Instant Pot Red Lentil Pancakes with Crispy Onions

Name: Instant Pot Red Lentil Pancakes with Crispy Onions
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1½ cups (180 g) red lentil flour; 1½ cups (360 ml) water; 1½ teaspoons (3 g) ground cumin; ¾ teaspoon (1½ g) ground turmeric; ¾ teaspoon (4 g) fine sea salt; ¼ teaspoon (½ g) freshly ground black pepper; 2 cloves (10 g) garlic cloves, minced; ½ medium (85 g) yellow onion, finely diced; 2 tablespoons (30 ml) extra virgin olive oil; 2 large (450 g) yellow onions, thinly sliced into rings; ¼ cup (60 ml) olive oil (for frying); ½ teaspoon (3 g) fine sea salt; 3 tablespoons (45 ml) olive oil (for cooking pancakes)

From the MyKitchenBank Kitchen

Savory Middle Eastern-inspired pancakes made with red lentil flour, cooked quickly in the Instant Pot, then pan-fried to golden crispness and topped with deeply caramelized crispy onions. These protein-rich pancakes are aromatic with cumin and turmeric, and work beautifully as a breakfast, brunch, or light lunch with yogurt and herbs.

Prep: 15 min
Cook: 25 min
Wait: 20 min
Total: 1 hr
Makes: 8 pancakes

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Ingredients

4 servings

For the pancake batter
1½ cups (180 g) red lentil flour
1½ cups (360 ml) water
1½ teaspoons (3 g) ground cumin
¾ teaspoon (1.5 g) ground turmeric
¾ teaspoon (4 g) fine sea salt
¼ teaspoon (0.5 g) freshly ground black pepper
2 cloves (10 g) garlic cloves, minced
½ medium (85 g) yellow onion, finely diced
2 tablespoons (30 ml) extra virgin olive oil
For the crispy onion topping
2 large (450 g) yellow onions, thinly sliced into rings
¼ cup (60 ml) olive oil (for frying)
½ teaspoon (3 g) fine sea salt
For cooking the pancakes
3 tablespoons (45 ml) olive oil (for cooking pancakes)

Equipment (10)

Instant Pot (6-quart or 8-quart)
Steamer trivet or metal rack
Glass or stainless steel bowl (Instant Pot–safe)
Measuring cups and spoons
Whisk
Large skillet or griddle (12-inch)
Tongs or silicone spatula
Shallow ice bath bowl
Cutting board
Knife

Steps

Before you start

Have all ingredients measured and ready before starting the Instant Pot
Set up a shallow bowl with ice water to cool the batter quickly
Slice onions thinly and have them separated into rings for the topping

