Fluffy Brie Pancake Bites (Printable)

Soft pancake batter encases creamy brie cubes for delicious sweet-savory bites perfect for gatherings.

# 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 (~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:

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 whole milk, eggs, melted butter, and vanilla extract.
04 - Pour wet ingredients into dry mixture and gently stir until just combined; avoid overmixing.
05 - Spoon approximately 1 tablespoon batter into each muffin cup.
06 - Place one brie cube in the center of each cup, then cover with an additional spoonful of batter to enclose the cheese.
07 - Bake for 15 to 18 minutes, or until the tops are golden and a toothpick inserted beside the brie comes out clean.
08 - Cool bites in the pan for 5 minutes, then run a knife around edges and carefully remove.
09 - Drizzle with honey or maple syrup and sprinkle with toasted nuts if desired. Serve warm.

# Insider Tips:

01 -
  • They're sweet, salty, and creamy all at once without tasting confused about what they want to be.
  • You can make them ahead and reheat them, which means impressing people without last-minute stress.
  • They disappear faster than you can set them down, which somehow feels like a personal victory.
02 -
  • Don't use hot melted butter straight from the stove or it will scramble your eggs before you ever mix it; let it cool for a minute or two.
  • Brie is soft when cold and melts when warm, so if your cubes are too warm when you go to assemble, they'll be impossible to handle.
  • A toothpick test goes beside the brie, not through it, so you're checking that the pancake is done without piercing the cheese pocket.
03 -
  • Cut your brie into uniform cubes the night before and keep them cold; cold cheese is much easier to work with than room temperature.
  • A mini ice cream scoop takes the guesswork out of portioning and makes your bites consistent and professional-looking.
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