Baghrir are spongy Moroccan semolina pancakes that are perfect for soaking up some topping for a cozy weekend breakfast or brunch. They're uniquely spongy, lacy and easy to make!
Made from semolina flour and yeast batter, these pancakes are known for their unique texture and appearance. They're light and fluffy with small holes covering the surface, giving them a porous and spongy texture.
The perfect combination of sweet and savory, Baghrir is typically served with honey and butter, making them an ideal breakfast or snack option.
With the right ingredients, technique, and patience, anyone can make delicious and authentic Baghrir that will wow their friends and family. My recipe is incredibly simple to follow to give you beautiful results every single time.
Read on to learn exactly how to make these Baghrir Moroccan Semolina Pancakes at home.
- What is a Baghrir (Morrocan Semolina Pancakes)?
- Why This Is The Best Baghrir Recipe
- Authentic Method of Making Baghrir
- How to Make Baghrir Step by Step
- Tips For Making the Best Baghrir Every Single Time
- Serving Suggestions
- Recipe Variation Ideas for Baghrir
- Frequently Asked Questions
- How to Store Leftover Baghrir
What is a Baghrir (Morrocan Semolina Pancakes)?
Baghrir is a traditional Moroccan dish that consists of small, spongy pancakes made from a mix of semolina flour, all-purpose flour, and yeast. The batter is allowed to rest for 40 minutes to ferment before being cooked on a griddle or frying pan.
The result is a light, fluffy pancake with many small air pockets on its surface, making it perfect for soaking up honey, butter, or jam.
One of the most interesting things about these lacy pancakes is that they're made with 2 types of flour, namely semolina flour and all purpose flour.
Plus, they're yeasted pancakes too so we'll use some yeast to make our batter. And unlike the regular pancake batter, where you don't want to mix the batter to much, the batter for Beghrir is actually mixed in a blender for several minutes.
Another interesting thing about Moroccan Beghrir is that you fry them only from one side. That means that as soon as the bubbles appear on top of the pancake, they're ready.
One of the unique features of Baghrir is how it looks after cooking. The pancakes take on a distinctive honeycomb texture, which is why they are also known as "thousand-hole pancakes." The batter's fermentation process creates the small bubbles on the surface, which allows for a spongy texture. You're going to love this recipe!
Why This Is The Best Baghrir Recipe
Easy to Make: This Baghrir recipe requires only a handful of ingredients and only basic cooking skills, making it easy for anyone to prepare. It's truly perfect for weekday mornings when you need a quick and nutritious breakfast but don't have a lot of time.
Versatile: These pancakes can be enjoyed in many ways, whether you want to serve them savory or sweet. You can enjoy them with jam, honey, or a pat of butter or use them as a base for toppings like fresh fruit, whipped cream or chocolate sauce.
Delicious: Baghrir is guaranteed to be a crowd-pleaser with its light and fluffy texture and the subtle flavor of semolina. These pancakes have a unique texture that makes them delicious to have!
Nutritious: These Moroccan pancakes are made with semolina flour, which is high in fiber and protein, making these pancakes are a nutritious breakfast option. They are also low in fat and calories which means they're an ideal breakfast option for anyone looking to stay healthy!
Family-friendly: This Baghrir recipe is perfect for families with picky eaters. These pancakes are soft and spongy, making them easy for kids to chew and swallow. The ability to make them sweet or savory means they can cater to everyone's taste preferences.
All you need are some incredibly simple, pantry-staple ingredients to make this incredibly delicious baghrir recipe at home.
Here's an overview of the specific ingredients for this recipe. For the exact ingredients and measurements, please scroll to the recipe card below.
- Semolina flour: You'll be needing some semolina flour to make this recipe. When used, it will add a unique texture to the baghrir pancakes, creating a slightly grainy and hearty quality to our pancakes.
- All-purpose flour: We'll also need some all-purpose flour to make this recipe. It'll help in achieving the perfect balance of texture, resulting in pancakes that are tender.
- Active dry yeast: You'll need active dry yeast for this recipe. When incorporated, it will work its magic by interacting with the other ingredients and causing the batter to rise and ferment, resulting in light and fluffy pancakes with those signature honeycomb-like pockets.
