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–+ servings
A stack of almond croissants on a white plate.
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Almond Croissant Pancakes

These almond croissant pancakes soft and buttery and absolutely packed with almond paste for a decadent breakfast treat! Sliced almonds on top gives these a delightful crunch.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Breakfast
Servings: 9 pancakes
Author: Erika Kwee

Ingredients

Almond paste

  • 3/4 cup almond flour 90g
  • 7 tbsp powdered sugar 54g
  • 3-4 tsp water
  • 1/2 tsp almond extract

Pancakes

  • 1 1/4 cup all-purpose flour 150g
  • 2 tbsp granulated sugar 25g
  • 3/4 tsp baking powder
  • 3/4 tsp baking soda
  • 1/4 tsp kosher salt
  • 1 1/4 cup whole milk, at room temperature 283g OR 1/2 cup heavy cream + 3/4 cup water
  • 2 tbsp unsalted butter, melted and cooled slightly 28g
  • 1 large egg 50g
  • 1 tbsp apple cider vinegar white, champagne or any light vinegar also works

Assembly

  • 3 tbsp powdered sugar, optional
  • 2-3 tsp milk or water, optional
  • 1/3 cup sliced almonds, for topping
  • powdered sugar and maple syrup, for serving

Instructions

Almond paste

  • In a small bowl, combine 3/4 cup almond flour, 7 tbsp powdered sugar, 3-4 tsp water and 1/2 tsp almond extract. Use a spatula to combine until smooth. Divide into 8 balls and flatten into small discs about 2" wide using your palms. Place on a parchment-lined plate and freeze while you make the pancake batter.

Pancake batter

  • In a large mixing bowl, whisk together 1 1/4 cup all-purpose flour, 2 tbsp granulated sugar, 3/4 tsp baking powder, 3/4 tsp baking soda and 1/4 tsp kosher salt. Set aside.
  • In a separate bowl, combine 1 1/4 cup whole milk, at room temperature, 2 tbsp unsalted butter, melted and cooled slightly. Whisk in 1 large egg and 1 tbsp apple cider vinegar. Pour milk mixture into the dry ingredients and stir until just combined–you want some lumps at this stage.
  • Heat a nonstick pan over medium heat. Lightly grease the pan with oil or ghee. Use a quarter cup to pour the batter onto the preheated pan and place a disc of chilled almond paste on top. Add a little dollop of batter on top, just enough to cover the almond paste. (You can cook as many pancakes as will fit in your pan at a time, spaced about an inch apart.)
  • Cook until bubbles start to appear on the exposed edges of the pancake, about 1-2 minutes (bubbles won't appear in the center where the almond paste is) and the bottom is golden. Flip pancake and cook for an additional 1-2 minutes or until golden brown on both sides. Turn heat down to medium low or even off for a few seconds if the pan starts to get too hot (you'll know when it starts smoking).
    You may end up with extra batter and not enough almond paste--you can simply cook off the extra batter as regular pancakes.

Assembly

  • To make the optional glaze, whisk together 3 tbsp powdered sugar, optional and 2-3 tsp milk or water, optional in a small bowl. Top the warm pancakes with a thin layer of glaze, then sprinkle with sliced almonds and garnish with powdered sugar. Serve with maple syrup (though you may not think they need it)!