Moroccan Baghrir Pancakes (Printable)

Light, spongy Moroccan pancakes with signature honeycomb texture, served with butter and honey for a traditional breakfast treat.

# What You'll Need:

→ Dry Ingredients

01 - 1 cup fine semolina
02 - 1/2 cup all-purpose flour
03 - 1 1/2 teaspoons instant yeast
04 - 1 teaspoon baking powder
05 - 1 tablespoon sugar
06 - 1/2 teaspoon salt

→ Wet Ingredients

07 - 2 cups lukewarm water

→ For Serving

08 - 3 tablespoons unsalted butter, melted
09 - 1/4 cup honey

# Directions:

01 - In a large bowl, whisk together semolina, flour, instant yeast, baking powder, sugar, and salt until thoroughly combined.
02 - Gradually pour the lukewarm water into the dry ingredients while whisking continuously. Mix until completely smooth with no lumps remaining.
03 - Cover the bowl with a clean cloth and let the batter rest at room temperature for 30 minutes. Bubbles should form on the surface, indicating proper fermentation.
04 - Place a non-stick skillet or crepe pan over medium heat and allow it to preheat thoroughly.
05 - Stir the rested batter gently. Pour approximately 1/4 cup of batter onto the heated skillet for each pancake. Do not spread or swirl; allow the batter to settle naturally into a circular shape.
06 - Cook each pancake on one side only for about 2 minutes. The surface should become covered with small holes and appear dry and set. Do not flip.
07 - Transfer cooked baghrir to a clean kitchen towel and cover to maintain warmth. Continue with remaining batter, stirring occasionally between batches.
08 - Serve the pancakes warm, generously drizzled with melted butter and honey.

# Expert Tips:

01 -
  • The batter comes together in minutes and bubbles up into the most incredible honeycomb texture without any special technique
  • They cook on just one side, making them surprisingly forgiving for beginner cooks
02 -
  • The batter should be thinner than American pancake batter, closer to heavy cream, or the holes will not form properly
  • Never flip baghrir; they cook only on one side and flipping ruins that signature sponge texture
03 -
  • Use a blender if you want an extra smooth batter with no semolina grittiness
  • The pancakes freeze well; layer them between parchment paper and reheat in a warm pan

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