These Savory Red Lentil Pancakes are a hearty, protein-packed, and naturally gluten-free alternative to traditional pancakes. Made with just a handful of wholesome ingredients, they’re crispy on the outside, soft in the middle, and loaded with spices and herbs. Whether I serve them for breakfast, lunch, or dinner, they always hit the spot.

Why You’ll Love This Recipe

I love how simple and nourishing these pancakes are. They’re made entirely from red lentils and water—no flour required—making them perfect for anyone avoiding gluten or grains. The batter blends up in minutes, and I can season it however I like with garlic, onion, herbs, and spices. They’re easy to customize, freezer-friendly, and incredibly satisfying.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Dry red lentils (soaked)
Water
Garlic cloves
Onion (or green onions)
Fresh cilantro or parsley
Ground cumin
Ground turmeric
Salt
Black pepper
Chili flakes (optional)
Olive oil or any neutral oil (for cooking)

directions

I start by soaking the red lentils in water for at least 2 hours, or overnight if I plan ahead.
After draining the soaked lentils, I add them to a blender with fresh water, garlic, spices, and salt. I blend until smooth and slightly thick.
I stir in finely chopped onions and herbs for texture and flavor.
I heat a non-stick skillet over medium heat with a little oil, pour in a ladle of the batter, and spread it out like a pancake.
I cook each side for 2–3 minutes until golden and crispy, then repeat with the rest of the batter.
I serve them hot with chutney, yogurt, or any dipping sauce I love.

Servings and timing

This recipe makes about 6 medium-sized pancakes, enough to serve 2 to 3 people. Prep time is 5–10 minutes (excluding soaking), and cooking takes about 15–20 minutes total. It’s a quick and easy meal once the lentils are soaked.

Variations

I sometimes mix in grated carrots, chopped spinach, or zucchini for extra veggies.
To change up the flavor, I swap cumin and turmeric for Italian herbs or smoked paprika.
I like making mini versions as a savory snack or appetizer.
A spicy version with green chilies or crushed red pepper gives the pancakes a nice kick.

storage/reheating

I store any leftovers in the fridge for up to 3 days. To reheat, I use a skillet or toaster oven to bring back that crisp edge. They also freeze well—just layer them between parchment paper in a sealed container. I reheat straight from frozen or let them thaw first for quicker cooking.

FAQs

Do I need to cook the lentils before blending?

No, I just soak them until soft, then blend. The pancakes cook the lentils completely in the pan.

Can I skip soaking the lentils?

Soaking is important for texture and digestibility. If I’m short on time, I soak them in hot water for 1 hour to speed things up.

Are these pancakes gluten-free?

Yes, they’re naturally gluten-free since they’re made with only lentils and water—no flour needed.

What’s the best way to serve them?

I love serving them with chutneys, spicy yogurt, avocado slices, or even wrapped around sautéed veggies like a crepe.

Can I make the batter ahead of time?

Yes, I store the blended batter in the fridge for up to 2 days. I stir it well before using, as it may thicken slightly.

Conclusion

Savory Red Lentil Pancakes are one of my favorite ways to turn a humble pantry staple into something special. They’re flavorful, filling, and easy to make with minimal ingredients. Whether I serve them hot off the pan or packed for lunch, they always satisfy. It’s the kind of recipe I can feel good about eating any time of day—simple, healthy, and delicious.

Savory Red Lentil Pancakes