Ethiopian-Inspired Teff Flour Pancakes with Honey and Spiced Butter

By AislePrompt Editorial · Published 2026-05-26 · Updated 2026-05-26

Light and fluffy pancakes made with teff flour, a staple Ethiopian grain, topped with honey and a cinnamon-spiced butter drizzle. This Ethiopian breakfast recipe, ready in about 30 minutes, layers teff flour, all-purpose flour, and 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 300 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Add this recipe to your weekly plan" 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.

Ingredients

• 1 cup teff flour
• 1/2 cup all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 1/4 cups milk
• 1 large egg
• 2 tbsp vegetable oil
• 1/4 cup honey
• 3 tbsp unsalted butter
• 1 tsp ground cinnamon
• 1 tsp vanilla extract

The griddle we’d cook this on → Best Griddles for 2026: Stovetop and Electric Picks + Buying Guide

Instructions

1. Step 1: In a large bowl, whisk together 1 cup teff flour, 1/2 cup all-purpose flour, 1 tbsp baking powder, and 1/2 tsp salt until well combined.
2. Step 2: In another bowl, beat 1 large egg with 1 1/4 cups milk, 2 tbsp vegetable oil, and 1 tsp vanilla extract until smooth.
3. Step 3: Pour the wet ingredients into the dry ingredients and gently stir until just combined; batter should be slightly lumpy.
4. Step 4: Heat a non-stick skillet over medium heat and lightly grease with oil. Pour 1/4 cup batter for each pancake and cook for 2-3 minutes until bubbles form on the surface and edges look set.
5. Step 5: Flip pancakes and cook for another 2 minutes until golden and cooked through. Repeat with remaining batter.
6. Step 6: In a small saucepan, melt 3 tbsp unsalted butter over low heat. Stir in 1 tsp ground cinnamon and 1/4 cup honey, warming until the butter is fragrant and the mixture is smooth.
7. Step 7: Serve pancakes stacked with the honey-cinnamon butter drizzled generously on top.