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Baghrir semonila pancakes recipe

Baghrir moroccan semolina pancakes

  • Total Time: 25 minutes
  • Yield: 10 pancakes


Baghrir pancakes recipe made with semolina (for about 10 pancakes)


  • 150 g Semolina (extra thin)
  • 75 g Flour
  • 2 tsp Sugar
  • 1 tsp Baking powder
  • 1 tbsp Dry baker's yeast
  • 390 g Water
  • 1 pinch Salt


  1. Start by diluting the baker's yeast in water and let stand for about 5 minutes.
  2. Then place all the other ingredients, fine wheat semolina, flour, sugar, baking powder and salt in a large container and mix with a wooden spoon.
  3. Then, while mixing with a whisk the water, stir until you obtain a homogeneous and smooth pancake batter.
  4. If necessary, use a hand blender to smooth the pancake batter.
  5. Cover with a tea towel and let your baghrir dough rest for at least 30 minutes at room temperature.
  6. Heat a pancake pan lightly buttered over a medium heat.
  7. And pour half a layer of pancake batter in the center and let the batter spread out to form a perfect round.
  8. Let your pancakes cook for about 2 min on one side only and put them on a plate.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Cuisine: Moroccan


  • Calories: 86
  • Sugar: 1
  • Sodium: 49
  • Carbohydrates: 18
  • Fiber: 1
  • Protein: 3

Keywords: baghrir, beghrir, moroccan pancakes, semolina pancakes