Red Lentil Sheet Pan Pancakes Recipe

Red Lentil Sheet Pan Pancakes Recipe

ByLily Carter
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If you’ve ever wished pancake mornings could get a little easier and a whole lot healthier, then I’m about to become your new best friend. This Red Lentil Sheet Pan Pancakes Recipe is a total game changer. It’s like all your pancake dreams rolled into one—nutritious, fluffy, and made in a single pan. Trust me, once you try this, you’ll wonder why you ever bothered flipping pancakes one by one again.

What I adore about this recipe is how forgiving and versatile it is. It works great for a quick breakfast when mornings get a little hectic, or even as a meal prep superstar for lunches during the week. Plus, the blend of red lentils and oats makes it surprisingly filling, so you’ll stay energized for hours. I really think you’re going to enjoy this steady little winner in your kitchen routine.

Ingredients You’ll Need

Each ingredient here brings its own magic to the table and comes together seamlessly to keep these pancakes fluffy, naturally sweet, and packed with good stuff. Here are my tips to make sure you gather the best for your batch.

  • Split red lentils: Make sure they’re dry and uncooked—soaking them briefly softens them for blending perfection.
  • Rolled oats or high-protein rolled oats: These add body and fiber; I love using the high-protein ones when I want an extra boost.
  • Large banana: Ripe and sweet bananas work best to naturally sweeten the batter and keep the texture moist.
  • Unsweetened nondairy milk: Almond or oat milk are my go-tos, and keep it unsweetened to control your sweetness level.
  • Baking powder: Provides the magic lift – make sure it’s fresh for the fluffiest pancakes.
  • Apple cider vinegar: Helps activate the baking powder so you get that perfect rise.
  • Ceylon cinnamon: Adds gentle warmth without overpowering the flavor.
  • Vanilla extract: A splash elevates the taste to that cozy, familiar pancake vibe.
  • Medjool dates: These are natural sweeteners that blend smoothly – if you like it sweeter, just add more!

Variations

One of my favorite things about this Red Lentil Sheet Pan Pancakes Recipe is how easy it is to customize. I encourage you to play around with flavors and toppings to keep things lively and suited to your tastes.

  • Nutty Boost: I often sprinkle in some crushed peanuts or slivered almonds on top before baking for a delightful crunch.
  • Fruit Swap: Instead of dates, try adding mashed berries or chopped apples for a fresh twist I find delicious in spring and fall.
  • Spice it Up: Sometimes I add a pinch of cardamom or nutmeg to spice things up during cozy winter mornings.
  • Extra Protein: Using high protein oats or adding a tablespoon of hemp hearts into the batter is a great way to keep you fuller longer.
  • Gluten-Free: This recipe is naturally gluten-free if you check your oats, which makes it perfect for diverse diets.

How to Make Red Lentil Sheet Pan Pancakes Recipe

Step 1: Soak the Lentils Just Right

Start by pouring boiling water over the split red lentils in a heatproof bowl, making sure they’re fully submerged because they do expand. Let them soak for exactly 30 minutes—any longer and they start to get mushy, which will affect your batter’s texture. Once soaked, drain them thoroughly through a fine mesh sieve and rinse well under cool water. This step really sets the stage for a smooth batter.

Step 2: Blend Everything Smoothly

Into your high-speed blender, toss the soaked and drained lentils, oats, banana, non-dairy milk, baking powder, apple cider vinegar, cinnamon, vanilla, and those sticky Medjool dates. Blend until your mixture is totally smooth with no lumps. A quick tip: add the baking powder and apple cider vinegar last, so they get a little fizz going, which helps make your pancakes extra fluffy.

Step 3: Transfer and Add Your Favorite Toppings

Pour the batter into one or multiple baking dishes aiming for about 1½ inches depth. I usually split mine into three glass storage containers because that’s my perfect thickness for fluffy pancakes. If you’re using glass, lightly oil or line your pan with parchment to help release the pancakes later. Feel free to sprinkle on berries, nuts, or even a few chocolate chips before baking.

