Soft, spongy, and covered in tiny holes, Baghrir (Moroccan pancakes) are a unique treat! These light and fluffy pancakes soak up butter and honey for a deliciously irresistible bite.
Jump to:
Baghrir, also known as Moroccan pancakes or thousand-hole pancakes, are soft, spongy pancakes covered in tiny holes, popular across Morocco, Algeria, and Tunisia. Their light and spongy texture makes them perfect for soaking up butter and honey, creating an irresistible treat.
Made with semolina, flour, yeast, and baking powder, these pancakes are quick and easy to prepare. They’re cooked on one side, allowing the signature little holes, making them extra light and fluffy.
These lacy pancakes are traditionally served with honey butter, Baghrir are enjoyed for breakfast, tea time, or special occasions like Ramadan. You can also drizzle them with your favorite toppings or date syrup, jam, or Nutella for a delicious twist!
Why you'll love this recipe
Ingredients You Need
You need these ingredients to make this Beghrir crepe recipe:
- Fine wheat semolina – The key ingredient that gives baghrir its unique texture, making them soft and full of tiny holes. Use fine semolina flour for the best results.
- Flour – All purpose flour helps bind the batter and create a smooth consistency, balancing the semolina’s grainy texture.
- Dry baker's yeast & baking powder – A combination of active dry yeast for fermentation and baking powder for an extra lift, ensuring a light and airy texture.
- Sugar – Adds a slight sweetness and helps activate the yeast for better fermentation.
- Salt – Enhances the overall flavor and balances the sweetness.
- Water – Used to hydrate the ingredients and create a smooth, pourable batter. Lukewarm water helps activate the yeast more effectively.
How to Make Baghrir Moroccan Pancakes
Here are some quick visual instructions. Don't forget that full instructions with exact ingredients can be found in the main recipe card below!
- Dissolve the dry baker’s yeast in warm water and let it sit for 5 minutes.
- In a mixing large bowl, combine dry ingredients, fine semolina, flour, baking powder, sugar, and salt.
- Gradually add the yeast mixture while whisking until you get a smooth, fluid batter. Blend with a hand mixer if needed.
- Cover and let the batter rest for 30 minutes.
- Heat a non-stick pan over medium-high heat and lightly grease it with butter.
- Pour a ladle of batter and cook on one side until bubbles like small holes form on the surface of the pancake and it’s fully set, about 2 minutes.
Serving Suggestions
- Traditional honey and butter – The classic way to enjoy baghrir is by drizzling a warm mixture of melted butter and honey over the pancakes.
- With jam or fruit preserves – Spread your favorite jam or fruit compote for a sweet and fruity twist.
- Nut butter or chocolate spread – Enjoy with almond butter, peanut butter, or a rich chocolate-hazelnut spread or chocolate sauce for an indulgent treat.
- Savory option – Pair with soft cheese or fresh cream for a delicious contrast to the slightly sweet pancakes.
- With tea or coffee – Perfect for breakfast or an afternoon snack, served with Moroccan mint tea or coffee.
- Layered with nuts and dried fruits – Sprinkle chopped almonds, walnuts, or dates for added texture and flavor.
Tips for this recipe
Storage instructions
Storage: Keep baghrir covered with plastic wrap at room temperature for up to 1 day. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a pan or microwave. For longer storage, freeze with parchment paper between each pancake for up to 2 months.
Variations & Substitutions
Recipe Questions
Why don’t my baghrir have holes?
The batter might be too thick or not well blended. Try adding a little more water and using a hand blender for a smooth texture.
Can I make the batter ahead of time?
It’s best to use it fresh, but you can store it in the fridge for a few hours. Just mix well before cooking.
Why are my baghrir dry?
Overcooking or high heat can dry them out. Cook on medium heat and don’t let them sit too long in the pan.
You will also love
I hope you love these beghrir pancakes. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
Print
Baghrir Pancakes
- Total Time: 25 minutes
- Yield: 10 pancakes
Description
Easy and fluffy baghrir pancakes made with semolina, known for their signature tiny holes and soft texture (makes about 10 pancakes).
Ingredients
- 150 g (1 cup) Semolina flour – extra thin
- 75 g (½ cup) Flour – all-purpose
- 2 tsp Sugar – granulated
- 1 tsp Baking powder
- 1 tbsp Instant yeast
- 390 g (1 ⅔ cups) Water – warm
- 1 pinch Salt
Instructions
- Start by dissolving the instant yeast in warm water and let it sit for about 5 minutes.
- In a large mixing bowl, combine the fine semolina, flour, sugar, baking powder, and salt. Stir with a wooden spoon to distribute evenly.
- Gradually pour in the yeast mixture while whisking continuously until you get a smooth, lump-free batter. If needed, use a hand blender to ensure a perfectly smooth consistency.
- Cover the bowl with a clean kitchen towel and let the batter rest at room temperature for at least 30 minutes.
- Heat a non-stick pan over medium heat and lightly grease it with butter.
- Pour a ladleful of batter into the center of the pan and let it spread naturally into a round shape.
- Cook on one side only for about 2 minutes, until the surface is covered with small holes and the pancake is fully set.
- Transfer the cooked baghrir to a plate and repeat with the remaining batter. Enjoy warm!
Notes
Storage Instructions
Store leftover baghrir covered at room temperature for up to 24 hours. For longer storage, refrigerate in an airtight container for up to 3 days or freeze for up to 2 months. Reheat in a dry pan or microwave before serving.
Tips
- Use extra-fine semolina for the best texture.
- Blend the batter for a smooth consistency.
- Let the batter rest to allow bubbles to form.
- Cook on medium heat for even holes.
- Don't flip—baghrir cooks on one side only!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: Moroccan
Nutrition
- Calories: 86
- Sugar: 1
- Sodium: 49
- Carbohydrates: 18
- Fiber: 1
- Protein: 3
Leave a Reply