Ethiopian Atayef-Style Coffee Spice Pancakes

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

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-inspired pancakes infused with coffee and warming spices, perfect for a flavorful breakfast or brunch treat. This Ethiopian-inspired breakfast recipe, ready in about 25 minutes, layers all-purpose flour, instant coffee granules, ground cinnamon 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 210 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 210 cal/serving

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Ingredients

1 cup all-purpose flour
1 tsp instant coffee granules
1/2 tsp ground cinnamon
1/4 tsp ground cardamom
1 tsp baking powder
2 tbsp sugar
1/4 tsp salt
1 cup milk
1 large egg
3 tbsp unsalted butter, melted
for drizzling honey
1/4 cup chopped toasted nuts (optional)

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Instructions

Step 1: In a large bowl, whisk together 1 cup all-purpose flour, 1 tsp instant coffee granules, 1/2 tsp ground cinnamon, 1/4 tsp ground cardamom, 1 tsp baking powder, 2 tbsp sugar, and 1/4 tsp salt until well combined.
Step 2: In a separate bowl, beat 1 large egg with 1 cup milk and 3 tbsp melted unsalted butter. Pour the wet ingredients into the dry and whisk gently until just combined — the batter should be smooth but slightly thick.
Step 3: Heat a nonstick skillet over medium heat. Pour 1/4 cup batter onto the skillet to form small 4-inch pancakes. Cook for 2-3 minutes until bubbles form on the surface and the edges appear set, then flip and cook for another 1-2 minutes until golden and cooked through.
Step 4: Transfer pancakes to a plate and keep warm. Serve stacked with a drizzle of honey and a sprinkle of 1/4 cup chopped toasted nuts for added texture and sweetness.