SouthernTurk
Unusual recipes for curious cooks.
https://southernturk.com/recipe/berbere-spiced-sweet-potato-pancakes-with-honey-labneh
Printed July 28, 2026
Printed July 28, 2026
Global Breakfasts
Berbere-Spiced Sweet Potato Pancakes with Honey Labneh
Fluffy pancakes infused with Ethiopian berbere spice meet tangy Middle Eastern labneh in this breakfast that's simultaneously sweet, savory, and aromatic.
Ingredients
- 1 cup mashed cooked sweet potato
- 1½ cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 tablespoon berbere spice blend
- ½ teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- 3 tablespoons melted butter
- 1 cup labneh or thick Greek yogurt
- 3 tablespoons honey
- Butter for cooking
- Extra honey for drizzling
- Chopped pistachios for garnish
Preparation
These aren't your ordinary pancakes. The subtle sweetness of sweet potato provides a velvety base for the complex, warming heat of berbere—a spice blend that brings cinnamon, cardamom, fenugreek, and chili together in perfect harmony.
Preparation
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, berbere spice, and salt.
- In a separate bowl, combine the mashed sweet potato, buttermilk, eggs, and melted butter. Whisk until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Don't overmix; some lumps are fine.
- In a small bowl, mix the labneh with honey until smooth and creamy. Set aside.
- Heat a griddle or large skillet over medium heat and add a small pat of butter. Pour ¼ cup of batter for each pancake.
- Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook another 2 minutes until golden.
- Serve pancakes stacked high with a generous dollop of honey labneh, extra honey drizzled over top, and a scattering of chopped pistachios.
Each bite offers a journey: the gentle heat of berbere, the earthy sweetness of sweet potato, and the cooling tang of honeyed labneh. It's breakfast that tells a story.
