Name: Moroccan Pancakes (Baghrir) Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 30 min
Cuisine: Moroccan
Ingredients: 1 1/2 cups fine semolina flour; 1/4 cup all-purpose flour; 2 tsp active dry yeast; 2 teaspoons baking powder; 1/2 tsp kosher salt; 1 tsp sugar; 2 cups lukewarm water (+ 2 tbsp more if needed); 1/4 cup butter, melted; 1/4 cup honey (combine with melted butter for serving)

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Introduction

Moroccan Pancakes, known as Baghrir, are delightfully spongy, full of tiny holes that soak up honey and butter beautifully. These light, one-sided pancakes make a perfect breakfast or snack with their unique texture and gentle sweetness.

A large round white plate holds a ring of twelve golden yellow crumpets with many tiny holes on their surface, arranged evenly around the edge. In the center of the plate is a small round bowl with a light blue inside and a light brown outer rim, full of dark amber honey. A honey dipper with grooves rests inside the honey, partly covered in it, and is positioned diagonally across some crumpets. The plate is set on a white marbled surface with a dark blue cloth partially visible underneath. 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 teaspoons baking powder
1/2 tsp kosher salt
1 tsp sugar
1/4 cup butter (melted)
1/4 cup honey (combined with melted butter)

Instructions

Step 1: Preheat your oven to 200°F (93°C) and line a baking sheet with parchment paper or a thin kitchen towel to keep the pancakes warm.
Step 2: Place the semolina, all-purpose flour, yeast, baking powder, salt, sugar, and lukewarm water into a blender. Puree for about 1 minute until smooth. Pour the batter into a medium bowl, cover with a kitchen towel, and let it rest at room temperature until bubbly on top, about 15 to 20 minutes. 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 before each pancake. Using a 1/4 cup measuring cup, pour the batter onto the skillet. Cook without flipping until holes form on the surface and the pancake feels dry to the touch, about 2 to 3 minutes. Adjust the heat if pancakes darken too quickly around the edges. Transfer each cooked pancake to the baking sheet in the warm oven.
Step 4: Serve the baghrir warm or at room temperature. Drizzle with the mixture of melted butter and honey. For a sweeter variation, spread 1 tablespoon of Nutella on the pancake and roll it up to enjoy by hand.

Tips & Variations

If the batter seems too thick after resting, add a tablespoon or two of lukewarm water to reach the right consistency.
Use a non-stick skillet or griddle to prevent sticking and ensure even cooking.
Adding a little orange blossom water or cinnamon to the batter can give a lovely Moroccan aromatic touch.
For a dairy-free option, substitute melted butter with coconut oil and use maple syrup instead of honey.

Storage

Store leftover baghrir in an airtight container in the refrigerator for up to 2 days. To reheat, warm them gently in a skillet or microwave until soft and warm again. Avoid overheating to keep their delicate texture intact.

How to Serve

A stack of three light golden pancakes with airy texture and small holes is arranged on a white plate. On top of the stack, a square piece of pale yellow butter is melting as amber-colored syrup is poured over it, slowly dripping down the sides of the pancakes. A vintage silver fork rests partially under the stack on the plate. The background features a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

It’s best to prepare and use the batter fresh, as it relies on yeast fermentation to create texture and bubbles. However, you can refrigerate the batter for a few hours, but allow it to return to room temperature before cooking.

Why are there holes on only one side of the pancake?

Baghrir are cooked only on one side to preserve their spongy texture. The heat causes bubbles to rise and pop on the surface, creating the characteristic holes, while the underside cooks through gently.