Baghrir (Moroccan Semolina Pancakes)
Baghrir are light, spongey Moroccan pancakes made with semolina flour. When cooked correctly, they are covered with tiny holes that are perfect for filling with melted honey and butter.
Baghrir, also known as Moroccan pancakes or thousand-hole pancake, was one of my favorite weekend morning treats growing up.
What You’ll Need
Here’s what you will need to make baghrir at home:
- fine semolina flour
- all purpose flour
- warm water
- active dry yeast
- baking powder
- white granulated sugar
- butter for frying the pancakes
See recipe card for exact quantities.
How to Make Baghrir
Tip: The batter should be thicker after rising, but still fairly thin, like the consistency of heavy cream. If the batter feels too thick, you can add a splash or two of water and mix to loosen it up.
After frying your first pancake, assess whether the batter is too thick, and if it is simply add a splash of water or two and mix to incorporate. The pancakes should be thicker than French crepes but thinner than American pancakes. Then continue frying pancakes!
Obviously when it comes to pancakes, the topping options are endless. Here are some ideas:
- Honey & Butter – this is the most traditional topping you will find in Morocco when served baghrir, and for good reason. The trick is to melt some butter and honey together in a saucepan and drizzle it over your baghrir just before serving.
- Date Syrup – whether you make your date syrup from scratch or buy it premade, it’s a wonderfully rich, naturally sweet topping for these pancakes.
- Maple Syrup or Nutella – if you’re not into honey, go the more American/Canadian classic route with some high quality maple syrup or Nutella.
- Savory Ideas – as a self proclaimed savory over sweet person, I’m always tempted to try something salty with these pancakes. I’m thinking fried chicken with honey? Please let me know if you try it.
Like most pancakes, baghrir are best enjoyed fresh.
That said, they keep fairly well at room temperature under a clean towel for hours so feel free to bake a bunch and keep warm until ready to serve.
Baghrir will freeze moderately well. Wrap they in plastic and microwave in 30 second increments until warm.
Baghrir are light, spongey Moroccan pancakes made with semolina flour. When cooked correctly, they are covered with tiny holes that are perfect for filling with honey and butter.
- 1 ½ cups fine semolina flour
- ½ cup all purpose flour
- 2 cups warm water
- 1 tsp active dry yeast
- 2 tsp baking powder
- ½ tsp salt
- 2 tsp white granulated sugar
- butter for frying the pancakes
- In a blender combine all ingredients. Blend for a minute or until a smooth batter forms and all ingredients are evenly combined.
- Transfer the batter to a mixing bowl and cover with a clean kitchen towel, letting the batter rise on the countertop for at least 30 minutes. Once it’s done rising, give it a gentle mix. It should be thicker, but still fairly thin, like the consistency of heavy cream. If the batter feels too thick, you can add a splash or two of water and mix to loosen it up.
- Warm a skillet over medium low heat and melt a small dab of butter in the center. Ladle in about a quarter cup of batter into the center, tilting the pan to help it spread.
- No need to flip these pancakes; they are done when you can easily get your spatula under them, the batter is no longer liquid, and they have dozens of holes appear on top. Just make sure to watch the heat and not allow the edges to burn.
- Transfer to a clean kitchen towel lined plate and cover to keep warm while you cook the rest of the pancakes. Keep pieces of the towel in between your baghrir to prevent them from sticking before you serve.
- Top with butter & honey and enjoy!
Keywords: baghrir, moroccan pancakes