Teff and Injera Pancakes with Honey and Cardamom Butter

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

Light and airy teff pancakes inspired by injera, served warm with honey-scented cardamom butter for a unique breakfast twist. This ethiopian-inspired breakfast ready in about 30 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 320 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.

★ 4.3 (12 ratings) Prep: 15 min Cook: 15 min Serves 4 Ethiopian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, whisk together 1 cup teff flour, 1/2 cup all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt until well combined.
  2. Step 2: In a separate bowl, beat 1 large egg with 1 1/4 cups milk until smooth. Pour the wet ingredients into the dry and stir gently to combine; do not overmix. Let the batter rest for 10 minutes.
  3. Step 3: Heat 2 tablespoons unsalted butter in a nonstick skillet over medium heat until melted and foaming. Pour 1/4 cup batter per pancake into the skillet. 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.
  4. Step 4: Meanwhile, in a small saucepan, melt remaining 2 tablespoons butter with 3 tablespoons honey and 1/2 teaspoon ground cardamom over low heat until combined and fragrant.
  5. Step 5: Serve the warm teff pancakes drizzled with the cardamom honey butter for a fragrant and slightly sweet breakfast inspired by Ethiopian injera flavors.

Frequently asked questions

How long does Teff and Injera Pancakes with Honey and Cardamom Butter take to make?

Total time is about 30 minutes (15 min prep + 15 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 Teff and Injera Pancakes with Honey and Cardamom Butter?

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 Teff and Injera Pancakes with Honey and Cardamom Butter?

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 Teff and Injera Pancakes with Honey and Cardamom Butter 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 Teff and Injera Pancakes with Honey and Cardamom Butter?

Ethiopian 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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