Injera-Style Teff Pancakes with Honey and Ethiopian Coffee Syrup

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

Light fermented teff pancakes inspired by traditional injera, served with a sweet honey and spiced Ethiopian coffee syrup. This african-inspired breakfast 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 African cuisine 250 cal/serving
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Ingredients

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5: Serve the teff pancakes warm, drizzled with the aromatic coffee and honey syrup for a unique Ethiopian-inspired breakfast or dessert.

Equipment for this recipe

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Frequently asked questions

How long does Injera-Style Teff Pancakes with Honey and Ethiopian Coffee Syrup take to make?

Total time is about 35 minutes (15 min prep + 20 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 Honey and Ethiopian Coffee Syrup?

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 Honey and Ethiopian Coffee Syrup?

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 Honey and Ethiopian Coffee Syrup 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 Honey and Ethiopian Coffee Syrup?

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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