Discover traditional Moroccan Baghrir! 🇲🇦🥞 These light and spongy thousand-hole pancakes are made with semolina and traditionally served warm with melted butter and honey. A delicious Moroccan breakfast or afternoon tea recipe that’s perfect with a glass of mint tea.
Traditional Moroccan Baghrir
Baghrir, often called Moroccan thousand-hole pancakes, is one of Morocco’s most recognizable traditional breakfast and tea-time recipes.
Unlike ordinary pancakes, baghrir is cooked on only one side. As the batter cooks, dozens of tiny holes appear across the surface, creating the distinctive spongy texture that makes baghrir perfect for absorbing melted butter and honey.
They’re soft, light, slightly chewy, and especially delicious served warm alongside Moroccan mint tea.
Prep Time: 10 minutes
Resting Time: 15–30 minutes
Cook Time: About 15 minutes
Servings: 4–6
Ingredients
- 1 cup (150 g) fine semolina
- ½ cup (60 g) all-purpose flour
- 1 tbsp sugar
- 1 tsp instant yeast
- 1 tsp baking powder
- ½ tsp salt
- 1½ cups (360 ml) lukewarm water
For Serving
- 3 tbsp butter
- 3 tbsp honey
Instructions
Prepare the batter
Add the fine semolina, flour, sugar, instant yeast, baking powder, salt, and lukewarm water to a blender.
Blend for approximately 1–2 minutes until the mixture becomes completely smooth.
The batter should be relatively thin and pourable rather than thick like American pancake batter.
Let the batter rest
Pour the batter into a bowl and cover loosely.
Allow it to rest at room temperature for approximately 15–30 minutes.
Small bubbles should begin appearing in the batter as the yeast becomes active.
Heat the pan
Place a good non-stick skillet or crêpe pan over medium to medium-low heat.
Baghrir is traditionally cooked without greasing the pan.
The temperature is important. A pan that’s excessively hot can cook the bottom before the characteristic holes have enough time to develop.
Cook the baghrir
Stir the batter gently.
Pour a small ladleful into the center of the skillet. The batter should naturally spread into a circle.
Do not flip the baghrir.
As it cooks, dozens of tiny bubbles should rise and burst across the surface, creating the famous holes.
Continue cooking until the surface is completely dry and no wet batter remains.
Transfer the finished baghrir to a clean kitchen towel.
Repeat with the remaining batter.
Avoid immediately stacking very hot baghrir on top of one another, as they can stick together. Once slightly cooled, they can be stacked.
Prepare the Traditional Honey-Butter Topping
Melt the butter gently in a small saucepan.
Add the honey and stir until warm and combined.
Don’t boil the mixture.
Spoon or drizzle the warm honey-butter mixture generously over the baghrir shortly before serving.
The thousands of little holes will absorb the mixture, giving every bite a wonderful buttery sweetness.
Tips for Baghrir with Lots of Holes
Use fine semolina. Fine or extra-fine semolina produces a smoother batter and better texture.
Use lukewarm water. Water that’s too hot can damage the yeast, while very cold water can slow fermentation.
Blend the batter thoroughly. A smooth batter helps produce evenly distributed holes.
Watch your pan temperature. If the bottom browns too quickly but few holes appear, reduce the heat.
Never flip them. Traditional baghrir cooks entirely from the bottom.
How Moroccans Serve Baghrir
One of the most traditional ways is with a warm mixture of honey and melted butter poured over the top.
Baghrir can also be enjoyed with olive oil, amlou, jam, cheese, or plain honey.
And, of course, a glass of hot Moroccan mint tea makes an excellent companion.
Storage and Reheating
Store cooled baghrir in an airtight container in the refrigerator for up to 2–3 days.
Separate layers with parchment paper if necessary to prevent sticking.
Reheat gently in a skillet or microwave. Avoid cooking them again for too long because you want to preserve their soft, spongy texture.
Baghrir can also be frozen and reheated whenever you want a quick traditional breakfast.
Final Note
With their unmistakable thousand-hole surface and soft, spongy texture, Traditional Moroccan Baghrir are much more than ordinary pancakes.
Covered with warm butter and honey and served alongside Moroccan mint tea, they’re a simple and delicious taste of a traditional Moroccan breakfast.