Pancake Brie Bites (Printable)

Fluffy batter enveloping creamy brie cubes creates sweet-savory bites ideal for brunch or entertaining.

# What You’ll Need:

→ Pancake Batter

01 - 1 1/2 cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 1/2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
06 - 1 cup whole milk
07 - 2 large eggs
08 - 4 tablespoons unsalted butter, melted and slightly cooled
09 - 1 teaspoon vanilla extract

→ Filling

10 - 8 ounces brie cheese, cut into 24 small cubes (about 3/4 inch each)

→ For Baking

11 - 2 tablespoons unsalted butter, melted (for greasing)

→ Optional Topping

12 - 2 tablespoons honey or maple syrup
13 - 1/4 cup chopped toasted pecans or walnuts

# How-To:

01 - Preheat oven to 375°F. Grease the cups of a mini muffin tin with melted butter.
02 - In a large bowl, whisk together all-purpose flour, sugar, baking powder, baking soda, and salt.
03 - In a separate bowl, whisk together whole milk, eggs, melted butter, and vanilla extract.
04 - Pour wet ingredients into dry ingredients and gently stir until just combined; avoid overmixing to maintain fluffiness.
05 - Spoon approximately 1 tablespoon of batter into each muffin cup, place one brie cube in the center, then cover with another spoonful of batter to encase the cheese.
06 - Bake for 15 to 18 minutes, or until tops are golden and a toothpick inserted beside the brie comes out clean.
07 - Allow bites to cool in the pan for 5 minutes, then run a knife around the edges and remove from the tin.
08 - Drizzle with honey or maple syrup and sprinkle with chopped nuts if desired. Serve warm.

# Expert Hints:

01 -
  • They taste like you spent hours on brunch when you really spent fifteen minutes mixing.
  • The contrast of warm fluffy pancake with melting brie inside hits different every single time.
  • You can make a double batch and freeze them, so you're basically giving yourself a gift for later.
02 -
  • Don't overmix the batter or you'll end up with dense, tough bites instead of those fluffy clouds you're dreaming of.
  • The brie needs to be cut into proper small cubes—if they're too big they won't bake through, too small and they disappear into the pancake.
03 -
  • Keep your brie in the freezer for about thirty minutes before cutting so the cubes hold their shape better and don't stick to your knife.
  • A mini muffin tin is non-negotiable for this recipe—you could use a standard muffin tin but you'd need to double the baking time and the batter-to-cheese ratio would be all wrong.
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