Injera-Style Teff Pancakes with Ethiopian Honey Butter

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Light and spongy teff flour pancakes inspired by Ethiopian injera, paired with a sweet honey-infused spiced butter for a delightful breakfast or snack. This african-inspired breakfast ready in about 40 minutes layers teff flour, water, 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 320 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: 25 min Cook: 15 min Serves 4 African cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a mixing bowl, whisk together 1 1/2 cups teff flour, 1 tsp baking powder, and 1/4 tsp salt until evenly combined.
  2. Step 2: Gradually add 2 cups water while whisking to create a smooth batter resembling a thin pancake batter. Let the batter rest for 20 minutes to hydrate.
  3. Step 3: In a small saucepan, melt 4 tbsp unsalted butter over low heat. Remove from heat and stir in 2 tbsp honey and 1/4 tsp ground cardamom until fully blended, setting aside the honey butter.
  4. Step 4: Heat a non-stick skillet over medium heat. Pour about 1/4 cup batter into the pan and swirl to create a thin, round pancake. Cook for 2-3 minutes until bubbles form on the surface and edges lift, then carefully flip and cook for another 1-2 minutes until cooked through.
  5. Step 5: Repeat with remaining batter, stacking the pancakes. Serve warm with a generous spread of the honey cardamom butter for a fragrant, lightly sweet treat.

Frequently asked questions

How long does Injera-Style Teff Pancakes with Ethiopian Honey Butter take to make?

Total time is about 40 minutes (25 min prep + 15 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Injera-Style Teff Pancakes with Ethiopian Honey Butter?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Injera-Style Teff Pancakes with Ethiopian Honey Butter?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Injera-Style Teff Pancakes with Ethiopian Honey Butter for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Injera-Style Teff Pancakes with Ethiopian Honey Butter?

African breakfast like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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