Ethiopian-Inspired Teff Flour Pancakes with Honey and Cardamom

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

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 and fluffy pancakes made with nutrient-rich teff flour, infused with fragrant cardamom and drizzled with honey for a traditional Ethiopian breakfast twist. This Ethiopian-inspired breakfast recipe, ready in about 25 minutes, layers teff flour, all-purpose flour, 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 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 teff flour
1/2 cup all-purpose flour
1 tbsp baking powder
1 tsp ground cardamom
1/4 tsp salt
1 large egg
1 1/4 cups milk
3 tbsp, plus extra for serving honey
2 tbsp, melted unsalted butter
for cooking vegetable oil

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Instructions

Step 1: In a large mixing bowl, whisk together 1 cup teff flour, 1/2 cup all-purpose flour, 1 tbsp baking powder, 1 tsp ground cardamom, and 1/4 tsp salt until well combined.
Step 2: In a separate bowl, beat 1 large egg with 1 1/4 cups milk, 3 tbsp honey, and 2 tbsp melted unsalted butter until smooth.
Step 3: Pour wet ingredients into dry ingredients and stir gently until just combined; the batter should be slightly lumpy but fully moistened.
Step 4: Heat a non-stick skillet over medium heat and brush lightly with vegetable oil. Pour 1/4 cup batter onto skillet for each pancake. Cook for 3-4 minutes until bubbles form on surface and edges look set.
Step 5: Flip pancakes and cook for another 2-3 minutes until golden brown and cooked through. Serve warm with additional honey drizzled on top.