Save A bold and savory fusion of fluffy pancake bars infused with tangy dill pickles, spicy chili, and aromatic garlic makes these monster cake pancake bars an adventurous, umami-rich snack or brunch treat. Prep and bake in under an hour for a unique vegetarian offering that wakes up your taste buds.
I first tried this recipe when I wanted something exciting for a weekend brunch, and the combination of spicy chili flakes and savory pickles created a snack everyone started asking for by name.
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 (plus extra for garnish): 2 tbsp
Instructions
- Prepare the 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.
- 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).
- Fold-in flavors:
- Fold in chopped pickles, minced garlic, scallions, cheddar cheese, and dill.
- Bake:
- Spread batter evenly into the prepared pan. Bake for 22–25 minutes, until golden on top and a toothpick inserted in the center comes out clean.
- Cool and 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 The first time I made these bars, my family gathered in the kitchen, curious about the savory smell and the burst of color from the dill and scallions. We ended up sharing laughter and reaching for seconds together.
Required Tools
Mixing bowls, whisk, 9x13-inch baking pan, parchment paper, knife and cutting board, grater (for cheese)
Nutritional Information
Each bar has approximately 180 calories, 8 g fat, 20 g carbohydrates, and 6 g protein
Variations
For a vegan version, substitute eggs with flax eggs and use plant-based milk and cheese. Add diced jalapeños for extra heat or swap cheddar for smoked gouda.
Save Slice, garnish with extra fresh dill, and enjoy both warm or at room temperature for the best flavor experience.
Kitchen Questions
- → How do I prevent soggy pancake bars?
Make sure to thoroughly drain and finely chop the dill pickles before adding to the batter. This reduces excess moisture and keeps the bars fluffy.
- → Can I substitute the cheese in the bars?
Yes, swap sharp cheddar with smoked gouda or a plant-based cheese for a vegan option. Each cheese offers a distinct flavor.
- → Are these suitable for vegetarians?
Absolutely. The bars use vegetarian-friendly ingredients, and vegan modifications are simple using flax eggs and dairy alternatives.
- → How can I add extra heat?
Increase chili flakes or add diced jalapeños to the batter for more spiciness, balancing the tangy and savory elements.
- → What is the best way to serve these bars?
Serve warm or at room temperature, garnished with extra fresh dill. Pair with sour cream or Greek yogurt for added creaminess.
- → Can these bars be made ahead?
Yes, make in advance, store in an airtight container, and reheat briefly in the oven to restore their texture before serving.