These sheet pan almond croissant pancakes marry a light, fluffy maple pancake base with ribbons of almond frangipane, crunchy sliced almonds, and a delicate dusting of powdered sugar. Everything bakes together on one pan, making this an elegant option for weekend brunch or a simple solution for busy weekday mornings.
Why You’ll Love Them
- Made for a crowd: The entire batch bakes at once so you can serve several people without standing at the griddle.
- Almond croissant flavor: Almond extract, maple-sweetened frangipane, sliced almonds, and powdered sugar recreate that beloved bakery profile in pancake form.
- Family-friendly: Slice the finished pan into eight squares for easy serving or to pack for breakfasts on the go.
- Impressive, effortless result: The frangipane swirls bake golden and beautiful with minimal hands-on work.
Almond Croissant Flavor, Pancake Ease
The contrast is the best part: a fluffy pancake flavored with a hint of cinnamon and maple, topped with a buttery, almond-forward frangipane. The frangipane bakes into the pancake so every bite offers that nutty, slightly sweet quality of an almond croissant without the time or technique required to make laminated pastry.
Featured Ingredients
- Almond extract: Adds a clear, bakery-style almond note to both batter and filling.
- Almond flour: Gives the frangipane a rich, nutty texture and flavor.
- Maple syrup: Sweetens the batter and the filling and pairs beautifully with almonds.
- Coconut oil: Stirred in last to keep the batter tender and moist.
- Sliced almonds: Toast as the pan bakes, contributing crunch and visual appeal.
How to Make Sheet Pan Almond Croissant Pancakes
You prepare the pancake batter and the maple-almond frangipane separately, then combine them in a greased quarter sheet pan. Piping the frangipane into swirls ensures each square gets a ribbon of almond filling while keeping the pancake base airy. The tested bake time is 15–17 minutes at 400ºF; check at 15 minutes so the edges stay tender.
My Pancake Pointers
- Use the right pan: A quarter sheet pan with sides is ideal. A half sheet pan will spread the batter too thin and alter the texture and bake time.
- Don’t overmix: Stir batter only until the dry ingredients are incorporated. Overworking develops gluten and yields denser pancakes.
- Soften the butter: Room-temperature butter blends smoothly into the frangipane and makes piping easier.
- Watch the bake time: Start checking at 15 minutes — the top should be lightly browned and the center set.
Serving a Crowd
Slice the baked pan into eight generous squares. Serve warm with extra maple syrup, more sliced almonds for crunch, and a final dusting of powdered sugar. For a larger spread, add savory items such as eggs, sausages, or roasted vegetables. If you prefer a simpler option, omit the frangipane and sliced almonds for plain sheet pan pancakes.
Storage and Reheating
Cool completely, then store in an airtight container in the refrigerator for up to four days. Reheat single squares in the microwave or warm several pieces on a covered baking sheet in a low oven. Add powdered sugar and extra maple syrup after reheating for best texture and presentation.
Frequently Asked Questions
Almond extract in both the batter and frangipane, almond flour in the filling, sliced almonds on top, and a dusting of powdered sugar combine to recreate the nutty, sweet profile of an almond croissant while keeping the base a light pancake.
A quarter sheet pan with sides is recommended. Using a larger half sheet pan will spread the batter too thin and affect bake time and texture.
Yes. Bake, cool, slice, and refrigerate up to four days. Reheat squares individually in the microwave or warm several on a baking sheet in a low oven, then finish with powdered sugar and syrup.
The top should be lightly browned and the center should look set. Start checking at 15 minutes and remove by 17 minutes to avoid overbaking.
Yes. Cool completely, cut into squares, freeze in a single layer, then transfer to a freezer-safe container. Reheat from frozen or thaw overnight in the fridge; add powdered sugar after reheating.
Sheet Pan Almond Croissant Pancakes
A fluffy, maple-sweetened pancake base swirled with almond frangipane, topped with sliced almonds and powdered sugar. Bakes all at once to feed a crowd.
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
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 400ºF. Grease a quarter sheet pan with nonstick spray and set aside.
- Whisk together the flour, baking powder, cinnamon, and salt in a medium bowl; set aside.
- In a large bowl, whisk maple syrup, eggs, almond extract, and almond milk until smooth. Add the dry ingredients and stir until just combined, then fold in the melted coconut oil.
- In a separate bowl, beat the softened butter, maple syrup, almond extract, almond flour, and egg yolk with a hand mixer until smooth. Transfer the frangipane to a piping bag.
- Pour the pancake batter into the prepared pan and spread into an even layer. Pipe frangipane swirls over the batter and sprinkle sliced almonds on top.
- Bake at 400ºF for 15–17 minutes, until the top is lightly browned and the center is set. Let rest 5 minutes after removing from the oven.
- Dust with powdered sugar, cut into 8 squares, and serve with extra maple syrup.
Tips & Notes
- Use a quarter sheet pan with sides for correct thickness and bake time.
- Stir batter only until the flour disappears to keep the pancakes tender and fluffy.
- Frangipane pipes more easily when the butter is fully softened.
- Store cooled pancakes in an airtight container in the refrigerator for up to four days.
Nutrition
Calories: 350 kcal · Carbohydrates: 49 g · Protein: 7 g · Fat: 14 g · Fiber: 2 g · Sugar: 21 g
Nutrition information is an estimate and should be used as a guideline only.
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