Atayef-Inspired Coffee-Spiced Dessert Pancakes

By AislePrompt Editorial · Published 2026-06-04 · Updated 2026-06-04

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Soft, small Ethiopian-style pancakes infused with coffee and cardamom, served with honey and spiced butter for a unique dessert experience. This Ethiopian-inspired recipe, ready in about 25 minutes, layers all-purpose flour, active dry yeast, warm water into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Ethiopian cuisine 320 cal/serving

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Ingredients

1 cup all-purpose flour
1 teaspoon active dry yeast
1 cup warm water
1 teaspoon instant coffee granules
1/2 teaspoon ground cardamom
2 tablespoons sugar
1/4 teaspoon salt
2 tablespoons, melted unsalted butter
1/4 cup honey
2 tablespoons niter kibbeh (Ethiopian spiced clarified butter)

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Instructions

Step 1: In a medium bowl, dissolve 1 teaspoon active dry yeast and 1 teaspoon instant coffee granules in 1 cup warm water. Let sit for 5 minutes until frothy.
Step 2: In a large mixing bowl, combine 1 cup all-purpose flour, 2 tablespoons sugar, 1/4 teaspoon salt, and 1/2 teaspoon ground cardamom. Pour in the yeast mixture and 2 tablespoons melted unsalted butter, whisking until smooth batter forms. Cover and let rise for 45 minutes in a warm place until bubbly.
Step 3: Heat a non-stick skillet over medium heat. Pour 2 tablespoons batter per pancake onto the skillet forming small rounds. Cook for 2-3 minutes until bubbles form on top and edges are set; do not flip. Remove and keep warm.
Step 4: In a small saucepan, melt 2 tablespoons niter kibbeh with 1/4 cup honey over low heat.
Step 5: Serve the warm coffee-cardamom pancakes drizzled with the honey-butter sauce for a spiced Ethiopian-inspired dessert.