Fluffy Vegan Chickpea Flour Pancakes

These chickpea flour pancakes are seriously one of the best things I’ve ever consumed.

Not being dramatic in the slightest. I swear.

It’s spring so we are THISSSS close to tomato season. My love of tomatoes has been documented time and again before (along with my love of pancakes and all things Josh Groban), but for some reason, I am just so pumped to get these little guys back in my life… and this recipe makes me extra excited.

I know pancakes are usually those delicious breakfast food tossed with syrup and berries and all things sweet. As a kid, I loved pancakes (these specifically) so much that I would request them anytime my dad gave me a chance to pick out breakfast… actually any meal but you get the point.

However, over the past couple of months, my palate has been more on the savory side. Enter these babies. These chickpea flour pancakes are the freaking best a) because they are so darn easy and b) you can make them both savory and sweet. Win win!

I also already have several recipes for chickpea socca (which some would call a chickpea pancake) on the blog already, but these… these are the fluffy pancakes of childhood. It’s a lifestyle people.

Today, I’d totally consider these chickpea pancakes to be a meal. A comfort food meal, yes. But a meal, nonetheless. I’d be the only one in this house, but who cares!

The better news is that if no one else considers them to be a full meal, they can be their side dish. And you can just have them eat cereal for dinner as their main.

These babies only take 4 ingredients, 10 minutes, and pack on the flavor. They are so darn amazing that you’ll impress even your harshest critics. Personally, I love serving them with a bright green arugula salad and a soft boiled egg, but y’all, you do you!

Yields 2 stacks

Fluffy Chickpea Flour Pancakes

10 minPrep Time

10 minCook Time

20 minTotal Time

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  • 1 cup chickpea flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon olive oil
  • salt + pepper
  • handful fresh chopped herbs (I love parsley, green onion, and dill, but any will do)


To make the pancake batter, whisk the first four ingredients together until a smooth batter forms. Stir the herbs in.

Heat a large skillet or griddle over medium heat and add butter, coconut oil or cooking spray to melt. Pour about 1/3 cup pancake batter onto the center of the hot pan and gently spread the batter to form a circle. Cook until bubbles appear on the surface. Using a spatula, gently flip the pancake over and cook the other side for a minute, or until golden. Repeat with the remaining batter.

To serve, divide the pancakes among plates. Top each plate with a generous handful of your favorite toppings (I love soft boiled eggs, chopped tomatoes and cucumbers, avocado, hummus, tahini, or arugula) EAT


lacto vegetarian
ovo vegetarian
gluten free
dairy free
egg free
soy free
wheat free
seafood free
treenut free
sulfite free
sesame free
mustard free



401 cal


11 g


54 g


21 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

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