Struggle with flat puddings? Honestly, these foolproof air fryer Yorkshire puddings (or popovers!) come out perfectly tall, crispy, and fluffy every single time.
The Foolproof Air Fryer Yorkshire Puddings
Honestly, weekends in our house are a chaotic mix of trying to get a decent family dinner together while I’m still glued to CapCut, finalizing my FIFA edits for the sports page. My daughter absolutely loves a big, traditional weekend roast dinner, and as part of my High Protein Recipes brand, I’m always serving up massive cuts of lean roast beef or whole chickens. But let’s be real—you simply cannot have a proper roast without Yorkshire puddings to soak up all that gravy!
I usually struggle to time the oven perfectly because the meat takes up all the space, so out of pure necessity, I started making my Yorkshires in the air fryer. It was a total revelation. The concentrated heat makes them puff up incredibly fast. I snapped a picture right after pulling the basket open this past weekend (WhatsApp Image 2026-07-19 at 4.40.56 PM.jpeg), and you can see just how beautifully tall, golden, and crispy they get in those little metal tins. They are perfectly hollow on the inside and practically effortless!
What You Need (Ingredients List)
You only need four basic ingredients to make the ultimate batter. The secret is all in the ratios!
1 Cup All-Purpose Flour: Standard plain flour is exactly what you need. Do not use self-rising flour!
1 Cup Milk: Whole milk is best for flavor and texture, but 2% works fine as well.
3 Large Eggs: The eggs are the powerhouse here; they provide the structure and the lift that makes the puddings rise.
A Pinch of Salt: Just a standard pinch to bring out the savory flavor.
Cooking Oil: You need an oil with a high smoke point. Beef drippings are traditional and taste amazing, but vegetable oil, canola oil, or avocado oil work perfectly too.
How to Make Them (Step-by-Step Method)
Whisk the Batter: In a large jug or bowl, whisk the eggs and milk together until completely smooth. Gradually whisk in the flour and salt until you have a smooth, lump-free batter. It should be the consistency of heavy cream.
Let it Rest: This is crucial! Let your batter rest on the counter for at least 30 minutes. This allows the gluten to relax and ensures a much better rise.
Heat the Oil: Place 6 small, individual metal pudding tins (or ramekins) into your air fryer basket. Add about 1/2 teaspoon of oil or beef dripping into the bottom of each tin. Turn the air fryer to 400°F (200°C) and let the tins and oil heat up for 5 solid minutes until the oil is practically smoking.
Pour the Batter: Working very quickly so the tins don’t cool down, pull the basket out and carefully pour the resting batter into the hot oil. Fill each tin about halfway. You should hear it sizzle immediately!
Air Fry: Push the basket back in and cook at 400°F for 12-15 minutes.
Serve: Remove them immediately while they are hot, crispy, and fully puffed!
My Top Cooking Tips
Do not open the drawer! I know it is incredibly tempting to pull the air fryer basket open to check on them, but if you do, the cold air will rush in and they will deflate instantly. Keep it shut for at least the first 12 minutes.
Use metal tins, not silicone: Silicone is an insulator, which means it doesn’t get hot enough fast enough. To get that explosive rise, you need the intense heat conduction of metal tins.
Sizzling hot oil is non-negotiable: If your oil isn’t smoking hot when the batter hits it, the puddings will stick to the bottom and they won’t rise. Take the time to preheat those tins properly!
Serving Suggestions
These are the ultimate comfort food side dish. I usually serve them piping hot right alongside a beautiful, high-protein roast beef, smothered in rich onion gravy. They are also fantastic with roast chicken, or honestly, just eaten entirely on their own straight out of the basket with a little bit of butter.
Nutrition Info (Approximate per serving – makes 6 puddings)
Calories: 135 kcal
Carbohydrates: 16g
Protein: 5g
Fat: 5g
Fiber: 1g
Wrapping It Up
If you’ve always been intimidated by making Yorkshire puddings or popovers from scratch, the air fryer completely removes the guesswork. It frees up your oven, takes barely any prep time, and gives you that perfect, steakhouse-quality crunch every single time. Whip up a batch for your next Sunday dinner and prepare to be amazed!
5 Frequently Asked Questions (FAQs)
1. What is the difference between a Yorkshire pudding and a popover?
They are essentially the exact same batter! The only real difference is that traditional Yorkshire puddings are cooked in the rendered beef drippings from a Sunday roast, whereas American popovers are usually cooked in butter or neutral oil.
2. Can I make the batter ahead of time?
Yes, and you absolutely should! I actually prefer to make my batter the night before and leave it in the fridge overnight. The cold batter hitting the screaming hot oil actually creates an even more dramatic rise. Just give it a quick whisk before pouring.
3. Why did my puddings turn out heavy and dense?
This usually means your oil wasn’t hot enough when you poured the batter in, or your batter was too thick. Make sure your air fryer is fully preheated, and ensure your batter has the runny consistency of heavy cream.
4. Can I cook these in a silicone muffin cup?
I highly advise against it. Silicone doesn’t conduct heat the way metal does. Your puddings will likely lack the crisp exterior and won’t rise nearly as high. Stick to metal pudding tins or small aluminum foil cups.
5. How do I reheat leftovers?
Yorkshire puddings are definitely best eaten fresh, but if you have leftovers, store them in an airtight container at room temperature. To bring back the crunch, just pop them back in the air fryer at 350°F for about 2-3 minutes!
