Save A playful, savory twist on classic pancake bars, these muffin-style treats combine the tangy crunch of dill pickles with fluffy, golden pancake batter for a unique snack or brunch addition.
I first made these bars when looking for a brunch recipe to surprise my family with something different. The combination of pancake batter and dill pickles turned out delightfully fluffy and flavorful.
Ingredients
- All-purpose flour: 2 cups (250 g)
- Granulated sugar: 2 tbsp
- Baking powder: 2 tsp
- Baking soda: 1/2 tsp
- Salt: 1/2 tsp
- Buttermilk: 1 cup (240 ml)
- Large eggs: 2
- Unsalted butter, melted: 1/4 cup (60 ml)
- Dill pickle brine: 1/4 cup (60 ml), from the jar
- Dill pickles, finely chopped: 3/4 cup (90 g)
- Fresh dill, chopped: 1/4 cup (20 g)
- Shredded cheddar cheese (optional): 1/2 cup (60 g)
- Green onions, finely sliced (optional): 2 tbsp
Instructions
- Prepare the pan:
- Preheat oven to 350°F (175°C). Line a 9x13‑inch (23x33 cm) pan with parchment paper or lightly grease.
- Mix dry ingredients:
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Mix wet ingredients:
- In another bowl, whisk together buttermilk, eggs, melted butter, and pickle brine until smooth.
- Combine mixtures:
- Pour wet mixture into dry ingredients. Stir until just combined. Do not overmix.
- Fold in add-ins:
- Gently fold in chopped pickles, dill, cheddar cheese, and green onions.
- Bake:
- Spread batter evenly in the prepared pan. Bake 22–25 minutes, or until golden and a toothpick comes out clean.
- Cool and serve:
- Let cool 10 minutes, lift out, slice into bars or squares. Serve warm or at room temperature.
Save Sharing these pickle pancake bars at brunch always gets smiles from my siblings. They love grabbing one fresh from the pan and dipping into sour cream for extra tang.
Required Tools
Large mixing bowls, whisk, 9x13‑inch baking pan, parchment paper (or pan spray), knife, cutting board
Allergen Information
Contains wheat (gluten), eggs, and milk (dairy if using cheese and buttermilk). Always check pickle and cheese labels for possible cross-contamination with allergens.
Nutritional Information
Per serving: 175 calories, 7 g fat, 23 g carbohydrates, 5 g protein.
Save These pancake bars are sure to make brunch fun and flavorful. Enjoy them warm with your favorite toppings.
Recipe FAQ
- → How do I get the best pickle flavor in the bars?
Use both chopped dill pickles and pickle brine in the batter for maximum tang. Fresh dill adds extra flavor depth.
- → Can I make these bars dairy-free?
Yes! Omit the cheese and use plant-based butter or Greek yogurt in place of buttermilk for a dairy-free version.
- → What toppings pair well with these bars?
Serve warm bars with sour cream, extra pickle slices, or a sprinkle of fresh herbs for added texture and taste.
- → Are these bars suitable for vegetarians?
Yes, they're vegetarian-friendly. Just ensure your cheese is made with vegetarian-friendly rennet if using.
- → Can I add extra ingredients for more flavor?
Add pickled jalapeños for heat, swap green onions for chives, or mix in other shredded cheese for added richness.
- → What's the best way to slice and serve these bars?
Allow to cool for 10 minutes, lift from the pan, and slice into bars or squares. Serve warm or at room temperature.
- → Can these bars be made ahead of time?
Yes—store cooled bars in an airtight container. They hold up well and can be reheated briefly before serving.