Step 4: Bake to Perfection

Bake at 350°F (175°C) for roughly 35 to 40 minutes until the center’s set and a toothpick comes out clean. Keep an eye on it during the last few minutes and tent with foil if the top browns too fast. Patience here really pays off for moist, tender pancakes that pull away from the edges of the dish nicely.

How to Serve Red Lentil Sheet Pan Pancakes Recipe

The image shows three baked dishes on a dark textured surface. In front, there is a square piece of golden brown banana bread with visible round banana slices embedded on top, scattered with small dark chocolate chips. It is divided into two pieces, with soft crumbs visible inside. Behind it, there are two glass square containers with baked items; the left one has a golden brown cake topped with chopped nuts and small chunks of fruit, while the right one has a similar cake topped with halved strawberries and sprinkled with seeds or small nuts. The cakes have a slightly textured, baked surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I’m a big fan of topping these with fresh berries and a sprinkle of hemp hearts for a nutty touch. Sometimes I drizzle a bit of pure maple syrup or add a dollop of unsweetened plant-based yogurt—it adds creaminess and boosts the protein punch. Chopped apples and a handful of slivered almonds also make an appearance when I want something crunchy and vibrant.

Side Dishes

For a full meal, I love pairing these pancakes with sautéed spinach or a simple green salad if I’m aiming for a lighter vibe. A side of roasted sweet potatoes or avocado slices adds some healthy fats and richness that marry well with the earthy lentil flavor.

Creative Ways to Present

For special occasions, I’ve lined a platter with stacked pancake squares, drizzled tahini and a touch of date syrup artistically on top, and scattered edible flowers to dress things up. These pancakes also make fabulous “pancake bars” where everyone can add their own toppings from bowls of fruit, nuts, and yogurt—super fun and interactive!

Make Ahead and Storage

Storing Leftovers

I store any leftover pancakes in airtight containers in the fridge—they stay fresh up to 5 days. When stored properly, they keep their moisture and texture quite well, so you won’t be sacrificing quality even after a couple of days.

Freezing

I’ve frozen these pancakes several times with great success. I slice them into squares before freezing and layer them with parchment paper in freezer bags. This way, you can thaw just what you need without them sticking together. Perfect for busy mornings!

Reheating

Reheat slices in a toaster oven or standard oven to keep the edges crisp and prevent sogginess—microwaving works too but I find it softens the texture more. A quick 5-7 minutes at 350°F usually does the trick, and you’re back to breakfast bliss.

FAQs

  1. Can I use other types of lentils for the Red Lentil Sheet Pan Pancakes Recipe?

    Red lentils work best because they cook quickly and blend into a smooth batter, but you can experiment with yellow lentils or split peas. Just be aware that other lentils might need longer soaking or cooking, which can affect the pancakes’ texture.

  2. How do I make these pancakes gluten-free?

    This recipe is naturally gluten-free if you choose certified gluten-free rolled oats. Always double-check your oats to avoid cross-contamination and you’re good to go.

  3. Can I skip the baking and apple cider vinegar?

    While you can omit them, the baking powder and vinegar contribute to the rise and fluffiness of the pancakes. For the best texture, I recommend keeping them and adding them last before baking.

  4. What can I use instead of Medjool dates for sweetness?

    If you don’t have dates, 3 to 4 tablespoons of maple syrup or honey (if not vegan) work well. Adjust sweetness to taste, but dates add fiber and a lovely rich flavor that’s hard to beat.

  5. How long do Red Lentil Sheet Pan Pancakes last refrigerated?

    Stored in an airtight container, they last up to 5 days in the fridge. Just make sure to cool them completely before storing to maintain their texture.

Final Thoughts

Honestly, this Red Lentil Sheet Pan Pancakes Recipe feels like a cozy little secret I’m so happy to share. It’s easy enough for casual weekend breakfasts but nutritious enough to fuel your busiest days. I love that it brings together wholesome ingredients in a way that’s simple, satisfying, and just a bit different from your usual flapjack fare. Once you give this one a try, you might find it slipping onto your regular meal rotation. That’s exactly how it happened to me, and I’ll bet it will for you too.

