These chickpea flour pancakes are super fluffy, naturally gluten-free, and higher in protein than traditional pancakes. Plus, using vegan buttermilk gives it the perfect soft texture.
I’ve made a lot of pancakes over the past few years. My dairy-free pancakes are a reader favorite and I love the nuttiness of my vegan almond flour pancakes. But chickpea flour pancakes? These were a game changer!
The naturally gluten-free ingredients are high in protein and actually taste good. The secret is to treat the dough as you would for buttermilk pancakes.
Most chickpea flour pancake recipes omit the buttermilk step. I think that’s why many things become dense and flat. When I tested the batches side by side (one using regular soy milk, the other using my vegan buttermilk method), the difference was obvious.
The buttermilk batch had better lift, the pancakes were softer, and a slight sourness that made the pancakes taste like pancakes. If you’ve ever used chickpea flour in my chickpea flour brownies, you know how versatile this ingredient is.
Why soy milk makes vegan buttermilk better
There are things that most recipes don’t tell you. Not all plant-based milks are equally suitable for vegan buttermilk. Soy milk contains much more protein than oat milk or almond milk. That protein is what reacts with acid (lemon juice) to create structure and softness.
I also tried it with almond milk. They work, but are softer and more delicate. The soy milk version held together better on the spatula and had a better bite.
Main ingredients for chickpea flour pancakes
See recipe card for complete ingredients and measurements.
Chickpea flour: Also known as besan flour or gram flour, it is naturally gluten-free and rich in protein. You can find it in the gluten-free baking section or in the international foods section. I also used chickpea flour in my chickpea flour gravy and chickpea nuggets.
Soy milk: Due to its high protein content, it has a good texture when combined with lemon juice. You can also use almond milk, but you can expect softer, more delicate pancakes that require more gentle handling.
Lemon juice: Reacts with soy milk to create vegan buttermilk, which helps with puffiness and tenderness. Apple cider vinegar also works, but the pancakes will have a stronger vinegar flavor. I prefer the brightness of lemon.
Vanilla Extract: Essential to balance the earthy, nutty flavor of chickpea flour. Don’t skip this.
Neutral vegetable oil: I use avocado oil or canola oil. Coconut oil works well, but it adds a subtle coconut flavor. The oil will help keep the pancakes moist and brown.
Step-by-step instructions
First, make vegan buttermilk. Mix soy milk and lemon juice and let stand for a few minutes. You may notice that it thickens slightly and hardens. That’s exactly what you want.
Whisk in dry ingredients. Combine chickpea flour, baking powder, and cane sugar in a mixing bowl.
Add wet ingredients. Pour in the prepared vegan buttermilk along with vanilla extract and vegetable oil.
Whisk vigorously until smooth. Chickpea flour is notorious for clumping easily, so be sure to knead the dough thoroughly. Then leave it for 5 minutes. This ensures that the flour is properly hydrated and makes a noticeable difference in the final texture.
Heat the frying pan and cook. Lightly coat with oil over medium-high heat. Drop about 3 tablespoons of batter into each pancake. Wait until bubbles form on the surface and then flip.
Gently turn over to finish cooking. Cook the other side for another minute. These pancakes are more delicate than wheat-based pancakes, so be gentle with them using a thin spatula.
Tips for perfect chickpea flour pancakes
Don’t miss your break time. Five minutes may seem unnecessary, but this is enough time for the chickpea flour to absorb the liquid. When I tested it by skipping this step, the pancakes turned out grainier.
Be careful of heat. Medium to high temperatures work well for me, but every stove is different. When making your first pancake, if the inside is raw and the outside burns too quickly, turn the heat down a bit.
Add a pinch of cinnamon. This is optional, but I like it. The warmth of the cinnamon complements the nutty chickpea flavor beautifully.
offer suggestions
My favorite toppings are maple syrup and fresh berries. The balance of sweetness and earthiness is exquisite. But they’re also surprising because:
Add protein with nut butter (almond or peanut). If it’s nut-free, use sunflower butter. Sliced bananas and a drizzle of tahini A dollop of coconut yogurt and toasted coconut flakes Fresh lemon curd for a bright and tangy contrast
These are great as part of a larger spread. Check out my 43 Best Vegan Brunch Recipes for more ideas.
FAQ
It has a subtle nutty, earthy flavor, but it doesn’t taste like hummus or falafel. Vanilla and lemon juice do a lot to balance the flavors. When most people eat chickpea flour, they have no idea what it is.
yes! Chickpea flour is naturally gluten-free. If you have celiac disease or gluten sensitivity, make sure your baking powder is certified gluten-free.
This recipe is egg and dairy free. The combination of chickpea flour’s natural binding properties, vegan buttermilk, and baking powder creates enough structure without using an egg replacer.
Lemon juice and soy milk react to create vegan buttermilk. This adds a tangy flavor and activates the baking powder to help it rise better. It also brightens the overall flavor and counteracts the earthiness of the chickpea flour.
See more chickpea flour recipes
If you love cooking with chickpea flour, try some of our favorites below.
See more vegan pancake recipes
Do you like pancakes? Try more plant-based versions:
recipe card
Quantity: 8 pancakes
calorie: 114kcal
material
Instructions
Make vegan buttermilk. Mix soy milk and lemon juice and let stand for a few minutes.
Make the dough. Whisk chickpea flour, baking powder, and cane sugar.
Add the prepared vegan buttermilk, vanilla extract, and vegetable oil.
Whisk vigorously until the dough is smooth. Let the dough rest for 5 minutes.
Cook pancakes. Heat a large nonstick skillet over medium-high heat. Grease a frying pan with a little oil.
Add about 3 tablespoons of batter to the skillet for each pancake.
Bake the pancakes until bubbles appear on the surface, then gently lift, flip and bake for another minute.
Serve pancakes with fresh fruit or maple syrup, if desired.
Precautions
Let the pancake batter rest for 5-10 minutes to give the flour proper moisture.
Chickpea flour tends to form lumps, so make sure to whisk the batter well.
You can also use apple cider instead of lemon juice, but please note that the flavor of the pancakes may be slightly different.
You can add a pinch of cinnamon to the dough.
Compared to traditional pancakes, they are a little denser, but still soft. It’s a little less fluffy, but it’s not super fluffy, just a normal amount of fluff. The flavor is a bit nutty, but the vanilla and lemon juice round it out. And it is characterized by the gentle sweetness of cane sugar. The overall taste is well-balanced and will leave you feeling fuller.
nutrition
Provided by: 1pancakes | calorie: 114kcal | carbohydrates: 14g | protein: 4g | fat: 5g | Saturated fat: 1g | fiber: 2g
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