Save A bold and savory fusion of fluffy pancake bars infused with tangy dill pickles, spicy chili, and aromatic garlic: an adventurous, umami-rich snack or brunch treat.
I first baked these pancake bars for a weekend brunch with friends, and their surprised excitement over the punchy tang of dill and spice made this recipe an instant favorite at my table.
Ingredients
- All-purpose flour: 2 cups
- Baking powder: 1 tbsp
- Baking soda: 1 tsp
- Salt: 1 tsp
- Black pepper: 1/2 tsp
- Chili flakes: 1 tsp
- Eggs: 3 large
- Whole milk: 1 1/2 cups
- Unsalted butter: 1/3 cup, melted
- Honey or maple syrup: 1 tbsp
- Dill pickles: 1 cup, finely chopped (well-drained)
- Garlic cloves: 4, finely minced
- Scallions: 1/2 cup, thinly sliced
- Sharp cheddar cheese: 1/2 cup, shredded
- Fresh dill: 2 tbsp, chopped (plus extra for garnish)
Instructions
- Prep Oven:
- Preheat oven to 350°F (175°C). Grease and line a 9x13 inch baking pan with parchment paper.
- Mix Dry Ingredients:
- In a large bowl, whisk together flour, baking powder, baking soda, salt, black pepper, and chili flakes.
- Mix Wet Ingredients:
- In another bowl, beat eggs, then whisk in milk, melted butter, and honey until combined.
- Combine:
- Pour wet ingredients into dry ingredients and mix gently until just combined (do not overmix).
- Add Flavor:
- Fold in chopped pickles, minced garlic, scallions, cheddar cheese, and dill.
- Spread & Bake:
- Spread batter evenly into the prepared pan.
- Bake:
- Bake for 22 to 25 minutes, until golden on top and a toothpick inserted in the center comes out clean.
- Cool & Serve:
- Cool in the pan for 10 minutes, then lift out and cut into bars. Garnish with extra dill if desired. Serve warm or at room temperature.
Save Sharing these bars at a family picnic, the zesty pickle and fresh dill flavors sparked stories of backyard cookouts and friendly flavor challenges—everyone wanted the recipe!
Required Tools
Mixing bowls, whisk, 9x13 inch baking pan, parchment paper, knife and cutting board, grater (for cheese)
Allergen Information
Contains: Eggs, milk, wheat (gluten), cheese. If using store bought pickles or cheese, check for hidden allergens.
Nutritional Information
Per bar: 180 calories, 8 g total fat, 20 g carbohydrates, 6 g protein.
Save Cut into bars, garnish with fresh dill, and savor their fresh, bold flavor: each bite is a showstopper for snack time or brunch.
Common Questions
- → Can I make these bars vegan?
Yes, use flax eggs, plant-based milk, and vegan cheese for a fully plant-based version.
- → What is the texture of these bars?
They are fluffy like pancakes yet sturdy enough to hold as bars, with pockets of tender pickles and cheese.
- → How spicy are these pancake bars?
The chili flakes offer moderate heat, but you can add jalapeños for a stronger kick or reduce them for a milder bar.
- → Which cheese works best in this dish?
Sharp cheddar offers great flavor, but smoked gouda or other flavorful cheeses can be used for variation.
- → Can I freeze these pancake bars?
Yes, cool fully, wrap individually, and freeze for up to one month. Reheat gently before serving.
- → What are ideal topping suggestions?
Try with sour cream, Greek yogurt, or more fresh dill for added richness and tang.