If you are searching for a flavorful and nutritious twist on breakfast or brunch, you will adore this Savory Red Lentil Pancakes Recipe. These pancakes are wholesome, packed with protein, and carry an incredible depth of flavor from fragrant spices, fresh herbs, and a subtle hint of heat. Each bite is delightfully crisp on the outside with a tender, creamy inside that’ll have you craving more. Plus, this recipe is surprisingly simple to make, with ingredients that come together to create a vibrant, satisfying dish perfect for any time of day.
Ingredients You’ll Need
Gathering the right ingredients is the secret to nailing this Savory Red Lentil Pancakes Recipe. Each ingredient plays a vital role—whether it adds creaminess, spice, or freshness—ensuring a balanced and irresistible final result.
- 1 cup Red Lentils: The foundation of the batter, red lentils cook quickly and provide a creamy texture as well as a protein boost.
- 1 ½ cups Water: Used for soaking and cooking the lentils to achieve that perfect softness for blending.
- ½ cup Onion, roughly chopped: Adds savory depth and aroma that prevents the pancakes from tasting flat.
- 2 cloves Garlic, roughly chopped: Infuses a pungent, aromatic backbone that brightens the flavor profile.
- 1 inch Ginger, roughly chopped (optional but recommended): Provides a warm, slightly spicy note that livens up the dish.
- 1 Green Chili, roughly chopped (optional): Offers a customizable kick of heat for spice lovers.
- ½ cup Fresh Cilantro, roughly chopped: Brings fresh, herbaceous vibrancy and a lovely green hue to the batter.
- 1 teaspoon Cumin Powder: Adds an earthy, smoky warmth that complements the lentils splendidly.
- ½ teaspoon Turmeric Powder: Imparts a golden color and mild earthiness with some health benefits.
- ½ teaspoon Red Chili Powder (optional): For extra warmth and color, adjust according to spice preference.
- Salt to taste: Essential for amplifying all the other flavors beautifully.
- 2 tablespoons Oil, for cooking: Use a neutral oil such as vegetable or canola to achieve those perfectly crisp edges while frying.
How to Make Savory Red Lentil Pancakes Recipe
Step 1: Rinse and Soak the Lentils
Start by thoroughly rinsing the red lentils under cold water to wash away any impurities. Then pour 1 ½ cups of water over them and let the lentils soak for at least 30 minutes; this process softens the lentils for a smoother batter and quicker cooking. If you’re pressed for time, soaking isn’t mandatory, but it will impact texture slightly.
Step 2: Cook the Lentils Until Tender
Transfer the soaked lentils and their soaking water into a saucepan. Bring to a boil, then reduce to a simmer and cover. Let them cook gently for 15 to 20 minutes until they’re soft and easily mashable. Be sure to check occasionally and add a splash of water if the mixture looks dry or begins sticking to the pan.
Step 3: Cool the Cooked Lentils
Once the lentils are perfectly tender, take the pan off the heat and allow them to cool for 10 to 15 minutes. This is important so the hot liquid does not pose a risk when blending. It also helps maintain a nice texture in the batter.
Step 4: Blend the Batter
Into your blender or food processor, combine the cooled lentils, onion, garlic, ginger (if using), green chili (if using), cilantro, cumin powder, turmeric powder, red chili powder (if using), and salt. Blend until you achieve a smooth, thick, yet pourable batter. Pause to scrape down the sides to get everything evenly mixed. If the batter feels too dense, add a tablespoon or two of water to loosen it up.
Step 5: Heat the Pan and Cook the Pancakes
Preheat a non-stick skillet or griddle over medium heat and add a tablespoon of oil. When it’s hot and shimmering, spoon about ¼ cup of batter onto the surface for each pancake. Make sure to leave enough room so they cook evenly and are easy to flip. Cook each side for 2 to 3 minutes until golden brown, watching for bubbles on the surface as a sign it’s ready to turn. Flip carefully and cook the other side until beautifully crisp and cooked through.
Step 6: Keep Warm (Optional)
If you’re cooking in batches, keep the finished pancakes warm in a low oven at around 200°F (95°C) to maintain their crisp texture until you’re ready to serve them all together.
How to Serve Savory Red Lentil Pancakes Recipe
Garnishes
Garnishing these pancakes is a joyful step! Sprinkle chopped fresh cilantro or a dollop of cooling yogurt or raita on top to add freshness and a creamy contrast to the savory, spiced pancakes. A squeeze of lemon juice or a drizzle of tamarind chutney elevates the flavors with a bright and tangy twist.
Side Dishes
These savory pancakes love company! Pair them with a simple salad of mixed greens and a tangy vinaigrette, or serve alongside a spicy vegetable curry for a heartier meal. They’re also fantastic when enjoyed with chutneys, pickles, or even a side of sautéed greens for extra color and nutrients.
Creative Ways to Present
Want to impress guests or make brunch extra special? Layer the pancakes with avocado slices, roasted tomatoes, or a poached egg on top. You can also roll them up with fresh herbs and a tangy sauce on the inside, creating delicious lentil pancake wraps that are perfect for a portable meal or party appetizer.
Make Ahead and Storage
Storing Leftovers
If you have leftovers of this Savory Red Lentil Pancakes Recipe, store them in an airtight container in the refrigerator for up to 3 days. They retain their flavor well, making them an excellent option for quick lunches or snacks throughout the week.
Freezing
These pancakes freeze wonderfully. Place cooled pancakes in a single layer on a baking sheet and freeze until solid before transferring them to a freezer-safe bag or container. They can be stored for up to 2 months, so you always have a nutritious option on hand.
