Fluffy Pancake Brie Bites (Printable)

Sweet-savory bites combining fluffy batter and creamy brie, ideal for brunch or entertaining.

# Ingredient list:

→ 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 (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

# Step-by-Step Guide:

01 - Preheat oven to 375°F. Grease mini muffin cups with melted butter to prevent sticking.
02 - In a large bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly mixed.
03 - In a separate bowl, whisk whole milk, eggs, melted butter, and vanilla extract until smooth.
04 - Pour wet mixture into dry ingredients and stir gently until barely combined; avoid overmixing to maintain fluffiness.
05 - Spoon approximately 1 tablespoon of batter into each muffin cup, filling halfway.
06 - Place a brie cube in the center of each batter-filled cup, then cover with another spoonful of batter to fully enclose the cheese.
07 - Bake for 15 to 18 minutes 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 carefully run a knife around edges and remove from the tin.
09 - Drizzle with honey or maple syrup and sprinkle chopped toasted nuts if desired. Serve warm.

# Expert Advice:

01 -
  • Sweet and savory collide in a way that feels indulgent but surprisingly light, making people ask for the recipe before they've even finished one.
  • They come together quickly with pantry staples and one fancy ingredient, so you can impress without spending your whole morning in the kitchen.
  • Whether you're hosting or bringing something to share, these bites disappear fast and always get compliments.
02 -
  • The brie cubes must be small enough to melt completely during baking but large enough that you actually taste them; I learned this by making them too small once and having brie flavor disappear into the crumb.
  • Don't overbake these—five minutes too long and the cheese starts leaking out the sides, which looks messy even though it still tastes good.
  • Room-temperature batter is your friend; if your batter is cold, the muffins won't rise properly because the leavening agents aren't as active.
03 -
  • Use a small cookie scoop or measuring spoon to dispense the batter into each muffin cup; it ensures even portions and takes the guesswork out of the process.
  • If your mini muffin tin has hot spots (some parts baking faster than others), rotate it halfway through baking for even golden-brown tops.
  • The moment these come out of the oven, the brie will still be liquid—resist cutting into one immediately even though you're curious; wait five minutes and the cheese will set just enough to contain itself.
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