Pancake Brie Bites (Print View)

Lightly baked bites with fluffy batter and melty brie, ideal for sweet and savory snacking.

# Components:

→ 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

# Method:

01 - Preheat the oven to 375°F. Grease the cups of a mini muffin tin with melted butter.
02 - In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.
03 - In a separate bowl, whisk together the milk, eggs, melted butter, and vanilla extract until smooth.
04 - Pour the wet mixture into the dry ingredients and stir gently until just combined, careful not to overmix.
05 - Spoon approximately 1 tablespoon of batter into each muffin cup.
06 - Place one cube of brie cheese into the center of each cup, then top with another spoonful of batter to cover the cheese completely.
07 - Bake for 15 to 18 minutes, or until the tops become golden and a toothpick inserted beside the cheese comes out clean.
08 - Allow the bites to cool in the pan for 5 minutes, then run a knife around the edges to release and remove them.
09 - Drizzle with honey or maple syrup and sprinkle with toasted nuts if desired. Serve warm.

# Expert Advice:

01 -
  • They're impressive enough for a brunch spread but simple enough that you won't stress making them.
  • The creamy cheese surprise inside turns an ordinary bite into something memorable.
  • They come together faster than you'd expect, with minimal cleanup.
02 -
  • Don't overmix the batter—lumps are your friend and lead to tender bites instead of dense ones.
  • Cold brie cubes work better than room-temperature ones; they hold their shape in the batter and create that oozy center you're after.
  • The toothpick test matters: you're checking that the batter around the brie is set, not that the cheese is cooked through.
03 -
  • Grease your muffin tin generously—these stick more than regular pancakes because of the cheese inside.
  • Let the batter rest for five minutes after mixing; it gives the flour time to fully hydrate and helps with even rising in the oven.
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