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Baghrir Moroccan Pancakes Recipe

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4.8 from 94 reviews

Baghrir, also known as Moroccan pancakes or ‘thousand hole pancakes,’ are light and spongy pancakes made from semolina and flour. These unique pancakes are perfect for breakfast or a snack, traditionally served with a honey butter sauce that adds a sweet, rich flavor. The batter requires resting to develop a bubbly texture that creates characteristic holes on the surface when cooked gently in a skillet.

Ingredients

Scale

For the Pancakes

  • 2 cups lukewarm water (gently warm but not hot to preserve yeast activity)
  • 1 1/2 cups semolina flour
  • 1/3 cup all-purpose (plain) flour
  • 1 tsp active dry yeast
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 tbsp sugar

For the Honey Butter Sauce

  • 3 tbsp butter
  • 3 tbsp honey

Instructions

  1. Prepare the Batter: Place lukewarm water, semolina flour, all-purpose flour, active dry yeast, baking powder, salt, and sugar into a blender. Blend thoroughly until well combined. If a blender isn’t available, whisk dry ingredients first, then gradually add water while mixing to form a slightly thick but pourable batter. The batter should be thinner than a typical pancake batter but thicker than crepe batter.
  2. Rest the Batter: Let the blended batter sit at room temperature for about 30 minutes. This resting period allows the yeast to activate, creating bubbles that give Baghrir their distinctive texture.
  3. Make the Honey Butter Sauce: Near the end of the resting time, gently warm the butter and honey together in a small pan over low heat, stirring until the butter melts and the two are well combined. Alternatively, melt butter in the microwave in short bursts, then stir in honey and warm briefly again. Stir occasionally as it cools to maintain the emulsion.
  4. Heat the Skillet: Lightly grease an 8-inch (20 cm) skillet or frying pan with butter and warm it over medium heat, preparing it for cooking the pancakes.
  5. Cook the Pancakes: Pour about 1/4 cup (60 ml) of batter into the center of the heated skillet. Allow it to spread naturally. Cook the pancake without flipping until the top surface is completely dry and covered with numerous tiny bubbles and holes, and the bottom is gently browned. Adjust the heat as needed to prevent curling or over-browning of edges.
  6. Repeat and Serve: Continue making pancakes with the remaining batter, keeping finished pancakes warm. Serve hot with the prepared honey butter sauce. Reheat the sauce gently if it cools and solidifies before serving.

Notes

  • The lukewarm temperature of water is crucial for yeast activation; water too hot will kill the yeast, and water too cold won’t activate it well.
  • If bubbles do not appear on the surface during cooking, the batter might be too thick; add a little more water to thin it slightly.
  • Use a non-stick skillet for best results, or ensure your pan is well-seasoned and greased.
  • Cook on medium heat to avoid burning and to allow holes to form properly on the surface.
  • Baghrir is best served fresh and warm, but can be reheated gently before serving.

Keywords: Baghrir, Moroccan pancakes, thousand hole pancakes, semolina pancakes, honey butter sauce, traditional Moroccan breakfast, spongy pancakes

Find it online: https://flavorsbymaya.com/baghrir-moroccan-pancakes-recipe/