Baghrir: the easy, light recipe for Moroccan pancakes

Total time: 30 Min
Difficulty: Low
Serves: 8 people
Entra nel nuovo canale WhatsApp di Cookist Wow
By Cookist

Baghrir literally means “thousand-hole pancakes” and are soft and tender Moroccan Pancakes that just melt in the mouth. Because of the yeast, they get a distinct ‘honeycomb’ pattern and are also served with a drizzle of honey. They’re thin and light, with a slight spongy and chewy texture. The main ingredient that sets these pancakes apart from others we know so well is semolina.

Unlike other recipes, that are usually made with all-purpose, these Moroccan Pancakes are made with semolina. The pancakes are served with a drizzle of honey and a bit of butter—delicious! These are not the usual pancakes! So fluffy and tasty, give them a try!


The Baghrir cooks only on one side. Cook it long enough until bubbles start to appear and the pancakes no longer look sticky. Some regions in Morocco do flip them over briefly, but then they are called khringos.

The pancakes are delicious served with a bit of butter and a drizzle of honey. They’re also delicious with fruit preserves or hazelnut cream.

To eat them savory, serve with chopped, boiled eggs and chutney.

If bubbles are not forming, it could be that your batter is too thick. Try to thin it out with a few tablespoons of water. Allow the batter to rest for another 10 minutes before cooking. It’s important to allow the batter to rest properly, this gives the yeast enough time to do its work to create the honeycomb texture.

A non-stick skillet is essential for this recipe. If you’re making pancakes for a large crowd, you might want to have a few skillets going at the same time.

Unlike traditional pancakes, the pancake batter should be very smooth and not lumpy at all. This is why it’s made in a food blender to ensure optimal smoothness.

The pancakes shouldn’t curl up at the ends, then they’re overcooked!

Heat the water slightly to ensure that it activates the yeast. Also, don’t skip the sugar, it’s necessary for the yeast to work! You can substitute it with honey if you want, but artificial sweeteners won’t work.

Cook the pancakes over medium heat. If the skillets are too hot, the pancakes will overcook and become rubbery.

How to store Moroccan Pancakes

Store leftover Baghrir at room temperature, the fridge, or the freezer.

At room temperature: stored the pancakes wrapped in plastic.

In the fridge (this is the best option for honeyed pancakes), store them in an airtight container.

For the freezer: Wrap tightly with plastic wrap, making sure that there’s a layer of plastic between each pancake.

250 g (1 1/2 cups)
150 g (1 cup)
Dry yeast
7 g
1 tsp
1 tsp
Lukewarm water
650 ml (2 3/4 cups)

How To Make Baghrir

In a bowl, mix together the dry ingredients: semolina, flour, sugar, salt, and yeast.

Add the water and mix it all together well until smooth.

Add the mixture into the blender and mix at high speed until bubbles form.

Filter the mixture with the colander.

Fill a ladle and bake in a pan creating a round shape.

Wait until the bubbles are created on top. Turn off the heat and serve the pancakes. Enjoy!

Every dish has a story
Find out more on Cookist social networks