Name: Fluffy Almond Croissant Inspired Blueberry Pancakes
Prep time: 15 min
Cook time: 10 min
Ingredients: 2 C. All-purpose flour; 2 tsp. Baking powder; 1/2 tsp. baking soda; 2 Tbsp Sugar; 4 Tbsp. Butter (melted); 1/2 tsp. Salt; 1 1/2 tsp. Vanilla extract; 2 eggs; 1 1/2 C. Buttermilk; 1 C. Blueberries; Powered sugar for dusting (optional); Almond slices (optional); 1/2 C. Almond Flour; 3 Tbsp. Sugar; 1 Egg; 3 Tbsp. Butter (softened); 3/4 tsp. Almond extract; 1 tsp. Vanilla extract

These fluffy almond croissant inspired blueberry pancakes are a twist on a classic breakfast recipe. These pancakes are light, flavorful and have an almond flangipane (almond cream) swirled into them. You will get bites of bursting with blueberries and sweet almond. These fluffy pancakes make for the perfect family breakfast and take less than 30 minutes to make!

Summer is wrapping up and I needed to squeeze in one more berry recipe before I go full force with the fall flavors! And what better way to end summer than with a blueberry pancake one? Especially a almond croissant inspired blueberry pancake!

Almond croissants have been popular for a good reason! They are so dang delicious. So why not take the essence of an almond croissant and turn into an irresistible pancake? And that is what I did with these fluffy pancakes! The base of the pancakes are a simple buttermilk and blueberry batter, and then a homemade almond flangipane is swirled into the batter while they are cooking. It creates everything I love about blueberry pancakes, with hints of almond that is not overwhelming.

And these buttermilk blueberry pancakes are simple, yet impressive! They are the perfect breakfast or brunch recipe to make with family or friends. And if you are looking for more pancake recipes, check out my brown butter and peach pancakes or strawberry cheesecake pancakes. They both have fresh fruit and come out light and fluffy!

Why you will love these fluffy almond croissant inspired blueberry pancakes

Flavorful: I love that each bite of these pancakes offers something a little different. Because the almond frangipane is swirled into the pancakes, not every bite will have that almond flavor. Some will have blueberries, others will have that sweet almond cream.

Fluffy: The buttermilk and melted butter in the pancakes batter creates a really fluffy pancake!

Easy: Despite the extra steps with the almond frangipane, these pancakes are still really easy to make! They takes less than 30 minutes to make but will impress everyone!

Customizable: Don’t like almonds? Skip the the almond frangipane. The blueberry pancake batter on its own is amazing! Or if you do not like blueberries, leave them out! Make the pancakes to how you will love them!

How to make almond frangipane for the pancakes

Making the homemade almond frangipane is really simple, I promise! All you need is a medium bowl, a hand electric mixer, and of course all the required ingredients. Here is step-by-step how to make the almond frangipane for the pancakes.

Combine the softened butter, egg, almond flour, sugar, almond extract, and vanilla extract into a medium bowl.
Using a hand mixer, beat the ingredients together until smooth.
Add the almond frangipane into a piping bag or zip lock bag.
Once the pancakes have been placed onto a hot griddle, cut the corner off your piping bag and carefully pipe the almond frangipane onto the top of the pancakes, creating a swirl. Be sure not to place the frangipane too close the edges of the pancakes.
Once the pancakes are golden brown on the bottom and the edges are starting to set, carefully flip and cook the side with the almond frangipane. Cook until golden brown.
And that’s it! Really simple and only adds a few extra steps to create these almond croissant inspired pancakes!

What you will need to make these pancakes

All-purpose Flour: No fancy flours needed for the pancake batter. If you need to make these gluten free, I recommend replacing all-purpose flour with a gluten free 1:1 ratio flour.

Baking powder and baking soda: The leavening agents in the pancakes.

Salt: Enhances the flavors.

Sugar: Adds just a touch of sweetness to the pancake batter.

Melted Butter: Helps create that super fluffy pancake.

Vanilla Extract: Adds flavor to the pancakes.

Eggs: Provides structure to these blueberry pancakes.

Buttermilk: Creates the fluffy pancakes! If you do not have buttermilk and still want to make these pancakes, make your own by adding 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice. Stir and let stand for 5-10 minutes before mixing it into the batter.

Blueberries: Gives the pancakes a bight and fruity flavor that pairs perfectly with the almond flavors. You can use fresh or frozen blueberries. If using frozen, do not defrost. Just fold the frozen blueberries right into the batter.

Almond Frangipane: You only need a handful of ingredients to make the almond frangipane: almond flour, sugar, egg, butter, almond and vanilla extract. That’s it!

Tips and tricks

Make sure your butter is softened when making the almond frangipane. If it is too cold, the butter will not break up when blended. The butter needs to be softened in order for it to become that creamy texture.
Speaking of butter, be sure that the melted butter for the pancake batter has cooled a little bit before mixing it with the other ingredients.
If your pancake batter seems too thick, you can add a splash more buttermilk. But the batter should be pretty thick!
When mixing the wet and dry ingredients together for the pancake batter, be careful not to overmix. Overmixing can cause the pancakes to become dense. Stir until everything is just combined and gently fold in the blueberries. It is OK if there are some lumps.
Adding butter onto the the warm griddle before adding the pancake batter will help give the pancakes that golden and slightly crispy (still fluffy in the inside) texture.
To get the almond frangipane onto the pancakes, you will need to use a piping bag or gallon Ziplock bag. Both will work about the same!
You will get about 4-8 pancakes from the batter depending how big you make them.
If you have leftovers, go ahead and make the pancakes. Let them cook and then store them in the fridge in an airtight container for 2-3 days. Reheat when ready to serve!

If you give these fluffy almond croissant inspired blueberry pancakes a try, let me know your thought in the comments below.

And be sure to tag me on Instagram so I can see your creations.

From my kitchen to yours, happy cooking! I hope you love these fluffy blueberry pancakes as much as we do!