Save I discovered these little bites by accident one Sunday when I had leftover pancake batter and half a wheel of brie sitting on the counter. My friend Sarah was coming over for brunch, and I thought, why not combine them? The first batch came out of the oven puffing like golden clouds, and when I bit into one, the warm brie oozed out in the most perfect way. Now they are the first thing people ask for whenever I host brunch.
Last winter, I made three batches for my book club because the first two disappeared before anyone even sat down. My friend Maria took one bite, closed her eyes, and said this is what comfort should taste like. We ended up standing around the kitchen island eating them straight from the cooling rack, burning our fingers and not caring one bit.
Ingredients
- All-purpose flour: Forms the structure of the pancake, giving it that classic fluffy texture we all love from weekend breakfasts
- Granulated sugar: Just enough sweetness to balance the savory brie without turning these into dessert
- Baking powder and baking soda: Work together to create those irresistible puffy tops that make everyone reach for seconds
- Salt: Enhances all the flavors and makes the brie taste more like itself
- Whole milk: Creates a tender, rich crumb that pairs beautifully with the creamy cheese filling
- Eggs: Provide structure and help the bites rise properly in the oven
- Unsalted butter: Adds essential flavor and richness to the batter
- Vanilla extract: Rounds out the flavors and adds that cozy breakfast aroma
- Brie cheese: The star of the show, becoming perfectly molten and creamy inside each bite
- Additional butter for greasing: Ensures nothing sticks and adds a little extra golden color to the edges
- Honey or maple syrup: Optional but highly recommended for that sweet finish that ties everything together
- Toasted nuts: Add crunch and nutty flavor that complements both the pancake and brie perfectly
Instructions
- Preheat your oven:
- Set it to 375°F (190°C) and generously grease each cup of your mini muffin tin with melted butter, getting into all the corners
- Whisk the dry ingredients:
- In a large bowl, combine flour, sugar, baking powder, baking soda, and salt until everything is evenly distributed
- Mix the wet ingredients:
- In another bowl, whisk together the milk, eggs, melted butter, and vanilla until smooth and well combined
- Combine the mixtures:
- Pour the wet ingredients into the dry ones and stir gently with a spatula until just combined, leaving some small lumps
- Fill the muffin cups:
- Spoon about 1 tablespoon of batter into each prepared cup, filling them about one-third of the way
- Add the brie surprise:
- Place one cube of brie in the center of each cup, then cover with another spoonful of batter to completely enclose the cheese
- Bake until golden:
- Bake for 15 to 18 minutes until the tops are puffed and golden brown, testing with a toothpick inserted beside the brie
- Cool briefly:
- Let them rest in the pan for 5 minutes, then run a knife around the edges and gently lift them out
- Add the finishing touches:
- Drizzle with honey or maple syrup and sprinkle with toasted nuts if you are using them, then serve while still warm
Save My grandmother always said that food meant to be shared should be eaten with your hands, and these bites prove her point every time. Watching guests laugh as the cheese stretches, seeing their eyes light up with that first warm bite, that is the real recipe here.
Serving Suggestions
I like arranging these on a wooden board with small bowls of fig jam, cranberry sauce, and even some apple slices for contrast. They work beautifully as part of a brunch spread alongside quiche and fresh fruit, or as an elegant appetizer before dinner when you want something special but not too heavy.
Make Ahead Strategy
You can prepare the batter and cube the brie up to a day in advance, keeping them covered separately in the refrigerator. The batter actually benefits from resting overnight, developing a more tender texture. Just give the batter a gentle stir before spooning it into the muffin cups, as it will thicken slightly in the fridge.
Storage and Reheating
These bites keep in an airtight container in the refrigerator for up to 3 days, though they really are best enjoyed the same day they are made. To reheat, place them in a 350°F oven for about 5 minutes until warmed through and the cheese is melted again. The microwave works in a pinch but will make them slightly less crisp on the outside.
- Avoid freezing these, as the texture of both the pancake and brie will suffer
- If you must make them ahead, bake and cool them completely, then reheat just before serving
- Leftovers can be chopped up and stirred into scrambled eggs for the next morning breakfast
Save There is something deeply satisfying about food that requires two hands to eat and leaves you with a little melted cheese on your chin. These bites are not fancy, but they are exactly right.
Recipe Questions & Answers
- → What type of cheese works best for these bites?
Brie cheese is ideal due to its creamy texture and mild flavor, which melts beautifully inside the batter. Alternatives like camembert or mild goat cheese can be used as substitutes.
- → Can I prepare the batter in advance?
Yes, the batter can be mixed and refrigerated briefly before assembling. Just ensure gentle folding to maintain fluffiness before baking.
- → What are optional toppings that complement these bites?
Drizzling honey or maple syrup adds sweetness, while chopped toasted pecans or walnuts bring a pleasant crunch and depth of flavor.
- → How can I make a gluten-free version?
Substitute all-purpose flour with a gluten-free flour blend designed for baking to maintain similar texture and rise.
- → What is the best way to bake these pancake bites?
Use a mini muffin tin greased with butter, fill each cup with batter and brie, then bake at 375°F (190°C) for 15–18 minutes until golden and cooked through.