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.
Servings: 9 pancakes
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)!