Are you stuck in a breakfast rut, cycling through the same old toast and cereal? Or perhaps you’re searching for a light, yet satisfying, lunch that won’t leave you feeling sluggish? We’ve all been there. That’s why we’re absolutely thrilled to share a recipe that will revolutionise your meal times: our incredible Savory Red Lentil Pancakes. Forget everything you think you know about pancakes; these are a world away from their sweet, fluffy counterparts. They are beautifully tender, packed with earthy flavour, and unbelievably good for you.

What makes this dish so special is its stunning simplicity and powerful nutritional punch. Using just a handful of store-cupboard ingredients, with red lentils as the star, we create a batter that is naturally gluten-free and loaded with plant-based protein and fibre. This isn’t just a meal; it’s a vibrant, wholesome experience that nourishes you from the inside out. The warming spices like cumin and turmeric, combined with fresh ginger and coriander, create a taste profile that is both comforting and exciting.

This recipe is for everyone. It’s perfect for those following a vegetarian or vegan lifestyle, families looking to sneak more nutrients into their meals, and fitness enthusiasts needing a high-protein breakfast to fuel their day. Whether you serve them for a weekend brunch, a quick weeknight supper, or even pack them in a lunchbox, these savory red lentil pancakes are a guaranteed hit. Let’s dive in and discover just how easy it is to make this wonderfully versatile dish.

Recipe Overview

Inspired by traditional Indian ‘chilla’ or ‘dosa’, these savory pancakes transform humble red lentils into a culinary delight. The flavour is rich and earthy from the lentils, with aromatic warmth from ginger, garlic, and spices. The texture is soft and slightly spongy with delightfully crisp edges. This recipe is incredibly straightforward; once the lentils are soaked, the batter comes together in a blender in mere minutes, making it an easy dish for cooks of all levels.

• Prep Time: 15 minutes (+ 2 hours soaking)
• Cook Time: 20 minutes
• Total Time: 35 minutes (+ 2 hours soaking)
• Servings: 4 people (makes 8-10 pancakes)
• Difficulty: Easy

Why You’ll Love This Savory Red Lentil Pancakes

• Incredible Flavour: The natural, nutty taste of red lentils is the perfect canvas for aromatics like fresh ginger and garlic, complemented by warming spices like cumin and turmeric. Fresh coriander adds a bright, zesty finish.
• Quick & Easy: The hands-on time is minimal. After a simple soak, all the ingredients are blitzed in a blender to form a smooth batter. Cooking them is as simple as making traditional pancakes.
• Wonderfully Versatile: You can customise the spice level to your liking, add different vegetables to the batter, and serve them with an endless variety of toppings. They’re fantastic for breakfast, lunch, or a light dinner.
• Perfect For: This recipe is ideal for meal prep, a healthy weekend brunch, or a nutritious post-workout meal. They are also a brilliant way to offer a high-protein and high-fibre meal to the whole family. If you’re looking for more protein-packed meal ideas, our Lemon Garlic Chicken is another fantastic choice.
• Crowd-Pleaser: Being naturally gluten-free and dairy-free, these pancakes cater to various dietary needs without compromising on taste. They are a unique and delicious offering that always impresses guests.

Savory Red Lentil Pancakes

⏱️ 15 min prep  •  🍳 25 min cook  •  👥 4 servings

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Ingredients You’ll Need

The magic of this recipe lies in its simple, accessible ingredients. The key is using split red lentils (masoor dal), which can be found in the world foods aisle of most large supermarkets. Their quick-cooking nature and mild flavour make them perfect for this batter. Split red lentils are an incredible source of plant-based protein and fibre, as highlighted by BBC Good Food.

• 200g split red lentils
• 500ml water for soaking, plus more if needed
• 120ml fresh water for blending (approximate)
• 1 small onion, very finely chopped
• 2.5cm (1-inch) piece of fresh ginger, peeled and roughly chopped
• 2 cloves of garlic, peeled
• 1 green chilli, deseeded and roughly chopped (optional, adjust to taste)
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 1/2 tsp ground coriander
• A large handful of fresh coriander, leaves and tender stems finely chopped
• 1/2 tsp salt, or to taste
• 1/4 tsp freshly ground black pepper
• 2 tbsp coconut oil or a neutral oil for cooking

Pro Tip: For the smoothest batter, make sure to rinse the lentils thoroughly in a sieve under cold running water until the water runs clear. This removes excess starch and any dust, which results in a better texture and cleaner flavour.

