Baghrir: The Moroccan Pancakes Ready in Just a Few Steps!

There’s a pancake that wears a thousand holes like a badge of honor and it comes from Morocco. It is light, spongy, and delightfully laced with bubbles across the top. Made with semolina, flour, yeast, and water, these pancakes don’t need eggs and milk but still manage to bring a whole lot of personality to your plate.

You can also serve them with honey-butter, date syrup, or even a spoonful of your favorite jam.

A Thousand Holes and a Thousand Years: The Story of Baghrir

Baghrir, which is pronounced bah-GH-reer, with a satisfying throat roll, has roots that run deep through the Maghreb, especially Morocco and Algeria. They’re sometimes called “Ghrayef” or “Mchahda,” and for good reason, when cooked correctly, the surface bubbles up and sets into a lunar landscape of crater-like pockets.

Traditionally made during Ramadan and family gatherings, Baghrir is as much a social pancake as it is a culinary one. People gather to make it, gossip over it, and share stacks with warm mint tea or sweet spreads.

Pro Tips for the Best Baghrir

• Use fine semolina, because the finer the semolina, the smoother your batter and the more uniform your bubbles will be.
• Baghrir cooks on one side only, so resist the urge to flip it, or you’ll lose those iconic holes.
• Letting the batter sit for 10–15 minutes after blending gives the yeast time to work.
• Use a non-stick pan because traditional Baghrir is often cooked on clay griddles, but a good non-stick pan will do just fine.

Can I Freeze Baghrir?

Yes, you absolutely can. Let them cool completely, stack them with parchment paper between each one, and pop them into a zip-top freezer bag. They’ll keep well for up to a month. Reheat gently in a dry skillet or microwave and they’ll bounce right back.

Why Didn't My Baghrir Have Holes?

No bubbles? That usually means one of three things. Either the yeast wasn’t active, the batter was too thick, or your pan was too cold. Also, make sure your batter isn’t too heavy, Baghrir loves a loose, pourable texture.

Can I Make It Without a Blender?

Technically, yes, but it’s a lot more work. You’d need to whisk until your arm begs for mercy and make sure the semolina fully dissolves. The blender doesn’t just mix, it creates that essential aeration that gives Baghrir its trademark texture.

What Should I Serve with Baghrir?

Classic pairings include honey mixed with melted butter, or you can serve it with amlou, which is a Moroccan almond-argan oil spread. For a savory taste, try topping with a poached egg or dipping in harira, a Moroccan soup.

Why Is There Baking Powder And Yeast In This Recipe?

This dynamic duo ensures maximum fluff. The yeast adds flavor and long-rise bubbles, while the baking powder gives the batter an instant lift as it hits the hot pan. Skip either one, and you lose that bubbly charm.

How to Make Baghrir

Step 1

Step 1

Grab a mixing bowl and toss in your semolina, flour, sugar, salt, and dry yeast and whisk briefly. Then, pour in the water and give it a good mix until the batter is lump-free.

Grab a mixing bowl and toss in your semolina, flour, sugar, salt, and dry yeast and whisk briefly. Then, pour in the water and give it a good mix until the batter is lump-free.

Step 2

Step 2

Transfer the mixture to a blender and blitz on high for a solid 60 seconds. Transfer it back to the bowl and stir in the baking powder until it starts to get slightly bubbly.

Transfer the mixture to a blender and blitz on high for a solid 60 seconds. Transfer it back to the bowl and stir in the baking powder until it starts to get slightly bubbly.

Step 3

Step 3

Heat a non-stick pan over medium heat, ladle some batter into the center and watch as the surface starts bubbling. Do not flip, Baghrir only cooks on one side. When the top is set and no wet spots remain, it’s done and ready to be served.

Heat a non-stick pan over medium heat, ladle some batter into the center and watch as the surface starts bubbling. Do not flip, Baghrir only cooks on one side. When the top is set and no wet spots remain, it’s done and ready to be served.