Pin this 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 tried these bars when looking for something surprising to serve at a weekend get-together. The pickles add an unexpected savoriness that even skeptics ended up loving.
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
- Preheat and prepare:
- Preheat the oven to 350°F (175°C). Line a 9x13-inch (23x33 cm) baking pan with parchment paper or lightly grease it.
- Mix dry ingredients:
- In a large bowl whisk together the flour sugar baking powder baking soda and salt.
- Combine wet ingredients:
- In another bowl whisk together the buttermilk eggs melted butter and pickle brine until smooth.
- Combine mixtures:
- Pour the wet mixture into the dry ingredients. Stir until just combined. Do not overmix.
- Fold in add-ins:
- Gently fold in the chopped pickles dill cheddar cheese and green onions.
- Add to pan:
- Spread the batter evenly into the prepared baking pan.
- Bake and check:
- Bake for 22–25 minutes or until golden on top and a toothpick inserted into the center comes out clean.
- Cool and serve:
- Let cool for 10 minutes in the pan then lift out and slice into bars or squares. Serve warm or at room temperature.
Pin this These bars always remind me of my family brunches where everyone argued over who got the piece with the most pickles. My kids help sprinkle fresh dill on top for extra fun.
Required Tools
Large mixing bowls whisk 9x13-inch (23x33 cm) baking pan parchment paper or pan spray knife cutting board
Allergen Information
Contains wheat (gluten) eggs milk (dairy if using cheese and buttermilk). Check pickle and cheese labels for potential allergen cross-contamination.
Nutritional Information
Calories: 175 Total Fat: 7 g Carbohydrates: 23 g Protein: 5 g (per serving)
Pin this Slice these bars warm and serve with sour cream or extra pickle slices for a playful twist everyone will talk about.
Frequently Asked Recipe Questions
- → What kind of pickles work best for these bars?
Use crunchy dill pickles with plenty of brine for tangy flavor. Finely chop them for even distribution.
- → How can I make these bars dairy-free?
Omit cheese and swap buttermilk and butter for plant-based alternatives or Greek yogurt.
- → Can I add extra toppings or mix-ins?
Yes! Jalapeños, extra cheese, or green onions boost flavor and texture. Adjust quantities to taste.
- → How do I store leftover bars?
Cool completely, then store in an airtight container for up to three days. Reheat gently before serving.
- → Are these bars suitable for brunch gatherings?
Absolutely. Their savory, tangy notes make them a fun addition to snack tables or casual brunch spreads.