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Jordan Pond Popovers

The classic Jordan Pond Popovers recipe from Jordan Pond House in Maine's Acadia National Park.

After their wedding a few months ago, our oldest daughter Courtney and her new husband Kenny honeymooned at Acadia National Park in Maine. Not everyone goes camping on their honeymoon – but they both love the great outdoors and Acadia was their idea of a perfect getaway!

Jordan Pond Popovers - A Family Feast

Courtney and Kenny returned from their honeymoon bearing gifts – and the gift for us included all of the makings for us to share the famous Jordan Pond Popovers recipe here on A Family Feast! According to their website, Jordan Pond House has been serving popovers since the 1890’s when owner Nellie MacIntire began the tradition.

The story goes that every afternoon, Jordan Pond in Maine makes these popovers and serves them to guests and visitors along with strawberry jam and a cup of tea. Courtney and Kenny brought us back a wonderful gift of a popover pan, some Jordan Pond strawberry jam, and a Jordan Pond oven mitt with the famous popover recipe printed on the back which we’re sharing here today.

The classic Jordan Pond Popovers recipe from Jordan Pond House in Maine's Acadia National Park.

The Jordan Pond popovers recipe was as simple as it gets with just five ingredients that you probably already have in your kitchen! Just mix up the batter and allow it to rest for 30 minutes (you want the batter to be at room temperature when you bake the popovers). Then pour the batter into the pan and bake!

The baking time for these popovers was around 30 minutes – and Jack and I devoured the popovers you see here as soon as we were done taking these photos.   The popovers were light and crispy on the outside and soft and warm on the inside – just perfect for smearing with melted butter and a spoon of that sweet strawberry jam!

The classic Jordan Pond Popovers recipe from Jordan Pond House in Maine's Acadia National Park.

Jack and I both wish we knew how simple popovers are to make – and now that we know, they’ll be a regular addition to our holiday (or any day) menu!

The original recipe also suggests that you can make and refrigerate the batter the night before, bring out to room temperature for an hour in the morning and bake as directed.

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Jordan Pond Popovers

Jordan Pond Popovers - A Family Feast

Note: If you do not have a popover pan, simply use a muffin tin. They will bake up smaller, take slightly less time and yield close to a dozen.

  • Prep Time: 35 mins
  • Cook Time: 30 mins
  • Total Time: 1 hour 5 minutes
  • Yield: 6 large popovers

Ingredients

  • 2 large eggs
  • 1 cup whole milk, divided
  • 1 cup all-purpose flour
  • ¼ teaspoon salt
  • Pinch of baking powder
  • Vegetable shortening to grease the pan
  • Non-stick popover pans or muffin tins; see note

Instructions

  1. In a medium bowl, whisk eggs for one minute until creamy.
  2. Slowly add half of the milk, whisking while you add.
  3. Sift flour, salt and baking powder and add a little at a time whisking as you add.
  4. Slowly add rest of milk whisking as you add. Batter will be consistency of heavy cream.
  5. Let batter sit at room temperature for 30 minutes.
  6. Preheat oven to 425 degrees.
  7. Generously grease the popover pans with the vegetable shortening.
  8. Fill each half full. If using muffin pan, also grease and fill half full.
  9. Bake for 15 minutes at 425 degrees, lower heat to 350 degrees and bake for an additional 15-20 minutes. Ours were done in 32 minutes total. When you lower temp to 350 degrees, do not open oven door.
  10. The popovers should have risen up and over the tops of the pan and be light and airy, not doughy.
  11. Serve hot with butter and jam.

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  1. I’m from Maine and Acadia / the Jordan Pond House is a beautiful destination. I haven’t been there in several years and had quite forgotten about their popovers. Thanks for posting the recipe!

  2. Congrats on your daughters wedding. My husband and I camped in the Virgin Islands (st. John for our first year anniversary and it was the most amazing experience of our lives. $25 bucks for a campsite on the most beautiful beach in the world! Only 90 degrees at night, Ha. Love popovers, they are so comforting, there’s some movie that features them, hmmmm, Anne of Green Gables maybe? Can’t remember but every time I see it, I think, oh, I would love a good popover with a good cuppa tea right now! Yours look perfectly puffy.

  3. This recipe reminded me of the Cock and Kettle Restaurant in Uxbridge, MA. They were known for their delicious popovers. Unfortunately they closed, but now I can make them at home.
    Thanks for sharing the recipe!

  4. We can’t wait to try them again! Thanks for sharing.

  5. I love popovers, have been making them for years.
    I usually add a small piece of goat cheese or any hard cheese I have, such as mozzarella, jack etc, pre filling the pan. It really gives a great edge.
    And you can skip the baking powder, I never used it and the turn out great.
    You can also swipe half the white flour with whole meal. But baking time will be a bit longer.

  6. I was born and raised in Maine and left when I went to college. I now live in Australia and looking at those popovers made me homesick. My dad would make these every weekend and hot out of the oven with butter and homemade jam – pure heaven.

  7. I haven’t made these in years, but funnily enough was lucky enough to be dining at the Eiffel Tower restaurant in Vegas…my friend asked me what they were? I said popover’s were delightfully light puffs of a type roll to die for! At the prices they charge there should have been gold oozing out of them, that being said…these are going to be way better! Thanks so much for posting this & really all of your recipes, I look everyday…this Thanksgiving, I’m grateful for all of you who take the time to do this for all of us, bless you & your lovely family. Andrea