Pancake Brie Sweet-savory Bites (Printable)

Fluffy batter envelopes creamy brie cubes, creating sweet-savory bites perfect for brunch or entertaining.

# 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 slightly cooled
09 - 1 teaspoon vanilla extract

→ Filling

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

→ 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. Grease mini muffin cups with melted butter.
02 - Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
03 - In a separate bowl, whisk milk, eggs, melted butter, and vanilla extract until combined.
04 - Pour wet ingredients into dry ingredients and stir gently until just combined without overmixing.
05 - Spoon approximately 1 tablespoon of batter into each prepared muffin cup.
06 - Place one cube of brie in the center of each cup atop the batter.
07 - Spoon another tablespoon of batter over the brie cube to fully enclose the cheese.
08 - Bake for 15 to 18 minutes, or until tops are golden and a toothpick inserted beside the cheese comes out clean.
09 - Allow bites to cool in the pan for 5 minutes, then carefully run a knife around edges and remove.
10 - Drizzle with honey or maple syrup and sprinkle with chopped nuts if desired. Serve warm.

# Expert Advice:

01 -
  • They're deceptively easy—if you can make pancakes, you can make these, and they always impress.
  • The warm brie oozes out of fluffy pancake shells in a way that feels fancy but tastes like comfort food.
  • They work for fancy brunches or casual snacking, and people always ask for the recipe.
02 -
  • Don't use cold brie—it won't melt properly and you'll lose that creamy center that makes these special.
  • If your batter looks too thick, the brie won't have room to melt; it should be pourable but not thin like crepe batter.
03 -
  • Use a small ice cream scoop or measuring spoon to portion the batter evenly—consistency means they'll all finish at the same time.
  • Don't peek or open the oven door before the 15-minute mark; sudden temperature drops can deflate them.
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