Teff and Herb Pancakes with Spiced Yogurt Drizzle

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

Savory pancakes made from teff flour and fresh herbs, topped with a cooling yogurt sauce spiced with cumin and garlic. This African breakfast recipe, ready in about 25 minutes, layers teff flour, baking powder, and salt 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 220 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.

Ingredients

• 1 cup teff flour
• 1 tsp baking powder
• 1/2 tsp salt
• 2 large eggs
• 3/4 cup milk
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh cilantro
• 2 tbsp olive oil
• 1/2 cup plain yogurt
• 1/2 tsp ground cumin
• 1 small garlic clove, minced
• 1 tsp lemon juice
• 1/4 tsp black pepper

The griddle we’d cook this on → Best Griddles for 2026: Stovetop and Electric Picks + Buying Guide

Instructions

1. Step 1: In a medium bowl, whisk together 1 cup teff flour, 1 tsp baking powder, and 1/2 tsp salt until combined.
2. Step 2: In a separate bowl, beat 2 large eggs and whisk in 3/4 cup milk. Pour the wet ingredients into the dry and stir just until combined.
3. Step 3: Fold in 1/4 cup chopped fresh parsley and 1/4 cup chopped fresh cilantro, then let the batter rest for 5 minutes.
4. Step 4: Heat a non-stick skillet over medium heat and brush with 1 tbsp olive oil.
5. Step 5: Pour 1/4 cup batter per pancake onto the skillet, cooking for 3-4 minutes until bubbles appear on the surface and edges are set, then flip and cook for another 2-3 minutes until golden and cooked through.
6. Step 6: Meanwhile, mix 1/2 cup plain yogurt with 1/2 tsp ground cumin, 1 small minced garlic clove, 1 tsp lemon juice, and 1/4 tsp black pepper.
7. Step 7: Serve the warm pancakes drizzled with the spiced yogurt sauce and an extra drizzle of the remaining 1 tbsp olive oil for richness.