Pan-Fried Spiced Chickpea Flour Pancakes with Yogurt Drizzle

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Savory chickpea flour pancakes seasoned with cumin and turmeric, pan-fried until crisp and topped with a cooling yogurt sauce. This indian-inspired desserts (gluten-free) ready in about 25 minutes layers Chickpea flour (besan), Water, Ground cumin into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 220 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 3.8 (11 ratings) Prep: 10 min Cook: 15 min Serves 4 Indian cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, whisk together 1 cup chickpea flour, 1 cup water, 1 tsp ground cumin, 1/2 tsp ground turmeric, 1/2 tsp salt, and 2 tbsp chopped cilantro until a smooth batter forms.
  2. Step 2: Heat 1 tbsp olive oil in a non-stick skillet over medium heat until shimmering.
  3. Step 3: Pour 1/4 cup batter into the skillet, spreading slightly to form a 5-inch pancake; cook for 3 minutes until edges firm and bottom is golden.
  4. Step 4: Flip carefully and cook the other side for 2 minutes until crisp and cooked through. Repeat with remaining batter, adding oil as needed.
  5. Step 5: In a small bowl, combine 1/2 cup plain Greek yogurt, 1 tbsp lemon juice, and 1 minced garlic clove; stir well.
  6. Step 6: Serve pancakes warm drizzled with the yogurt sauce.

Frequently asked questions

How long does Pan-Fried Spiced Chickpea Flour Pancakes with Yogurt Drizzle take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Pan-Fried Spiced Chickpea Flour Pancakes with Yogurt Drizzle?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Pan-Fried Spiced Chickpea Flour Pancakes with Yogurt Drizzle?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Fried Spiced Chickpea Flour Pancakes with Yogurt Drizzle for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Pan-Fried Spiced Chickpea Flour Pancakes with Yogurt Drizzle gluten-free?

Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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