- Salt: We'll also need a little salt for this recipe. It will act as a flavor enhancer and will help out the natural taste of the other ingredients.
- Organic cane sugar: We'll also need some organic cane sugar to make this recipe. Its touch of sweetness will balance the nutty undertones of the semolina flour,.
- Warm water: You'll need warm water for this recipe. Its temperature will be crucial in activating the yeast and facilitating the fermentation process, allowing the batter to rise and develop those desirable air pockets.
- Baking powder: We'll need baking powder for this recipe. It will work along with the yeast to give us the perfect rise, resulting in light and airy pancakes that are truly a joy to have!
- Vanilla extract: We'll also need some vanilla extract for this recipe. It'll add a subtle and delightful aroma and flavor to the pancakes.
Authentic Method of Making Baghrir
So here's the deal. Traditionally this recipe is made with the Cream of Wheat Hot Cereal. It's a popular ingredient across the Middle Eastern region but also in Ukraine, where I grew up.
Cream of Wheat is much easier to find than semolina so when I made this recipe for the first time, it was with the Cream of Wheat Hot Cereal.
If you want to try these pancakes in their authentic version, try them with the Cream of Wheat. It has a very mild flavor which is perfect for when serving these pancakes with different sweet toppings.
Where Can I Buy Cream of Wheat?
Sometimes cream of wheat hot cereal is also called farina and it's actually very easy to find in most grocery stores. A simple google search shows that it's available at both Walmart and Target. Plus, you can also find in Amazon.
How to Make Baghrir Step by Step
Making this baghrir recipe at home is super easy and will give you great results every single time. Here's how to make it step by step:
1. Combine flours and yeast
In a large bowl combine semolina flour, all-purpose flour, active dry yeast, salt and sugar. Mix well.
2. Add the liquid ingredients
Whisk in warm water and vanilla and using an immersion blender or stand blend process the batter on low for 2-3 minutes.
Add the baking powder and blend for 30 more seconds. If the batter is too dense, you can add 1 tablespoon of water until the batter is the consistency of a heavy cream.
If the batter is too dense, you can add 1 tablespoon of water until the batter is the consistency of a heavy cream.
3. Let the batter rest
Cover the bowl with a plastic wrap and let it rest in a warm place for 40 minutes.
4. Fry the pancakes
Place a medium or small pan on a medium heat. Brush the pan with ½ tablespoon of coconut oil. Whisk the batter once again and pour about ⅓ cup of batter into the center of a pan.
You'll see lots of tiny bubbles appear on the pancakes. Fry until the top of the pancake in no longer sticky.
Important - fry Baghrir only on one side, don't flip it. If the top of the pancake is set and the batter is not sticky, the pancake is ready. Transfer Baghrir to a big plate.
Your delicious Baghrir (Moroccan Semolina Pancakes) are ready to be served!
Tips For Making the Best Baghrir Every Single Time
Let the batter rest: Allow the batter to rest for at least 40 minutes to give it time to ferment and develop flavor. This will also help the pancakes become lighter and fluffier.
Keep the pan well-oiled: Make sure the frying pan or griddle is well-oiled to prevent the pancakes from sticking. Use a neutral oil like vegetable or canola oil or coconut oil as I mentioned in my recipe.
Cook on medium heat: Cook the pancakes on medium heat to ensure they cook through without burning. If the heat is too high, the pancakes will cook too quickly on the outside and remain raw on the inside.
Cook until the surface is set: Wait until the surface of the pancake is set and the edges begin to dry out before flipping it over. This will help prevent the pancake from breaking apart.
Don't stack the pancakes too soon: Once the pancakes are cooked, let them cool for a few minutes before stacking them. If they are stacked while still warm, they may flatten and become soggy.
Serve with honey or butter: Baghrir pancakes are traditionally served with butter and honey, which complement their slightly sweet, nutty flavor.
Top with your favorite toppings: Feel free to experiment with different toppings, such as fresh fruit, jam, or whipped cream. Baghrir pancakes are versatile, so let your creativity shine! Check out my next section for more ideas!
