Croissants Bakery And Bistro Recipe

Prepare dry ingredients

In a large bowl whisk together 2 cups all-purpose flour, 2 tbsp granulated sugar, 2 tsp baking powder, 1/2 tsp baking soda and 1/2 tsp kosher salt until evenly combined.

Mix wet ingredients

In a separate bowl whisk together 2 cups buttermilk, 2 large eggs, 4 tbsp melted unsalted butter and 1 tsp vanilla extract until smooth.

Combine batter

Make a well in the dry ingredients and pour the wet mixture in. Stir gently just until combined — a few small lumps are fine. Do not overmix. Let the batter rest 5 minutes to hydrate the flour and activate the leaveners.

Heat griddle

Preheat a griddle or large nonstick skillet over medium heat (about 350°F/175°C if using a thermometer). Lightly brush the surface with 1 tbsp vegetable oil or a little melted butter.

Cook pancakes

Using a 1/4-cup measure, pour batter onto the hot griddle for each pancake. Cook until bubbles form on the surface and edges look set, about 2–3 minutes. Flip and cook until golden brown on the other side, 1–2 minutes more. Keep finished pancakes warm on a baking sheet in a 200°F (95°C) oven while you cook the rest.

Serve with toppings

Serve pancakes warm with maple syrup, fresh berries, sliced banana, chocolate chips and whipped cream so kids can build their own plates.

Warm croissants

Preheat oven to 325°F (160°C). Place 6 croissants on a baking sheet, optionally wrap loosely in foil to prevent over-browning, and warm for 7–10 minutes until heated through and slightly crisp on the outside.

Prepare butter and jam

Meanwhile, place 4 tbsp softened unsalted butter in a small bowl and set out 1/2 cup fruit jam and 2 tbsp honey in serving bowls so kids can spread or drizzle as they like.

Assemble croissant toast

Slice croissants in half lengthwise if desired. Let kids spread butter and jam, add a drizzle of honey, or sprinkle a little powdered sugar (optional) on top. Provide berries, banana slices and chocolate chips for extra topping options.

Optional quick chocolate melt

For a chocolate option: sprinkle a few chocolate chips on the warm croissant halves and let them melt slightly before topping with banana slices or whipped cream.

Create a pancake-and-croissant combo plate: 2–3 pancakes per child plus one warm croissant half. Offer toppings in small bowls so children can customize — this keeps them engaged and happy. Keep syrup warmed in a small pitcher and serve whipped cream in a chilled bowl for safety.

Storage & make-ahead: Pancake batter can be mixed and refrigerated up to 24 hours (give it a gentle stir before cooking). Warm croissants briefly in the oven before serving. Leftover pancakes and croissants store in the fridge for 2 days and reheat in a toaster oven for best texture.