Baghrir Recipe (Moroccan Thousand-Hole Pancakes)
Baghrir is one of those Moroccan recipes everyone loves. Soft, spongy, full of tiny holes, and perfect for soaking up honey and butter — it’s comfort food at its best. If you grew up with Moroccan breakfasts, you already know how special baghrir is.
This baghrir recipe is simple, reliable, and beginner-friendly. No complicated steps, no resting for hours. Just mix, blend, cook, and enjoy. Whether you serve it for breakfast, during Ramadan, or with afternoon tea, baghrir never disappoints.
Tips for Perfect Baghrir
- The batter should be thin and pourable.
- Always cook baghrir on one side only.
- If bubbles don’t form, the pan may be too hot or the batter too thick.
- Use a non-stick pan for best results.
How to Serve Baghrir
- Serve warm with melted butter and honey
- Enjoy with jam or olive oil
- Perfect for Ramadan iftar or suhoor
- Delicious with Moroccan mint tea
Storage
- Store leftovers in the fridge for 2 days
- Freeze baghrir with parchment paper between layers for up to 2 months
- Reheat gently in a pan or microwave
Frequently Asked Questions
Why does baghrir have holes?
The yeast and baking powder create bubbles that rise and set while cooking, forming the signature holes.
Can I make baghrir without a blender?
A blender gives the smoothest texture, but you can whisk very well if needed.
Can I freeze baghrir?
Yes, baghrir freezes very well and reheats perfectly.
Baghrir Recipe (Moroccan Pancakes)
Easy baghrir recipe made with semolina and yeast. Soft Moroccan thousand-hole pancakes perfect for breakfast, Ramadan, or tea time.
Servings: 10
Equipment
- Mixing bowl
- Blender
- Whisk or spoon
- Non-stick skillet or pan
- Measuring cups and spoons
Ingredients
- 1 ½ cups fine semolina 225 g
- 1 ½ tablespoons all-purpose flour 12 g
- 1 teaspoon instant yeast 3 g
- 1 tablespoon granulated sugar 12 g
- 1 pinch salt about ¼ g
- 2 cups warm water 480 ml
- 2 teaspoons baking powder 8 g
Instructions
- In a bowl, add the semolina, all-purpose flour, yeast, sugar, and salt.
- Mix the dry ingredients well.
- Add the warm water and mix until combined.
- Transfer the batter to a blender.
- Blend until the batter is completely smooth.
- Pour the batter back into the bowl.
- Add the baking powder and mix gently.
- Let the batter rest for 2 minutes.
- Heat a non-stick skillet over medium heat.
- Pour ¼ cup of batter into the pan for each baghrir.
- Cook on one side only until bubbles form and the surface is dry over low medium heat.
- Remove from the pan, and put on it a grill stand to cool down.
- Serve it with some olive oil and honey, or melted butter and honey, or jam and enjoy.