Printed July 29, 2026
Berbere-Spiced Chickpea Pancakes with Honey Labneh
Ethiopian berbere meets Indian besan in these protein-packed savory pancakes that bridge two ancient spice traditions. The cooling honey labneh tempers the warm spices perfectly.
Ingredients
- 1½ cups chickpea flour (besan)
- 1 tablespoon berbere spice blend
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1¼ cups water
- 1 small red onion, finely diced
- 1 small tomato, finely diced
- 2 tablespoons chopped fresh cilantro
- Vegetable oil for cooking
- 1 cup labneh or thick Greek yogurt
- 2 tablespoons honey
- Pinch of sea salt
Preparation
Chickpea flour pancakes appear in various forms across the globe, from Niçoise socca to Gujarati pudla. This version takes inspiration from the aromatic complexity of Ethiopian berbere—a spice blend featuring fenugreek, cardamom, and chili—and incorporates it into a batter that's quick to whip up on a weekday morning.
The result is a stack of savory pancakes with a subtle heat and earthy depth, balanced by the tangy sweetness of honey-spiked labneh. These are hearty enough to fuel your morning without weighing you down.
Preparation
- In a mixing bowl, whisk together the chickpea flour, berbere spice, baking powder, and salt.
- Gradually add the water, whisking until you have a smooth batter with the consistency of thin pancake batter. Fold in the diced onion, tomato, and cilantro. Let rest for 10 minutes.
- Meanwhile, prepare the honey labneh by stirring together the labneh, honey, and a pinch of sea salt in a small bowl. Set aside.
- Heat a non-stick skillet or griddle over medium heat and lightly oil the surface. Pour about ¼ cup of batter per pancake and spread slightly with the back of a spoon.
- Cook for 2-3 minutes until bubbles form on the surface and the edges look set, then flip and cook another 2 minutes until golden brown.
- Serve the pancakes warm with a generous dollop of honey labneh on top or on the side.
These pancakes are best enjoyed fresh, but the batter can be made the night before and refrigerated. Just give it a good stir before cooking.
