Name: Moroccan Pancakes (Baghrir) Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Moroccan
Ingredients: 1 1/2 cups fine semolina flour; 1/4 cup all-purpose flour; 2 cups lukewarm water (+ 2 tbsp more if needed); 2 tsp active dry yeast; 2 teaspoons baking powder; 1/2 tsp kosher salt; 1 tsp sugar; 1/4 cup butter (melted); 1/4 cup honey (to be combined with melted butter)

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Introduction

Moroccan pancakes, known as Baghrir, are light, spongy, and filled with tiny holes that soak up honey and melted butter beautifully. These delightful crêpe-like pancakes are perfect for breakfast or a sweet snack, offering a unique texture and flavor that’s simple to achieve at home.

A large round white plate holds about ten golden yellow round pancakes with a spongy texture and many small holes on the surface, arranged in a ring along the edge of the plate. In the center of the plate is a smaller white bowl filled with dark amber honey. Resting in the bowl is a wooden honey dipper, partly covered with honey. The plate sits on a white marbled surface with a dark blue cloth partially visible under the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups fine semolina flour
1/4 cup all-purpose flour

2 cups lukewarm water (+ 2 tbsp more if needed)
2 tsp active dry yeast

2 tsp baking powder
1/2 tsp kosher salt

1 tsp sugar
1/4 cup butter, melted
1/4 cup honey (to combine with melted butter)

Instructions

Step 1: Preheat your oven to 200°F and line a baking sheet with parchment paper or a thin kitchen towel to keep the pancakes warm as you cook.
Step 2: Place all the dry and wet ingredients into a blender and puree for about 1 minute until smooth. Pour the batter into a medium bowl, cover it with a kitchen towel, and let it rest at room temperature for 15 to 20 minutes until bubbles form on top. The batter should be thin, similar to crepe batter or whipping cream.
Step 3: Heat a non-stick griddle or skillet over medium heat for 2 minutes. Stir the batter gently, then pour about 1/4 cup onto the hot skillet. Cook until holes form on the surface and the pancake feels dry to the touch, about 2 to 3 minutes. Do not flip the pancake. Adjust the heat if the edges start darkening too fast before the top dries out.

Step 4: Transfer cooked pancakes to the prepared baking sheet and keep warm in the oven while cooking the remaining batter. Serve the Baghrir warm or at room temperature with melted butter and honey drizzled on top. For a sweeter twist, spread 1 tablespoon of Nutella on each pancake before rolling it up to enjoy.

Tips & Variations

If the batter feels too thick after resting, whisk in up to 2 tablespoons of additional lukewarm water to reach the right thin consistency.
Use a non-stick skillet or well-seasoned pan to prevent sticking, which is essential since these pancakes only cook on one side.

For a nutty flavor, try adding a pinch of ground cinnamon or orange blossom water to the batter before blending.
Replace honey with date syrup or maple syrup for different natural sweeteners.

Storage

Store leftover Baghrir in an airtight container in the refrigerator for up to 2 days. Reheat them gently in a warm oven or microwave covered with a damp paper towel to maintain softness. These pancakes are best enjoyed fresh but can also be frozen for up to one month; thaw before reheating.

How to Serve

A stack of three light golden pancakes with small bubbles on the edges sits on a white plate. On top of the stack is a square piece of melting butter, covered with golden syrup that drips slowly down the sides of the pancakes. A vintage silver fork rests beside the stack on the plate. Above the pancakes, syrup is being poured from a wooden honey dipper, adding a glossy shine to the top layer. The background features a white marbled texture, making the warm colors of the pancakes and syrup pop. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Baghrir without semolina flour?

Semolina is key for the classic texture and characteristic holes, but if unavailable, you can try fine cornmeal or a mix of all-purpose and whole wheat flour. The result might be slightly different in texture.

Why don’t I flip the Baghrir when cooking?

Baghrir is cooked only on one side to preserve the delicate holes on the top surface, which absorb butter and honey perfectly. Flipping can close these holes and change the texture.