Pancake Brie Bites (Printable Version)

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

# 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 cooled
09 - 1 teaspoon vanilla extract

→ Filling

10 - 8 ounces brie cheese, cut into 24 small cubes (approximately 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

# Step-by-Step Guide:

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

# Additional Tips::

01 -
  • Sweet and savory in one bite—the kind of flavor combo that makes people ask for the recipe.
  • They bake up golden and crispy on the outside while staying pillowy soft inside.
  • You can prep them ahead and bake fresh when guests arrive, which feels like magic when you're entertaining.
02 -
  • Don't overmix the batter—this is the number one reason bites come out dense instead of fluffy, so stir just until the streaks of flour disappear.
  • Make sure the brie cubes are actually small; large chunks won't melt through before the outside burns, and you'll get cold pockets of cheese.
03 -
  • Chill the brie cubes in the freezer for 10 minutes before baking—they'll hold their shape better and won't leak out of the batter.
  • These can be made ahead and reheated gently in a 300°F oven for about 5 minutes, so you can focus on your guests instead of hovering over the oven.
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