Name: Red Lentil Sheet Pan Pancakes Recipe
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Cuisine: Vegetarian
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; Berries; Chopped apple; Slivered almonds or crushed peanuts; Hemp hearts; Dark chocolate chips

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I’m so excited to share this Red Lentil Sheet Pan Pancakes Recipe with you—it’s honestly become one of my go-to breakfasts when I want something hearty, healthy, and surprisingly simple. These pancakes aren’t your typical fluffy stack; they’re packed with protein and fiber from red lentils and oats, making them a filling start to any day. Plus, using a sheet pan means less mess and easy portioning, which is a win if you’re feeding a crowd or prepping ahead.

What I love most about this Red Lentil Sheet Pan Pancakes Recipe is how adaptable it is. Whether you’re vegan, gluten-free, or just looking for a nutrient-rich option, these pancakes tick all the boxes. The subtle sweetness from bananas and dates complements the cinnamon and vanilla, creating a comforting flavor that feels like a warm hug in pancake form. Trust me, once you try it, you’ll see why I keep coming back!

Ingredients You’ll Need

These ingredients work wonderfully together to build a pancake batter that’s thick, smooth, and naturally sweetened—plus the red lentils add a unique boost of protein. When shopping, look for high-quality rolled oats and sweet Medjool dates to really amplify the flavor and texture.

Split red lentils: Soaking them is key for a smooth batter and faster cooking in the oven.
Rolled oats: I prefer high-protein rolled oats to increase the nutrition, but standard rolled oats work well too.
Large banana: Adds natural sweetness and moisture, holding the batter together beautifully.
Unsweetened nondairy milk: I usually use almond or oat milk—but use your favorite variety.
Baking powder: Helps the pancakes puff up nicely in the oven.
Apple cider vinegar: Reacts with baking powder to give extra fluffiness and a subtle tang.
Ceylon cinnamon: Warming spice that pairs perfectly with the lentils and fruit.
Vanilla extract: Adds depth and a gentle sweetness.
Medjool dates: Natural sweetener and fiber boost; soak them if your blender isn’t super powerful.

Variations

I like to mix things up with this Red Lentil Sheet Pan Pancakes Recipe by swapping toppings or adding mix-ins to keep it fresh and fit my mood. It’s a recipe that really invites your personal spin, so don’t hesitate to experiment!

Make it savory: I once skipped the banana and cinnamon, added chopped herbs and spices, and topped it with avocado—delicious for a lunch twist.
Boost with nuts or seeds: Try sprinkling chia seeds or walnuts into the batter for some extra crunch and nutrients.
Seasonal fruit toppings: Fresh berries in spring or chopped apples and cinnamon in fall take it to the next level.
Sweetener swap: If you don’t have dates, I’ve used maple syrup instead with great results.
Make it gluten-free: Just ensure your oats are certified gluten-free for those sensitive to gluten.

How to Make Red Lentil Sheet Pan Pancakes Recipe

Step 1: Soak the Red Lentils Perfectly

Start by pouring boiling water over your split red lentils in a heatproof bowl—make sure they’re fully submerged since they’ll puff up quite a bit. I set a timer for 30 minutes but no longer; any longer and the batter gets a bit too gummy. Remember to top off the water if it evaporates before the lentils fully soak. Drain them well using a fine-mesh sieve and rinse under running water to get rid of any residue. This soaking step ensures your final pancakes are smooth and not grainy.

Step 2: Blend Until Silky Smooth

Pop your soaked lentils, oats, banana, nondairy milk, baking powder, apple cider vinegar, cinnamon, vanilla, and pitted dates into a high-speed blender. A powerful blender is really the MVP here—it needs to puree everything into a silky batter without chunks. I like to add the baking powder and vinegar last so they get that fizz action, then I blend quickly and pour immediately for the fluffiest texture. If it feels too thick, stir in a little extra milk, a tablespoon at a time.

