Ethiopian Atayef-Inspired Honey and Cardamom Pancakes

By AislePrompt Editorial · Published 2026-05-28 · Updated 2026-05-28

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.

Small Ethiopian-style pancakes infused with cardamom and drizzled with honey, perfect for a sweet breakfast or dessert. This Ethiopian-inspired breakfast recipe, ready in about 35 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: 15 min Cook: 20 min Serves 4 Ethiopian cuisine 220 cal/serving

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Ingredients

1 cup all-purpose flour
1 tsp active dry yeast
1 cup warm water
1/2 tsp ground cardamom
2 tbsp sugar
1/4 tsp salt
2 tbsp vegetable oil
1/3 cup honey
2 tbsp unsalted butter, melted

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Instructions

Step 1: In a small bowl, combine 1 tsp active dry yeast with 1 cup warm water and 1 tbsp sugar; let sit for 10 minutes until foamy.
Step 2: In a mixing bowl, whisk together 1 cup all-purpose flour, 1/2 tsp ground cardamom, 1 tbsp sugar, and 1/4 tsp salt.
Step 3: Pour the yeast mixture into the flour mixture, stirring to form a smooth batter; cover and let ferment for 1 hour until bubbly.
Step 4: Heat a non-stick skillet over medium heat and lightly grease with 1 tbsp vegetable oil.
Step 5: Pour 2 tbsp batter per pancake onto the skillet, cooking only on one side for 2-3 minutes until bubbles form on the surface and the edges look set; do not flip.
Step 6: Remove pancakes and keep warm; repeat with remaining batter, adding more oil as needed.
Step 7: Brush each pancake with melted butter and drizzle with honey before serving warm.