Almond Croissant Protein Pancakes

I’ll be honest, a couple years ago you probably wouldn’t catch me ordering an almond croissant. They were my husband’s thing. He is an almond croissant fanatic, the kind of person who walks into a bakery, scans the case, and goes straight for one without even looking at anything else. And slowly, he completely converted me.

Now I’m the one who has to have one every time we’re near a good bakery. And if you’ve been around here for a while, you know that obsession has made its way into my kitchen. I’ve got Almond Croissant Overnight Oats and Almond Croissant Baked Oats on the site, and I really thought I’d maxed out the almond croissant breakfast options.

I was wrong.

These Almond Croissant Protein Pancakes might be my pièce de résistance. I could not find another recipe for these anywhere on the internet, which… did I actually come up with something original? That never happens.

They’ve got all that buttery, toasty almond croissant flavor with 32 grams of protein and 514 calories per serving. And they are really freaking good. Like really good.

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Why You’ll Love These Almond Croissant Protein Pancakes

• Triple the almond flavor. The almond flavor is one of the most distinct characteristics of an almond croissant, so we had to get this right. We used a combination of almond extract, almond butter in the batter, and toasted almonds on top.
• Almond cream drizzle. A stack of almond croissant protein pancakes wouldn’t be complete without an almond frangipane-inspired drizzle. This one uses simple ingredients to mimic the flavor and adds a little boost of protein too.
• Actually fluffy. No dry, chalky protein pancakes here. These don’t taste like they were created in a protein lab. They’re just as fluffy as the ones you grew up with.
• Macros that don’t quit. With 514 calories and 32 grams of protein, you could eat these 7 days a week, 365 days a year, and feel great doing so.
• 20 minutes, simple ingredients, that’s it. These can stay on repeat in your house.

If you’re into protein pancakes, my Low-Calorie Protein Pancakes are another one I make all the time.

Ingredients You’ll Need

I had two main goals with this recipe: make them taste freaking good, and use simple ingredients so you can make them as often as your heart desires.

• All-purpose flour. This is the base of the recipe, and it creates that fluffy texture that only wheat flour can do. That said, you can easily swap it for gluten-free flour. Still great, but a slightly different texture.
• Vanilla whey protein powder. Obviously, this is where the protein comes from. Tera’s Bourbon Vanilla Whey Protein is my favorite for the flavor and ingredients.
• Egg whites. These add extra protein and act as the binder. You can use liquid egg whites or separate your eggs yourself.
• Greek yogurt. Adds a little moisture and stops things from going rubbery. Probably sounds familiar if you’ve been around the protein pancake block before.
• Almond butter. Use a high-quality almond butter for a strong, roasted almond flavor. This is essential for making these taste like the OG pastry.
• Almond extract. The secret weapon. They just wouldn’t taste fully like an almond croissant without it. I love this Nielsen-Massey brand.
• Vanilla extract. Also essential. It complements the almond extract and adds that deep vanilla aroma.
• Almond cream drizzle. Because would a stack of pancakes even be complete without a drizzle? Simply combine protein powder, almond butter, maple syrup, almond milk, and almond extract. It mimics the almond frangipane you’d find in the classic almond croissant.
• Toasted almonds and powdered sugar. The finishing touches that make it look and smell like an actual almond croissant.

The Almond Cream Drizzle

While pure maple syrup would be great here, this recipe takes it a step further with an almond cream drizzle. Inspired by the classic almond frangipane filling in a real almond croissant, it combines almond butter, almond extract, protein powder, and almond milk with maple syrup for a little extra sweetness. Five ingredients, stir it together, and that’s it.

It holds up well in the fridge for a couple of days too, so if you want to prep a batch of pancakes ahead of time, you’ll have drizzle ready to go when you need it.

How to Make Them

I tried to keep things super simple here. Minimal fuss, minimal dishes. Here’s how you make them:

1. Whisk the wet ingredients. Combine the egg whites, greek yogurt, almond milk, almond butter, vanilla extract, and almond extract until smooth.
2. Add the dry ingredients. Add the flour, vanilla protein powder, baking powder, and salt. Whisk until well combined and let the batter rest for 2 to 3 minutes.
3. Cook the pancakes. Heat a nonstick skillet over medium-low heat and coat with cooking spray or a little bit of butter. Pour about 3 tablespoons of batter per pancake and cook until bubbles form on the surface. Flip and cook until golden.
4. Make the drizzle. While your pancakes cook, stir together the greek yogurt, almond butter, honey, and almond extract.
5. Assemble. Stack your pancakes, spoon over the almond cream drizzle, scatter with toasted sliced almonds, and finish with a light dusting of powdered sugar.

Storage and Meal Prep

These store and reheat really well if you want to knock out breakfast for the week. Keep cooked pancakes in the fridge for up to 4 days or freeze them for up to 3 months. Reheat in a toaster or dry skillet, not the microwave. Keep the drizzle and toppings separate until you’re ready to eat.

More of a waffle person? My 3-Ingredient Protein Waffles are another easy high-protein breakfast I keep on repeat.

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