Moroccan Pancakes Baghrir Video Recipe

Name: Moroccan Pancakes
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: Moroccan
Ingredients: – 1 1/2 cups semolina flour for the spongy, honeycomb texture; – 1/4 cup all-purpose flour for tenderness and a little structure; – 2 cups lukewarm water, plus 2 tablespoons more if needed to keep the batter thin and pourable; – 2 teaspoons yeast to help the batter rise and form holes; – 2 teaspoons baking powder to help the batter rise and form holes; – 1/2 teaspoon kosher salt; – 1 teaspoon sugar; – 1/4 cup melted butter for serving; – 1/4 cup honey for serving

By:

Rebecca Lynn

Published:

April 5, 2026

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Why You’ll Love These Moroccan Pancakes

Moroccan Pancakes, also called baghrir, are one of those recipes that feel special without asking for much work. If you have a blender, a skillet, and a few pantry staples, you are already halfway there. These light, spongy pancakes cook fast, rest briefly, and come out with that classic honeycomb top that soaks up butter and honey beautifully.

Easy to make: The batter comes together in a blender in about 1 minute, then it only needs a short rest before cooking.
Light and satisfying: With semolina, flour, yeast, and a small amount of fat, each serving stays modest at about 70 calories.
Flexible for busy kitchens: Moroccan pancakes work for breakfast, snack time, or a sweet brunch spread, and they can be served warm or at room temperature.
Distinctive texture: The tiny holes and soft, spongy top make baghrir stand out from regular pancakes and crepes.

If you like recipes that feel a little magical but still fit into a weekday routine, this one is a keeper. The batter bubbles, the surface dries, and suddenly you have a stack that looks like it came from a Moroccan cafe. For another comforting dish that is great for casual family meals, take a look at our slow cooker French dip sandwich recipe.

Baghrir are proof that simple ingredients can create a truly memorable breakfast.

They also work well for travelers, students, busy parents, and anyone who wants something different without a lot of fuss. If you are new to North African cooking, this is an easy and friendly place to start.

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Essential Ingredients for Moroccan Pancakes

The ingredient list for Moroccan Pancakes is short, but every item has a role. Semolina gives the pancakes their signature texture, while a little all-purpose flour helps with structure. Yeast and baking powder work together to create those famous bubbles.

Main ingredients

1 1/2 cups semolina flour
1/4 cup all-purpose flour
2 cups lukewarm water, plus 2 tablespoons more if needed
2 teaspoons yeast
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 teaspoon sugar

For serving

1/4 cup melted butter
1/4 cup honey

For the best baghrir recipe results, use fine durum semolina flour if you can find it. It makes the batter smoother and helps the pancakes cook into that soft, porous top everyone loves. If the batter feels too thick after resting, a small splash of water usually fixes it right away.

Ingredient	Why it matters
Semolina flour	Creates the spongy, honeycomb texture
All-purpose flour	Adds tenderness and a little structure
Yeast and baking powder	Help the batter rise and form holes
Lukewarm water	Keeps the batter thin and pourable

Step-by-Step Instructions

Prep time: 5 minutes
Cook time: 35 minutes
Batter resting time: 20 minutes
Total time: 1 hour
Yield: About 20 small pancakes

Make the batter

Preheat the oven to 200°F and prepare a baking sheet with parchment paper or a thin kitchen towel. This keeps the cooked pancakes warm while you finish the batch.
Add the semolina flour, all-purpose flour, lukewarm water, yeast, baking powder, kosher salt, and sugar to a blender.
Blend for 1 minute until the mixture looks smooth and thin.
Transfer the batter to a bowl, cover with a towel, and let it rest at room temperature for 15 to 20 minutes until it turns bubbly.

Cook the Moroccan pancakes

Heat a non-stick griddle or skillet over medium heat for about 2 minutes.
Stir the batter again. If it seems too thick, add 1 to 2 tablespoons more lukewarm water.
Ladle about 1/4 cup of batter onto the hot surface for each pancake.
Cook for 2 to 3 minutes until bubbles form across the top and the surface looks dry.
Do not flip the pancake. Move it to the warm oven and repeat with the remaining batter.

Serve

Serve baghrir warm or at room temperature with melted butter and honey. The classic Moroccan way is to drizzle both over the bubbly side so the sweet topping settles into every little hole.

For the softest texture, keep the batter thin and pourable. If it thickens as it rests, just stir in a little water.

Serving Suggestions and Tips

Moroccan pancakes are wonderful on their own, but they shine even more when you dress them up a little. Because the pancakes are light and neutral, they pair well with both sweet and cozy breakfast flavors.

Serving ideas

Serve with hot mint tea for a classic Moroccan-style breakfast.
Add fresh berries, sliced bananas, or orange segments for a fresh twist.
Drizzle with honey and melted butter for the traditional finish.
Top with yogurt and chopped nuts for a more filling snack.

