Ethiopian Coffee-Spiced Dessert Pancakes

By AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

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.

Fluffy pancakes infused with Ethiopian coffee and warm spices, served with honey and whipped cream for a delightful breakfast treat. This Ethiopian-inspired breakfast recipe, ready in about 25 minutes, layers all-purpose flour, granulated sugar, baking powder 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

1.5 cups all-purpose flour
2 tbsp granulated sugar
2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground cardamom
1 tbsp instant coffee granules
1 1/4 cups milk
1 large egg
3 tbsp, melted, plus extra for cooking unsalted butter
1 tsp vanilla extract
for serving honey
for serving whipped cream

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Instructions

Step 1: In a large bowl, whisk together 1.5 cups all-purpose flour, 2 tbsp granulated sugar, 2 tsp baking powder, 1 tsp ground cinnamon, 1/2 tsp ground cardamom, and 1 tbsp instant coffee granules.
Step 2: In a separate bowl, beat 1 large egg with 1 1/4 cups milk, 3 tbsp melted unsalted butter, and 1 tsp vanilla extract until combined.
Step 3: Pour the wet ingredients into the dry ingredients and stir gently until just combined; batter will be slightly lumpy.
Step 4: Heat a non-stick skillet over medium heat and brush with a little melted butter.
Step 5: Pour 1/4 cup batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form on the surface and edges look set, then flip and cook an additional 1-2 minutes until golden brown.
Step 6: Serve pancakes stacked with a drizzle of honey and a dollop of whipped cream.