Atayef-Inspired Ethiopian Coffee Spiced Pancakes

By AislePrompt Editorial · Published 2026-06-01 · Updated 2026-06-01

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.

Light Ethiopian-style pancakes infused with coffee and cardamom, perfect for a fragrant breakfast or dessert. This Ethiopian-inspired breakfast 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 220 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 220 cal/serving

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Ingredients

1 cup all-purpose flour
1 tsp active dry yeast
1 1/4 cups warm water
2 tbsp sugar
1 tbsp instant espresso powder
1/2 tsp ground cardamom
1/4 tsp salt
2 tbsp, plus more for cooking vegetable oil
for drizzling honey
1/4 cup, optional chopped toasted almonds

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Instructions

Step 1: In a large bowl, combine 1 cup all-purpose flour, 1 tsp active dry yeast, 2 tbsp sugar, 1 tbsp instant espresso powder, 1/2 tsp ground cardamom, and 1/4 tsp salt.
Step 2: Gradually whisk in 1 1/4 cups warm water until smooth, then cover the bowl with a clean towel and let the batter rest at room temperature for 45 minutes until bubbly and slightly risen.
Step 3: Heat a non-stick skillet over medium heat and brush lightly with vegetable oil.
Step 4: Pour 1/4 cup batter into the skillet and cook for 2-3 minutes until bubbles form on the surface and edges look set; do not flip.
Step 5: Remove the pancake carefully and place on a plate; repeat with remaining batter, adding oil as needed.
Step 6: Serve warm pancakes drizzled with honey and sprinkled with 1/4 cup chopped toasted almonds if desired.