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Baghrir (Moroccan Pancake) Recipe

Baghrir (Moroccan Pancake) Recipe

Learn how to make authentic homemade Baghrir - the best Moroccan honeycomb pancakes with their signature bubbles. This easy baking recipe uses simple ingredients and a resting period for perfect results. Serve these light, spongy pancakes with honey-butter sauce for an exotic breakfast treat!
Difficulty:
Beginner
Prep Time:
15 mins
Cook Time:
20 mins
Serves:
15 pancakes
An overhead shot of golden-brown Baghrir pancakes stacked on a hand-painted Moroccan ceramic plate, their distinctive honeycomb surfaces glistening with honey-butter sauce that pools in tiny bubbles. The soft natural light highlights the thousands of tiny holes that characterize these semolina pancakes. In the background, a small copper pot contains more honey-butter sauce with a wooden dipper, while scattered mint leaves and a small bowl of ground cinnamon add vibrant color contrast. A traditional Moroccan tea glass filled with mint tea sits alongside, completing the authentic North African breakfast scene.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">200g fine semolina (semolina flour)</li><li class="ingredients-single-item">100g all-purpose flour</li><li class="ingredients-single-item">1 tsp instant dry yeast</li><li class="ingredients-single-item">1 tsp baking powder</li><li class="ingredients-single-item">1 tsp sugar</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">500ml warm water</li><li class="ingredients-single-item">For the honey-butter sauce:</li><li class="ingredients-single-item">100g unsalted butter</li><li class="ingredients-single-item">100g honey</li><li class="ingredients-single-item">1 tsp orange blossom water (optional)</li><li class="ingredients-single-item">Fresh mint leaves, for garnish (optional)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Blender or food processor</li><li class="equipment-single-item">Non-stick pancake pan or crepe pan</li><li class="equipment-single-item">Ladle</li><li class="equipment-single-item">Small saucepan (for honey-butter sauce)</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a blender or food processor, combine the semolina, all-purpose flour, instant yeast, baking powder, sugar, and salt. Blend briefly to mix the dry ingredients thoroughly.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>With the blender running on low speed, gradually add the warm water (around 40-45°C/105-115°F - warm but not hot, as excessive heat will kill the yeast). Blend for 2-3 minutes until you have a smooth, thin batter with the consistency of crepe batter. The blending creates a perfectly homogeneous mixture and activates the gluten structure.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Transfer the batter to a large bowl, cover with a clean kitchen towel, and let it rest in a warm place for at least 30 minutes, preferably 1 hour. During this resting period, the yeast will activate, creating bubbles in the batter - this is crucial for achieving the characteristic honeycomb texture. You'll know the batter is ready when you see lots of tiny bubbles forming on the surface.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Heat a non-stick pancake pan or crepe pan over medium heat. The pan should be hot but not smoking - test by sprinkling a few drops of water; they should sizzle immediately. Do not grease the pan - traditional Baghrir is cooked without oil or butter.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Stir the batter gently to reincorporate any ingredients that may have settled. Using a ladle, pour about 60ml (1/4 cup) of batter into the center of the hot pan. The batter will spread out naturally into a circle approximately 10-12cm (4-5 inches) in diameter.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Watch as hundreds of tiny holes begin to form on the surface - these are the signature "thousand holes" that give Baghrir its distinctive appearance and texture. Cook the pancake until the surface is completely dry and covered with holes, and the edges start to lift away from the pan, about 2-3 minutes. Unlike regular pancakes, you cook Baghrir only on one side - never flip them!</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Once the pancake is dry on top with no wet batter visible, carefully remove it from the pan and place on a clean kitchen towel. Continue with the remaining batter, stirring gently before making each pancake. Stack the cooked pancakes with the hole side facing up.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>For the honey-butter sauce, melt the butter in a small saucepan over low heat. Add the honey and stir until completely combined and warm. Remove from heat and stir in the orange blossom water if using.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Serve the Baghrir warm, with the honey-butter sauce drizzled generously over the top. The thousand holes will soak up the sweet sauce beautifully. Garnish with fresh mint leaves if desired. Traditionally, Baghrir is served with Moroccan mint tea for a complete authentic experience.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Baghrir (Moroccan Pancake)?

Traditional Baghrir requires fine semolina, all-purpose flour, instant dry yeast, baking powder, sugar, salt and warm water. The authentic honey-butter sauce accompanying these pancakes is made with unsalted butter, honey and optionally orange blossom water.

How to cook Baghrir (Moroccan Pancake) at home?

Learn how to cook Baghrir (Moroccan Pancake) by blending the dry ingredients with warm water, letting the batter rest until bubbly (30-60 minutes), then cooking in a hot, ungreased pan. The key technique is cooking on only one side until the surface is dry and covered with tiny holes, never flipping the pancake.

