Pancake Brie Bites (Printable Version)

Fluffy batter surrounds creamy brie cubes, drizzled with honey and topped with toasted nuts for a sweet-savory treat.

# 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

# Step-by-Step:

01 - Preheat the oven to 375°F. Grease each cup of a mini muffin tin with melted butter.
02 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until evenly mixed.
03 - In a separate bowl, whisk milk, eggs, melted butter, and vanilla extract until fully blended.
04 - Pour wet ingredients into dry ingredients and gently stir until just combined, avoiding overmixing.
05 - Spoon approximately 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 spoon another tablespoon of batter over the cheese to enclose it.
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 the bites to cool in the tin for 5 minutes, then run a knife around the edges to remove them carefully.
09 - Optionally drizzle with honey or maple syrup and sprinkle with toasted nuts before serving warm.

# Expert Advice:

01 -
  • They're crispy on the outside and impossibly creamy inside, ready in under an hour from start to table.
  • You can assemble them in the morning and bake right before guests arrive, making you look effortlessly prepared.
  • The sweet-savory balance means they work for brunch, appetizers, or even a fancy snack with drinks.
02 -
  • Overmixing the batter is the single biggest mistake; once you see no white flour streaks, stop stirring immediately or they become dense and tough.
  • The brie must be cut into roughly equal sized cubes so they melt at the same rate; a large cube stays cold inside while a small one might leak out completely.
  • Don't skip the 5 minute cooling time in the pan; they're too delicate to remove while still steaming hot and will fall apart if you try.
03 -
  • If your brie is cold from the fridge, let it sit out for 10 minutes before cutting so the cubes hold their shape better and melt more evenly in the oven.
  • A mini ice cream scoop makes filling the muffin cups faster and more consistent than spooning by hand, and you'll waste less batter.
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