Pancake Brie Sweet Bites (Print Version)

Fluffy batter encases cubes of creamy brie, creating perfect sweet-savory bites for any gathering.

# 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

→ 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

# Directions:

01 - Preheat oven to 375°F. Grease a mini muffin tin 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 - Gently fold wet ingredients into dry ingredients until just combined, avoiding overmixing.
05 - Spoon about 1 tablespoon of batter into each muffin cup.
06 - Place a cube of brie 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 tops are golden and a toothpick inserted beside the brie comes out clean.
08 - Allow to cool in the pan for 5 minutes, then run a knife around the edges to remove the bites.
09 - Drizzle with honey or maple syrup and sprinkle with nuts if desired. Serve warm.

# Expert Advice:

01 -
  • They're ready in under forty minutes, including oven time, which means you can pull off impressive brunch without the stress.
  • The sweet-savory combination catches everyone off guard in the best way—brie and maple syrup together feel unexpected and intentional.
  • Mini muffin tins make them almost foolproof, and you get two dozen bites from one batch.
02 -
  • Don't overmix the batter—I learned this the hard way when my first batch turned out dense and tough instead of fluffy; lumpy batter is exactly what you want here.
  • Brie cubes need to be roughly equal in size so they all cook at the same rate; uneven pieces mean some cheese barely melts while others leak out.
  • Cold brie melts slower than room-temperature brie, so if your cheese comes straight from the fridge, add an extra minute or two to the baking time.
03 -
  • Make a double batch and freeze unbaked bites in the muffin tin, then transfer to a freezer bag—bake straight from frozen and add just two extra minutes to the time for emergency appetizers that taste homemade.
  • Toast your own nuts in a dry skillet for three minutes before using; you'll taste the difference immediately, and the smell will make your kitchen smell like a French bakery.
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