Jordan Pond–Style Popovers with Maple Butter

Why You’ll Love This Recipe

• Sky-high, Jordan Pond–style popovers with shattery crusts and a hollow, custardy interior.
• Just four pantry staples for the batter—simple, reliable, and budget-friendly.
• Vermont maple–salted butter adds a luxurious sweet-salty finish.
• No special equipment required—works in a muffin tin if you don’t have a popover pan.

Grocery List

• Produce: None
• Dairy: Whole milk, large eggs, salted butter, unsalted butter (for the pan)
• Pantry: All-purpose flour, kosher salt, pure Vermont maple syrup, flaky sea salt (optional)

Full Ingredients

Popovers

• 3 large eggs, room temperature
• 1 cup (240 ml) whole milk, lukewarm (about 105°F/40°C)
• 1 cup (120 g) all-purpose flour
• 3/4 tsp kosher salt

For the Pan

• 1 tbsp unsalted butter, melted (or 1 tbsp neutral high-heat oil)

Maple Butter

• 6 tbsp (85 g) salted butter, very soft
• 3 tbsp (45 ml) pure Vermont maple syrup (Grade A amber recommended)
• Pinch flaky sea salt, to finish (optional)

Step-by-Step Instructions

Step 1: Bring ingredients to temperature and set the rack

Place a rack in the lower third of the oven (this keeps tall popovers from scorching). Set eggs out to warm and gently warm the milk until just lukewarm (about 105°F/40°C). Warm ingredients whip more easily and help the popovers rise higher.

Step 2: Make a smooth, elastic batter

In a medium bowl, whisk the eggs until foamy, 30–45 seconds. Slowly whisk in the lukewarm milk. Sprinkle in the flour and salt and whisk until the batter is very smooth and pourable, 45–60 seconds more. If you see small lumps, strain the batter through a fine-mesh sieve into a large measuring cup for easy pouring.

Step 3: Rest the batter and preheat the pan

Let the batter rest at room temperature for 30 minutes to hydrate the flour. Meanwhile, place an empty popover pan (or a 12-cup muffin tin) in the oven and preheat to 450°F (232°C). A hot pan jump-starts the lift and crisp crust.

Step 4: Grease the hot pan and fill

Remove the hot pan, working quickly and carefully. Brush each well generously with melted unsalted butter (or oil). Fill each well about 2/3 full, roughly 1/2 cup batter per well for a 6-cup popover pan (about 1/3 cup if using a muffin tin; you’ll get 8–10 minis).

Step 5: High-heat bake for maximum lift

Return the pan to the oven and bake for 20 minutes at 450°F (232°C). Do not open the oven door during this stage—the trapped steam is what inflates the popovers.

Step 6: Lower-heat bake to dry and crisp

Without opening the door, reduce the oven temperature to 350°F (177°C) and continue baking for 15 minutes until the popovers are richly golden-brown with firm, crisp sides. If your oven runs cool, add 2–3 minutes.

Step 7: Make the maple butter

While the popovers finish, whisk 6 tbsp very soft salted butter with 3 tbsp pure Vermont maple syrup until light, glossy, and spreadable. Taste and add a tiny pinch of flaky salt if desired.

Step 8: Vent, split, and serve hot

Immediately after baking, poke a small slit in the side of each popover with a paring knife to vent steam (this keeps them crisp). Serve at once: split with a serrated knife and smear with maple butter. Finish with a pinch of flaky salt.

Pro Tips

• Warm ingredients matter: room-temp eggs and lukewarm milk boost oven spring.
• Rest the batter 30 minutes so the flour fully hydrates for better structure and height.
• Preheat the pan—hot metal + fat equals instant sizzle and a crisp shell.
• Never open the oven during the first 20 minutes; you’ll lose steam and collapse the rise.
• For extra-crisp shells, vent each popover immediately after baking by poking a small slit.

Variations

• Muffin-Tin Minis: Use a standard muffin tin and fill each cup 1/3–1/2 full. Bake 18 minutes at 450°F, then 10–12 minutes at 350°F.
• Cheddar-Chive: Whisk 1 tbsp finely sliced chives into the batter. In the last 5 minutes of baking, quickly sprinkle a tiny pinch of finely grated sharp cheddar over each popover and close the door.
• Cinnamon-Maple Finish: After baking, brush popovers lightly with melted butter and dust with cinnamon sugar; serve with the maple butter.

Storage & Make-Ahead

Best served immediately. To hold for up to 30 minutes, place baked popovers on a rack in a 200°F (93°C) oven. Refrigerate batter (covered) up to 24 hours; stir before using. Leftover popovers keep 1 day at room temperature in an airtight container; re-crisp at 350°F (177°C) for 5–8 minutes. Maple butter keeps 1 week refrigerated or 2 months frozen; bring to room temperature before serving.

Nutrition (per serving)

Approximate per popover with about 1 tbsp maple butter: 310 calories; 21 g fat; 24 g carbs; 6 g protein; 360 mg sodium. Values will vary based on exact ingredients and serving size.