Pancake Brie Bites (Printable)

Fluffy batter surrounds creamy brie for sweet-savory bites ideal as brunch or snack treats.

# What you 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 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 flour, sugar, baking powder, baking soda, and salt.
03 - In a separate bowl, whisk milk, eggs, melted butter, and vanilla extract until smooth.
04 - Pour wet ingredients into dry ingredients and stir gently until just combined, avoiding overmixing.
05 - Spoon about 1 tablespoon of batter into each muffin cup to form a base layer.
06 - Place one brie cube in the center of each cup, then cover with another tablespoon 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 edges and remove each bite carefully.
09 - Drizzle with honey or maple syrup and sprinkle with toasted nuts if desired. Serve warm.

# Helpful Hints:

01 -
  • The warm, gooey brie center creates the most satisfying surprise in every bite
  • They look impressive but come together in under 40 minutes
  • Sweet pancake batter and savory cheese is a combination nobody sees coming but everyone loves
02 -
  • Overmixing the batter will make the bites tough, so stop as soon as the flour streaks disappear
  • Room temperature brie cubes blend into the batter better than cold ones, so set them out while you prepare everything else
  • These must be served warm because the brie firms up as it cools and loses that magical texture
03 -
  • Use a cookie scoop to portion the batter evenly and quickly
  • Cut the brie while it is very cold for cleaner cubes, then let it come to room temperature before baking
  • Position your oven rack in the upper third of the oven for extra golden tops
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