These sheet pan almond croissant pancakes combine a fluffy maple pancake with rich almond frangipane swirls, sliced almonds, and a snowy dusting of powdered sugar. Everything bakes in one pan, making them gorgeous enough for brunch and easy enough for busy back-to-school mornings.
Why You’ll Love Them
- Built for a crowd: The full batch bakes at once, so nobody is waiting for the next pancake off the griddle.
- Almond croissant flavor: Maple frangipane, almond extract, sliced almonds, and powdered sugar deliver that bakery-inspired flavor in pancake form.
- Back-to-school friendly: Slice the pan into 8 squares for a streamlined family breakfast or make-ahead meal prep.
- Seriously stunning: Those golden frangipane swirls make the finished pan brunch-table worthy with very little extra effort.
Almond Croissant Flavor, Pancake Ease
I love the contrast in these pancakes: a fluffy, lightly cinnamon-spiced base with buttery almond frangipane baked right into the top. If you are also firmly in your almond-croissant era, try my almond croissant cinnamon rolls or cherry almond croissant baked oats next.
Featured Ingredients
- Almond extract: This gives both the pancake batter and frangipane their signature bakery-style almond flavor.
- Almond flour: The finely ground almonds create the rich base of the frangipane filling.
- Maple syrup: It naturally sweetens the batter and filling, with extra for serving.
- Coconut oil: Folding it in last adds moisture without overworking the batter.
- Sliced almonds: They toast as the pancakes bake, adding the crunch you expect from an almond croissant.
How to Make Sheet Pan Almond Croissant Pancakes
The pancake batter and maple frangipane come together separately, then meet in a greased quarter sheet pan. Piping the almond filling into swirls gives every square a little frangipane while preserving the fluffy pancake base. The full tested method and the approved 15–17 minute bake time are in the recipe card below.
My Pancake Pointers
- Use the right pan: This recipe is designed for a quarter sheet pan with sides. A half sheet pan will make the batter too thin.
- Do not overmix: Stir only until no dry streaks remain. Too much mixing develops gluten and can make the pancakes chewy instead of fluffy.
- Soften the butter: Room-temperature butter blends smoothly into the frangipane and makes the filling easier to pipe.
- Start checking at 15 minutes: The center should be set and the top lightly browned. Pulling the pan on time keeps the edges tender.
Serving a Crowd
Cut the pan into 8 generous squares and set out warm maple syrup, extra sliced almonds, and powdered sugar. For a larger brunch spread, pair them with something savory from my sheet pan breakfast ideas. If you want a classic base without the almond-croissant toppings, use my original sheet pan pancakes.
Storage and Reheating
Let the pancakes cool completely, then refrigerate them in an airtight container for up to 4 days. Reheat individual squares in the microwave or warm several pieces on a covered baking sheet in a low oven. Wait to add fresh powdered sugar until after reheating.
Frequently Asked Questions
The combination of almond extract, sliced almonds, powdered sugar, and a maple-sweetened almond frangipane creates the nutty, bakery-inspired flavor of an almond croissant. The base is still a fluffy pancake, so you get that flavor without making pastry dough.
Use a quarter sheet pan with sides. A standard half sheet pan has twice the surface area and would spread this amount of batter too thin, changing both the bake time and texture.
Yes. Bake, cool, and slice the pancakes, then refrigerate them in an airtight container for up to 4 days. Warm individual squares in the microwave or reheat several pieces on a covered baking sheet in a low oven, then add powdered sugar and maple syrup before serving.
The top should be lightly browned and the center should look set rather than wet or shiny. Start checking at 15 minutes and remove the pan by 17 minutes to avoid drying out the edges.
Yes. Cool the pancakes completely, cut them into squares, and freeze them in a single layer before transferring them to a freezer-safe container. Reheat from frozen or thaw overnight in the refrigerator, and add the powdered sugar after reheating.
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Quarter sheet pan with sides
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Nonstick cooking spray
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Mixing Bowls
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Whisk
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Hand mixer
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Piping bag
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Preheat the oven to 400ºF. Coat a quarter sheet pan with sides with nonstick cooking spray and set it aside.
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Add the all-purpose flour, baking powder, cinnamon, and salt to a medium bowl. Whisk until evenly combined, then set the dry ingredients aside.
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In a separate large bowl, whisk together the maple syrup, eggs, almond extract, and almond milk until smooth. Add the dry ingredients to the wet ingredients and stir just until combined, then fold in the melted coconut oil.
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Add the softened butter, maple syrup, almond extract, almond flour, and egg yolk to a large mixing bowl. Beat with a hand mixer until combined, then transfer the frangipane filling to a piping bag.
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Pour the pancake batter into the prepared quarter sheet pan and spread it into an even layer. Pipe frangipane swirls over the batter and sprinkle the sliced almonds evenly over the top.
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Bake at 400ºF for 15–17 minutes, or until the top is lightly browned and the center is set. Remove the pan from the oven and let the pancakes rest for 5 minutes.
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Dust the pancakes with powdered sugar, slice them into 8 squares, and serve with additional maple syrup.
- Use a quarter sheet pan with sides; a standard half sheet pan is too large for this amount of batter.
- For the fluffiest texture, stir the batter only until the flour disappears. Overmixing can make pancakes dense.
- The frangipane is easiest to pipe when the butter is fully softened to room temperature.
- Store cooled pancakes in an airtight container in the refrigerator for up to 4 days.
Calories: 350 kcal, Carbohydrates: 49 g, Protein: 7 g, Fat: 14 g, Fiber: 2 g, Sugar: 21 g
Nutrition information is automatically calculated, so should only be used as an approximation.