1
Fry the crispy onions
- While you prepare the batter, heat 0.25 cup (60 ml) olive oil in a large skillet over medium heat.
- Add the 2 large sliced onions and 0.5 teaspoon salt.
- Stir occasionally and cook for 15–20 minutes, until the onions are deeply golden brown and caramelized, with some edges turning darker and crispy.
- The onions should smell sweet and complex.
- Transfer them to a paper towel–lined plate and set aside.
- Do not discard the oil in the pan; you'll use it for cooking the pancakes.
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Ready when: Onions are deep golden brown with crispy edges and smell caramelized
Tip: Stir the onions every few minutes so they color evenly without burning. If they're browning too fast, lower the heat to medium-low.
2
Make the batter
- In a glass or stainless steel bowl, whisk together 1.5 cups (180 g) red lentil flour, 1.5 teaspoons ground cumin, 0.75 teaspoon ground turmeric, 0.75 teaspoon salt, and 0.25 teaspoon black pepper.
- Pour in 1.5 cups (360 ml) water and 2 tablespoons (30 ml) olive oil.
- Whisk until smooth, about 1 minute.
- Stir in 2 minced garlic cloves and 0.5 medium finely diced onion.
- The batter should look like thick pancake batter—thicker than crepes but pourable.
- If it seems too thick, whisk in 1 tablespoon water.
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Ready when: Batter is smooth and pourable, with no lumps
Tip: Make sure the bowl is Instant Pot–safe (glass or stainless steel only; never use plastic or silicone that can't handle heat).
3
Cook in the Instant Pot
- Add 1 cup of water to the Instant Pot and place the trivet (steamer rack) inside.
- Pour the lentil flour batter into a glass or stainless steel bowl that fits inside the Instant Pot (it should sit on the trivet).
- Secure the lid and set the Instant Pot to HIGH pressure for 5 minutes.
- When the cooking time is up, carefully release the pressure manually (open the vent slowly).
- Open the lid and stir the batter well—it should be thicker now and have a custard-like consistency.
- If it's still too thin, replace the lid and let it sit undisturbed for 2 minutes to allow any residual heat to firm it further.
- Transfer the cooked batter to a shallow ice bath bowl to cool for about 3–5 minutes until it's lukewarm.
- The batter will firm up as it cools.
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Ready when: Batter is thick and custard-like, lukewarm, and spreadable
Tip: Do not skip the cooling step. Warm batter will be harder to shape and cook evenly. The ice bath firms it up and makes it easier to scoop and pan-fry.
4
Shape the pancakes
- Heat a 12-inch skillet or griddle over medium-high heat.
- Add 1 tablespoon of the reserved onion frying oil (or fresh olive oil if needed).
- Once the oil shimmers, scoop 0.25 cup (about 60 ml) of cooled batter onto the hot griddle.
- Using the back of an oiled spatula or a small offset spatula, gently spread it into a thin circle about 4–5 inches in diameter and 0.25 inch thick.
- Do not spread too thin or it will break.
- You should fit about 2 pancakes on the griddle at a time, depending on its size.
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Ready when: Batter is shaped into even circles
Tip: Lightly oil your spatula with a neutral oil so the batter doesn't stick. Spread gently—the batter is delicate and will tear if you press too hard.
5
Cook the pancakes
- Cook the pancakes for 2–3 minutes on the first side, until the bottom is golden brown and crispy.
- Carefully flip and cook the second side for another 2–3 minutes until it's also golden brown and crispy.
- The edges should look slightly caramelized.
- Transfer the cooked pancakes to a plate.
- Repeat with the remaining batter, adding a little more oil to the skillet as needed (about 0.5 teaspoon per pancake).
- You should make 8 pancakes total.
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Ready when: Both sides of each pancake are golden brown and crispy
Tip: Keep the heat at medium-high so the pancakes get a crispy, caramelized exterior. If the heat is too low, they'll cook through but won't be crispy enough.
6
Assemble and serve
- Arrange the warm pancakes on a serving platter.
- Top generously with the crispy caramelized onions.
- Serve immediately with Greek yogurt, fresh herbs (cilantro or parsley), a drizzle of extra virgin olive oil, and a squeeze of fresh lemon juice, if desired.
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Tip: Serve immediately while the pancakes are still warm and crispy. The onions will soften slightly as they sit, so eat them while the texture contrast is at its best.

Good to know

Tips

The key to success is cooling the batter before cooking. Warm batter spreads unevenly and is difficult to flip.
Red lentil flour absorbs water differently than wheat flour—the texture of the cooked batter should be thick and custard-like, not watery or stiff.
The Instant Pot pressure-cooks the batter evenly and quickly, creating a tender interior. Do not skip this step or cook the batter on the stovetop; the texture will be different.
For extra flavor, serve with plain Greek yogurt, fresh cilantro or mint, a squeeze of lemon, and a sprinkle of sumac or pomegranate molasses.

Make ahead

You can make the crispy onions up to 3 days ahead and store them in an airtight container at room temperature. You can also prepare the lentil flour batter and refrigerate it (after it cools) for up to 2 days in a sealed container. When ready to cook, scoop the chilled batter directly onto the hot griddle—it may take an extra 30 seconds per side to cook through, but it will work beautifully.

Storage & reheating

Finished pancakes are best eaten immediately while warm and crispy. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated in a 300°F (150°C) oven for 5–7 minutes to restore crispness, or in a skillet over medium heat for 1–2 minutes per side. These pancakes do not freeze well due to texture changes.

Substitutions

red lentil flour → Chickpea flour (gram flour) or a mix of chickpea and regular all-purpose flour (1 cup chickpea flour + 0.5 cup all-purpose flour). Chickpea flour will give a slightly earthier, more savory flavor. The pancakes may be slightly less tender. Use the same water amount and adjust batter consistency if needed.
ground cumin → Coriander, caraway seeds, or a blend of Middle Eastern spices (za'atar without salt). Coriander brings a citrusy note; caraway is earthier. Za'atar adds herbaceous complexity. Use the same amount by volume.
yellow onions → Caramelized leeks or shallots. Both become sweet and tender when caramelized. Cook for the same time and handle the same way.
olive oil (for frying) → Ghee or neutral oil like sunflower oil. Ghee adds a rich, buttery flavor and browns the onions beautifully. Use the same amount.