Tangy pickles, cheddar, and herbs add a savory flair to these fluffy pancake squares—great for brunch or snacking.
# Components:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
→ Wet Ingredients
05 - 2 large eggs
06 - 1 1/2 cups buttermilk
07 - 1/4 cup unsalted butter, melted
→ Add-Ins
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
→ Topping
12 - 1/2 cup shredded mozzarella or additional cheddar cheese
13 - 2 tablespoons dill pickle slices, optional, for garnish
# Directions:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Combine flour, baking powder, baking soda, and salt in a large bowl using a whisk.
03 - Whisk eggs, buttermilk, and melted butter together in a separate bowl until blended.
04 - Fold the wet mixture into the dry ingredients, stirring gently until just combined. Avoid overmixing.
05 - Fold in chopped dill pickles, shredded cheddar cheese, chopped dill, and sliced green onions.
06 - Pour batter into the prepared baking dish, smoothing the surface. Sprinkle shredded mozzarella or extra cheddar evenly over the top.
07 - Bake for 28 to 32 minutes until golden and a toothpick inserted in the center emerges clean.
08 - Allow to cool slightly, cut into squares, and garnish with pickle slices and extra dill if preferred. Serve warm.
