Jordan Pond Popovers – Tall and Delicate

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

I do not mind bragging about these popovers being like the original. They taste like restaurant-made, only better because it saves me a trip to Maine. I usually always bake some after I make strawberry jam or peach jam, since there is really nothing more delightful than biting into a freshly baked popover topped with homemade jam!

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, served with butter and Maine blueberries. I was blown away at how good they were.

I am always amazed and impressed by the sight of 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 and easy to make at home. Freshly made in my kitchen with just a few minutes of prep time, I have to say they taste delightful, with their fluffy, tender texture and neutral flavor that pairs well with so many sweet or savory sauces.
• 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.
• Ideal for special occasions: Perfect for a brunch or a 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:

• 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 strikes the ideal balance to hold just the right amount of steam, resulting in 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

How to prepare

Make the batter: First, I microwave the milk for two minutes until it is lukewarm. Then, I blend the eggs, salt, baking powder, flour, and milk in a blender until smooth, scraping down the sides once or twice. After, let it rest for one hour at room temperature.

Preheat the oven: In the meantime, I 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: I fill the popover cups 4/5 full of batter and bake for 15 minutes at 450 degrees F, then reduce the heat to 375 degrees F. Bake for another 17 to 20 minutes, or until 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 butter and caramel sauce.

Expert tip

The secret to making sky-high popovers

My first and most essential tip is 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 and the pan are completely 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, which will prevent this from happening. Or, better yet, weigh the flour instead of measuring it. I also whisk the eggs and milk together until frothy to incorporate air into the batter. The bubbles help the popovers rise. But I ensure not to whip them too much.

Do not overmix the batter, or it will have too much gluten, preventing it from having that hollow inside we all love. 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 with a paring knife at the top or side to make a small slit, then let them rest for a few minutes so they hold their shape. 

More tips to consider

• Keep in mind that popover batter should be thinner than muffin batter; it should resemble the texture of heavy cream. A thin batter creates steam in the oven, causing the popovers to puff.
• The batter can be made a few hours in advance and stored covered in the fridge.
• If you are using batter that was stored in the fridge, let it sit at room temperature for about 20 minutes, and then stir it lightly before baking.

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 raspberries to the batter for some extra flavor. 
• Chocolate chips: Of course, they’re delicious too. I like to use those big chocolate chips that stay somewhat solid, so they have some bite.
• More flavor: Instead of adding fruit or chocolate, use extracts to enhance the flavor. Just a tiny bit of any extract can make a big difference. I have tried and loved adding almond, lemon, strawberry, amaretto, vanilla, and butterscotch rum.
• Spicy: Some people like a bit of heat in their popovers, so I add a pinch of red pepper flakes.
• Herbs: These can be instantly transformed by adding freshly chopped herbs such as chives, thyme, oregano, parsley, green onions, or rosemary. A combo that I really like is lemon zest and fresh rosemary; these pair so well with a variety of cheeses.

Serving suggestions:

These fluffy popovers are universal and can be paired with sweet or savory dishes. I like to serve them for brunch with blueberry butter or whipped strawberry butter. Another favorite is drizzling warm caramel sauce over a hot popover. Also, I often make savory pairings with ham, turkey, bacon, and various cheeses, along with condiments like mayo, mustard, garlic butter, and garlic confit.

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, sweet popovers go wonderfully with any kind of wine, such as Cabernet Sauvignon or Beaujolais Blanc. When I serve these for our ladies’ brunch, I often make my pineapple mojitos, which everyone loves.

How to store:

• 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 place them in freezer bags; 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 5 minutes at 375 degrees F, or in the microwave, wrapped in a damp paper towel, for 45 to 90 seconds.   

Frequently asked questions

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