Ethiopian-Inspired Spiced Injera Pancakes with Berbere Honey Glaze

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

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, tangy injera-style pancakes drizzled with a sweet and spicy berbere-infused honey glaze perfect for breakfast or brunch. This Ethiopian-inspired breakfast recipe, ready in about 85 minutes, layers all-purpose flour, teff flour, active dry yeast 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 280 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: 70 min Cook: 15 min Serves 4 Ethiopian cuisine 280 cal/serving

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Ingredients

1 cup all-purpose flour
1/2 cup teff flour
1 tsp active dry yeast
1 1/4 cups warm water
1/2 tsp salt
1/3 cup honey
1 tsp berbere spice blend
2 tbsp unsalted butter

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Instructions

Step 1: In a large bowl, combine 1 cup all-purpose flour, 1/2 cup teff flour, 1 tsp active dry yeast, and 1/2 tsp salt. Gradually whisk in 1 1/4 cups warm water until smooth.
Step 2: Cover the batter and let it ferment at room temperature for 1 hour until bubbly and slightly sour.
Step 3: Heat a non-stick skillet over medium heat and lightly grease with 1 tsp butter.
Step 4: Pour 1/4 cup batter into the skillet, swirling to form a thin pancake about 7 inches in diameter. Cook for 2-3 minutes until bubbles form on the surface and edges lift, then flip and cook for another 1 minute. Repeat with remaining batter, greasing the pan as needed.
Step 5: In a small saucepan, melt 2 tbsp unsalted butter over low heat. Stir in 1/3 cup honey and 1 tsp berbere spice blend, heating for 2 minutes until combined and fragrant.
Step 6: Drizzle the warm berbere honey glaze over warm injera pancakes and serve immediately.