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If you have ever been invited to a Moroccan household for tea, you may have been served the iconic Moroccan Pancake - Baghrir. These delicate, spongy pancakes, often referred to as “thousand-hole pancakes,” are an essential part of Moroccan meal times. Whether served for breakfast, as a snack, or as a special treat during Ramadan, baghrir holds a special place in the hearts of Moroccans and is a cherished food at every table.

Baghrir isn’t just any pancake; it’s a light semolina-based pancake that pairs perfectly with honey and butter. Don't feel ashamed to eat 5 or 6 of these in one sitting.

Baghrir is made year-round in Moroccan households especially for breakfast, mid day snack time aka kaskrout or iftar during Ramadan.

This pairs well with this Moroccan Harira soup during Ramadan.

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Ingredients
Instructions
Equipment
Storage

Ingredients

Making baghrir might sound complicated, but it’s a fairly straightforward process. With just a few simple ingredients and some patience, you can enjoy these fluffy Moroccan pancakes at home.

Semolina
Flour
Active Dry Yeast
Salt
Sugar
Baking Powder

See recipe card for quantities.

Instructions

Step 1: Mix all your dry ingredients.

Step 2: Whisk in warm water and blend until smooth. Let the mixture rest.

Step 3: Ladle the mixture onto a preheated pan/griddle and cook until

Step 4: Serve warm with a drizzle of honey butter.

Equipment

Ideally you want to make your Baghrir in a Baghrir Pan, or something similar. A regular pan/griddle can work as well but the flatter pan makes your Baghrir almost fool-proof. Think of a crepe pan, flatter and evenly distributed heat.

Storage

You can store your Baghrir in the fridge for 2-3 days and if you want it to last long keep it in the freezer. Best way to store them is in plastic wrap and then put them in a large ziploc bag. They can last up to a few months in the freezer.

Looking for other recipes? Try these:

Print Recipe

Breakfast, Recipes

Moroccan Baghrir (Pancake)

Baghrir is a traditional Moroccan pancake made from semolina and flour, characterized by its soft, spongy texture and signature holes that form as the batter cooks.

Print Recipe

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yields: 15 -20 servings

Ingredients

1 3/4 cups semolina
3/4 cup all-purpose flour
1 tbsp active dry yeast
1 tbsp baking powder
1 tbsp salt
1 tbsp sugar
4 cups warm water
Butter, honey, or olive oil for serving

Instructions

In a large mixing bowl, combine the semolina, all-purpose flour, yeast, baking powder, salt, and sugar. Gradually add the warm water to the dry ingredients, stirring continuously until you have a smooth batter. The consistency should be somewhat liquid, similar to pancake batter. Optional: Use a blender or immersion blender make sure the batter is extra smooth. This will help speed up the process of the fermentation.
Cover the bowl with a clean kitchen towel and allow the batter to rest for about 5- 10 minutes. During this time, the yeast will begin to ferment, and the batter will start to bubble slightly. This fermentation is what helps create the signature holes that baghrir is known for.
Heat a non-stick frying pan or griddle over medium heat. Once hot, pour a small amount of batter onto the pan (about 1/4 cup), it should spread out naturally but you can gently rotate the pan in a circular motion to form a round pancake. Cook only on one side. You’ll see bubbles form across the surface of the baghrir as it cooks. This is the signature "thousand holes" that baghrir is known for. When the surface is fully covered with bubbles, the pancake is ready.
Once cooked, remove the baghrir from the pan and transfer it to a plate. Serve immediately while warm with butter and honey, olive oil, or any other topping of your choice.