Go Back
+ servings
A stack of Baghrir pancakes

Moroccan Semolina Pancakes

Moroccan Semolina Pancakes are one of a kind breakfast recipe that is sure to impress anyone. Uniquely spongy, lacy and easy to make, these beautiful pancakes are perfect for a cozy weekend breakfast or brunch.
Course Breakfast
Cuisine Moroccan
Servings 6
Calories 239kcal
Author Iryna



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.


Note 1
Originally Baghrir is made with Farina or Cream of Wheat Hot Cereal. Farina has a milder flavor than Semolina. If you want to try these yeast pancakes with Farina, you can buy it in any grocery store or on Amazon.


Calories: 239kcal | Carbohydrates: 49g | Protein: 8g | Fat: 0.7g | Saturated Fat: 0.1g | Sodium: 100mg | Potassium: 294mg | Fiber: 2.5g | Sugar: 2.1g | Calcium: 83mg | Iron: 3mg