Ethiopian-Inspired Teff Pancakes with Honey and Cardamom

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

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, spongy pancakes made from teff flour, lightly flavored with cardamom and drizzled with honey for a fragrant breakfast treat. This Ethiopian breakfast recipe, ready in about 25 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 280 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.

Prep: 10 min Cook: 15 min Serves 4 Ethiopian cuisine 280 cal/serving

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Ingredients

1 1/2 cups teff flour
1/2 cup all-purpose flour
2 tsp baking powder
1/2 tsp ground cardamom
1/4 tsp salt
1 1/4 cups milk
1 large egg
3 tbsp honey, plus extra for serving
2 tbsp unsalted butter, melted
for cooking vegetable oil

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Instructions

Step 1: In a large bowl, whisk together 1 1/2 cups teff flour, 1/2 cup all-purpose flour, 2 tsp baking powder, 1/2 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 the wet ingredients into the dry ingredients and stir gently until just combined; the batter should be slightly lumpy.
Step 4: Heat a non-stick skillet over medium heat and brush lightly with vegetable oil. Pour 1/4 cup batter per pancake onto the skillet.
Step 5: Cook for 2-3 minutes until bubbles form on the surface and edges look set, then flip and cook for another 2 minutes until golden brown and cooked through.
Step 6: Serve warm with an extra drizzle of honey on top and enjoy the subtle cardamom aroma.