Pancake Brie Sweet Bites (Printable)

Fluffy batter cups with creamy brie, finished with honey and nuts for a sweet-savory delight.

# 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

# Directions:

01 - Preheat the oven to 375 degrees Fahrenheit. Generously grease the cups of a mini muffin tin with melted butter.
02 - In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly mixed.
03 - In a separate bowl, whisk the whole milk, eggs, melted butter, and vanilla extract until smooth.
04 - Gently pour the wet ingredients into the dry ingredients. Stir just until combined; avoid overmixing to maintain fluffiness.
05 - Spoon approximately 1 tablespoon of batter into each muffin cup, filling them about halfway.
06 - Place one cube of brie in the center of each cup, then cover with additional batter until the cheese is fully enclosed.
07 - Bake for 15 to 18 minutes until the tops are golden and a toothpick inserted beside the brie comes out clean.
08 - Allow the bites to cool in the tin for 5 minutes. Then, carefully run a knife around the edges to loosen and remove each bite.
09 - Drizzle with honey or maple syrup and sprinkle chopped toasted nuts on top if desired. Serve warm.

# Expert Tips:

01 -
  • They're sweet and savory in the most unexpected way, which somehow makes everyone eat at least three.
  • The batter puffs up beautifully in the oven, trapping the melted brie in this cloud-like pancake shell that feels indulgent but takes almost no effort.
  • You can make the batter ahead and assemble them while chatting with people—it's hard to mess up once you get the fold technique.
02 -
  • Don't fill the muffin cups more than three-quarters full—the batter rises, and overfilling means spillover and a messy oven.
  • The brie cubes must be cold when they go into the batter, so cut them right before assembly and keep them in the fridge until the last second.
  • If you're making these ahead, assemble but don't bake, cover tightly, and refrigerate; baking from cold adds about 2 minutes to the time.
03 -
  • Room-temperature ingredients mix more smoothly and create more uniform texture throughout the batter.
  • Using a small cookie scoop or measuring spoon takes the guesswork out of portion control and makes assembly faster.
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