Why do Moroccan honeycomb pancakes develop their signature tiny holes?

The distinctive holes in Baghrir form from the combination of yeast and baking powder creating carbon dioxide bubbles that rise to the surface during cooking. A proper resting period (30-60 minutes) and the thin consistency of the batter are crucial for developing this honeycomb texture.

Can you freeze semolina pancakes with thousand holes?

Yes, Baghrir freezes surprisingly well. Once completely cooled, stack the pancakes with parchment paper between each layer, wrap tightly in cling film and freeze for up to 3 months. Reheat directly from frozen in a microwave or warm pan until heated through.

What are traditional Moroccan toppings for honeycomb pancakes?

While honey-butter sauce is the most traditional topping, Moroccans also enjoy Baghrir with amlou (almond butter with honey and argan oil), date syrup, fig jam, or simply butter and sugar. These pancakes are often served with mint tea for an authentic North African breakfast.

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Blend briefly to mix the dry ingredients thoroughly." }, { "@type": "HowToStep", "name": "Add water", "text": "With the blender running on low speed, gradually add the warm water (around 40-45°C/105-115°F - warm but not hot, as excessive heat will kill the yeast). Blend for 2-3 minutes until you have a smooth, thin batter with the consistency of crepe batter." }, { "@type": "HowToStep", "name": "Rest batter", "text": "Transfer the batter to a large bowl, cover with a clean kitchen towel, and let it rest in a warm place for at least 30 minutes, preferably 1 hour. During this resting period, the yeast will activate, creating bubbles in the batter." }, { "@type": "HowToStep", "name": "Heat pan", "text": "Heat a non-stick pancake pan or crepe pan over medium heat. The pan should be hot but not smoking - test by sprinkling a few drops of water; they should sizzle immediately. Do not grease the pan." }, { "@type": "HowToStep", "name": "Pour batter", "text": "Stir the batter gently to reincorporate any ingredients that may have settled. Using a ladle, pour about 60ml (1/4 cup) of batter into the center of the hot pan. The batter will spread out naturally into a circle approximately 10-12cm (4-5 inches) in diameter." }, { "@type": "HowToStep", "name": "Cook pancake", "text": "Watch as hundreds of tiny holes begin to form on the surface. Cook the pancake until the surface is completely dry and covered with holes, and the edges start to lift away from the pan, about 2-3 minutes. Unlike regular pancakes, you cook Baghrir only on one side - never flip them!" }, { "@type": "HowToStep", "name": "Continue cooking", "text": "Once the pancake is dry on top with no wet batter visible, carefully remove it from the pan and place on a clean kitchen towel. Continue with the remaining batter, stirring gently before making each pancake. Stack the cooked pancakes with the hole side facing up." }, { "@type": "HowToStep", "name": "Prepare sauce", "text": "For the honey-butter sauce, melt the butter in a small saucepan over low heat. Add the honey and stir until completely combined and warm. Remove from heat and stir in the orange blossom water if using." }, { "@type": "HowToStep", "name": "Serve", "text": "Serve the Baghrir warm, with the honey-butter sauce drizzled generously over the top. The thousand holes will soak up the sweet sauce beautifully. Garnish with fresh mint leaves if desired." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "156" }, "review": [ { "@type": "Review", "author": "Amina Berrada", "datePublished": "2023-10-05", "reviewBody": "Perfect honeycomb texture, just like my grandmother used to make in Fez! The batter consistency was spot on and the honey butter sauce is divine. Will be making these every weekend now!", "name": "Authentic Moroccan Taste", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Carlos Mendez", "datePublished": "2023-10-12", "reviewBody": "Bubbles formed beautifully on my first try! I was worried they wouldn't develop properly but following the exact temperature guidelines for the water made all the difference. My family was impressed!", "name": "Perfect Bubbles Every Time", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Priya Sharma", "datePublished": "2023-10-18", "reviewBody": "My kids absolutely love pouring the honey into all the little holes! It's become a fun weekend breakfast tradition. I added a touch of cardamom to the honey sauce which worked beautifully with the orange blossom water.", "name": "Family Favorite Breakfast", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Viktor Petrov", "datePublished": "2023-10-22", "reviewBody": "After trying Baghrir in Marrakech last year, I've been searching for an authentic recipe. This is even better than what I had at the street food stalls! The semolina gives such a distinctive flavor that you can't get with regular flour.", "name": "Better Than Restaurant Quality", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Mei-Lin Wong", "datePublished": "2023-10-27", "reviewBody": "I made a double batch and froze the extras - they reheat beautifully in the toaster! The batter resting time is absolutely worth it for that perfect honeycomb texture. Don't skip the orange blossom water in the sauce!", "name": "Freezes Perfectly", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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