These Red Lentil Waffles are made with simple ingredients and come together right in a blender. They’re gluten-free, vegan, flourless, yeast-free, naturally sweetened with dates, and packed with plant-based protein. Enjoy them sweet or savory for a delicious breakfast, brunch, or snack!
Humble, budget-friendly red lentils have slowly worked their way into every corner of my diet. Until now, though, they’ve been exclusive to ‘savory’ recipes, from lentil bread rolls and lentil crackers to savory lentil muffins and vegan bologna. However, their mild, slightly nutty flavor also makes them perfect for red lentil waffles… with sweet OR savory toppings! Great for a healthy breakfast, brunch, or dessert.
Blended lentils not only provide enough structure to render eggs and flour unnecessary, but make naturally high-protein waffles (10 grams per waffle!) loaded with fiber, and several vitamins and minerals (iron, magnesium, potassium). Made with simple whole-food ingredients, they come together in a blender with just 5 minutes of prep and are even more filling than traditional waffles, too!
Looking for more ‘surprise ingredient’ desserts? Try my chocolate chickpea truffles, chickpea cookie dough, vegan black bean brownies, or sweet potato brownies.
The Ingredients
- Red lentils: These flourless waffles use dry red lentils. Yellow lentils work similarly, but I don’t recommend brown or green lentils.
- Dates: Soft Medjool dates naturally sweeten these refined sugar-free waffles. Other dates work too if soaked until soft. Maple syrup or coconut sugar also work.
- Milk: Any unsweetened plant-based milk, like oat, almond, or soy milk.
- Vanilla extract: Use pure/natural vanilla for the best flavor.
- Leavening agents: These vegan waffles use baking powder and baking soda for fluffy lift. Ensure they’re in date.
- Acidity: I.e., lemon juice or apple cider vinegar, to activate the baking soda.
- Salt
Refer to the FAQs for the ingredients for savory lentil waffles. For the full ingredients list, measurements, complete recipe method, and nutritional info, read the recipe card below.
Recipe Variations and Add-Ins
- Spices: i.e., cinnamon, pumpkin spice, chai spice, nutmeg, ginger, cardamom, etc.
- Chocolate waffles: Add 1-2 tbsp cocoa powder.
- Citrus: Add lemon, lime, or orange zest (or extracts).
- Mix-ins: Sprinkle in chocolate chips (regular or sugar-free), chopped dates, raisins, grated or finely diced apple/pear, chopped nuts, shredded coconut, etc.
How to Make Red Lentil Waffles
- Rinse the red lentils in a sieve until the water runs almost clear, then soak in plenty of water for at least 2-3 hours.
- Drain, rinse, and drain the lentils once more.
- Blend them with the remaining ingredients in a high-speed blender until smooth (it should be similar to thick pancake batter).
Pause, as needed, to shake the container or scrape down the sides to ensure even blending.
- Let the batter rest and thicken while you preheat a lightly greased (with oil or cooking spray) waffle maker.
- Pour enough batter into the hot waffle maker to cover ¾ of the surface (it spreads), close the lid, and cook until golden brown and crisp.
The cooking time can vary based on your waffle maker. It’s best to cook until little to no steam is visible. If it sticks when opening, close the lid for another 40-60 seconds.
- Transfer the waffle to a wire cooling rack (airflow ensures they stay crispy) and repeat with the remaining batter.
- Serve these gluten-free waffles with your favorite toppings. I used homemade chocolate spread (Nutella) and chopped walnuts. Enjoy!
Serving Suggestions
- Powdered sugar (or powdered erythritol)
- Homemade chocolate spread and chopped nuts
- Maple syrup, vegan caramel, fruit compote, or nut butter
- Yogurt or coconut whipped cream
- Fresh berries or sliced banana
- Vanilla ice cream
For savory red lentil waffles: Try hummus or smashed avocado with vegetables, scrambled tofu with spinach and mushrooms, carrot lox with vegan cream cheese, or sautéed mushrooms with vegan cheddar cheese.
Storage Instructions
Store: Refrigerate in an airtight container for 4-5 days.
Freeze: Flash freeze the red lentil waffles, not touching, until solid, then store in a Ziplock for up to 4 months.
