Baghrir (Moroccon Semolina pancakes)
Baghrir is a traditional Moroccan pancake made from semolina. It is soft and spongy and has tiny holes on the surface, which gives it its nickname—“thousand-hole pancakes.” The holes help the pancake absorb syrup and toppings, making it moist and flavourful.
Baghrir is cooked only on one side, keeping the top soft and airy. It is a favourite breakfast and tea-time dish in Morocco and other North African countries.
Simple Ingredients, Big Flavour
Baghrir is made with fine semolina, flour, yeast, baking powder, sugar, and salt. These simple ingredients come together with warm water to make a smooth batter. After resting, the batter becomes bubbly and ready to cook.
The texture of Baghrir is light and soft, and it has a slightly tangy taste from the yeast. It’s very different from regular pancakes because it is not sweet on its own. Most of the flavour comes from the toppings added after cooking.
A Traditional Favourite
In Morocco, Baghrir is often served with a warm mixture of melted butter and honey. The pancakes soak up the syrup through the tiny holes, making each bite rich and delicious. Some people also add orange blossom water, cinnamon, or jam for more flavour.
Baghrir is a popular food during Ramadan and family gatherings. It is also commonly enjoyed with mint tea. Many families have their own way of making it, passed down from generation to generation.
Easy to Make at Home
Making Baghrir at home is easier than it seems. The key is to blend the batter well and let it rest long enough to form bubbles. Once the batter is ready, cook it on a hot non-stick pan without flipping.
The pancake is done when the top is dry and full of small holes. There is no need for oil in the pan. Once cooked, serve them warm right away.
You can also make the batter ahead and store it in the fridge overnight. This helps develop more flavour and makes breakfast even easier the next day.
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A Versatile Pancake
Baghrir is very versatile. While it is most often served with honey and butter, you can use other toppings too. Try it with fruit, chocolate spread, soft cheese, or even savoury fillings.
It’s also a good option for those who want a lighter, yeast-based pancake that’s naturally dairy-free (without butter toppings).
Baghrir is more than just a pancake. It is a part of Moroccan culture and family traditions. Its unique texture and ability to soak up syrup make it a special treat. Whether you enjoy it for breakfast or as a snack, Baghrir is sure to become a favourite in your home.
Baghrir (Moroccon Semolina pancakes)
Ingredients
- 200 g fine semolina
- 60 g all-purpose flour
- 1 tsp instant yeast
- 1 tbsp sugar
- 2 tsp baking powder
- ¼ tsp salt
- 500 ml lukewarm water for blending
- 50-100 ml lukewarm water to adjust consistency after rising if needed
Orange blossom honey syrup (Optional Topping for Baghrir)
- 50 g unsalted butter
- 60 g honey
- ⅛ tsp cinnamon
- Zest of one orange
- ½ tsp orange blossom water
Simple Alternative
- Equal parts of butter and honey.
Instructions
- In a large bowl, combine fine semolina, all-purpose flour, instant yeast, 1 tbsp sugar, baking powder and salt.
- Gradually add 500 ml of lukewarm water to the dry ingredients while stirring continuously to avoid lumps.
- Transfer the mixture to a blender and blend for 1–2 minutes until the batter is smooth and creamy.
Rest the batter
- Pour the blended batter into a clean bowl. Cover it with a towel or plastic wrap and let it rest for 30–45 minutes at room temperature, or overnight in the fridge for a slower rise and slightly deeper flavour.
- In both cases, you should see bubbles form on the surface when it’s ready.
Adjust consistency
- After resting, gently stir in the remaining 100 ml of lukewarm water to thin the batter slightly if needed. It should be pourable but not runny.
Orange blossom honey syrup
- Melt 50g of unsalted butter in a small saucepan over low heat.
- Once melted, stir in 60g honey, ⅛ tsp ground cinnamon and the Zest of one orange
- Stir gently and let it warm for 1–2 minutes on low heat, allowing the flavours to infuse.
- Remove the pan from the heat and stir in ½ tsp orange blossom water.
- Pour the warm syrup over baghrir, pancakes, or other pastries. It can also be stored and gently reheated before serving.
Simple Alternative
- If you prefer a more traditional or quicker version:
- Just melt equal parts butter and honey together and serve warm.
Cook the baghrir
- Heat a non-stick skillet or crepe pan over medium heat (no oil needed). If the pan becomes too hot, lightly drizzle a small amount of water to cool it down before adding the batter.
- Pour a ladleful of batter into the centre and let it spread naturally.
- Cook only on one side for 1–2 minutes, until the surface is dry and full of holes.
- Do not flip. Remove and place on a towel. Repeat with the remaining batter.
- Brush or drizzle the syrup on the warm baghrir.
- Serve warm with the syrup on the side.
Frequently Asked Questions
Lack of holes is usually due to batter that’s too thick, under-fermented, or not well blended. Make sure the batter rests properly and is smooth and slightly runny before cooking.
Yes, you can prepare the batter and store it in the fridge overnight. Just stir it gently and adjust the consistency with a little lukewarm water before cooking.
No, baghrir is cooked on one side only. The top cooks through the steam and forms holes naturally.
Yes, let them cool completely, then stack with parchment between each and freeze in a zip-top bag. Reheat by steaming or microwaving briefly.
Traditionally, a mixture of melted butter and honey is used. You can also top with jams, nut butters, or the optional orange blossom honey syrup.
Use fine semolina for the best texture. Coarse semolina will result in gritty pancakes and fewer holes.
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