lemon vanilla popovers with minnesota raspberries

vanilla popovers with lemon, gluten free

It's another episode of the gluten-free ratio rally and this month's theme is gluten-free popovers!

Have you had a popover before? Most of the texture for these popovers came from the eggs. The insides are light and fluffy and full of air pockets. The outsides are golden brown and slightly crispy. And best of all? You can totally make rocking popovers and make them gluten-free. 

Especially if you know the ratio. In this case my ratio was 6 parts flour : 5 parts liquid: 4 parts egg.

Like any good baguette, popovers can go from savory to sweet in an instant. I only really remember eating savory popovers... usually alongside prime rib. To be honest, I could do without the meat, but I always loved using the popovers as a vehicle to shovel creamed spinach, mashy taters and gravy, or leftover plate drippings into my mouth. So I decided to try something new and make a popover that leaned toward the sweet side.

True to form, I couldn't narrow it down to just one recipe so I ended up with these gorgeous lemon vanilla popovers and their rebellious sibling, cocoa cabernet popovers. Both were lovely and would pair well with any sweet jam, curd, or syrup. My gracious mother-in-law Donna gifted us some raspberries that her cousins in Minnesota had grown, picked, and then canned in their own juices. I decided to reduce the liquid down a bit with some lemon zest and a squeeze of lemon. Once the raspberries and juice had thickened, I strained the pulp in a mesh sieve to remove the seeds.

When the popovers were cool enough to handle, I cut them down the middle, smeared them with the reduced raspberries, snapped some photos, and popped that lil popover in my mouth. I adored the juxtaposition of the slightly salty crispy exterior and the lemony softness of the interior. And although I love our California raspberries, these Minnesota berries were perfectly sweetened. No added sugar necessary. Heavenly!

lemon popovers with raspberry jam, gluten free

Then I had another. Then I shared with the hubs. ;-) Priorities, ya know?

lemon vanilla popovers, gluten free

Recipe Type: breakfast
Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Serves: 12
Makes 12 popovers.


  • 60 g / 4 tbsp melted butter 
  • 6 eggs, beaten at room temperature
  • 2 c milk, at room temperature
  • 1 tsp lemon extract
  • 1/2 tsp grated lemon zest
  • 300 g / 2 c gluten-free flour blend (we used our bakery blend of brown rice, potato, and tapioca)
  • 2 tsp xanthan gum (omit if your mix includes it) 1 tsp salt 1 tsp vanilla powder Butter, jam, or syrup for serving (optional) 


  1. Preheat an oven to 450°F. Spray the wells of a standard 12-cup popover pan or muffin pan with nonstick cooking spray. Pour 1/2 tsp of the melted butter into each cup.
  2. In a bowl, whisk together the eggs, milk, lemon extract, and lemon zest, then whisk in 2 tbsp. of the melted butter.
  3. In a large bowl, whisk together the flour, xanthan gum, salt, and vanilla powder then whisk in the egg mixture. Whisk vigorously until smooth, about 2 minutes. Divide the batter among the prepared cups and bake for 20 minutes.
  4. Reduce the oven temperature to 325°F and bake for 15 minutes more. Remove from the oven. Turn popovers onto a cooling rack and spear the bottoms with a wooden skewer. This lets the steam escape and prevents the popover from getting mushy. Serve immediately with butter, jam, or syrup.

Can’t get enough popover recipes? Check out our host’s page, Mrs. R of Honey From Flinty Rocks for more recipe links, or click them below!