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Baghrir Moroccan Pancakes

Baghrir – Moroccan Pancakes

Baghrir Moroccan pancakes are airy, spongy “thousand-hole” pancakes made with semolina and yeast, cooked on one side and finished with warm honey butter for the ultimate Moroccan breakfast treat.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 30 minutes
Total Time 1 hour
Servings: 12 pancakes
Course: Breakfast
Cuisine: Moroccan
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

Baghrir Batter
  • 1 cup fine semolina
  • 1/4 cup all-purpose flour
  • 1 tsp active dry yeast
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 cups water warm (about 100–110°F / 38–43°C)
Honey Butter Topping
  • 1/4 cup unsalted butter
  • 1/3 cup honey

Equipment

  • Blender
  • Nonstick Skillet

Method
 

  1. Add semolina, flour, yeast, baking powder, salt, and warm water to a blender. Blend until completely smooth (no grainy lumps).
  2. Pour the batter into a bowl, cover, and let rest for 30 minutes until bubbly and slightly thicker.
  3. Heat a nonstick skillet over medium heat. Do not grease the pan.
  4. Stir the batter gently. Pour a small ladle into the center of the skillet and let it spread into a round.
  5. Cook on one side only until the top surface looks dry and is covered in holes (about 1–3 minutes). Do not flip.
  6. Transfer to a plate in a single layer (or with parchment between pieces) and repeat with remaining batter.
  7. Make the topping: melt butter and honey together until warm and pourable. Spoon over baghrir just before serving.

Notes

For the best “thousand holes,” keep the batter thin (similar to crepe batter) and cook on medium heat so bubbles have time to rise and stay open. If holes don’t form, thin the batter with 1–2 tbsp water and reduce the heat slightly.