Savoury lentil pancakes are one of my favorite ways to enjoy a hearty, healthy breakfast. Made with red lentils, spices, and herbs, these pancakes are naturally egg-free, high in protein, and packed with flavor. I love that they come together with just a few wholesome ingredients and can be served with all sorts of delicious toppings or dips.

Why You’ll Love This Recipe

I like making these savoury lentil pancakes because they’re filling, nutritious, and easy to prepare. They’re perfect when I want a breakfast that feels hearty without being heavy. I enjoy how versatile they are—I can serve them with hummus, chutney, or even a fried egg on top for a complete meal. Plus, since they’re egg-free, they work really well when I’m cooking for friends who have allergies or prefer plant-based recipes.

Ingredients

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

• 1 cup red lentils

• 6 cups boiling water (for soaking)

• 1 clove garlic

• 1 onion, roughly chopped

• Salt, to taste

• 1 teaspoon ground black pepper

• ½ teaspoon red chili flakes

• 1 teaspoon ground cumin

• 3 tablespoons rice flour

• ¼ cup cilantro, chopped

• 2 tablespoons vegan butter

Directions

1. I start by washing the lentils thoroughly under running water until the water runs clear.

2. I soak the lentils in boiling water for about 30 minutes so they soften.

3. Once soaked, I drain them and add them to a blender along with the onion, garlic, salt, black pepper, cumin, and half the cilantro. I blend until smooth.

4. I transfer the mixture to a bowl, then mix in the rice flour and the remaining cilantro.

5. I heat a pan over medium-high heat and spread a little vegan butter on it.

6. I spoon 2–3 tablespoons of the batter onto the pan, shaping it into a pancake with the back of the spoon.

7. I reduce the heat to medium and cook each side for 3–4 minutes until golden and crispy.

8. I serve them warm, often with a chutney or tomato sauce.

Servings and timing

This recipe makes about 6 lentil pancakes. It takes around 35 minutes of prep time (mainly for soaking) and 15 minutes of cooking, so I can have them ready in about 50 minutes.

Variations

• I sometimes swap cilantro for parsley or mint for a different flavor.

• If I want a spicier version, I increase the chili flakes or add some chopped green chili.

• I’ve also used chickpea flour instead of rice flour when I didn’t have it on hand, and it worked nicely.

• For extra protein, I occasionally add an egg to the batter, which makes the pancakes easier to handle and a little richer in texture.

storage/reheating

I prefer eating these pancakes fresh, but I can store leftovers in an airtight container in the fridge for up to three days. When I want to reheat them, I just warm them in a pan over low heat until they’re soft again. They can also be frozen for up to two months, though I find the texture is best when they’re freshly cooked.

FAQs

Can I use a different type of lentil instead of red lentils?

I stick to red split lentils because they cook quickly and blend smoothly. Other lentils won’t give the same texture.

What can I use instead of rice flour?

I’ve tried chickpea flour, and it works well. All-purpose flour can also be used, but it changes the flavor slightly.

Can I make these pancakes ahead of time?

Yes, I sometimes make the batter the night before and refrigerate it. Then I just cook the pancakes fresh in the morning.

What do I serve with savoury lentil pancakes?

I like them with tomato sauce, hummus, chutney, or a dollop of yogurt. Sometimes I top them with a fried egg or avocado for a bigger meal.

How do I make the batter thinner if it’s too thick?

If the batter feels too thick to spread, I add a small splash of water until it reaches the consistency I like.

Conclusion

I love how these savoury lentil pancakes turn out every time I make them—crispy on the outside, soft inside, and full of flavor. They’re a fantastic way to start the day or even enjoy as a light dinner. With simple ingredients and endless topping options, I find myself coming back to this recipe again and again.

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