Injera-Style Teff Pancakes with Honey and Ethiopian Coffee Syrup

By AislePrompt Editorial · Published 2026-06-28 · Updated 2026-06-28

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 fermented teff pancakes inspired by traditional injera, served with a sweet honey and spiced Ethiopian coffee syrup. This Ethiopian-inspired breakfast recipe, ready in about 35 minutes, layers teff flour, all-purpose flour, active dry yeast 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 250 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 250 cal/serving

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

Ingredients

1 cup teff flour
1 cup all-purpose flour
1 tsp active dry yeast
2 cups warm water
1/2 tsp salt
1/4 cup honey
1/2 cup strong brewed Ethiopian coffee
1 cinnamon stick
2 whole cloves
1/4 cup water for syrup

Coffee makers worth buying → Best Coffee Makers in 2026: Top 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 cup teff flour, 1 cup all-purpose flour, 1 tsp active dry yeast, and 1/2 tsp salt.
Step 2: Gradually add 2 cups warm water while stirring until a smooth, thin batter forms. Cover and let ferment at room temperature for 8-12 hours, or overnight, until bubbles form and a slight tang develops.
Step 3: For the coffee syrup, combine 1/2 cup strong brewed Ethiopian coffee, 1/4 cup water, 1/4 cup honey, 1 cinnamon stick, and 2 whole cloves in a small saucepan. Simmer over low heat for 10 minutes until syrup thickens slightly. Remove cinnamon and cloves and keep warm.
Step 4: Heat a non-stick skillet over medium heat. Pour 1/4 cup of the fermented batter, swirling quickly to spread it thinly. Cook for 2-3 minutes until holes appear on the surface and edges lift, then remove and keep warm. Repeat with remaining batter.
Step 5: Serve the teff pancakes warm, drizzled with the aromatic coffee and honey syrup for a unique Ethiopian-inspired breakfast or dessert.