Almond Croissant Sheet Pan Pancakes
on Sep 08, 2026
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These almond croissant sheet pan pancakes are a fun twist on classic sheet pan pancakes with sweet almond filling swirled throughout. They’re soft, fluffy, and topped with sliced almonds and a dusting of powdered sugar for all of those delicious almond croissant flavors in pancake form!
Sheet pan pancakes are one of my favorite ways to make pancakes because there’s no standing over the stove flipping individual pancakes one at a time. Everything bakes together in one pan and you can slice it up into individual portions for serving. This almond croissant version feels a little extra special but is still so simple to make!
If you love easy breakfast recipes, make sure to also try my cinnamon roll sheet pan pancakes and copycat Eggo-style mini waffles. For more easy breakfast ideas, you’ll love this sourdough French toast casserole and this simple air-fryer egg toast!
Table of Contents
What You’ll Need
Here is what you’ll need to make these almond croissant sheet pan pancakes:
- All-Purpose Flour: Forms the base of the pancake batter and gives the pancakes structure.
- Baking Powder/Baking Soda: The leavening agents that help the pancakes rise and bake up soft and fluffy.
- Salt: Balances the sweetness and enhances the flavors.
- Butter: Adds richness and moisture to the pancake batter and forms the rich base of the almond filling.
- Eggs: Help bind the batter together and create a tender texture.
- Milk: Adds moisture and helps create a smooth, pourable batter.
- Maple Syrup: Naturally sweetens the pancakes and adds a subtle, warm flavor.
- Vanilla Extract: Adds sweetness and enhances the overall flavor.
- Brown Sugar: Sweetens the almond filling and adds a subtle caramel-like flavor.
- Almond Flour: Gives the filling its signature nutty almond flavor and texture.
- Almond Extract: Key for that almond flavor and that classic almond croissant taste.
- Sliced Almonds: Sprinkled over the pancakes before baking for extra almond flavor and a little crunch.
- Powdered Sugar (Optional): Dusted over the finished pancakes for a sweet finishing touch.
See the recipe card below for full information on ingredients and quantities.
Ingredient Substitutions & Additions
- All-Purpose Flour: Swap with a 1:1 gluten-free flour blend.
- Milk: Swap with any plant-based milk, such as almond, oat, or soy milk.
- Butter: Replace the melted butter in the pancake batter with coconut oil or a neutral oil like avocado oil.
- Egg: Use flax eggs (1 tbsp ground flaxseed + 3 tbsp water) or a store-bought egg replacer like the brand Just Egg.
- Maple Syrup: You can swap it with honey (for children over 1 year old), though the flavor of the pancakes will be a little different. You can also swap it with equal parts granulated sugar; just add an extra tablespoon of milk if the batter seems too thick.
Step-by-Step Instructions
STEP 1: Preheat the oven to 425°F and grease a 9×13-inch baking pan.
STEP 2: In a medium bowl, combine the flour, baking powder, baking soda, and salt (Image 1).
STEP 3: In a separate large bowl, whisk together the eggs and melted butter until smooth (Image 2). Add in the milk, maple syrup, vanilla extract, and almond extract, whisking until fully combined (Images 3 & 4).
STEP 4: Add the dry ingredients to the wet ingredients (Image 5) and mix until just combined. Do not overmix. Let the batter rest for 5 minutes (Image 6). This helps the flour hydrate and gives the pancakes a fluffier texture.
STEP 5: While the batter rests, prepare the almond filling. In a small bowl, beat together the softened butter and brown sugar until smooth and creamy. Add the almond flour and almond extract and mix until fully combined (Images 7 & 8).
STEP 6: After the batter has rested for 5 minutes, give it a gentle stir, then pour it into the prepared baking dish and spread it into an even layer (Image 9). Transfer the almond filling to a piping bag or small zip-top bag with the corner snipped off. Pipe swirls of the almond filling all over the pancake batter (Image 10). Sprinkle the sliced almonds evenly over the top (Image 11).
STEP 7: Bake for 12 to 13 minutes, or until the center is set and the top is lightly golden (Image 12). Let the pancakes cool slightly, then dust with powdered sugar. Slice into squares and serve warm.
Storage Instructions
Store leftover sheet pan pancakes in an airtight container in the refrigerator for up to 3 days. Reheat individual slices in the microwave for 20–30 seconds until warmed through. Dust with fresh powdered sugar after reheating, if desired. To freeze, let the pancakes cool completely, then slice into squares and store in a freezer-safe container or zip-top bag for up to 3 months. Reheat from frozen in the microwave or toaster oven. Wait to add the powdered sugar until after reheating.
