 1. Cooking fat: Yorkshire pudding is a dripping pudding, meaning that chefs traditionally make it using the meat drippings leftover from cooking a Sunday roast dinner. Meanwhile, popover recipes tend to call for butter instead. Yorkshire pudding batter, therefore, takes on a more savory flavor than popover batter.
2. 2. Country of origin: While the historical records of both pastries are uncertain, popovers may have originated in the United States, whereas Yorkshire pudding was likely invented in England. Another theory is that popovers are simply an American version of a pastry adapted from the British. In the United Kingdom, the word “pudding” indicates a steamed cake, whereas, in the United States of America, the term refers to a custard-like dessert.
3. 3. Kitchen equipment: Chefs usually make popovers in a special popover pan, which looks like an extra-tall muffin pan. Alternatively, chefs make Yorkies in a traditional Yorkshire pudding tin, which looks like a shallower version of a muffin tin and yields flatter puddings. You can also make Yorkshire pudding in a regular muffin tin or a cast-iron skillet. When you make a popover in a skillet or Dutch oven, it’s known as a Dutch baby.
4. 4. Serving methods: Traditional Yorkshire puddings are sometimes stuffed with meat or served with onion gravy due to their more savory flavor. In the case of the toad-in-the-hole variation on the dish, chefs bake the sausages directly into the puddings. You can serve popovers on their own with jam and butter, though they also pair well with savory dishes.

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