Delicious Jordan Pond Popover

These legendary popovers deliver everything you want from a classic New England treat—light and fluffy on the inside with a crisp, golden crust. The Jordan Pond House has kept this tradition alive for many years, always serving them hot with butter and jam at Acadia National Park. If you’ve never experienced a fresh popover right from the oven, prepare for the basic ingredients to turn into something truly delightful.

The first time I whipped these up for my family after a trip to Maine, they vanished before I could grab another. Fresh out of the oven with strawberry jam, these bring pure joy.

Ingredients

• Large eggs: At room temperature for maximum puffiness and a tender texture. Quality counts here
• Whole milk: This helps create that moist center and rich taste. Get the freshest milk you can find
• Sifted all-purpose flour: Gives structure while staying light and fluffy. Opt for finely milled flour if you can
• Salt: Boosts the overall flavor. Fine sea salt works best
• Baking soda: A tiny bit enhances lift without messing with taste. Make sure it’s fresh for good rising

Instructions

Mix the Dry Ingredients:

Sift together flour, salt, and baking soda to avoid lumps and ensure even mixing. Set this aside for later use

Beat the Eggs:

Crack the eggs into a mixing bowl and whisk them at high speed using a hand mixer or stand mixer for two to three minutes until they’re a light lemon color and slightly thick. This step is key for adding air to make your popovers rise

Incorporate Milk Gradually:

Switch the mixer to low speed. Slowly pour in half of the milk so it doesn't deflate the eggs. Mix until everything blends, scraping down the sides to incorporate any flour or liquid

Add Dry Ingredients:

While the mixer’s on low, add the sifted flour mixture gradually. Be careful not to overmix, or the popovers can turn out tough. Stop mixing as soon as everything is combined and scrape the bowl again

Finish with the Remaining Milk:

Change the mixer back to medium and slowly add the rest of the milk. Stir until you have a smooth batter, then beat for two more minutes to combine

Heat the Pan:

While finishing the batter, put your greased popover or muffin tin in the oven for at least five minutes. This way, they’ll start rising as soon as they hit the hot pan

Final Batter Whip:

Crank the mixer up to high speed and beat the batter for five to seven minutes until it looks as smooth as heavy cream with no lumps left. If you have time, pour the batter through a fine strainer for an extra silky texture

Pour and Bake:

Carefully take out the hot pan from the oven. If needed, brush with melted butter again. Fill each cup halfway with batter. Bake at four twenty-five for fifteen minutes. Don’t open the oven during baking, or they’ll fall flat

Lower the Oven Temp:

Reduce the heat to three fifty, leaving the pan in. Continue baking for another fifteen to twenty minutes until the popovers are a rich golden color and have risen above the edges

Serve Right Away:

Transfer the popovers to a cooling rack. Serve hot and slathered with butter and strawberry jam. Enjoy the steam as you break them open

My favorite moment is poking the popover and watching the steam puff out. It takes me back to huddling at a table by the window at Jordan Pond on a rainy afternoon in Maine, surrounded by family and laughter.

Storage Tips

Keep any leftover popovers at room temperature in a paper bag or loosely covered on a plate for up to a day. They’ll lose their crispiness after a few hours. To bring back the crunch, pop them in a hot oven for a few minutes; they'll taste almost fresh again. If you have to store them overnight, wrap them loosely in a towel and warm them up before eating.

Ingredient Swaps

If you only have two percent milk, it’ll work too, but the popovers won’t be quite as rich. You can substitute a small amount of whole wheat flour, up to a quarter cup, for a heartier flavor, but too much will make them heavy. Avoid using baking powder, as it can alter the taste and texture. Fresh eggs will give you the best results.

Serving Ideas

Pair popovers with a classic roast chicken or prime rib for a Sunday dinner. Or make them a highlight of a simple breakfast by adding some berry jam and a cup of tea. Sometimes, I fill them with cheese and ham for a savory bite. Leftover popovers also make great snacks when filled with lemon curd or drizzled with honey.

Cultural Background

This comes straight from Acadia National Park where the Jordan Pond House has been welcoming hikers and visitors since the 1800s. Enjoying popovers with jam and tea is a beloved New England custom, bringing a sense of comfort and connection. Whether you've been or just dream of the Maine coast, these popovers tie you to that history.

Seasonal Spins

In summer, top them with whipped cream and fresh blueberries or strawberries. For fall, use apple butter or cinnamon honey for a cozy touch. During the holidays, dust with powdered sugar or add a bit of orange zest to the batter.

Success Tips

Folks often tell me they didn’t think these would puff up in their home ovens, but they’re often surprised when they see them rise. Popovers are a fantastic way to show off your baking skills without complicated steps.

Making it a Freezer Meal

After baking, let the popovers cool completely, then freeze in an airtight container. To reheat, place the frozen popovers directly on the oven rack and warm at three seventy-five until hot and crisp again, about eight to ten minutes. They’ll be nearly as good as fresh, perfect for batch cooking.

If it’s your first time making popovers at home, get ready for that golden crunch and airy bites. There’s nothing like the look on someone’s face when steam escapes from a fresh one right out of the oven.

Common Recipe Questions

→ What makes Jordan Pond popovers unique?

Their super light texture and tall rise, thanks to incorporating air into the batter and baking at high heat, make them special.

→ Do I need a special popover pan?

A popover pan has taller sides, but a well-greased muffin tin works just as well.

→ Can popovers be made ahead of time?

They're best when warm and fresh, but you can keep them warm in the oven for a few minutes before serving.

→ What’s the best way to serve them?

Typically, popovers are served hot with butter and strawberry jam to bring out their delicate crumb.

→ What causes popovers to deflate?

Opening the oven door too soon or not baking long enough can make popovers fall, so make sure they’re fully baked before taking them out.