Injera-Inspired Teff Pancakes with Honey and Yogurt

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

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 spongy teff flour pancakes inspired by Ethiopian injera, served with tangy yogurt and honey for a comforting breakfast or snack. This Ethiopian-inspired breakfast recipe, ready in about 35 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 350 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: 15 min Cook: 20 min Serves 4 Ethiopian cuisine 350 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1 1/2 cups teff flour
1/2 cup all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 3/4 cups milk
1/2 cup plain yogurt
1 large egg
4 tbsp honey
2 tbsp vegetable oil
1 tbsp butter (for cooking)

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

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: In a large bowl, whisk together 1 1/2 cups teff flour, 1/2 cup all-purpose flour, 1 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
Step 2: In a separate bowl, beat 1 large egg with 1 3/4 cups milk, 1/2 cup plain yogurt, 2 tbsp vegetable oil, and 2 tbsp honey until smooth.
Step 3: Pour wet ingredients into dry ingredients and stir gently just until combined; let batter rest for 10 minutes to thicken.
Step 4: Heat a non-stick skillet over medium heat and melt 1 tbsp butter. Pour 1/4 cup batter per pancake, cooking for 3-4 minutes until bubbles form on top and edges look set.
Step 5: Flip and cook an additional 2 minutes until golden and cooked through. Repeat with remaining batter.
Step 6: Serve warm pancakes drizzled with remaining 2 tbsp honey and a dollop of plain yogurt.