Pin 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 brought these monster cake pancake bars to a weekend brunch, and everyone was intrigued: the unusual pairing of dill pickles and chili made the whole tray vanish in minutes.
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 (melted): 1/3 cup
- Honey or maple syrup: 1 tbsp
- Dill pickles (finely chopped, well-drained): 1 cup
- Garlic cloves (finely minced): 4
- Scallions (thinly sliced): 1/2 cup
- Sharp cheddar cheese (shredded): 1/2 cup
- Fresh dill (chopped): 2 tbsp, plus extra for garnish
Instructions
- Prepare oven and pan:
- 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.
- Combine wet ingredients:
- In another bowl, beat eggs. Whisk in milk, melted butter, and honey until combined.
- Mix batter:
- Pour wet ingredients into dry ingredients and mix gently until just combined. Do not overmix.
- Fold in flavors:
- Fold in chopped pickles, minced garlic, scallions, cheddar cheese, and dill.
- Bake:
- Spread batter evenly into the prepared pan. Bake for 22 to 25 minutes, until golden and a toothpick comes out clean.
- Cool and serve:
- Cool in the pan for 10 minutes. Lift out, cut into bars, garnish with extra dill, and serve warm or at room temperature.
Pin These pancake bars turned into a family favorite: my kids request them for school snacks and even my pickle-skeptical parent asks for extra servings.
Required Tools
Mixing bowls, whisk, 9x13-inch baking pan, parchment paper, knife and cutting board, grater for cheese
Serving Suggestions
Serve with sour cream or Greek yogurt for dipping, or add a leafy salad for a hearty brunch spread
Dietary Variations
Substitute eggs with flax eggs and use plant-based milk and cheese for a vegan version; add diced jalapeños or swap cheddar for smoked gouda for different flavor profiles
Pin Try these bars fresh out of the oven or chilled: their punchy flavors shine both ways and will surprise anyone who loves savory snacks.
Recipe FAQ
- → Can I use different cheese types?
Yes. Try smoked gouda or your favorite cheese for a unique twist on the flavor profile.
- → Are these bars suitable for vegetarians?
They are vegetarian-friendly as written. Use plant-based substitutes for a vegan option.
- → What’s the best way to serve these bars?
Serve them warm or at room temperature. They pair beautifully with sour cream or Greek yogurt.
- → Can I add more heat to the bars?
Diced jalapeños or extra chili flakes are excellent additions for a spicier bar.
- → How should leftovers be stored?
Store bars in an airtight container in the fridge for up to three days. Reheat before serving if preferred.
- → What tools are required for preparation?
You’ll need mixing bowls, a whisk, baking pan, parchment paper, knife, cutting board, and cheese grater.