How to Make Savory Red Lentil Pancakes

This process couldn’t be simpler. The key steps are soaking, blending, and pan-frying. We’ll guide you through each stage to ensure you get perfect, fluffy, and flavourful pancakes every single time. Let’s get the hob on!

1. Rinse and Soak the Lentils: Place the 200g of split red lentils in a medium bowl. Cover with 500ml of cold water and leave to soak for at least 2 hours, or up to 4 hours. You can also soak them overnight in the fridge. They will swell up and become soft.
2. Drain the Lentils: Once soaked, pour the lentils into a fine-mesh sieve and discard the soaking water. Give them one final rinse under cold water.
3. Blend the Batter: Transfer the drained lentils to a high-speed blender. Add the roughly chopped ginger, garlic, green chilli (if using), ground cumin, turmeric, ground coriander, salt, and pepper. Pour in 120ml of fresh water.
4. Blitz Until Smooth: Secure the lid and blend on high speed for 1-2 minutes, or until the batter is completely smooth and creamy. Scrape down the sides of the blender jug as needed. The consistency should be like that of a thick pancake batter; if it seems too thick, add another tablespoon of water at a time until it’s pourable but not watery.
5. Add the Final Touches: Pour the batter into a mixing bowl. Stir in the finely chopped onion and fresh coriander until evenly distributed. Let the batter rest for 5 minutes.
6. Heat the Pan: Place a non-stick frying pan or a cast-iron skillet over a medium heat. Add about 1/2 teaspoon of coconut oil and swirl to coat the base of the pan. The pan is ready when a drop of water sizzles instantly.
7. Cook the Pancakes: Pour about 60ml (a small ladleful) of the batter into the centre of the hot pan. Use the back of the ladle to gently spread it into a circle about 12-15cm (5-6 inches) in diameter.
8. Fry Until Golden: Cook for 2-3 minutes on the first side. You’ll know it’s ready to flip when bubbles start to appear on the surface and the edges look dry and slightly lift away from the pan.
9. Flip and Finish: Carefully slide a spatula underneath and flip the pancake. Cook for another 1-2 minutes on the second side, until it’s golden brown and cooked through.
10. Repeat and Serve: Transfer the cooked pancake to a plate and keep it warm while you repeat the process with the remaining batter, adding a little more oil to the pan for each pancake. Serve your delicious savory red lentil pancakes warm with your favourite toppings.

Expert Tips for Perfect Results

• Temperature Matters: The key to a perfectly cooked pancake is medium, consistent heat. If the pan is too hot, the outside will burn before the inside is cooked. If it’s too cool, the pancake will absorb too much oil and become greasy.
• Don’t Skip the Soak: Soaking is a non-negotiable step. It not only softens the lentils for a smooth blend but also helps to make them more easily digestible by breaking down complex starches.
• Make It Ahead: The pancake batter can be made up to 2 days in advance and stored in an airtight container in the fridge. It will thicken upon standing, so you may need to stir in a splash of water to bring it back to the right consistency before cooking.
• Storage: Store any leftover cooked pancakes in an airtight container in the refrigerator for up to 3-4 days. Reheat them in a dry non-stick pan over a medium heat for a minute per side, or briefly in the microwave.

Delicious Variations to Try

One of the best things about this recipe is how easily you can adapt it. Feel free to get creative and make it your own! For another easy and adaptable meal, check out our popular Sticky Chicken Rice Bowls.

• Spicy Kick Version: For those who love heat, add 1/2 teaspoon of red chilli flakes or an extra fresh green chilli to the blender. A pinch of cayenne pepper also works well.
• Hidden Veggie Power: This is a fantastic way to boost your vegetable intake. Add a large handful of fresh spinach or kale to the blender along with the lentils. You can also stir 100g of finely grated carrot or courgette into the finished batter.
• Herb Garden Delight: Swap the coriander for other fresh herbs. A combination of fresh mint and dill would be delicious, giving the pancakes a fresh, zesty flavour.

What to Serve With Savory Red Lentil Pancakes

These pancakes are delightful on their own, but they truly shine when paired with the right accompaniments. The possibilities are endless, from simple dips to more elaborate side dishes.

