Almond Croissant Sheet Pan Pancakes
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!
Servings: 12 servings
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 9x13-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.
Nutrition
Calories: 233kcal | Carbohydrates: 27g | Protein: 6g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 336mg | Potassium: 124mg | Fiber: 1g | Sugar: 9g | Vitamin A: 288IU | Calcium: 148mg | Iron: 2mg
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