Step 3: Pour and Top Your Batter

Transfer your batter into a nonstick sheet pan or divide it among smaller baking dishes to keep the thickness around 1½ inches—that’s the magic number for even cooking and fluffy pancakes. If you’re using glass containers and want clean removal, lightly oil them or use parchment paper. Now sprinkle on your favorite toppings—maybe some berries, chopped apples, or a handful of nuts. Just don’t overload the toppings, or it may weigh down the batter and affect the rise.

Step 4: Bake to Perfection

Bake at 350°F for about 35 to 40 minutes. You’re aiming for the center to be fully set, so a toothpick inserted should come out clean. If you see the top browning too quickly, tent it loosely with foil to prevent burning. Don’t rush cooling—let the pancakes rest to firm up and make cutting or scooping cleaner and easier.

How to Serve Red Lentil Sheet Pan Pancakes Recipe

The image shows three square baked items on a black textured surface. In the front, there is one square bread that is cut and split into two pieces, with a golden brown crust, topped with banana slices and scattered dark brown chocolate chips on the soft textured top. Behind it, there are two glass square containers with baked cakes inside. The cake on the left is light brown with chunks of yellow pieces embedded on top, while the cake on the right is light brown with red strawberry slices and sprinkled light seeds on the surface. The background is a white marbled texture photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping my slices with a dollop of unsweetened plant-based yogurt and a drizzle of creamy tahini or almond butter for some healthy fats. Fresh berries or a sprinkle of hemp hearts add that nice color and extra texture too. It’s all about layering flavors and textures so each bite feels special.

Side Dishes

Pair these pancakes with a fresh green salad or a simple fruit compote if you want a more lunch-like meal. For breakfast, a side of roasted sweet potatoes or a green smoothie makes it well-rounded and energizing.

Creative Ways to Present

For brunch parties, I try cutting the sheet pan pancakes into bite-sized squares and arranging them on a colorful platter with separate bowls of toppings—nuts, fruits, and sauces. Everyone gets to customize their own little pancake bites, which makes it interactive and fun!

Make Ahead and Storage

Storing Leftovers

I store any leftovers in an airtight container in the fridge, and they usually last about 4 to 5 days without losing flavor or texture. When storing, I let the pancakes cool completely to avoid condensation, which can make them soggy.

Freezing

Freezing works great for this recipe, especially if you bake in smaller containers or cut the pancakes into portions first. I freeze them flat on a tray, then transfer to a zip-top bag to prevent freezer burn. When you want pancakes, just pull out what you need and thaw in the fridge overnight.

Reheating

I usually reheat slices gently in a toaster oven or regular oven at about 300°F until warmed through—this keeps them from drying out. You can also pop them in the microwave covered with a damp paper towel, but I prefer the oven for the best texture.

FAQs

Can I make this Red Lentil Sheet Pan Pancakes Recipe gluten-free?

Absolutely! Just make sure to use certified gluten-free rolled oats, as sometimes oats are processed in facilities with gluten-containing grains. The rest of the ingredients are naturally gluten-free.
Do I have to soak the red lentils?

Yes, soaking helps soften the lentils so they blend smoother and cook evenly in the oven. It also prevents a grainy texture and aids in digestion.
Can I substitute the Medjool dates for something else?

You can swap dates with maple syrup or another liquid sweetener if you prefer. Just keep in mind the texture might be slightly different and the batter a bit thinner, so adjust your liquid accordingly.
How thick should I spread the batter?

The batter should be about 1½ inches deep in the baking dish for even baking and fluffy results. Thicker than that isn’t advised as it might bake unevenly or stay too dense.
Can I make individual pancakes instead of a sheet pan?

This recipe is designed for the sheet pan method to save time and achieve a unique texture. You could try individual pancakes on the stovetop but expect different texture and cooking times.

Final Thoughts

This Red Lentil Sheet Pan Pancakes Recipe is one of those hidden gems I love sharing because it transforms simple pantry staples into a comforting, filling dish you can enjoy any time of day. It’s nutritious, versatile, and easy enough to fit into a busy week. Give it a try—you might be as surprised as I was at how satisfying and delicious red lentil pancakes can be. Plus, the sheet pan method means less fuss and more time to enjoy your meal. Happy baking, friend!