Easy Baghrir for Beginners: Honey-Soaked Moroccan Pancakes
Learn how to make Baghrir, the famous Moroccan semolina pancakes with a thousand holes, using simple ingredients and an easy step-by-step method. These light, spongy pancakes soak up honey and butter beautifully and are perfect for breakfast or brunch.
Equipment
- Blender Or large mixing bowl + whisk
- Large bowl for resting the batter + cover (towel/plate)
- Nonstick skillet or crêpe pan
- ¼-cup measure or small ladle they portion ~60 ml per pancake
- Thin spatula
- Cooling rack or clean towel
- Small saucepan + spoon
Ingredients
- 300g g Fine semolina not coarse. Use medium semolina if needed; blend longer for a smoother batter.
- 50 g All-purpose flour optional, for extra tenderness
- 12 g Granulated sugar
- 7 g Instant yeast
- 8 g Baking powder Ensures plentiful holes and a light crumb.
- 3 g Fine salt
- 650 ml Warm water, 38–43°C / 100–110°F
- teaspoon Orange blossom water optional; may be hard-to-find
- teaspoon Neutral oil for lightly wiping the pan, if needed
- 120 ml Honey Substitute: Date syrup for a deeper flavor.
- 60 g Unsalted butter
- 60 ml Mild olive oil **Vegan substitute**
- 60 ml Culinary argan oil **Vegan substitute** Might be hard to find (We provided a link to get it)
- 1 teaspoon Orange blossom water Optional (may be hard to find)
Instructions
- Warm the water: Heat water to 38–43°C / 100–110°F. It should feel warm, not hot. This activates the yeast without killing it.
- Blend the batter: In a blender (or large bowl with a whisk), add warm water, semolina, flour, sugar, yeast, salt, baking powder, and orange blossom water if using. Blend on high for 60–90 seconds until completely smooth. The mixture should look creamy and pourable.
- Rest to activate: Pour batter into a large bowl. Cover loosely. Rest 20–30 minutes at room temperature until a light foam forms on top and tiny bubbles appear throughout. The batter should be like heavy cream; whisk in 1–2 tablespoons water if thick.
- Preheat the pan: Set a large nonstick skillet or crêpe pan over medium-low heat for 3 minutes. Test with a few drops of water—they should sizzle gently, not jump.
- First pancake test: Stir the batter once to redistribute bubbles (do not overmix). Pour 1/4 cup (60 ml) batter into the dry pan. Do not spread. Cook uncovered. Holes should appear within 30–60 seconds.
- Adjust heat: If holes appear but close up, lower the heat slightly. If the bottom browns before the surface dries, lower the heat. If no holes form, the pan is too cool or batter is too thick—raise heat slightly or whisk in 1–2 tablespoons water.
- Cook through (one side only): Continue cooking 2–4 minutes until the surface is matte and dry with many open holes, and the bottom is pale with light golden speckles. Do not flip.
- Cool properly: Lift with a thin spatula. Place cooked baghrir in a single layer on a clean towel or rack to prevent sticking. Avoid stacking while hot.
- Repeat: Wipe the pan very lightly with oil only if needed to prevent sticking. Cook remaining batter, adjusting heat as you go.
- Make the drizzle: In a small saucepan, melt butter with honey over low heat until just bubbling, 1–2 minutes. Stir in a pinch of salt and optional orange blossom water. Keep warm.
- Serve: Arrange warm baghrir on a plate. Spoon over honey-butter so it seeps into the holes. Fold or roll to serve.
Nutrition
Serving: 195gCalories: 350kcalCarbohydrates: 62.7gProtein: 7.5gFat: 8.5gSaturated Fat: 4.8gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2.2gTrans Fat: 0.3gCholesterol: 20mgSodium: 255mgPotassium: 135mgFiber: 2.3gSugar: 23.3gVitamin A: 230IUVitamin C: 0.14mgCalcium: 15mgIron: 1.64mg
Tried this recipe?Let us know how it was!
