Popovers are one of those deceptively simple bakes that feel celebratory without demanding a lot of fussy technique. This version — inspired by the one served at Jordan Pond House — pairs light, steam-driven popovers with a blackberry butter and a salted caramel drizzle. The result is crisp, hollow shells that tear open to reveal fluffy interiors perfect for slathering and drizzling.

I test recipes for a living, and I love passing along methods that actually work in a real kitchen. This recipe leans on a short rest for the batter and an initial blast of heat to get the popovers to puff. The two accompaniments — blackberry butter and salted caramel — are straightforward, but they do introduce a couple of hot-sugar and butter-tempering steps. Read through once, gather your mise en place, and you’ll breeze through it.

What Goes Into Jordan Pond Popovers

Ingredients

1½ cups whole milk — provides steam for lift and richness to the batter.
1¾ cups all-purpose flour — the structure for the popovers; measure by spooning into the cup and leveling.
½ teaspoon baking powder — a small lift boost for a taller popover.
½ teaspoon salt — seasons the batter so the interior isn’t flat.
3 eggs, room temperature — eggs add structure and steam; room temperature helps them incorporate smoothly.
non-stick baking spray — ensures the popovers release cleanly from the pan.
1½ sticks butter, room temperature — for the blackberry butter; softened butter whips light and spreads easily.
⅓ cup blackberry jam — folded into the butter for bright berry flavor.
1 cup granulated sugar — the sole sugar for the salted caramel; handle carefully when melting.
6 tablespoons unsalted butter, at room temperature and cut up into pieces — added to the hot caramel to enrich and emulsify the sauce.
½ cup heavy cream — added to the caramel to create a smooth, pourable sauce.
1 teaspoon salt — finishes the salted caramel; adds depth and balances the sweetness.

Jordan Pond Popovers: How It’s Done

Microwave the milk for 2 minutes, or until just lukewarm.
In a blender add the milk, flour, ½ teaspoon baking powder, ½ teaspoon salt, and the 3 eggs. Blend until smooth, stop and scrape the sides, then blend again until fully combined and smooth. Cover and let the batter rest at room temperature for about 1 hour.
About 15 minutes before you plan to bake, preheat the oven to 450°F. Generously spray a popover pan with non-stick baking spray and place the pan in the oven while it preheats.
Remove the hot popover pan from the oven with oven mitts, set the pan on a baking sheet, and fill each popover cup almost to the top with batter. Work quickly so the pan stays hot.
Put the baking sheet with the popover pan into the oven. Bake at 450°F for 15 minutes (do not open the oven door). After 15 minutes, reduce the oven temperature to 375°F and continue baking for another 17–20 minutes, until the popovers are well puffed and golden brown. Remove from oven and let cool slightly in the pan for 2–3 minutes, then transfer popovers to a rack. Serve warm.
While the popovers are baking, make the blackberry butter: in the bowl of an electric mixer fitted with the paddle or whisk, beat the 1½ sticks butter at medium speed for about 1 minute until light. Add the ⅓ cup blackberry jam, stop the mixer and scrape the bowl, then beat until the jam is fully incorporated and the mixture is smooth. Scoop the blackberry butter into portions using an ice cream scoop and set aside.
Make the salted caramel sauce (work carefully — hot sugar): in a medium saucepan over medium heat, add the 1 cup granulated sugar. Heat the sugar without adding water, gently swirling the pan occasionally, until it melts and turns an amber color. Once melted and amber, add the 6 tablespoons unsalted butter (cut into pieces) and stir or whisk until the butter is melted and combined.
Remove the pan from heat and slowly whisk in the ½ cup heavy cream (the mixture will bubble vigorously). Stir in the 1 teaspoon salt until smooth. If needed, return to low heat briefly to combine fully. Transfer the sauce to a heatproof container and let it cool slightly.
To serve, split or open warm popovers and spread with the blackberry butter. Drizzle with the salted caramel sauce as desired.

Why This Recipe is a Keeper

It’s reliable. The technique — a rested, blended batter and an oven that starts hot — creates consistent pop and structure. If you want dramatic, paper-thin walls and hollow centers to hold softened butter and sauce, this will deliver.

It’s also versatile. The pairings here (blackberry butter and salted caramel) deliver a balance of sweet, tart, creamy, and salty that is unexpected but natural with the slightly eggy, bready popover. Finally, it’s approachable: there are no scorched sugar tricks, no tempering chocolate, and the batter comes together in a blender. Little time in hands for a big result on the table.

