Save A savory twist on classic pancake squares featuring tangy dill pickles creamy cheese and fresh herbs baked into a fluffy casserole perfect for brunch or a unique side dish.
I first tried this recipe when I wanted to surprise my friends with something different for our weekend brunch. The combination of dill pickles and cheese baked into pancake squares was an instant hit with everyone asking for seconds.
Ingredients
- Dry Ingredients: 2 cups all-purpose flour 2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt
- Wet Ingredients: 2 large eggs 1 1/2 cups buttermilk 1/4 cup unsalted butter melted
- Add-Ins: 1 cup dill pickles finely chopped and well-drained 1 cup shredded cheddar cheese 1/4 cup fresh dill chopped (or 1 tbsp dried dill) 1/4 cup green onions thinly sliced
- Topping: 1/2 cup shredded mozzarella or more cheddar 2 tbsp dill pickle slices (optional for garnish)
Instructions
- Prepare Oven and Pan:
- Preheat the oven to 375°F (190°C) and grease a 9x13-inch (23x33 cm) baking dish.
- Mix Dry Ingredients:
- In a large bowl whisk together the flour baking powder baking soda and salt.
- Combine Wet Ingredients:
- In another bowl whisk the eggs buttermilk and melted butter until combined.
- Combine Wet and Dry:
- Pour the wet ingredients into the dry ingredients and mix gently until just combined. Do not overmix.
- Fold in Add-Ins:
- Fold in the chopped dill pickles cheddar cheese fresh dill and green onions.
- Bake:
- Pour the batter into the prepared baking dish and smooth the top. Sprinkle the shredded mozzarella or extra cheddar evenly over the surface. Bake for 28–32 minutes or until golden and a toothpick inserted in the center comes out clean.
- Serve:
- Let cool slightly then cut into squares. Garnish with pickle slices and extra dill if desired. Serve warm.
Save When my family gathered for Sunday breakfast these pancake squares brought smiles to everyone especially my cousin who could not resist a second helping topped with extra pickles.
Required Tools
Mixing bowls whisk 9x13-inch baking dish knife and cutting board grater
Nutritional Information
Per serving Calories 295 Total Fat 15 g Carbohydrates 28 g Protein 11 g
Notes
For a tangier flavor add pickle juice to the wet ingredients. Swap cheddar for Swiss or Gouda. Serve with sour cream or Greek yogurt or add bacon for a non-vegetarian option.
Save Give these dill pickle casserole pancake squares a try for your next brunch and enjoy a savory crowd-pleaser that is sure to surprise everyone.
Recipe Questions & Answers
- → How do you keep the pancake squares fluffy?
A gentle mix of wet and dry ingredients helps prevent dense texture; avoid overmixing the batter.
- → What can be used instead of cheddar cheese?
Swiss or Gouda offer subtle variations, while mozzarella gives a mild flavor with more meltiness.
- → Can these squares be made ahead?
Yes, bake and cool completely, then store in the fridge. Reheat in the oven for best texture.
- → What toppings pair well with these squares?
Sour cream, Greek yogurt, extra fresh dill, and sliced pickles work well for garnishing.
- → Is there a gluten-free option?
Substitute the all-purpose flour with your favorite gluten-free baking mix for similar results.
- → How can I make the flavor more tangy?
Add 1–2 tablespoons of pickle juice to your wet ingredients for a more pronounced pickle taste.