Red Lentil Pancakes are a delicious, savory, and filling vegan breakfast that’s naturally gluten-free, high in protein, and made with no egg or dairy.
This easy recipe is a wholesome, plant-based way to start your day, perfect for a satisfying and nutritious meal.
Love red lentils? You’ll want to try my red lentil tortillas next.
Red lentil pancakes have quickly become a go-to in my kitchen, especially since lentils have been one of my favorite staples ever since I went plant-based.
I use them from crispy lentil fritters and homemade lentil tofu to hearty lentil mushroom bolognese and cozy carrot red lentil soup.
These savory pancakes are no exception. They’re incredibly versatile, budget-friendly, and loaded with plant-based protein that keeps me full and energized for hours.
I love making a batch ahead of time to enjoy for breakfast with a dollop of cashew sour cream, or serve them as a savory side dish for lunch or dinner.
Now, let’s get cooking!
Jump to:
🥘Ingredients
- Red lentils: The main ingredient, packed with protein and fiber.
- Nutritional yeast: Optional, but I recommend it for a cheesy, umami flavor boost.
- Baking powder: Helps the pancakes rise and stay fluffy.
- Salt and spices (onion powder, smoked paprika, ground cumin, black pepper): Add savory depth and a little kick of flavor.
- Water: Binds everything together to create the perfect batter.
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
🔪How To Make Red Lentil Pancakes
Step 1: Rinse and drain the red lentils, then soak them in hot water, covered, for 3 hours. Don’t drain the water after soaking - it helps make the batter.
Step 2: Add the soaked lentils (with the soaking water), nutritional yeast, baking powder, salt, and spices into a blender.
Step 3: Blend until you get a smooth pancake batter.
Step 4: Heat a lightly oiled non-stick pan over medium heat. Pour about ¼ cup of batter for each pancake into the pan. Cook for 2 minutes on one side, then flip and cook for another 2 minutes, or until both sides are golden and cooked through. Serve warm with vegan sour cream or yogurt and a sprinkle of fresh parsley.
📋Substitutions
- Use green lentils: You can substitute red lentils with green lentils, but make sure to soak them longer (ideally overnight) as they’re firmer and take more time to soften.
- Herby twist: Stir in fresh or dried herbs like parsley, dill, or cilantro for extra flavor.
- No nutritional yeast? Skip it, or add a touch of garlic powder or miso paste for a savory boost.
❄️Storage
Let the pancakes cool completely, then store them in an airtight container in the fridge for up to 4 days.
To freeze, place parchment paper between each pancake and store in a freezer-safe bag or container for up to 2 months.
Reheat in a pan, toaster, or microwave until warmed through.
💡Marinela's Tips
- Blend the batter until smooth so the pancakes cook evenly and don’t fall apart.
- Make sure your pan is hot before adding the batter for a perfect golden crust.
- Cook a few pancakes at a time to make flipping easier.
- To turn the batter into red lentil crêpes, simply add more water to thin it out; it spreads easily and cooks up perfectly thin and flexible.
❓Frequently Asked Questions (FAQ's)
It’s best to use dry red lentils soaked in water for this recipe - canned lentils may make the batter too soft.
Yes, you can refrigerate the batter for up to 24 hours before cooking.
🍽Serving Suggestions
These are my favorite dishes to serve with these lentils pancakes:
- Vegan avocado mayonnaise
- Baerlauch pesto
- Tofu ricotta cheese
- Lactose-free cream cheese
- Vegan queso spread
- Sour cream dip with chives
📖 Recipe
Red Lentil Pancakes (Vegan & Gluten-Free)
Equipment
- high speed blender
- Non-stick frying pan
Ingredients
- 1 cup dry red lentils raw (rinsed, drained, soaked in hot water)
- 1 + ½ cups boiling water
- 1 tablespoon nutritional yeast optional
- 2 teaspoons baking powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ¼ teaspoon ground cumin
- ½ teaspoon salt
- 1 pinch black pepper freshly ground
Instructions
- Rinse, drain, and soak lentils in hot water (covered) for 3 hours. Do not drain after soaking.
- Add soaked lentils with the water, nutritional yeast, baking powder, salt, and spices to a high-speed blender. Blend until smooth.
- Heat a lightly oiled pan over medium heat. Pour ¼ cup of the batter and cook for 2 minutes per side, or until golden and cooked through.
- Serve warm with vegan sour cream or yogurt and a sprinkle of fresh parsley.
Notes
- Store cooled pancakes in an airtight container in the fridge for up to 4 days. Freeze with parchment between layers for up to 2 months. Reheat in a skillet or toaster for the best texture.
- You can substitute green lentils, just be sure to soak them overnight as they take longer to soften.
- Use a good non-stick or lightly greased pan to avoid sticking and get a crispy, golden finish.
- If the batter feels too thick, add a splash of water to thin it out. For red lentil crêpes, add extra water to make the batter spread thinner.
Nutrition
If you try these red lentil pancakes, let me know! Leave a comment, rate it, and don’t forget to tag a photo @go_eatgreen on Instagram.
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