Ingredient Flex Options

Milk: whole milk gives richness and steam. If you prefer a lighter mouthfeel, a lower-fat milk will work but expect a slightly less tender crumb.
Blackberry jam: any similar-styled jam or preserve will work for the butter; choose one with good fruit flavor rather than a largely sugary spread.
Butter & cream in the caramel: you can reduce the salted caramel drizzle if you want less sweetness on the plate — the popovers are great with just the blackberry butter.

Toolbox for This Recipe

Blender — the batter blitzes to a smooth texture quickly here; it also helps aerate the eggs and milk.
Popover pan — a must for classic shape and even heat; a muffin tin is a workable stand-in but your popovers will be shorter.
Oven thermometer — useful if your oven runs hot or cool; accurate temperature is important for the initial rise.
Electric mixer (stand or hand) — for making the blackberry butter light and fully combined.
Medium saucepan and heatproof container — for making and holding the hot caramel.

Problems & Prevention

Popovers that don’t rise: check oven temperature and pan temperature. The pan must be hot when the batter hits it — that initial steam burst is how the walls lift. Preheat the pan in the oven and work quickly when filling so it stays hot.

Soggy bottoms: underbaked popovers or opening the oven early can collapse the structure. Follow the two-stage bake listed: 15 minutes at 450°F (no opening), then lower to 375°F for the finish. Also avoid overfilling the cups; filling almost to the top is correct but spilling batter onto the pan will interfere with crisping.

Caramel problems: watch the sugar closely. It can go from amber to burnt in a minute. Use medium heat, swirl, and remove from heat promptly once amber. When you add cream, pour slowly and whisk constantly — it will bubble vigorously.

How to Make It Lighter

To reduce richness and calories without losing the popover character, try the following:

Serve with just a light smear of blackberry butter instead of an ice-cream-scoop portion. The flavor reads strongly, so less goes a long way.
Skip or thin the salted caramel. Use just 1–2 tablespoons per serving to keep the flavor without the heft.
Use 2% milk in place of whole milk if you want a minor fat reduction; the texture will still be good but slightly less tender.

Insider Tips

Batter and Rest

Blend the batter until fully smooth and then let it rest for about an hour. That rest hydrates the flour, relaxes the gluten slightly, and helps the batter settle — it’s not optional if you want consistent results.

Bake with Confidence

Do not open the oven door during that initial 15 minutes at 450°F. The sudden drop in heat and loss of steam will cause collapse. If your kitchen is cool and drafts hit the oven, consider reducing the second-stage bake time and watch for color as a finish cue.

Serving

Transfer the popovers to a rack after the short pan rest so air can circulate and prevent sogginess. Split them when warm for easiest spreading. If you like contrast, serve one popover with butter and another with more caramel for different flavor bites.

Refrigerate, Freeze, Reheat

Refrigerate: The blackberry butter and salted caramel keep well in the fridge. Store the butter in an airtight container for up to 5 days, and the caramel in a sealed jar for up to 2 weeks. Bring both to near room temperature before serving for easiest spreading and drizzling.

Freeze: You can freeze baked popovers, but the texture changes. Freeze cooled popovers in a single layer on a sheet, then transfer to a freezer bag for up to 1 month. Reheat from frozen in a 350°F oven for 10–12 minutes until warmed through and crisped.

Reheat: For best texture, reheat popovers in a 350°F oven for 8–10 minutes rather than using a microwave. The oven restores a bit of the crisp exterior while warming the interior.

Common Questions

Q: Can I make the batter ahead of time? A: The batter benefits from a short rest at room temperature for about an hour as written. I don’t recommend refrigerating the batter for long periods because chilling stiffens it and the eggs and butter (if present) will firm up. If you must prepare earlier, bring it back to room temperature and give it a light whisk before using.

Q: My popovers browned too quickly. What happened? A: Oven temperatures vary. If you see darkening before the full bake time, drop the oven temperature by 25°F and extend the finishing bake until they’re puffed and set. An oven thermometer helps pinpoint the real temperature.

Q: Can I use a muffin tin? A: Yes, in a pinch. Expect shorter, dome-shaped popovers rather than tall, hollow ones. The tin won’t retain heat like a popover pan, so get the tins very hot before filling and watch the bake time.

Q: Is the salted caramel safe? A: Yes — but hot sugar is dangerous. Use a heavy-bottomed pan, keep children away, and handle the pan and the bubbling mixture with care. Pouring in the cream slowly and whisking prevents large, violent bubbles.

The Takeaway

This Jordan Pond-style popover recipe rewards simple technique with showy results. The batter is easy, the baking method is straightforward, and the combination of blackberry butter and salted caramel elevates the popovers into something special without being fussy. Read the steps, prepare your tools, and enjoy a warm, impressive treat that’s excellent for brunch or a leisurely afternoon tea.

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