Jordan Pond Popovers Recipe

Several years ago, I visited a restaurant called Jordan Pond House in Acadia National Park in Maine and fell in love with these delicious popovers. So, I had to make them myself. With my easy recipe, I can enjoy light and airy popovers, crunchy on the outside and fluffy on the inside anytime now.

The Jordan Pond House was by far the highlight of our trip. First, the house is located in the heart of the park, and it offers magnificent views of the pond and the mountains. After a two-hour hike around the pond, we had lunch at the Jordan Pond Restaurant. We ordered their famous popovers that are served with butter and Maine blueberry. I was blown away at how good they were.

I do not mind bragging about these popovers being better than the original. I used my version of the recipe by blending it my way and adding my homemade blueberry butter and caramel sauce to go with them. They taste like restaurant-made, only better because they are freshly made in my kitchen.

I am always amazed and impressed at seeing these incredibly tall popovers when they come out of the oven. So, it does not surprise me that my friends and family also love it when I serve them. What’s more, they make wonderful hostess gifts.  They are also perfect for brunches and baby showers because they are so delicate and fancy looking. 

Why you will love this recipe

• They are restaurant quality food easy to make at home: Freshly made from my kitchen, I have to say, they taste better at my house than theirs. I may not have the view that they do but my popovers have better butter and caramel sauce.
• Impress your family and friends: Nobody can believe how tall and fluffy these popovers are when I serve them. They are like magic. Even I impress myself sometimes!
• Adorable gourmet gifts: Whether it is Christmas or I am just giving them out of love, these popovers make wonderful gifts for friends and family. I like to include the recipe card so they can return the favor.
• Perfect for a brunch or baby shower: They are also great for parties and get-togethers. Whether I serve them savory or sweet, they go with just about anything I serve.

What you will need to make popovers:

Equipment

• Popover pan – I put my popover pan on top of a baking sheet.
• Electric mixer – To make the butter.
• Blender – For mixing the batter.
• Saucepan – To make the caramel sauce.
• Bowls
• Cooking utensils

Ingredients

• Whole milk – The sugar and protein in the milk add just the right amount of sweetness and the fat gives the batter a richer taste.
• All-purpose flour – The protein content has the ideal balance to hold the perfect amount of steam, allowing a delicate texture. Bread flour would make it too tough, and cake flour would make it too fragile.
• Baking powder – Baking powder makes these light and fluffy by creating gas bubbles. The batter should be warm and thin when it goes into the oven for the best result.
• Large eggs – Using large eggs at room temperature gives popovers enough protein to trap steam and enough liquid to create the right texture without being too watery.
• Salt

For the blackberry butter:

• Unsalted butter: The butter should be at room temperature to make it easier to whip and trap air, creating a light and fluffy texture.
• Blackberry jam – Be sure to get a high-quality blackberry jam or use homemade. I prefer making it myself, but sometimes I get organic blackberry jam at the farmers’ market.

How to make popovers?

• Make the batter: First, I microwave the milk for two minutes until it is lukewarm.
• Blend: Then, I blend the eggs, salt, baking powder, flour, and milk in a blender until smooth, scraping the sides of the blender once in the middle. After, let it rest for one hour at room temperature.
• Preheat the oven: In the meantime, preheat the oven to 450 degrees F, spray the popover pan inside and out with baking spray or oil, place it on a baking sheet, and let it preheat inside the oven as well.
• Bake the popovers: Now, fill the popover pan cups 4/5 full of batter and bake for 15 minutes at 450 degrees F before reducing the heat to 375 degrees F. Bake for another 17 to 20 minutes or until they are golden brown.
• Poke: Then, I remove them from the oven, poke them with a knife to release the air, and let them rest for a few minutes before serving them with blackberry butter and caramel sauce.
• The butter: I whip the butter with an electric mixer on medium speed for one minute before adding the blackberry jam. Then, I whisk it until it is combined, stopping to scrape the sides of the bowl with a rubber spatula as needed.

Expert tip

The secret to making sky-high popovers

My first and most essential tip it to use the right pan. The tall, narrow cups with extra air circulation around them make these pans perfect for the highest popovers. Also, ensure the oven is completely preheated, and the pan should be preheated. I preheat my pan while the oven is preheating. Also, do not open the oven door once the pan is inside. This will release the heat and cause the temperature to drop. 

It is also essential to measure the flour carefully in this recipe. Too much can make the batter heavy, preventing the popovers from rising properly. I use the spoon and level method of measuring, it will prevent this from happening. Or, better yet, weigh the flour instead of measuring it.

I also make sure to whisk the eggs and milk together until it gets frothy to get air in the batter. The bubbles help the popovers rise. But I ensure to not whip them too much. Then, I let the batter rest for one hour at room temperature before baking. After baking, once they pop up and are deeply golden, I poke them in the top or side with a paring knife, making a small slit, and let them rest for a few minutes so they hold their shape. 

Recipe variations and add-ins:

• Add fruit: Even though they are perfectly delicious the way they are, sometimes I add some fruit to them. Just a few pieces of fresh blackberries to the batter for some extra flavor. 
• Chocolate chips: Of course, chocolate chips are delicious too. I like to use those big chocolate chips that stay somewhat solid, so they have some bite to them.
• More flavor: Instead of adding fruit or chocolate, use extracts to add flavor instead. Just a tiny bit of any extract can make a big difference. I have tried and loved adding blackberry (of course), lemon, strawberry, amaretto, vanilla, and almond.
• Make them nutty: Add some crunch by tossing in a handful of chopped walnuts or pecans. I actually like slivered almonds myself.
• Spicy: Some people like a bit of spiciness in their popovers, so I like to add a pinch of red pepper flakes.

Serving suggestions:

• Instead of serving these sweet, I often make these savory by serving them with ham, turkey, and different cheeses with different condiments like mayo, mustard, and honey.
• These also go great with any kind of soup, like my Instant Pot Italian meatball soup. The rolls are perfect for dipping into the rich tomato-based soup with Italian herbs and spices.
• These buttery and sweet popovers go wonderfully with any kind of wine like Cabernet Sauvignon or Beaujolais Blanc.
• When I serve these yummy popovers with my blackberry butter at our ladies’ brunch, I often serve them with my blackberry mojitos, which everyone loves.

Frequently asked questions

Storage:

• Refrigerate: Pack leftovers in a sealed container in the refrigerator for up to five days. 
• Freezing: To keep these delicious popovers longer, I wrap them in plastic and put them in freezer bags and they can be frozen for up to six months.   
• Defrost: Thaw overnight in the refrigerator for the best flavor.
• Reheating: I like to reheat mine in the oven for five minutes at 375 degrees F or in the microwave wrapped in a damp paper towel for 45 to 90 seconds.   

Recipe tips:

• Sift the flour, salt, and baking powder together before mixing it with the other ingredients for fluffier popovers.
• I strongly recommend using a popover pan to make this recipe. A muffin pan will not give the same results.
• Also, preheating the pan is a big deal for crispy outer crust and tall popovers. I preheat mine as I preheat my oven.
• Always oil or grease the top of the pan and the insides because the popovers will stick to the tops.
• Do not overmix the batter or it will have too much gluten, preventing it from having that hollow inside we all love.
• Let the batter set at room temperature for an hour before baking for the best rise.
• When making the caramel sauce, use room-temperature cream and pour it in a little at a time, stirring continuously.
• Also, do not let the sugar get too dark when cooking, or the caramel sauce will be bitter.