Baghrir – Moroccan Pancakes

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Have you ever tried Baghrir, the Moroccan pancakes? They’re incredibly light and fluffy, making them a delightful treat for any time of day!

Baghrir – Moroccan Pancakes

Course Breakfast


  • 2 cups fine semolina
  • 1 cup all-purpose flour
  • 1 package of instant yeast about 2 1/4 tsp
  • 1/4 teaspoon salt
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 3 1/2 cups lukewarm water with additional water as needed
  • Warm honey and melted unsalted butter for topping


  • In a large mixing bowl, combine all the dry ingredients except for the baking powder.
  • Gradually add water and mix until the batter reaches a relatively thin consistency. If it’s too thick, you may need to add more water as necessary.
  • Transfer the batter to a blender and blend until everything is well combined. Then, add the baking powder, mix again, and let it rest covered for 15 minutes.
  • After 15 minutes, the batter should appear very bubbly.
  • Heat a pan over medium-high heat with some butter or oil spray to prevent sticking.
  • Using a ladle, pour about 1/2 cup of batter onto the pan to create a light and fluffy pancake. Bubbles should start forming immediately.
  • Once the top of the pancake looks fully cooked and set, remove it from the heat. Unlike regular pancakes, you don’t flip Baghrir!
  • If the bubbles are too big or uneven, you may need to re-blend the batter or add more water to achieve the perfect consistency.
  • Serve the Baghrir with warmed honey and melted butter for a delicious treat!

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