Injera-Style Teff Pancakes with Spiced Honey Butter

By AislePrompt Editorial · Published 2026-06-16 · Updated 2026-06-16

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 slightly sour teff pancakes inspired by Ethiopian injera, served with a warm honey butter infused with cinnamon and cardamom. This Ethiopian-inspired breakfast recipe, ready in about 25 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 280 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: 10 min Cook: 15 min Serves 4 Ethiopian cuisine 280 cal/serving

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Ingredients

1 cup teff flour
1/2 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
1 1/4 cups milk
1 large egg
2 tbsp unsalted butter, melted
3 tbsp honey
4 tbsp unsalted butter
1/2 tsp ground cinnamon
1/4 tsp ground cardamom

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Instructions

Step 1: In a large bowl, whisk together 1 cup teff flour, 1/2 cup all-purpose flour, 1 tsp baking powder, and 1/4 tsp salt.
Step 2: In a separate bowl, beat 1 large egg with 1 1/4 cups milk and 2 tbsp melted unsalted butter until combined.
Step 3: Pour the wet ingredients into the dry ingredients and stir gently until just combined; batter should be slightly lumpy.
Step 4: Heat a non-stick skillet over medium heat. Pour about 1/4 cup batter per pancake, spreading slightly to form a 6-inch circle.
Step 5: Cook pancakes for 2-3 minutes until bubbles form on the surface and edges look set, then flip and cook for another 1-2 minutes until golden brown.
Step 6: Meanwhile, in a small saucepan, melt 4 tbsp unsalted butter over low heat. Stir in 3 tbsp honey, 1/2 tsp ground cinnamon, and 1/4 tsp ground cardamom, warming until fragrant and combined.
Step 7: Serve the warm teff pancakes drizzled with the spiced honey butter.