Tips For Success
- Make sure the butter for the almond filling is softened so that it blends smoothly with the brown sugar and almond flour. The almond filling should be soft enough to pipe but thick enough to hold its shape on top of the pancake batter. If your butter is too warm, the filling may become too loose.
- Do not overmix the pancake batter. A few small lumps are fine and will help keep the pancakes light and fluffy.
- Let the pancake batter rest for 5 minutes before pouring it into the pan. This gives the flour time to hydrate and helps create a fluffier texture.
- Grease the baking pan well so the pancake slices don’t stick when baking.
- *For younger children: Leave the sliced almonds off a portion of the pancake batter before baking, or finely crush them before adding. For older children who are comfortable chewing nuts, thinly sliced almonds can be served as is, with supervision.
- Wait until the pancakes have cooled slightly before dusting with powdered sugar. If they’re super hot, the sugar can quickly melt.
Recipe FAQs
Not at all! You can pipe the almond filling in swirls, zigzags, or just add small dollops evenly over the pancake batter. As long as the filling is spread throughout the pan, you’ll get that sweet almond flavor in every slice.
Yes, though the texture of the filling may be slightly different. Finely ground almond flour will give you the smoothest almond filling.
Yes! The sliced almonds are optional, and the almond filling will still give the pancakes plenty of almond flavor. If serving younger children, you can also leave the sliced almonds off just their portion of the pan before baking.
More Pancake Recipes You’ll Love
Fluffiest Mini Pancakes
Cinnamon Roll Sheet Pan Pancakes
Cinnamon Apple Pancakes
Baby Led Weaning Pancakes (Oatmeal Banana Pancakes)
If you tried these Almond Croissant Sheet Pan Pancakes, please leave a ⭐ star rating and let me know how it went in the comments below! I love hearing from you!
Almond Croissant Sheet Pan Pancakes
Ingredients
- 2 cups all-purpose flour
- 4 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 4 tbsp unsalted butter, melted and cooled
- 2 eggs
- 1 ⅓ cups milk
- ¼ cup maple syrup
- 1 ½ tsp vanilla extract
- ½ tsp almond extract
Almond Swirl/Toppings
- 3 tbsp softened butter
- 3 tbsp light brown sugar
- ⅓ cup almond flour
- ¼ tsp almond extract
- ½ cup sliced almonds
- powdered sugar (optional), to dust on top
Instructions
- Preheat the oven to 425°F and grease a 9×13-inch baking pan.
- In a medium bowl, combine the flour, baking powder, baking soda, and salt.
- In a separate large bowl, whisk together the eggs and melted butter until smooth. Add in the milk, maple syrup, vanilla extract, and almond extract, whisking until fully combined.
- Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix. Let the batter rest for 5 minutes. This helps the flour hydrate and gives the pancakes a fluffier texture.
- While the batter rests, prepare the almond filling. In a small bowl, beat together the softened butter and brown sugar until smooth and creamy. Add the almond flour and almond extract and mix until fully combined.
- After the batter has rested for 5 minutes, give it a gentle stir, then pour it into the prepared baking dish and spread it into an even layer. Transfer the almond filling to a piping bag or small zip-top bag with the corner snipped off. Pipe swirls of the almond filling all over the pancake batter. Sprinkle the sliced almonds evenly over the top.
- Bake for 12 to 13 minutes, or until the center is set and the top is lightly golden. Let the pancakes cool slightly, then dust with powdered sugar. Slice into squares and serve warm.
Notes
- Make sure the butter for the almond filling is softened so that it blends smoothly with the brown sugar and almond flour. The almond filling should be soft enough to pipe but thick enough to hold its shape on top of the pancake batter. If your butter is too warm, the filling may become too loose.
- Do not overmix the pancake batter. A few small lumps are fine and will help keep the pancakes light and fluffy.
- Let the pancake batter rest for 5 minutes before pouring it into the pan. This gives the flour time to hydrate and helps create a fluffier texture.
- Grease the baking pan well so the pancake slices don’t stick when baking.
- *For younger children: Leave the sliced almonds off a portion of the pancake batter before baking, or finely crush them before adding. For older children who are comfortable chewing nuts, thinly sliced almonds can be served as is, with supervision.
- Wait until the pancakes have cooled slightly before dusting with powdered sugar. If they’re super hot, the sugar can quickly melt.
