Pancake Brie Bites (Printable)

Fluffy batter wrapped around creamy brie cubes for sweet-savory small bites, perfect for brunch or snacks.

# Ingredient list:

→ 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 Make It:

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

# Expert Suggestions:

01 -
  • They're ridiculously easy to make yet feel fancy enough to serve at a dinner party.
  • The sweet-savory combination hits differently, especially when you drizzle them with honey.
  • You can prep the batter the night before and bake them fresh in the morning.
02 -
  • Don't skip cooling the melted butter before adding it to the wet ingredients or you'll scramble the eggs.
  • Brie will melt and possibly leak if it's not fully encased in batter—take a second to make sure each cube is surrounded.
  • These are best eaten within a few hours of baking, while they're still tender and the cheese is at its creamiest.
03 -
  • Cube your brie while it's cold straight from the fridge—it's much easier and the cubes stay intact longer during baking.
  • Fill each cup only halfway with batter on the first layer, place the brie, then fill to just below the rim with the second layer for the perfect ratio.
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