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Red Lentil Sheet Pan Pancakes

A delicious and healthy take on pancakes made from red lentils, offering a warm and comforting meal that can be served as a savory dish or a sweet dessert.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Brunch, Main Course
Cuisine: American, Healthy
Calories: 180
Ingredients Method Notes

Ingredients
  

Pancake Base
  • 1.5 cups red lentils, rinsed and drained Soak 30 minutes if you have time; swap for yellow split peas for a nuttier flavor.
  • 2 cups water or vegetable broth Broth adds savory depth.
  • 3 large eggs For binding; use flax eggs (3 tablespoons flaxseed meal + 9 tablespoons water) to make it vegan.
  • 0.5 cups milk or plant-based milk Whole milk lends richness.
  • 1 small onion, finely chopped Shallot for a milder, sweeter note.
  • 2 cloves garlic, minced Optional but irresistible.
  • 1 teaspoon ground cumin Toast it briefly for more warmth.
  • 1 teaspoon smoked paprika Swap for chili powder to add heat.
  • 1 teaspoon salt Or to taste.
  • 0.5 teaspoon black pepper
  • 3 tablespoons olive oil Plus extra for brushing the sheet pan.
  • 1 cup grated carrot or sweet potato Adds color and sweetness; swap with zucchini (squeeze excess moisture).
  • 0.5 cup chopped fresh parsley or cilantro Basil for a sweeter, aromatic option.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Lightly oil a large sheet pan (about 13 x 18 inches).
  2. If you soaked the lentils, drain them now. Place the rinsed red lentils and water or broth in a blender. Blend until smooth and creamy, about 1–2 minutes.
  3. Pour the blended lentil mixture into a large bowl. Whisk in the eggs and milk until glossy and combined.
Mixing
  1. Stir in the ground cumin, smoked paprika, salt, black pepper, and 3 tablespoons olive oil.
  2. Fold in the chopped onion, garlic, grated carrot or sweet potato, and chopped herbs.
Baking
  1. Pour the batter onto the prepared sheet pan and spread it evenly with a spatula to about 1/2-inch thickness for slightly thick pancakes, or 1/4-inch for a crisper edge.
  2. Brush the top lightly with olive oil and scatter an optional sprinkle of sesame seeds, extra herbs, or grated cheese.
  3. Bake for 20–30 minutes, until the edges are deeply golden and the center is set. Let it rest for 5 minutes before slicing into squares or strips.

Notes

Feel free to add grated cheese for an indulgent twist, or fold in cooked spinach for a green lift. For storing, refrigerate leftovers in an airtight container for up to 4 days or freeze for up to 2 months.