Chickpea Flour Socca Pancakes

Name: Chickpea Flour Socca Pancakes
Prep time: 10 min
Cook time: 16 min
Total time: 26 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 cup (120 g) chickpea flour; 1¼ cup (300 ml) water; ¼ cup (60 ml) extra-virgin olive oil, at room temperature; 1½ teaspoons (3 g) fresh rosemary, finely chopped; ¾ teaspoon (4½ g) kosher salt; ¼ teaspoon (1.3 ml) freshly ground black pepper; 2 tablespoons (30 ml) olive oil, for cooking; fleur de sel or flake sea salt, for finishing (optional)

From the MyKitchenBank Kitchen

Crispy-edged, tender socca pancakes made from chickpea flour, a naturally gluten-free Mediterranean specialty. These savory pancakes feature earthy chickpea flavor enhanced by fresh rosemary and good olive oil, finished with a sprinkle of sea salt. They're wonderful as a quick breakfast, appetizer, or light lunch, served warm with a squeeze of lemon or alongside fresh greens.

Prep: 10 min
Cook: 16 min
Wait: 15 min
Total: 41 min
Makes: 8 pancakes (4 servings)

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Steps

Before you start

Have all ingredients measured and ready before you begin—the batter rests for 15 minutes to allow the chickpea flour to fully hydrate
Use a non-stick or well-seasoned cast-iron skillet for best results and easy flipping
Ensure your olive oil is at room temperature so it mixes smoothly into the batter

1
Mix the batter
- In a medium mixing bowl, whisk together the chickpea flour (1 cup/120 g), water (1.25 cups/300 ml), room-temperature olive oil (¼ cup/60 ml), chopped rosemary (1½ teaspoons/3 g), kosher salt (¾ teaspoon/4.5 g), and black pepper (¼ teaspoon) until completely smooth.
- No lumps should remain.
- The batter will be thin, similar to crêpe batter.
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Ready when: Batter is completely smooth with no flour lumps
Tip: Whisk vigorously for 1 minute to help hydrate the chickpea flour evenly, which will ensure tender pancakes.
2
Rest the batter
- Let the batter rest at room temperature for 15 minutes.
- This allows the chickpea flour to fully absorb the water and prevents a gritty texture.
- The batter will thicken slightly.
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Ready when: Batter has thickened and looks creamy
3
Heat the skillet
- Place a 10-inch (25 cm) non-stick or cast-iron skillet over medium-high heat.
- Once hot, add 2 tablespoons (30 ml) of olive oil for cooking.
- Let the oil heat for about 1 minute until it shimmers and moves freely across the pan.
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Ready when: Oil shimmers and moves freely across the pan
Tip: Use a cast-iron skillet if you have one—it distributes heat evenly and develops better browning on the pancakes.
4
Cook the first batch
- Pour ¼ cup (60 ml) of batter into the center of the hot skillet.
- The batter will spread outward quickly.
- Immediately tilt the pan in a circular motion to distribute the batter into a thin, even round about 6 inches (15 cm) across, similar to a crêpe.
- Cook for 2–3 minutes over medium-high heat without moving it.
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Ready when: Edges turn golden brown and look slightly crispy; the center is set but may appear slightly moist
Tip: Tilt the pan immediately after pouring—hesitation allows the bottom to set before the batter spreads, creating uneven pancakes.
5
Flip and finish cooking
- Using a thin spatula, carefully slide it under the edge of the pancake, then flip it in one swift motion.
- Cook for another 2–3 minutes on the second side until the bottom is golden brown and the pancake is firm to the touch.
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Ready when: Bottom is golden brown; pancake is firm and slightly springy when pressed in the center
Tip: If the first flip fails, the batter may not have cooked long enough on the first side. The edges should lift easily before attempting to flip.
6
Transfer and repeat
- Transfer the cooked pancake to a warm plate.
- Repeat steps 4 and 5 with the remaining batter, cooking 3 more pancakes for a total of 4 pancakes.
- You should have enough batter for 8 small pancakes (about 5 inches/13 cm across) if you prefer thinner ones, or adjust the pouring amount as desired.
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Ready when: All pancakes are cooked through and golden brown on both sides
Tip: Keep cooked pancakes warm by stacking them on a plate loosely covered with a clean kitchen towel while you finish cooking the rest.
7
Finish and serve
- Arrange the warm socca pancakes on a serving plate.
- If using fleur de sel, sprinkle a pinch over each pancake for a burst of briny flavor.
- Serve immediately with a wedge of fresh lemon for squeezing, or alongside a simple green salad with Dijon vinaigrette.
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Tip: Socca is best served warm, fresh from the pan. The crispy edges soften as it cools, so don't let it sit too long before eating.

Good to know

Tips

Socca originated in Nice, France, where it's traditionally cooked in a large copper pan and served as a street food. This stovetop version captures that same crispy-edged, tender interior.
For extra-crispy edges, increase the heat to high and cook for an additional 30 seconds on the first side, but watch closely to prevent burning.
Serve socca with toppings such as crème fraîche, a fried egg, roasted vegetables, smoked salmon, or hummus for a more substantial meal.
The batter is naturally gluten-free, vegan, and high in protein and fiber from the chickpea flour, making it a nutritious choice for any dietary preference.

Make ahead

The batter can be made up to 4 hours ahead and refrigerated in a covered container. Stir well before using, and add 1–2 tablespoons of water if it has thickened too much. Cook just before serving for the best crispy edges.

Storage & reheating

Socca pancakes are best eaten fresh and warm, but leftovers keep in an airtight container at room temperature for up to 1 day or in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) toaster oven for 5 minutes, or warm in a dry skillet over medium heat for 1–2 minutes per side until crispy again. Do not freeze, as the texture becomes rubbery.

Substitutions

fresh rosemary → 1 teaspoon dried rosemary, or 2 tablespoons chopped fresh basil or parsley. Dried herbs are more concentrated, so use less. Fresh herbs other than rosemary will give a lighter flavor profile but work well in socca.
chickpea flour → fava bean flour or gram flour (besan), in the same amount. Both have a similar texture and mild nutty flavor. Gram flour is used in Indian cooking; fava bean flour is slightly earthier.
extra-virgin olive oil → vegetable oil or avocado oil. Use refined versions to avoid overpowering flavor. The pancakes will lack the characteristic Mediterranean taste but will still cook well.
kosher salt → sea salt or table salt in equal measure. Kosher salt is preferred for its larger crystals and more even distribution, but other salts work. Adjust table salt to ½ teaspoon (5 g) since it is denser.