Reheat: Toast from chilled or frozen in a toaster, air fryer, or oven (at 350°F/175°C for a few minutes).
FAQs
Can I prepare the batter ahead of time?
Absolutely! Chill the batter (minus the acidic ingredients) for up to 2 days. Then, let it sit on the counter for 15 minutes. Stir in the lemon juice/vinegar just before cooking.
Can I use a food processor instead of a blender?
A blender creates the smoothest batter.
How to make savory lentil waffles?
Omit the dates, reduce the milk to ½ cup, increase the salt, and add spices such as garlic powder, onion powder, smoked paprika, cumin, curry powder, or nutritional yeast. Fresh herbs and finely shredded zucchini or carrots are also great additions.
Are red lentil waffles healthy?
Made almost entirely of red lentils, these blender waffles are naturally gluten-free, vegan, flourless, yeast-free, and sweetened only with dates. The result is healthy waffles that are naturally high in plant-based protein (no protein powder needed!), fiber, and several nutrients, for a nourishing and satisfying meal.
Why are my waffles soft?
This is likely from too much liquid in the batter or undercooking them. For the crispiest waffles, add 1 tbsp oil or a little cornstarch to the batter.
Top Recipe Notes
- Soak properly: So the lentils are softened enough to blend into a smooth batter.
- Blend until fully smooth: For the lightest, crispiest lentil waffles.
- Preheat the waffle maker: To ensure even cooking, crispy edges, and easy removal.
- The yield: This batter makes about 5 waffles, depending on the waffle maker used.
- Cooking time: Red lentil waffles usually take 1-2 minutes longer than regular waffles. Avoid opening the lid too soon, or they may stick/tear.
You Might Also Like
- 2-Ingredient chocolate fudge cake
- Vegan zucchini brownies
- Avocado chocolate cake
- Vegan chickpea blondies
- Sugar-free carrot cake
- Flourless chickpea brownies
- Sweet pea vegan brownies
If you try this easy red lentil waffles recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan #elavegan—I love seeing them.
Red Lentil Waffles
Video
Ingredients
For the waffles:
- 1 cup (200 grams) dry red lentils
- 2 soft (30 g) Medjool dates
- 1/2-2/3 cup (120-150 ml) plant-based milk (see notes)
- 1 tsp vanilla extract
- 1 tsp baking powder
- ¼ tsp baking soda
- 1-2 pinches of salt
- 1 Tbsp lemon juice or apple cider vinegar
For serving (optional):
- Chocolate spread (vegan Nutella)
- Chopped walnuts
Instructions
- You can watch the video for visual instructions.Rinse the red lentils in a sieve until the water runs almost clear, then soak in plenty of water for at least 2-3 hours.
- Drain, rinse, and drain the lentils once more.
- Blend them with the remaining ingredients in a high-speed blender until smooth (it should be similar to thick pancake batter).Pause, as needed, to shake the container or scrape down the sides to ensure even blending.
- Let the batter rest and thicken while you preheat a lightly greased (with oil or cooking spray) waffle maker.
- Pour enough batter into the hot waffle maker to cover ¾ of the surface (it spreads), close the lid, and cook until golden brown and crisp.The cooking time can vary based on your waffle maker. It’s best to cook until little to no steam is visible. If it sticks when opening, close the lid for another 40-60 seconds.
- Transfer the waffle to a wire cooling rack (airflow ensures they stay crispy) and repeat with the remaining batter.
- Serve these gluten-free waffles with your favorite toppings. I used homemade chocolate spread (Nutella) and chopped walnuts. Enjoy!
Notes
Nutrition information is an estimate and has been calculated automatically
„Simple and Delicious Vegan“ Cookbook by ElaVeganCLICK HERE to order!If you are using Pinterest, feel free to pin the following photo:
Thank you for creating a delicious and healthy waffle recipe! The crispiness and flavor was satisfying and a welcomed change to my breakfasts menu! My first waffle did stick to the iron. I googled why this would be, and it said to add fat to the batter. I added 3 Tbsp of melted vegan butter. The rest of my waffles did not stick and tasted great!
