Dill Pickle Pancake Squares (Print Version)

Fluffy squares with dill pickles, cheese, and herbs offer a tangy, savory bite—ideal for brunch or a tasty side.

# Components:

01 - 2 cups all-purpose flour

02 - 2 teaspoons baking powder

03 - 1/2 teaspoon baking soda

04 - 1/2 teaspoon salt

05 - 2 large eggs

06 - 1 1/2 cups buttermilk

07 - 1/4 cup unsalted butter, melted

08 - 1 cup dill pickles, finely chopped and well-drained

09 - 1 cup shredded cheddar cheese

10 - 1/4 cup fresh dill, chopped or 1 tablespoon dried dill

11 - 1/4 cup green onions, thinly sliced

12 - 1/2 cup shredded mozzarella cheese or additional cheddar cheese

13 - 2 tablespoons dill pickle slices, for garnish (optional)

01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with butter or nonstick spray.

02 - In a large mixing bowl, whisk together all-purpose flour, baking powder, baking soda, and salt until well blended.

03 - In a separate bowl, whisk the eggs, buttermilk, and melted butter until fully combined.

04 - Pour the wet mixture into the dry mixture and gently stir until just combined; avoid overmixing for best texture.

05 - Carefully fold in chopped dill pickles, shredded cheddar cheese, fresh dill, and green onions, ensuring even distribution.

06 - Pour the batter into the prepared baking dish and smooth the surface with a spatula.

07 - Sprinkle shredded mozzarella cheese or additional cheddar evenly over the batter.

08 - Bake in the center of the oven for 28 to 32 minutes, or until golden brown and a toothpick inserted into the center comes out clean.

09 - Allow to cool slightly. Cut into squares and garnish with pickle slices and extra dill if desired. Serve warm.

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This casserole contains wheat, eggs, and dairy—check labels if using store-bought pickles or cheese for other allergens
Add pickle juice for extra tang or swap cheeses for a different flavor

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