Injera-Inspired Teff Pancakes with Honey Butter Drizzle

By AislePrompt Editorial · ·

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 and spongy teff flour pancakes echoing the tangy flavor of Ethiopian injera, perfectly balanced with a sweet honey butter topping. This Ethiopian-inspired breakfast recipe, ready in about 30 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 290 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: 15 min Serves 4 Ethiopian cuisine 290 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, whisk together 1 cup teff flour, 1/2 cup all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt until evenly combined.
  2. Step 2: In a separate bowl, beat 2 large eggs with 1 cup plain yogurt, 1/2 cup milk, 1 tbsp apple cider vinegar, and 2 tbsp honey until smooth.
  3. Step 3: Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined; do not overmix. Let the batter rest for 10 minutes to develop a slight tang.
  4. Step 4: Heat a nonstick skillet over medium heat and brush with 1 tbsp melted unsalted butter. Pour 1/4 cup batter per pancake onto the skillet and cook for 2-3 minutes until bubbles form on the surface and edges look set.
  5. Step 5: Flip pancakes carefully and cook for another 2 minutes until golden and cooked through. Keep warm.
  6. Step 6: Mix remaining 2 tbsp honey with 3 tbsp melted unsalted butter and drizzle over warm pancakes before serving.

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