Brie Pancake Sweet Bites (Printable)

Fluffy batter envelops creamy brie cubes for irresistible sweet-savory bites, perfect 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 (approximately 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 Make It:

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 flour, sugar, baking powder, baking soda, and salt.
03 - In a separate bowl, whisk together milk, eggs, melted butter, and vanilla extract.
04 - Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing.
05 - Spoon approximately 1 tablespoon of batter into each muffin cup.
06 - Place a brie cube in the center of each cup and cover with another spoonful of batter to encase the cheese.
07 - Bake for 15 to 18 minutes or until the tops turn golden and a toothpick inserted next to the brie comes out clean.
08 - Allow to cool in the pan for 5 minutes, then run a knife around the edges to release the bites.
09 - Optionally drizzle with honey or maple syrup and sprinkle with nuts. Serve warm.

# Expert Advice:

01 -
  • They taste like you spent hours in the kitchen when they actually take less time than brewing good coffee.
  • Sweet and savory together finally makes sense—no more choosing sides at brunch.
  • They disappear faster than you can refill the plate, which is always a good sign.
02 -
  • Don't skip the cooling time in the pan or they'll fall apart; those five minutes are when the structure sets.
  • If your batter seems too thick, it probably isn't—a thick batter keeps the brie from sinking, which is exactly what you want.
03 -
  • Make the batter right before you bake, not ahead of time—the leavening agents work best when they're fresh and the batter hits the oven while it still has lift.
  • Keep your brie in the freezer for 10 minutes before cubing so it's easier to handle and less likely to stick to your knife.
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