Pancake Brie Sweet-Savory Bites (Printable)

Fluffy batter envelops creamy brie for irresistible sweet-savory bites ideal for brunch or snacks.

# What You'll 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

→ 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 - Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
03 - In a separate bowl, whisk together milk, eggs, melted butter, and vanilla extract.
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 and cover with another spoonful of batter to enclose the cheese.
07 - Bake for 15 to 18 minutes until tops are golden and a toothpick inserted beside the brie comes out clean.
08 - Cool in the pan for 5 minutes, then run a knife around edges and gently remove the bites.
09 - Drizzle with honey or maple syrup and sprinkle with nuts if desired. Serve warm.

# Expert Advice:

01 -
  • They're impossibly easy to make but look like you spent hours in the kitchen.
  • The sweet-savory combination hits in that irresistible way that makes people reach for seconds without thinking.
  • Perfect for feeding a crowd or meal-prepping for yourself since they reheat beautifully.
02 -
  • Don't overmix the batter or your bites will be dense and tough instead of tender and fluffy.
  • The brie must be cold before baking or it will melt too fast and leak out the bottom of the cups.
  • Underfilled cups mean the batter rises unevenly; filled cups that are too full will overflow, so consistency matters.
03 -
  • Use a small ice cream scoop (about 1 tablespoon capacity) for perfectly consistent batter portions every time.
  • Don't skip cooling the batter in the pan—those few minutes let the pancake structure set so the bites release cleanly without falling apart.
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