I’m so glad you enjoyed them! 😊 They actually work well without adding butter to the batter. The first waffle can sometimes be the trickiest, but as long as you spray the waffle iron well and don’t open it too early, they shouldn’t stick, just like I show in the video. ❤️
I split the recipe in half and made half sweet and half savory. pancakes Unsurprisingly, they were very good! Every recipe of your’s that I’ve made has been good and it’s such a cheap recioe to make! Thanks so much for posting it!
That sounds amazing! 😊 I love that you made both a sweet and a savory version. And thank you so much for your kind words, it truly means a lot to hear that you’ve enjoyed the recipes you’ve tried! ❤️
6/23/26
It’s amazing to have what
We should eat in a variant
Form of what we’d wish to
Eat!
Thank you Ela, Brilliant!
So wholesome, so simple, so
Surprising! Free of concerns
That haunt every bite of those
Who wish to align with the
Good, true, and pure love
Towards each other in mutual
Honor of Earth and Her creatures.
Would it be best to turn the
Heat down for a longer cook,
And a little less brown, or would
The center still need a higher heat
To cook through?
Thank you so much for your kind words, that means a lot 😊💛
For the waffles, I would not lower the heat too much. A steady medium to medium high heat works best. If the heat is too low, they tend to dry out more and can actually stick more because they don’t set properly.
What usually helps most is:
Let them cook until the steam slows down a lot or almost stops, then give them another short moment before opening the lid. That’s the best indicator that the inside is cooked through.
If they brown too quickly on the outside but feel soft inside, then slightly lowering the heat a bit for the next batch is fine, but still not too low 😊💛
Ela – these were great! when i poured the batter into the waffle maker – i was unsure if they were going to burn or not because of the texture and lack of oil. i cooked them for 5 minutes praying they wouldn’t burn. when the timer went off – they stuck to the waffle plates a bit and looked a tad undone in the centre. one got a bit taken apart, but i managed to put them each in again for another 2 minutes of cooking time. i let them cool. when i had one just now for lunch, i popped it into the toaster for a bit and it got a little crispy. a healthy alternative to the usual waffle recipe – and SO filling! (i got 4 out of the recipe) i had it with smashed avocado and nutritional yeast – YUM! thanks for the recipe 🙂
Thank you so much for sharing your experience Lisa! 😊💛 I’m glad you didn’t give up on them when they seemed a little tricky at first. Waffle makers can vary quite a bit, and it sounds like giving them those extra couple of minutes was exactly the right call. 🥰
I love that you toasted one later and enjoyed it with smashed avocado and nutritional yeast. That sounds absolutely delicious! 😍
Do you have a waffle maker recommendation – I’d like to buy one and try your recipie.. I
I actually bought my waffle maker here in the Dominican Republic (where I live), so I can’t personally recommend a specific model available in the US. 😊 However, I just checked Amazon and found a very affordable one for around $12.99 with over 150,000 positive reviews, which sounds pretty promising: https://amzn.to/4w3X8Vq 💛 As long as it has non-stick plates and decent reviews, I think most basic waffle makers will do a great job. 😊🧇
I made a double portion of the waffles; my batter was darker, most probably because I didn’t use dates but a thick date syrup. They came out nice and crispy. I just tasted a bit of the edges, and I liked it. We’ll eat them tonight. Although I don’t have to use grease in my waffle iron, I had to for the last badge; they stuck to the iron. Nothing problematic, but they came off easier. Again, an easy-peasy recipe and so much healthier than most of the waffles. Thanks again!
Thank you so much for your feedback Ikke! 😊 I’m glad they turned out nice and crispy and that you enjoyed the taste already. Using thick date syrup would definitely make the batter a bit darker. 💛
Interesting that the last batch stuck a little. Sometimes waffle irons can behave differently as they heat up, but I’m happy it wasn’t a major issue. I hope you enjoy them for dinner tonight! Thanks for giving the recipe a try and for sharing your experience. 😊🥰
Would it be ok to soak the lentils overnight?
Sure, that’s fine too. 🙂
Can this batter be use for pancakes?
Hi 😊💛 Yes, absolutely! The batter can also be used for pancakes. 😊
Just cook them in a lightly greased non-stick skillet over medium-low heat. Since lentil batter is a little different from traditional pancake batter, I recommend making the pancakes fairly small and waiting until the edges look set before flipping them.
The texture will be slightly different from the waffles, of course, but they should still turn out delicious. 💛😊