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Red Lentil Sheet Pan Pancakes Recipe

Red Lentil Sheet Pan Pancakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 103 reviews
  • Author: Lily
  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Total Time: 40 minutes
  • Yield: 3 servings 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: Healthy/Easy
  • Diet: Gluten Free, Vegan
Print Recipe

Description

These Red Lentil Sheet Pan Pancakes are a nutritious, protein-packed, and gluten-free breakfast option featuring soaked red lentils, oats, banana, and dates blended into a smooth batter and baked in a sheet pan for fluffy, easy-to-serve pancakes. You can customize with your favorite toppings like berries, nuts, or dark chocolate chips, making them perfect for a wholesome start to your day.

Ingredients

Scale

Main Ingredients

  • 1 cup split red lentils
  • 1 cup rolled oats or high protein rolled oats
  • 1 large banana
  • 1 ¼ cups unsweetened nondairy milk, plus 1 to 2 tablespoons more as needed
  • 1 tablespoon baking powder
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon Ceylon cinnamon
  • 1 teaspoon vanilla extract
  • 3 large Medjool dates, pitted

Optional Toppings

  • Berries (such as blueberries, raspberries)
  • Chopped apple
  • Slivered almonds or crushed peanuts
  • Hemp hearts
  • Dark chocolate chips

Instructions

  1. Soak Lentils: Bring a few cups of water to a boil in a kettle or small saucepan. Place the uncooked split red lentils in a heatproof bowl and pour the hot water over them, fully covering the lentils since they will expand. Soak for 30 minutes, topping off water if needed. Drain using a fine-mesh sieve, rinse under running water, and drain well.
  2. Blend the Batter: Add the soaked and drained lentils, rolled oats, banana, 1 ¼ cups unsweetened nondairy milk, baking powder, apple cider vinegar, cinnamon, vanilla extract, and pitted dates to a high-speed blender. Blend until completely smooth.
  3. Transfer Batter: Pour the blended batter evenly into three separate baking dishes or a single nonstick rimmed sheet pan (10×15 inch or 9×13 inch). The batter should be roughly 1½ inches deep. Tap gently to level the surface.
  4. Add Toppings: Sprinkle your choice of optional toppings directly on top of the batter if desired, adding space so the batter can rise properly.
  5. Bake: Preheat the oven to 350°F (175°C). Bake the pancakes until the center is fully set and a toothpick inserted comes out clean, about 35-40 minutes. If the top browns too quickly, loosely tent with foil to prevent burning.
  6. Serve and Store: Allow the pancakes to cool completely before removing from the pan using a spatula if baked in glassware. Serve warm with unsweetened plant-based yogurt and a drizzle of nut or tahini for added heart-healthy fats. Store leftovers covered in the refrigerator for up to 5 days.

Notes

  • Sweetness: Adjust sweetness by using 2 to 3 dates or substitute with 3 to 4 tablespoons maple syrup. The recipe works without dates but is perfect with 3.
  • Fluffy Tip: Add baking powder and apple cider vinegar last and blend quickly to promote fluffiness. Pour batter immediately to allow rising space and avoid dense pancakes by not overloading toppings.
  • Container: Dividing the batter into smaller baking dishes gives the best texture. Use glass containers or nonstick rimmed quarter-sheet pans keeping batter about 1½ inches thick.
  • Greasing the Pan: Lightly oil glass baking dishes if you plan to remove the pancakes whole. Parchment paper or silicone mats also work well to prevent sticking.
  • Baking: Maintain batter depth around 1½ inches to ensure even baking and moist, fluffy texture.
  • Extra Protein: Use high-protein rolled oats to boost the protein content in the pancakes.
Avatar photo

Life at home is full of love, laughter, and good food. I’m Lily Carter, a mom to two lively girls who keep me on my toes. When I’m not with them, I’m in the kitchen cooking meals that bring us comfort. And it’s not just me—my husband’s the quiet force behind the scenes, making sure everything looks just as good as it tastes.

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