Teff and Injera Pancakes with Honey and Cardamom Butter

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

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 airy teff pancakes inspired by injera, served warm with honey-scented cardamom butter for a unique breakfast twist. This Ethiopian-inspired breakfast recipe, 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.

Prep: 15 min Cook: 15 min Serves 4 Ethiopian cuisine 320 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

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
4 tbsp, divided unsalted butter
3 tbsp honey
1/2 tsp ground cardamom

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

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

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.
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.
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.
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.
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.