Name: Baghrir (Moroccan Honeycomb Semolina Pancakes) Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 55 min
Cuisine: Moroccan
Ingredients: 250 g fine semolina; 50 g plain flour (all purpose flour); 1 Tbsp sugar; 2 tsp instant dry yeast; ½ tsp salt; 2 tsp baking powder; 500 ml lukewarm water; a little butter (for greasing the pan); 30 g honey (2 Tbsp); 30 g butter (2 Tbsp)

Introduction

Baghrir, often called Moroccan pancakes, are light and spongy with a delightful honey butter drizzle. Their unique texture, full of tiny holes, soaks up sweet toppings perfectly, making them a delicious treat for breakfast or dessert.

A white plate with a light blue center and black design holds four layers of round, light beige pancakes, each with a spongy, porous texture full of small holes on the surface, arranged slightly overlapping. Behind them, to the right on the plate, there is a small clear glass pitcher filled with a frothy, golden-brown liquid. The plate is set on a white marbled textured surface, and part of a dark blue saucer with a glass cup of tea is visible blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

250 g fine semolina
50 g plain flour (all purpose flour)
1 Tbsp sugar
2 tsp instant dry yeast
½ tsp salt
500 ml lukewarm water
2 tsp baking powder
a little butter (for greasing the pan)
30 g honey (2 Tbsp)
30 g butter (2 Tbsp)

Instructions

Step 1: Add the semolina, flour, sugar, yeast, salt, and lukewarm water to a blender. Blend until the batter is completely smooth, about 4–5 minutes. Pour the batter into a jug and stir in the baking powder. Let it rest for 30 minutes.
Step 2: Heat a non-stick frying pan over medium heat and lightly brush it with butter. Pour circles of batter into the pan, making them as large or as small as you prefer. Cook until the surface is set and covered with holes, about 1–2 minutes. Do not flip the pancakes. Transfer them to a rack and repeat with the remaining batter, greasing the pan minimally as needed.
Step 3: To prepare the honey butter, gently melt the honey and butter together in a small saucepan over low heat.
Step 4: Serve the baghrir warm with the honey butter on the side for dipping or drizzling.

Tips & Variations

Use lukewarm water to activate the yeast properly and ensure a light, airy texture.
For a gluten-free option, try replacing the plain flour with chickpea flour and check the texture of the batter.
Serve baghrir with different toppings like jam, Nutella, or fresh fruit for variety.

Storage

Store leftover baghrir in an airtight container in the refrigerator for up to 2 days. Reheat gently in a non-stick pan or microwave before serving. The honey butter is best made fresh but can be stored in the fridge for a few days and gently warmed before use.

How to Serve

A close-up view of a light beige crepe with many small holes across its surface, held by a woman's hand at the bottom edge. Golden honey is being poured onto the crepe from a clear glass jar held above, the honey thick and shiny, spreading unevenly across the textured crepe top. The background shows a soft focus white marbled texture, enhancing the focus on the warm colors and details of the crepe and honey. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter in advance?

It’s best to use the batter right after the 30-minute resting period for optimal rise and texture. Storing batter overnight may affect the yeast activity and final pancake fluffiness.

Why don’t I flip the baghrir pancakes?

Baghrir are cooked only on one side to preserve their signature porous surface filled with tiny holes. Flipping can collapse these holes and change the delicate texture that soaks up honey and butter beautifully.

Baghrir (Moroccan Honeycomb Semolina Pancakes) Recipe

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★★★★★

4.8 from 86 reviews

Baghrir, also known as Moroccan thousand-hole pancakes, are light and spongy semolina-based pancakes cooked on one side only. These airy pancakes are the perfect vehicle for a sweet drizzle of honey butter, making them a delightful breakfast or snack option. The batter is blended until smooth, left to rest, and then cooked on a greased non-stick pan to create its characteristic porous surface.

Author: Marco
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 55 minutes
Yield: 8–10 pancakes 1x
Category: Breakfast
Method: Stovetop
Cuisine: Moroccan
Diet: Vegetarian

Ingredients

Scale

Dry Ingredients

250 g fine semolina
50 g plain flour (all purpose flour)
1 Tbsp sugar
2 tsp instant dry yeast
½ tsp salt
2 tsp baking powder

Wet Ingredients

500 ml lukewarm water

For Cooking and Serving

a little butter (for greasing the pan)
30 g honey (2 Tbsp)
30 g butter (2 Tbsp)

Instructions

Blend the batter: Add the semolina, flour, sugar, instant dry yeast, salt, and lukewarm water into a blender. Blend on high for 4–5 minutes until the batter is completely smooth and frothy. Pour the batter into a jug, stir in the baking powder, and let it rest for 30 minutes to activate the yeast and develop airiness.
Cook the pancakes: Heat a non-stick frying pan over medium heat. Lightly brush the surface with butter to prevent sticking. Pour circles of the batter onto the pan; you can cook multiple pancakes at once depending on the pan size. Cook for 1–2 minutes until the surface is set and covered with characteristic holes. Do not flip the pancakes; they are cooked on one side only. Transfer the cooked pancakes to a rack to cool slightly. Repeat with the remaining batter, greasing the pan minimally and only if necessary.
Prepare the honey butter: In a small saucepan over low heat, gently melt the honey and butter together, stirring until combined and smooth. Keep warm until serving.
Serve: Serve the baghrir warm, accompanied by the honey butter for drizzling. Enjoy these light and spongy pancakes fresh for the best taste and texture.

Notes

Use lukewarm water to activate the yeast properly without killing it.
Do not flip the baghrir pancakes; cooking on one side only achieves the porous texture.
The honey butter can be prepared ahead and gently reheated before serving.
Serve immediately for optimal softness and flavor.
Adjust pan size and quantity of batter poured to control pancake size and cooking capacity.

Keywords: Baghrir, Moroccan pancakes, semolina pancakes, thousand-hole pancakes, honey butter pancakes, Moroccan breakfast, yeast pancakes