Crisp on the outside and luxuriously airy within, Classic Jordan Pond Popovers are a hallmark of New England baking tradition. These golden, sky-high delights are served piping hot with no need for elaborate toppings—just simple, clean flavors and a perfectly tender center. A symbol of minimalist elegance, they’re ideal for refined brunches or cozy holiday mornings.
Why You’ll Love This Recipe
- Iconic New England treat – inspired by the famed Jordan Pond House in Acadia National Park.
- Crisp yet custardy – the perfect contrast of textures in every bite.
- Simple ingredients – just five pantry staples required.
- Impressive height – the dramatic rise makes them a stunning addition to any table.
- No fancy equipment needed – a standard muffin tin will do.
- Ready in under an hour – minimal prep with elegant results.
- Pairs beautifully with butter and jam – or try honey, lemon curd, or clotted cream.
- Naturally minimalist – no icing, no glaze, no clutter—just refined baking.
- Holiday-worthy or everyday-perfect – suitable for both special occasions and regular breakfasts.
- Kid and adult friendly – simple flavor with universal appeal.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- eggs, at room temperature
- whole milk
- all-purpose flour, sifted
- salt
- baking soda
Directions
- Preheat oven to 425°F (218°C). Generously grease a muffin tin or popover pan and place it in the oven to preheat for 5 minutes.
- In a large mixing bowl, beat the eggs on high speed until pale and slightly frothy (about 2–3 minutes).
- On low speed, slowly incorporate ½ cup of the milk. Mix until smooth.
- Gradually add the sifted flour, salt, and baking soda while continuing to mix on low speed.
- Scrape down the sides of the bowl with a spatula to ensure an even blend.
- Slowly add the remaining ½ cup of milk on medium speed and beat for 2 minutes.
- Increase the mixer to high speed and beat for 5–7 minutes until the batter resembles heavy cream in consistency.
- Strain the batter into a measuring cup or pitcher for easy pouring.
- Remove the hot tin from the oven and fill each well about ¾ full.
- Bake at 425°F for 15 minutes—do not open the oven door during this time.
- Without opening the oven, reduce the heat to 350°F (175°C) and bake for an additional 15–20 minutes until the popovers are puffed, golden, and crisp.
- Serve immediately with high-quality butter and jam.
Servings and timing
- Prep Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
- Servings: 6 popovers
- Calories per serving: 135 kcal
Variations
- Herb-infused: Add a touch of finely chopped fresh rosemary or thyme to the batter for a savory twist.
- Cheddar popovers: Stir in a small amount of shredded sharp cheddar after the final mix for cheesy depth.
- Mini version: Use a mini muffin tin for bite-sized popovers—reduce baking time accordingly.
- Sweet touch: Add a dash of vanilla and a teaspoon of sugar to the batter for lightly sweet breakfast popovers.
- Whole wheat version: Substitute half of the all-purpose flour with whole wheat for a heartier flavor.
- Gluten-free option: Use a 1:1 gluten-free baking flour blend—results may vary slightly but still delicious.
- Spiced variant: Add a pinch of ground nutmeg or cinnamon to the dry ingredients for a fall-inspired profile.
storage/reheating
- Storage: Store leftover popovers in an airtight container at room temperature for up to 1 day, or in the refrigerator for up to 3 days.
- Reheating: To restore crispness, warm in a 350°F oven for 5–8 minutes. Avoid microwaving, as it may cause sogginess.
- Freezing: Freeze fully cooled popovers in a zip-top bag for up to 1 month. Reheat from frozen in the oven.
FAQs
Why did my popovers not rise?
Ensure your eggs are at room temperature and the oven is fully preheated. A hot oven and hot pan are key to achieving height.
Can I use skim or low-fat milk?
Whole milk is preferred for texture and flavor, but 2% can be used with acceptable results.
Do I need a special popover pan?
No, a standard muffin tin works well. A popover pan may yield slightly taller results due to deeper wells.
Can I make the batter ahead of time?
It is best to bake immediately. Letting the batter rest may impact the rise and texture.
Why is it important not to open the oven door?
Opening the oven during baking can cause the popovers to deflate. Keep the door closed until at least 30 minutes into baking.
Can I make these dairy-free?
You can try substituting with plant-based milk, though results may vary in texture and rise.
Is straining the batter necessary?
Straining removes lumps and improves the popovers’ rise and smoothness. It’s a recommended step for best texture.
What can I serve with popovers?
Traditionally served with butter and jam, they also pair well with soups, stews, or savory spreads.
Can I double the recipe?
Yes, but bake in separate batches to avoid overcrowding and ensure even heat circulation.
Why is the batter beaten so long?
Extended mixing incorporates air, which is essential for the dramatic rise and light interior.
Conclusion
Classic Jordan Pond Popovers capture the refined beauty of traditional New England baking. With their striking rise, crisp golden exterior, and custard-soft interior, they offer both visual impact and delicate flavor. Whether served with butter and jam for brunch or paired with savory dishes at dinner, these timeless pastries are a true testament to the power of simplicity in baking.
PrintClassic Jordan Pond Popovers
Crisp on the outside and airy on the inside, these Classic Jordan Pond Popovers are a minimalist New England staple—served hot with butter and jam for timeless, elegant comfort.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 popovers 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 large eggs, at room temperature
- 1 cup whole milk
- 1 cup all-purpose flour, sifted
- 1/4 teaspoon salt
- A pinch of baking soda
Instructions
- Preheat oven to 425°F (218°C). Grease a muffin tin or popover pan generously and place it in the oven to heat for 5 minutes.
- In a mixing bowl, beat eggs on high speed until pale and lemon-colored (2–3 minutes).
- On the lowest speed, slowly add 1/2 cup of the milk. Beat until smooth.
- Gradually add the sifted dry ingredients (flour, salt, baking soda) while continuing to mix on low speed. Stop mixing once combined.
- Scrape down the bowl with a spatula.
- On medium speed, slowly add the remaining 1/2 cup of milk. Beat for 2 minutes until fully incorporated.
- Increase mixer to high speed and beat the batter for 5–7 minutes until smooth and slightly thickened (like heavy cream).
- Strain the batter and pour into the hot, greased muffin or popover tins, filling each well about 3/4 full.
- Bake at 425°F for 15 minutes. Do not open the oven.
- Reduce oven temperature to 350°F (175°C) and continue baking for 15–20 minutes until puffed and deeply golden.
- Serve immediately with high-quality butter and jam.
Notes
- Room temperature eggs help the batter rise more effectively.
- Heating the pan before filling promotes an extra high rise.
- Straining the batter ensures a smooth texture and better puff.
- Resist opening the oven during baking or the popovers may collapse.
- Serve hot for best texture and flavor.
Nutrition
- Serving Size: 1 popover
- Calories: 135
- Sugar: 1g
- Sodium: 120mg
- Fat: 3.5g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 5g
- Cholesterol: 75mg