• Yoghurt and Chutney: A dollop of cool, creamy Greek yoghurt (or a dairy-free alternative) is the perfect contrast to the warm, spiced pancakes. Serve alongside a sweet and tangy mango chutney or a fresh mint and coriander chutney.
• Smashed Avocado and Tomato: For a hearty breakfast or brunch, top the pancakes with smashed avocado, a squeeze of lime juice, and some chopped cherry tomatoes. A sprinkle of toasted seeds adds a lovely crunch.
• Simple Side Salad: A crisp side salad with cucumber, red onion, and a lemon-tahini dressing makes this a complete and balanced light lunch.
• Beverage Pairing: A warm cup of spiced masala chai or a cool, refreshing mango lassi pairs beautifully with the flavours of the pancakes.

Frequently Asked Questions

Savory Red Lentil Pancakes

Healthy and flavorful gluten-free pancakes made from a simple batter of soaked red lentils, aromatic spices, and fresh herbs. A perfect savory option for breakfast, lunch, or a light dinner.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Indian

Ingredients Method Notes

Ingredients

  

• 200 g split red lentils
• 500 ml water for soaking plus more if needed
• 120 ml fresh water for blending approximate
• 1 small onion very finely chopped
• 2.5 cm 1-inch piece of fresh ginger, peeled and roughly chopped
• 2 cloves of garlic peeled
• 1 green chilli deseeded and roughly chopped (optional, adjust to taste)
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 1/2 tsp ground coriander
• A large handful of fresh coriander leaves and tender stems finely chopped
• 1/2 tsp salt or to taste
• 1/4 tsp freshly ground black pepper
• 2 tbsp coconut oil or a neutral oil for cooking

Method

 

1. Rinse and Soak the Lentils: Place the 200g of split red lentils in a medium bowl. Cover with 500ml of cold water and leave to soak for at least 2 hours, or up to 4 hours. You can also soak them overnight in the fridge. They will swell up and become soft.
2. Drain the Lentils: Once soaked, pour the lentils into a fine-mesh sieve and discard the soaking water. Give them one final rinse under cold water.
3. Blend the Batter: Transfer the drained lentils to a high-speed blender. Add the roughly chopped ginger, garlic, green chilli (if using), ground cumin, turmeric, ground coriander, salt, and pepper. Pour in 120ml of fresh water.
4. Blitz Until Smooth: Secure the lid and blend on high speed for 1-2 minutes, or until the batter is completely smooth and creamy. Scrape down the sides of the blender jug as needed. The consistency should be like that of a thick pancake batter; if it seems too thick, add another tablespoon of water at a time until it's pourable but not watery.
5. Add the Final Touches: Pour the batter into a mixing bowl. Stir in the finely chopped onion and fresh coriander until evenly distributed. Let the batter rest for 5 minutes.
6. Heat the Pan: Place a non-stick frying pan or a cast-iron skillet over a medium heat. Add about 1/2 teaspoon of coconut oil and swirl to coat the base of the pan. The pan is ready when a drop of water sizzles instantly.
7. Cook the Pancakes: Pour about 60ml (a small ladleful) of the batter into the centre of the hot pan. Use the back of the ladle to gently spread it into a circle about 12-15cm (5-6 inches) in diameter.
8. Fry Until Golden: Cook for 2-3 minutes on the first side. You'll know it's ready to flip when bubbles start to appear on the surface and the edges look dry and slightly lift away from the pan.
9. Flip and Finish: Carefully slide a spatula underneath and flip the pancake. Cook for another 1-2 minutes on the second side, until it's golden brown and cooked through.
10. Repeat and Serve: Transfer the cooked pancake to a plate and keep it warm while you repeat the process with the remaining batter, adding a little more oil to the pan for each pancake. Serve your delicious savory red lentil pancakes warm with your favourite toppings.

Notes

Serve warm with your favorite chutney, yogurt, or a fresh salad. Soaking the lentils for at least 2 hours is essential for a smooth batter.

We hope you fall in love with this recipe for Savory Red Lentil Pancakes as much as we have. It’s a wonderfully simple way to enjoy a meal that is bursting with flavour and packed with protein and fibre. It proves that healthy eating can be incredibly delicious and exciting. So go ahead, give them a try for your next breakfast or brunch, and transform your mealtime routine. We’d be delighted to hear how you get on – please leave a comment below to share your experience or any creative variations you discover!