Fluffy Pancake Brie Bites (Print)

Tender batter envelops creamy cheese cubes for a perfect sweet-savory treat to enjoy.

# 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

→ 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

# Directions:

01 - Preheat the 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.
04 - Pour the wet ingredients into the dry ingredients and gently stir until just combined without overmixing.
05 - Spoon about 1 tablespoon of batter into each muffin cup.
06 - Place a brie cube in the center of each cup, then top with another 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 to cool in the pan for 5 minutes, then loosen edges with a knife and remove the bites.
09 - Drizzle with honey or maple syrup and sprinkle chopped nuts if desired. Serve warm.

# Expert Advice:

01 -
  • They're savory-sweet in a way that surprises everyone who pops one in their mouth, breaking the expectation of what a pancake should taste like.
  • You can make the whole batch in under 40 minutes, which means last-minute entertaining doesn't mean last-minute stress.
  • The brie gets gooey and almost caramelized inside, creating this pocket of richness that feels way fancier than the effort actually requires.
02 -
  • Don't skip the cooling step in the pan—I learned this the hard way when I tried to unmold them too quickly and watched half the batch crumble, a lesson that took one small disaster to sink in permanently.
  • The batter consistency should be thicker than regular pancake batter because you're working with small cavities; if it's too thin, it won't encase the brie properly and the cheese leaks out.
03 -
  • Invest in a quality mini muffin tin because cheap ones heat unevenly and create inconsistent browning, which I discovered the hard way through several slightly disappointing batches.
  • Cut your brie cubes while the cheese is cold and firm, then let them come to room temperature before building your bites—cold brie bakes more evenly and stays more intact during cooking.
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