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Savory Pumpkin Pancakes

4.50 from 10 votes
Total: 25 minutes

Jazz up your morning breakfast with these healthy and straightforward Savory Pumpkin pancakes. Crispy on the outside and incredibly moist in the middle – just the way I like it!! A gluten-free and vegan recipe.

Savory Pumpkin pancakes - RuchiskitchenGrowing up, savory pancakes was one of my favorite go-to breakfast recipes. It still is a favorite in my house.

Traditionally, savory pancakes are referred to as besan ka puda or besan ka chilla meaning ‘Pancakes made of chickpea flour.’ And for an extra dose of nutrients, I like to add chock full of veggies to my pancakes and since it’s fall, how about some – Savory Pumpkin Pancakes.

Chickpea flours unique texture and nutty-tasting flavor add nutrition and fiber to this pumpkin pancakes.


These fluffy and light pancakes are super easy to make, and the best part about this recipe is that you can play around with the ingredients.

I have tried all kind of combos. Some of them are enlisted below-  –

  • Swap pumpkin with either beetroot puree, spinach or butternut squash for a different flavor and color. 
  • Veggies like zucchini, bell pepper, spinach will add more flavor.
  • Non-gluten-free option – try making this recipe with whole wheat flour or oats flour. Tastes fantastic and is healthy too!
  • Boiled quinoa works wonders too.

Savory Pumpkin Pancakes


I have kept the recipe very simple and have used all the veggies that I had on hand.

Let’s begin the recipe by chopping and shredding your veggies. To ensure that the vegetables cook through, make sure they are thinly shredded and chopped. Feel free to add or subtract spices as per taste. 

Pumpkin puree adds a nice touch and flavor to these pancakes. Combine everything in a bowl and pour in soda water. Soda water will make the pancakes light and fluffy.

Batter consistency should be neither thick nor too thin. From here on the recipe is straightforward. Spoon batter on a hot greased griddle and cook until golden brown. 

Savory Pumpkin Pancakes I I

So what are we waiting for?

Hop on and satisfy your fall cravings with these savory pumpkin pancakes. Spoon the dressing of your choice on top, and enjoy a stack of fluffy pancakes for breakfast. 

I encourage you to give this recipe a try and share your feedback! If you have questions related to this recipe, send me an email and I would be happy to answer them. We’d love to hear from you. ?

Craving for more, try these other breakfast options!

Thanks for reading.?

Savory Pumpkin Pancakes

4.50 from 10 votes
Jazz up your morning breakfast with these healthy and simple Savory Pumpkin pancakes. These hearty and filling pancakes are packed with fresh veggies and pumpkin puree.
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Calories: 118 kcal
Servings: 8 PANCAKES


  • 1 cup Chickpea flour
  • 3/4 cup Pumpkin puree
  • 1/2 cup Chopped Spinach leaves
  • 1/2 cup Thinly shredded carrots
  • 1/2 cup Chopped Green Onions
  • 2 tablespoons Chopped cilantro leaves
  • 1/4 cup Club Soda or Soda water
  • 3/4 teaspoon Crushed chili flakes (adjust to taste)
  • 1/2 teaspoon Carom Seeds (ajwain)
  • Salt to taste
  • 3 tablespoons Oil to cook pancakes


  • Assemble: all the ingredients.
  • In a bowl combine all the ingredients.
  • Pour in soda water.
  • Mix until well blended. Add more soda water if the batter is thick.
  • Heat and grease a griddle.
  • For each pancake, spoon 2 tablespoon batter onto the hot griddle. Drizzle oil and allow the pancakes (puda) to cook.
  • When the underside is done, flip carefully with a spatula and cook. Adjust heat if necessary.
  • Cook on each side for 3-6 minutes or until golden brown in color.
  • Repeat with remaining batter and serve immediately.
  • Spoon chutney of your choice on top, and enjoy a stack of fluffy pancakes for breakfast.


Calories: 118kcal | Carbohydrates: 11g | Protein: 3g | Fat: 6g | Sodium: 24mg | Potassium: 227mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5210IU | Vitamin C: 3.1mg | Calcium: 22mg | Iron: 1.2mg
Disclaimer: The nutritional information provided above is approximate. Variations may exist due to the ingredients/brands used. These numbers should be considered estimates, as they are not calculated by a registered dietician.
Author: Ruchi
Course: Breakfast, Snacks And Appetizers
Cuisine: American, Indian

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  1. Padmini Panicker says:

    excellent breakfast dish

  2. Lili says:

    Very nice recipe! First time for me using chickpea flour. But my pancakes were falling apart on the pan – it worked after putting them in the oven for a bit but they lost a lot of moisture through that…. Any idea for next time? Thanks!

    • Ruchi says:

      Thank you for trying the recipe, Lili!
      Possible reasons for the pancakes to fall apart-
      1. Batter not thick enough to hold its shape. Solution – add less water to the batter and make it thick.
      2. Pancakes were flipped early? I mean they were not cooked through from the bottom yet and were flipped early. Solution – allow the pancakes to cook for a longer time in a medium-low flame and then flip.
      Feel free to email me if you have any other queries.

  3. AR Crompton says:

    Hi there! These sound delicious and I’d like to try them. We’re not able to eat lectins and are wondering if you think coconut flour would work for these?

    • Ruchi says:

      I haven’t tried coconut flour, but I think it should work just fine.
      Because coconut flour absorbs about the same amount of liquid as chickpea flour, making it the closest match.
      Do give it a try and share your feedback with me. Would love to know to results. 😊

  4. Jenny Forrest says:

    Is there a recipe for the chutney you used with these pancakes?

  5. Fi Cantillon says:

    5 stars
    We tried this recipe. My 7yr old son particularly wanted me to provide his feedback of they are great!!!

    This recipe was simple to do and one of the few recipes we don’t have to alter to fit with my sons extensive allergy list. Great you provide calorie details too that was very helpful for me.

    Quick question. Do they freeze well?

    • Ruchi says:

      Thank you so much for your feedback, Fi! So happy to hear that the little one enjoyed the pancakes; actually his feedback is more rewarding ❤ .
      Yes, these pancakes are freezer-friendly! They freeze well for a month. I would suggest, half-cook them and freeze. When ready to eat, thaw in the fridge and cook the pancakes on a griddle until golden.

  6. mira says:

    do you think i could substitue zuchini puree?

  7. Elizabeth Williams says:

    Can I use baking powder or baking soda for soda water?