These sheet pan almond croissant pancakes pair a tender, maple-sweetened pancake base with creamy almond frangipane swirls, toasted sliced almonds, and a light dusting of powdered sugar. Baked all together in one pan, they’re simple to make yet elegant enough for weekend brunch or an easy weekday breakfast for a crowd.
Why You’ll Love Them
- Made for sharing: One sheet pan yields multiple servings at once, so everyone eats together instead of waiting for pancakes to be made one batch at a time.
- Almond croissant in pancake form: Almond extract, maple-sweetened frangipane, sliced almonds, and powdered sugar recreate that bakery-style flavor without pastry dough.
- Make-ahead friendly: Bake and slice the pan to store in the refrigerator or freezer for quick breakfasts during busy mornings.
- Beautiful presentation: Piped frangipane swirls and toasted almonds create an attractive tray that’s perfect for serving guests.
Almond Croissant Flavor, Pancake Ease
These sheet pan pancakes combine a fluffy, lightly spiced pancake base with pockets of rich almond frangipane. The maple syrup in both the batter and filling creates a warm, rounded sweetness while the almond extract and almond flour in the frangipane bring that classic nutty croissant flavor. The result is familiar pancake comfort with an elevated, bakery-inspired finish.
Featured Ingredients
- Almond extract: Adds the distinctive nutty aroma that makes these pancakes taste like almond pastries.
- Almond flour: Gives the frangipane a tender, slightly dense texture and concentrated almond flavor.
- Maple syrup: Sweetens both batter and filling naturally and pairs beautifully with almonds.
- Coconut oil: Keeps the pancake base moist without overworking the batter.
- Sliced almonds: Toast while baking and add the crunch and visual appeal of an almond croissant.
How to Make Sheet Pan Almond Croissant Pancakes
The batter and the frangipane are prepared separately, then combined in a greased quarter sheet pan. Pour the batter, pipe or dollop the almond filling in swirls, sprinkle with sliced almonds, and bake until set. Piping the frangipane helps ensure each square has a bit of almond filling while the pancake base remains tender. The tested bake time is 15–17 minutes at 400°F.
Pancake Pointers
- Use the correct pan: A quarter sheet pan with sides keeps the batter the right thickness. A half sheet pan spreads the batter too thin and alters baking time and texture.
- Mix gently: Stir the batter only until the dry ingredients are incorporated. Overmixing develops gluten and results in dense, chewy pancakes.
- Soften butter for the frangipane: Room-temperature butter blends smoothly and makes piping easier if you choose to use a bag.
- Check near the end: Begin checking for doneness at 15 minutes. The top should be lightly golden and the center set. Removing at the right moment keeps edges tender.
Serving a Crowd
Allow the pan to rest for a few minutes, then cut into 8 generous squares. Serve warm with extra maple syrup, additional sliced almonds, and a sprinkle of powdered sugar. These pancakes work well alongside savory dishes for a balanced brunch or as the star of a breakfast spread.
Storage and Reheating
Cool completely, then refrigerate in an airtight container for up to 4 days. Reheat single squares in the microwave or warm several pieces on a covered baking sheet in a low oven. Add powdered sugar just before serving to keep the topping fresh. For longer storage, freeze cooled squares in a single layer, then transfer to a freezer-safe container; reheat from frozen or thaw overnight in the refrigerator.
Frequently Asked Questions
A blend of almond extract in both the batter and frangipane, almond flour in the filling, sliced almonds on top, and a dusting of powdered sugar recreates the nutty, bakery-like flavor without laminating dough.
Use a quarter sheet pan with sides. A larger half sheet pan spreads the batter too thin and will change how quickly the pancakes bake and how they texture.
Yes. Bake, cool, and slice them, then refrigerate for up to 4 days or freeze for longer storage. Reheat and add powdered sugar and maple syrup just before serving.
They’re done when the top is lightly browned and the center appears set, not wet or glossy. Start checking at 15 minutes and remove by 17 minutes for the best texture.
Sheet Pan Almond Croissant Pancakes
A fluffy maple pancake base topped with swirls of almond frangipane, sliced almonds, powdered sugar, and extra maple syrup. Bakes all at once for an easy breakfast that serves a crowd.
By: Lee Funke
Prep: 15 mins • Cook: 17 mins • Total: 32 mins • Servings: 8
Equipment
- Quarter sheet pan with sides
- Nonstick cooking spray
- Mixing bowls and whisk
- Hand mixer
- Piping bag (optional)
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1.5 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
Wet Ingredients
- 1/2 cup maple syrup, plus more for serving
- 2 large eggs
- 2 teaspoons almond extract
- 1 cup unsweetened almond milk
- 3 tablespoons coconut oil, melted
Frangipane Filling
- 2 tablespoons unsalted butter, room temperature
- 1/4 cup maple syrup
- 1.5 teaspoons almond extract
- 1/3 cup almond flour
- 1 large egg yolk
Topping
- 1/4 cup sliced almonds
- 2 tablespoons powdered sugar
Instructions
- Preheat the oven to 400°F. Lightly coat a quarter sheet pan with nonstick cooking spray and set aside.
- Whisk the flour, baking powder, cinnamon, and salt together in a medium bowl until evenly combined.
- In a large bowl, whisk the maple syrup, eggs, almond extract, and almond milk until smooth. Add the dry ingredients and stir just until combined, then fold in the melted coconut oil.
- For the frangipane, beat the softened butter, maple syrup, almond extract, almond flour, and egg yolk with a hand mixer until smooth. Transfer to a piping bag or a resealable bag with the corner snipped.
- Pour the pancake batter into the prepared pan and spread it evenly. Pipe or dollop frangipane swirls across the top and sprinkle with sliced almonds.
- Bake at 400°F for 15–17 minutes, until the top is lightly browned and the center is set. Remove from the oven and let rest for 5 minutes.
- Dust with powdered sugar, slice into 8 squares, and serve with extra maple syrup.
Tips & Notes
- Use a quarter sheet pan with sides; a half sheet pan is too large for this quantity of batter.
- Stir the batter only until the flour disappears to keep the pancakes light and tender.
- Room-temperature butter makes the frangipane easier to beat and pipe.
- Store cooled pancakes in an airtight container in the refrigerator for up to 4 days, or freeze for longer storage.
Nutrition
Calories: 350 kcal • Carbohydrates: 49 g • Protein: 7 g • Fat: 14 g • Fiber: 2 g • Sugar: 21 g
Nutrition information is an approximation and should be used as a guideline.