Pancake Brie Bites (Print out)

Fluffy batter encases creamy brie cubes creating sweet-savory bites ideal for brunch or snacks.

# 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

# 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 together milk, eggs, melted butter, and vanilla extract until smooth.
04 - Pour the wet mixture 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 one brie cube in the center of each cup, then cover with another spoonful of batter to fully enclose the cheese.
07 - Bake for 15 to 18 minutes, or until the tops turn golden and a toothpick inserted beside the brie comes out clean.
08 - Allow bites to cool in the pan for 5 minutes, then loosen edges with a knife and remove.
09 - Drizzle with honey or maple syrup and sprinkle with chopped nuts if desired. Serve warm.

# Expert Advice:

01 -
  • They look impressive enough to set on a board at a dinner party, but you're really just spooning batter into a muffin tin.
  • The contrast of fluffy pancake exterior and molten cheese center feels fancy-restaurant indulgent without the pretension.
  • Leftovers reheat beautifully, so you can make them ahead and not stress on entertaining day.
02 -
  • Do not overmix the batter or you'll end up with dense, tough pancakes instead of fluffy ones; lumps are your friend here.
  • If your brie cubes are too large, they won't melt all the way through; aim for about the size of a sugar cube.
  • The 5-minute rest in the pan is not optional—it lets them firm up enough to remove without falling apart.
03 -
  • Toast your nuts yourself rather than using pre-toasted; they taste fresher and you control the darkness.
  • Let the melted butter cool slightly before whisking it into the wet ingredients so it doesn't scramble the eggs.
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