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A close up photo of three towering golden-brown Jordan Pond House Popovers with crispy exteriors and hollow centers.

Jordan Pond House Popovers: The Ultimate Airy Maine Classic Recipe

Authentic Jordan Pond House Popovers featuring a towering golden-brown exterior and airy hollow interior. Perfect with salted butter and strawberry jam, this recipe brings the iconic Acadia National Park experience to your home kitchen.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 popovers
Course: Bread, Breakfast
Cuisine: American
Calories: 195
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 3 large eggs room temperature
  • 1 1/2 cups (360ml) whole milk slightly warmed
  • 3 tablespoons (42g) unsalted butter melted
  • 1 1/2 cups (185g) all-purpose flour sifted
  • 1/2 teaspoon (3g) kosher salt
  • As needed Softened salted butter for serving
  • As needed Chunky strawberry jam for serving

Equipment

  • 1 Popover Pan Or a deep 12-cup muffin tin
  • 1 Large Whisk

Method
 

Preparation
  1. Place a popover pan on the lower oven rack and preheat your oven to 425°F (220°C).
  2. In a large bowl, whisk room-temperature eggs until frothy. Add warmed milk and melted butter, whisking to combine.
  3. Sift flour and salt over the liquid mixture. Whisk until mostly smooth (a few small lumps are fine).
  4. Carefully grease the hot pan. Fill cups 2/3 full. Bake for 20 minutes at 425°F without opening the oven.
  5. Lower heat to 350°F (175°C) and bake for 15-20 more minutes until deep golden-brown and craggy.
  6. Remove from oven and immediately poke a small hole in each to release steam. Serve hot with butter and jam.

Notes

Always use room temperature eggs and warm milk for the highest rise.
Never open the oven door during the first 20 minutes of baking.