Chickpea Pancakes

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Chickpea pancakes are made with chickpea flour, for a naturally gluten-free and grain-free breakfast option. You can make them sweet, or savory (with no added sugar!), and I’ll share both ways below.

chickpea pancakes on a white plate

Benefits of Chickpea Flour

What makes chickpea flour healthy? It’s made from ground dry chickpeas, so it’s a good source of plant-based protein, while also being gluten-free.

Here’s why you’ll love it:

What is chickpea flour good for? It makes an excellent substitute for wheat flour, even though they don’t weigh the same. This is possibly due to chickpea flour’s higher protein content? Chickpea flour does have a noticeable aftertaste, but you do get used to it, the more often you use it.

Check out my post on how to make chickpea flour for more details on using it as a substitute in recipes.

Ingredients You’ll Need

Chickpea pancakes are easy to make, calling for only 4 ingredients.

  • Chickpea flour
  • Water
  • Baking powder
  • Salt

chickpea pancake ingredients on marble surface

For a sweet version, you can add a touch of maple syrup and vanilla, and for a savory version, you can add in any extra spices you like. Sometimes I’ll even add a few fresh herbs, like chopped chives, parsley, or cilantro.

How to Make Them

To make chickpea pancakes, stir together the ingredients and let them rest for 10 minutes. Chickpea flour will absorb the liquid better as it sits.

chickpea pancake batter mixed together in glass bowl

While you wait for the batter to hydrate, grease a skillet and heat it over medium-low heat. Splash a drop of water on the skillet; when it instantly sizzles and evaporates, you’ll know your pan is ready to cook the pancakes.

Use a 1/4 cup to scoop the batter, then pour it into the greased hot pan.

chickpea pancake batter poured into cast iron skillet

Cook until bubbles start to form in the center of the pancake, then slide a spatula under the pancake and flip it over to cook the other side.

Note: I don’t recommend taste-testing any batter made with chickpea flour. It’s very bitter! I find that the flavor becomes more neutral when you cook it, so the final cooked pancakes are much more palatable.

Repeat with the remaining batter. Unlike my other pancake recipes, chickpea flour pancakes do not bake well in the oven. They have the best taste and texture when you pan-fry them in a skillet.

chickpea pancakes topped with avocado and berries

Serve the pancakes warm with your favorite toppings. I like to top the savory version with sliced avocado and salsa, and I top the sweet version with fresh fruit and maple syrup.


These pancakes are so simple, there’s not a lot of substitutions you can make, but here’s my best guesses on what you might need to know.

Baking powder. Since baking powder can sometimes contain cornstarch, look for one made with arrowroot powder if you need a grain-free recipe. You can also replace 1 teaspoon of baking powder with 1/2 teaspoon baking soda + 1 teaspoon vinegar.

Need to use another flour? Try my Almond Flour Pancakes, Oat Flour Pancakes, Buckwheat Flour Pancakes, or Coconut Flour Pancakes, instead.

I hope you’ll enjoy these chickpea pancakes the next time you’re in the mood for a warm breakfast. I love how filling they are!

chickpea pancakes topped with avocado and berries
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5 from 4 votes

Chickpea Pancakes

Here's how to make Chickpea Pancakes, using just 4 simple ingredients. You can make a sweet or savory version, and they're naturally gluten-free and higher in protein.
Course Breakfast
Cuisine gluten-free
Keyword chickpea flour pancakes, chickpea pancakes
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 1
Calories 234kcal


Savory Chickpea Pancakes

  • 1/2 cup chickpea flour (60 grams)
  • 1/3 cup + 1 tablespoon water (88 grams)
  • 1/2 teaspoon baking powder (3 grams)
  • 1/4 teaspoon salt (2 grams)
  • chopped green onions or fresh herbs (optional)

Sweet Chickpea Pancakes

  • 1/2 cup chickpea flour (60 grams)
  • 1/3 cup water (75 grams; 2.5 oz.)
  • 1 tablespoon maple syrup (22 grams)
  • 1/2 teaspoon baking powder (3 grams)
  • 1/2 teaspoon vanilla extract (2 grams)
  • pinch of salt


  • Add the pancake ingredients to a large bowl and use a whisk to stir well, making sure to break up any lumps. Let the batter rest for 10 minutes.
    chickpea pancake batter mixed together in glass bowl
  • Grease a skillet over medium-low heat. When a drop of water sizzles and evaporates as soon as it touches the skillet, the pan is ready to cook the pancakes. Use a 1/4 cup to scoop the pancake batter and pour it into the center of the skillet. Cook until bubbles start to form in the center of pancake.
    batter poured into skillet with bubbles forming in center
  • If you'd like to add anything into your pancakes, you can sprinkle them in now, while the pancake is cooking on this first side. (Try a few freshly chopped herbs for savory pancakes, or a few fresh blueberries for sweet pancakes.)
    chopped green onions added to pancake and flipped
  • Slide a spatula under the pancake and flip it to cook the other side. It should only need 1 to 2 minutes more of cooking at this point. Repeat with the remaining batter. This recipe makes roughly 3 pancakes, which is enough for 1 person, but you can double or triple the ingredients to make more servings.
  • Serve warm with your favorite toppings. I recommend using sliced avocado and salsa on top of the savory pancakes, and fresh fruit and maple syrup on top of the sweet pancakes.
    chickpea pancakes topped with sweet and savory toppings



Nutrition information is for the whole batch of savory pancakes. This is automatically calculated, and is just an estimate and not a guarantee.
Sweet Pancakes Nutrition: 294 calories; 49 grams carbohydrates; 13 grams protein; 4 grams fat


Calories: 234kcal | Carbohydrates: 36g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Sodium: 626mg | Potassium: 710mg | Fiber: 7g | Sugar: 7g | Vitamin A: 25IU | Calcium: 116mg | Iron: 3mg

Reader Feedback: Have you tried chickpea flour before? What’s your favorite thing to make with it?

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I have been obsessed with chickpea pancakes since you introduced me to them in the Winter Reset! The avocado and salsa topping is perfect, and I’m going to try the sweet version next.

    Megan Gilmore

    I’m so glad you’ve been enjoying them! Hope you love the sweet chickpea pancakes, too.

Walter Schwager

Add olive oil and make nicois socca, check the recipe in the NY Times


These look great, excited to try them out! Curious if you would advise not pairing these chickpea pancakes with fruit if we’re trying to be mindful of food combining? I wasn’t sure if food combining rules are slightly different if the bean is in powder form vs whole. Thanks so much!


Both me and my daughter really enjoyed the sweet version of these! Looking forward to trying the savory option.


I made the sweet version of these pancakes. I added some blueberries and maple syrup on top, and they were very good!


Are there other bean flours you could suggest? I’m not a fan of chickpeas in general. Thanks.


Wow! Delicious! I’m obsessed with pancakes and always start my Saturday off with a grain free version. I have tried A LOT of different recipes… some have been pretty bad and some pretty good but none could replace a real pancake. This recipe however, would make me give up regular pancakes forever.

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