Moroccan Pancakes (Baghrir) Recipe
Traditional Moroccan pancakes known as Baghrir, these spongy, one-sided pancakes are made from a simple blend of semolina and all-purpose flour, yeast, and baking powder. Cooked on a griddle until bubbles form on the surface, these light and airy pancakes are typically served warm with a drizzle of melted butter and honey, making for a delightful breakfast or snack.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 to 10 pancakes 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: Moroccan
- Diet: Vegetarian
Ingredients
Scale
Dry 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
Wet Ingredients
- 2 cups lukewarm water (+ 2 tbsp more if needed)
- 1/4 cup butter, melted
- 1/4 cup honey (combine with melted butter for serving)
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 200°F (93°C) and line a baking sheet with parchment paper or a thin kitchen towel to keep the cooked pancakes warm and moist.
- Make the Batter: Place all dry ingredients and lukewarm water into a blender. Blend on high for one minute until smooth. Transfer the batter to a medium bowl, cover with a kitchen towel, and let it rest at room temperature for 15 to 20 minutes, until the surface becomes bubbly and the batter thickens slightly, resembling a thin crepe batter or whipping cream. Add up to 2 tablespoons more water if the batter seems too thick.
- Cook the Pancakes: Heat a non-stick griddle or skillet over medium heat for about 2 minutes. Stir the batter gently, then pour 1/4 cup of batter per pancake onto the hot surface. Cook the pancakes on one side only, until holes form across the surface and the top feels dry to the touch, about 2 to 3 minutes. Watch carefully to avoid burning; reduce heat if edges brown too quickly. Transfer each cooked pancake to the preheated baking sheet and keep warm in the oven.
- Serve: Serve the Baghrir warm or at room temperature topped with a drizzle of the melted butter and honey mixture. For an extra indulgence, spread a tablespoon of Nutella on top and roll the pancake to enjoy by hand.
Notes
- The batter consistency is key: it should be thin and pourable like crepe batter or whipping cream. Add a little more water if too thick.
- Baghrir is cooked on only one side; do not flip them during cooking.
- Keep cooked pancakes warm and moist by placing them in a low-temperature oven.
- Use fine semolina for a delicate texture; coarse semolina will affect the pancake’s light sponginess.
Keywords: Moroccan pancakes, Baghrir, semolina pancakes, spongy pancakes, one-sided pancakes, Moroccan breakfast, honey butter pancakes
Find it online: https://heutigemahlzeiten.com/moroccan-pancakes-baghrir-recipe/
