Senegalese Sweet Millet Pancakes with Honey and Peanuts

By AislePrompt Editorial · Published 2026-05-31 · Updated 2026-05-31

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 fluffy millet pancakes sweetened with honey and topped with crunchy roasted peanuts, a traditional West African breakfast treat. This African breakfast recipe, ready in about 25 minutes, layers millet flour, all-purpose flour, and 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 350 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Add this recipe to your weekly plan" 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 African cuisine 350 cal/serving

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Ingredients

1 cup millet flour
1/2 cup all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
2 tbsp sugar
1 1/4 cups milk
1 large egg
2 tbsp vegetable oil, plus more for cooking
1/4 cup honey
1/3 cup roasted peanuts, chopped

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Instructions

Step 1: In a large bowl, whisk together 1 cup millet flour, 1/2 cup all-purpose flour, 1 1/2 tsp baking powder, 1/4 tsp salt, and 2 tbsp sugar.
Step 2: In a separate bowl, beat 1 large egg with 1 1/4 cups milk and 2 tbsp vegetable oil until smooth.
Step 3: Pour wet ingredients into dry ingredients and gently stir until just combined; batter should be slightly lumpy.
Step 4: Heat a non-stick skillet over medium heat and lightly grease with vegetable oil.
Step 5: Pour 1/4 cup batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form on the surface and edges look set, then flip and cook an additional 2 minutes until golden and cooked through.
Step 6: Transfer pancakes to a warm plate and repeat with remaining batter, adding oil as needed.
Step 7: Serve pancakes drizzled with 1/4 cup honey and sprinkled with 1/3 cup chopped roasted peanuts for a sweet and nutty finish.