Reheating
To reheat, the best method is a dry skillet over medium heat, which will restore their crispiness. You can also warm them in a toaster oven or conventional oven at 350°F (175°C) for about 10 minutes until heated through. Avoid microwaving if possible, as it tends to make the pancakes soggy.
FAQs
Can I make these pancakes gluten-free?
Absolutely! The Savory Red Lentil Pancakes Recipe is naturally gluten-free since it uses lentils as the base instead of flour. Just ensure any additional sides or garnishes you use are also gluten-free to keep the meal safe.
Is soaking the lentils absolutely necessary?
Soaking helps soften the lentils and creates a creamier batter with a finer texture. While you can skip soaking if you’re in a hurry, the pancakes might turn out slightly grainier and take a bit longer to cook, so soaking is recommended for the best result.
Can I adjust the spice level?
Yes! This recipe is very adaptable. Simply omit or reduce the green chili and red chili powder if you prefer mild pancakes, or add extra for more heat. The flavors balance beautifully regardless of your preferred spice level.
What can I use instead of cilantro if I don’t like it?
If cilantro isn’t your favorite, you can substitute fresh parsley, mint, or even fresh dill to add a bright herbal note to the pancakes. Each offers a unique flavor profile that complements the savory lentils nicely.
Can these pancakes be made vegan?
Yes! The Savory Red Lentil Pancakes Recipe is naturally vegan since it contains no dairy or animal products. Just use oil for cooking and vegan-friendly accompaniments to keep the meal plant-based.
Final Thoughts
This Savory Red Lentil Pancakes Recipe is one of those special dishes that feels like a warm hug on a plate—comforting, tasty, and surprisingly healthy. Whether you’re looking to shake up your breakfast routine or craft a unique savory snack, these pancakes deliver fantastic flavor with minimal fuss. I can’t wait for you to try them and make this vibrant recipe your new favorite!
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Savory Red Lentil Pancakes Recipe
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8-10 pancakes
- Category: Breakfast
- Method: Frying
- Cuisine: Indian
- Diet: Gluten Free
Description
These savory red lentil pancakes are a nutritious and flavorful dish made from a creamy red lentil batter infused with aromatic spices, fresh herbs, and optional heat from green chili and ginger. Perfect as a protein-rich breakfast, brunch, or snack, these pancakes are easy to make, gluten-free, and packed with wholesome ingredients that deliver a satisfying and savory taste.
Ingredients
Main Ingredients
- 1 cup Red Lentils
- 1 ½ cups Water
- ½ cup Onion, roughly chopped
- 2 cloves Garlic, roughly chopped
- 1 inch Ginger, roughly chopped (optional but recommended)
- 1 Green Chili, roughly chopped (optional, adjust to taste)
- ½ cup Fresh Cilantro, roughly chopped
Spices & Seasonings
- 1 teaspoon Cumin Powder
- ½ teaspoon Turmeric Powder
- ½ teaspoon Red Chili Powder (optional, adjust to taste)
- Salt to taste (approximately 1 teaspoon)
Cooking
- 2 tablespoons Oil, for cooking (vegetable oil, canola oil, or olive oil)
Instructions
- Rinse the Red Lentils: Thoroughly rinse 1 cup of red lentils under cold running water to remove any dust or debris, then place them in a medium-sized bowl.
- Soak the Lentils: Pour 1 ½ cups of water over the lentils and let them soak for at least 30 minutes, ideally 1-2 hours, to soften the lentils for a smoother batter and reduce cooking time. Skipping this step may result in a grainier texture.
- Cook the Lentils: Transfer the soaked lentils along with the soaking water to a saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15-20 minutes until the lentils are very soft and easily mashable. Add water as needed to prevent sticking.
- Cool Slightly: Remove the saucepan from heat and allow the lentils to cool for 10-15 minutes to avoid blending hot liquids.
- Blend the Batter: Transfer the cooked lentils and any remaining cooking liquid to a blender or food processor. Add chopped onion, garlic, ginger (if using), green chili (if using), cilantro, cumin powder, turmeric powder, red chili powder (if using), and salt.
- Blend Until Smooth: Blend all ingredients until a smooth, thick but pourable batter forms. Scrape the sides as needed. Add 1-2 tablespoons of water if the batter is too thick.
- Heat the Pan: Place a non-stick skillet or griddle over medium heat and add 1 tablespoon of oil. Heat until shimmering hot to prevent sticking and achieve a golden-brown color.
- Pour the Batter: Pour ¼ cup of batter onto the pan per pancake. Cook a few at a time without overcrowding, leaving space between pancakes.
- Cook the Pancakes: Cook each pancake for 2-3 minutes until bubbles form and edges look set, then flip and cook the other side for 2-3 minutes until golden brown and cooked through.
- Keep Warm (Optional): Keep cooked pancakes warm in an oven at 200°F (95°C) or a warming drawer while finishing the rest.
- Serve and Enjoy: Serve the pancakes warm with your favorite toppings or accompaniments.
Notes
- Soaking the lentils is highly recommended for a smoother batter and better texture, but can be skipped if in a hurry.
- Adjust green chili and red chili powder quantities according to your spice preference or omit for a mild version.
- You can use any neutral oil for cooking, such as vegetable, canola, or light olive oil.
- These pancakes can be served with chutney, yogurt, salsa, or a fresh salad for a complete meal.
- Leftover pancakes can be refrigerated for up to 2 days and reheated in a skillet for best texture.