These low fat Moroccan Semolina Pancakes taste best when consumed warm and with the variety of toppings. Here're some of my favorite ones:
Serve these delicious Moroccan semolina pancakes warm with vegan melted butter and a few drops of honey for a traditional breakfast. Alternatively, you can use some maple syrup for a sweet and satisfying breakfast or brunch.
Top your Baghrir pancakes with fresh fruit like berries or sliced bananas for a healthy and flavorful breakfast option. You can also try some jam or fruit spread!
Add some savory toppings like cheese, sliced avocado, or smoked salmon for a unique and delicious lunch or dinner option.
Serve your Baghrir pancakes with a side of traditional Moroccan mint tea for an authentic and refreshing beverage pairing.
Use these pancakes as a base for a delicious dessert by layering them with Nutella, chocolate syrup, whipped cream, or your favorite ice cream and toppings.
Recipe Variation Ideas for Baghrir
Honey-drizzled: Add a tablespoon of honey to the batter before cooking. Once cooked, drizzle honey over the pancakes for a sweet and sticky breakfast.
Savory: Omit the sugar and add a pinch of salt and cumin to the batter. Serve with a sprinkle of paprika and a dollop of plain yogurt for a tasty savory variation.
Fruit-topped: Top the cooked pancakes with fresh fruit such as strawberries, blueberries, or sliced bananas for a colorful and healthy breakfast. Drizzle with honey or maple syrup for added sweetness.
Spiced: Add a teaspoon of ground cinnamon and a pinch of ground ginger to the batter for a warm and cozy pancake. Serve with a pat of butter and a sprinkle of powdered sugar.
Chocolate chip: Stir in a handful of chocolate chips to the batter before cooking for a delicious breakfast treat. Serve with a drizzle of chocolate syrup and whipped cream.
Frequently Asked Questions
Baghrir is a kind of Moroccan pancake made from semolina flour. It's often characterized by its spongy texture and numerous little holes on the surface.
No, you cannot substitute semolina flour with other types of flour. Semolina flour is what provides the unique spongy texture and taste to Baghrir.
Letting the batter rest for at least 30 minutes or more allows the yeast enough time to work its magic, resulting in a light and fluffy pancake.
You know the Baghrir pancakes are cooked when the surface is filled with little holes and the top is no longer wet. It should take approximately two minutes to cook each pancake.
Baghrir pancakes are typically served with melted butter and honey or maple syrup. They also pair well with fruit toppings such as berries or sliced bananas.
How to Store Leftover Baghrir
To store leftover Baghrir, allow the pancakes to cool completely before transferring them to an airtight container or resealable plastic bag. They can be stored in the refrigerator for up to 3 days.
When reheating, place the pancakes in a microwave-safe dish, cover with a damp paper towel, and heat in 15-second increments until heated through. Alternatively, they can be reheated in a toaster or toaster oven.
Freezing Baghrir is not recommended due to their delicate texture, as they may become soggy upon thawing. And so it's best to enjoy them fresh or store them in the refrigerator for a short period of time.
If you make this recipe, please leave me a comment below and rate it. I always appreciate the feedback. Also, you can follow me on Facebook, Instagram, or Pinterest.
Moroccan Semolina Pancakes
Combine flours and yeast
- In a large bowl combine semolina flour, all-purpose flour, active dry yeast, salt and sugar. Mix well. Whisk in warm water and vanilla and using an immersion blender or stand blend process the batter on low for 2-3 minutes.
Add the baking powder
- Add baking powder and blend for 30 more seconds. If the batter is too dense, you can add 1 tablespoon of water until the batter is the consistency of a heavy cream.
Let the batter rest
- Cover the bowl with a plastic wrap and let it rest in a warm place for 40 minutes.
Fry the pancakes
- Place a medium or small pan on a medium heat. Brush the pan with ½ tablespoon of coconut oil. Whisk the batter once again and pour about ⅓ cup of batter into the center of a pan. You’ll see lots of tiny bubbles appear on the pancake. Fry until the top of the pancake in no longer sticky.
- Fry Baghrir only on one side, don’t flip it. If the top of the pancake is set and the batter is not sticky, the pancake is ready. Transfer Baghrir to a big plate and continue cooking the remainder of the batter.