Baghrir are light, spongy Moroccan semolina pancakes known for their delicate texture and signature tiny holes. When cooked properly, the surface becomes covered with little pockets that soak up melted butter and honey beautifully.
Baghrir, often called Moroccan pancakes or thousand-hole pancakes, are a classic North African breakfast and snack. They are soft, tender, and slightly chewy, with a mild nutty flavor from fine semolina flour. Unlike American pancakes, baghrir are cooked on only one side. As the batter sets, bubbles rise and burst across the surface, creating the famous honeycomb-like texture.
These Moroccan semolina pancakes are especially popular for breakfast, afternoon tea, or a relaxed weekend treat. They are usually served warm with a simple mixture of butter and honey, allowing the sweet topping to seep into every little hole. The result is comforting, fragrant, and delicious without being heavy.
Baghrir are made with a yeasted batter, which gives them their airy structure. The batter is blended until smooth, left to rise briefly, and then cooked gently in a skillet. The key is to keep the heat moderate so the pancake cooks through without browning too quickly around the edges. Once you see the surface covered in holes and the batter is no longer wet, the pancake is ready.
This recipe is simple, but a few details make a big difference. Use fine semolina flour for the best texture, let the batter rest long enough to activate the yeast, and adjust the consistency with a little water if needed. The batter should be pourable and thinner than standard pancake batter, but not as thin as crepe batter.
Ingredients
To make homemade baghrir, you will need fine semolina flour, all-purpose flour, warm water, active dry yeast, baking powder, salt, sugar, and butter for cooking. Butter and honey are the traditional toppings and are highly recommended for serving.
How to Make Baghrir
Tip: After rising, the batter should be slightly thicker but still pourable, similar to heavy cream. If it looks too thick, stir in a splash or two of water until it loosens.
After cooking the first pancake, check the texture and thickness of the batter. Baghrir should be thicker than French crepes but thinner than American pancakes. If the first pancake is too dense or the holes do not form well, add a little water, mix gently, and continue cooking.
Make Ahead & Leftover Instructions
Baghrir are best enjoyed fresh from the pan, while they are warm and tender. However, they can be made a few hours ahead and kept at room temperature wrapped in a clean kitchen towel. This keeps them soft until you are ready to serve.
If you have leftover Moroccan pancakes, freeze them individually so they do not stick together. Wrap each pancake in plastic wrap before placing it in the freezer. To reheat, remove the plastic wrap and microwave the pancakes in 30-second intervals until warm. Add butter and honey after reheating for the best flavor and texture.
Bismillah,
Baghrir (Light Moroccan Semolina Pancakes)
- Author: Salima Benkhalti
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
- Yield: 12 pancakes
- Category: Breakfast, Dessert, Snack
- Method: Stovetop
- Cuisine: Moroccan, North African
- Diet: Vegetarian
Description
Baghrir are soft Moroccan semolina pancakes with a light, spongy texture and a surface full of tiny holes. They are cooked on one side only and traditionally served warm with butter and honey.
Ingredients
- 1 1/2 cups fine semolina flour
- 1/2 cup all-purpose flour
- 2 cups warm water
- 1 teaspoon active dry yeast
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons white granulated sugar
- Butter, for frying the pancakes
Optional Toppings:
- Butter
- Honey
Instructions
- Combine the semolina flour, all-purpose flour, warm water, yeast, baking powder, salt, and sugar in a blender. Blend for about one minute, until the batter is smooth.
- Transfer the batter to a mixing bowl. Cover with a clean kitchen towel and let it rise at room temperature for at least 30 minutes. Stir gently after resting. The batter should be pourable and similar to heavy cream. If it is too thick, add a small splash of water and mix again.
- Heat a skillet over medium-low heat and melt a small amount of butter in the center. Add about 1/4 cup of batter and tilt the pan gently to help it spread.
- Cook without flipping. The pancake is done when the top is no longer wet, the surface is covered with small holes, and the edges are set. Watch the heat carefully so the edges do not burn.
- Transfer the cooked baghrir to a plate lined with a clean kitchen towel. Cover to keep warm while cooking the remaining pancakes. Place towel pieces between the pancakes if stacking.
- Serve warm with butter and honey.
Equipment
A blender makes the batter quick and smooth. If you do not have one, use a whisk and mix thoroughly until no lumps remain.
Notes
For the best baghrir, keep the heat at medium-low and cook the pancakes slowly enough for holes to form across the top. If the batter becomes too thick as it sits, loosen it with a little water before cooking the next pancake.