Helpful tips

Use fine durum semolina flour for the best texture.
Keep the batter thin and pourable.
Resting the batter helps activate the yeast and create airy holes.
Medium heat is best so the edges do not burn or curl too fast.
Skip flipping unless you want a little extra browning.
If the pancakes stick, raise the heat slightly and check your pan surface.
For a baking powder only version, use 2 teaspoons total and skip the rest time.
Check that your baking powder is fresh if the batter is not bubbling well.

Storage and make-ahead notes

Leftover Moroccan baghrir can stay at room temperature for a couple of days. You can also freeze them for up to 2 months. Reheat gently in a toaster or warm skillet so they stay soft in the middle.

If you want more Moroccan food inspiration, this article from Moroccan food and a healthy lifestyle is a nice read for anyone curious about everyday eating habits in Morocco.

Nutritional Information

Each serving of these Moroccan Pancakes is light, making them a nice option when you want something satisfying without feeling too heavy.

Nutrient	Per serving
Calories	70
Carbohydrates	14g
Protein	3g
Fat	1g
Saturated fat	1g
Sodium	128mg
Potassium	46mg
Fiber	1g
Sugar	1g
Vitamin C	1mg
Calcium	34mg
Iron	1mg

Because the toppings are separate, you can keep the base lighter or add more sweetness depending on your mood. A little honey and butter go a long way.

Baghrir Recipe Questions

What are baghrir pancakes?

Baghrir are traditional Moroccan pancakes made from a light semolina-yeast batter that cooks into a spongy texture with hundreds of tiny holes on one side. Known as “thousand-hole pancakes,” they have a neutral flavor perfect for sweet toppings like honey and melted butter. Unlike American pancakes, baghrir are thin like crepes but fluffier due to fermentation. They’re a breakfast staple in Morocco and North Africa, often served during holidays. To make them, mix fine semolina, flour, yeast, salt, and water; let rest 1 to 2 hours until bubbly. Cook on a hot non-stick pan over medium-low heat, with no oil needed. The holes form from steam as bubbles burst. Yields about 20 small pancakes. Store in an airtight container for 2 days or freeze for a month.

Why does baghrir batter need to rest?

Baghrir batter rests to activate the yeast, allowing it to feed on sugars and produce carbon dioxide for those signature bubbles and fluffy texture. Without rest, the batter stays thick and dense, preventing holes from forming during cooking. Rest 1 to 2 hours at room temperature until it doubles in volume and thins to a crepe-like consistency, about as thick as heavy cream. If too thick after resting, stir in 1 to 2 tablespoons water, blend smooth, and rest another 10 minutes. Cover with a damp cloth to prevent drying. Cooler rooms may need longer rest, up to 4 hours. Test readiness by spotting bubbles on the surface. This step helps create the airy, sponge-like result that absorbs toppings perfectly.

Why is my baghrir sticking to the pan?

Baghrir sticks if the pan is not hot enough or lacks proper non-stick quality at medium-low heat. Preheat a non-stick skillet or cast iron over medium for 2 to 3 minutes until a drop of water sizzles and evaporates instantly. Use no oil or butter initially, since the batter’s moisture creates steam for release. If sticking persists, wipe with a tiny bit of oil using a paper towel. Avoid high heat, which burns the bottom before bubbles form. Test with one pancake: bubbles should appear in 10 to 20 seconds, and edges lift easily after 1 minute. Flip only if desired for even browning, but traditionally, only the bubbly side cooks. Clean the pan between batches with water for best results.

What do you serve with baghrir pancakes?

Baghrir pairs best with sweet, drippy toppings to fill the holes: warm honey mixed with melted butter in a 1:1 ratio is classic Moroccan style. Drizzle generously while hot. Add orange blossom water for a floral aroma. Other options include maple syrup, fresh berries, yogurt, or Nutella. For savory twists, top with goat cheese, honey, and almonds. Serve immediately stacked with toppings on the bubbly side. In Morocco, they’re eaten fresh for breakfast or tea time, often with mint tea. Leftovers reheat in a toaster for crisp edges and a soft inside.

Can you make baghrir without semolina?

Traditional baghrir relies on fine semolina for its nutty flavor, golden color, and spongy holes. Substitutes like all-purpose flour alone yield flatter, less textured pancakes. Semolina’s coarse gluten structure holds the thin batter together during bubbling. For gluten-free, try a 1:1 mix of fine cornmeal and rice flour, but expect milder taste and fewer holes. Add 1 teaspoon xanthan gum for structure. All-flour versions work in a pinch, but rest longer, 2 hours or more, and thin more. Semolina is widely available online or in international stores, and it is worth sourcing for authentic results.

These Moroccan pancakes are best served fresh, but they also keep well, so you can make a batch ahead and enjoy them later.

If you like breakfast recipes with a story, this baghrir video recipe is a fun one to keep on repeat. It is simple, warm, and just a little bit special.

Moroccan Pancakes Baghrir Video Recipe

Why You’ll Love These Moroccan Pancakes