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Moroccan·North African

Baghrir (Moroccan Thousand‑Hole Semolina Pancakes)

Light, spongy semolina pancakes that form tiny holes on top — a classic Moroccan breakfast served warm with butter and honey (or olive oil and syrup for dairy-free). Great for a relaxed brunch or a simple sweet breakfast.

Baghrir, servedAI image

1 hr

start to finish

45 min

hands on

Some skill

difficulty

6

servings

6 servings
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Ingredients

For the batter

To add before cooking

For the pan

To serve

Optional

Contains gluten, dairy. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Roughly, per serving

260 kcal5g protein38g carbs10g fat

An estimate, not a lab analysis.

Method

  1. Add semolina, flour, sugar, instant yeast, and salt to a blender or tall jar.

  2. Pour in the warm water and the 2 tablespoons olive oil, then blend until very smooth and slightly frothy, about 2 minutes.

  3. Pour the batter into a bowl, cover loosely, and let rest at room temperature until bubbly and slightly increased in volume, 30 minutes.

  4. Stir the baking powder into the rested batter just before you start cooking.

  5. Heat a 10–12 inch nonstick skillet or crepe pan over medium heat until hot, about 2 minutes.

  6. Lightly oil the skillet with 1 teaspoon olive oil and wipe it with a paper towel so only a thin film remains.

  7. Ladle or pour about 1/3 cup (80 ml) batter into the center of the pan and allow it to spread on its own; do not spread with a spoon.

  8. Cook the pancake without flipping until the surface is set and covered in small holes and the bottom is dry and pale, 1–2 minutes.

  9. Transfer the cooked pancake to a wire rack and repeat with the remaining batter, reheating and lightly oiling the pan as needed.

  10. Warm the butter and honey together in a small pan or microwave until pourable, about 30 seconds.

  11. Stack the warm baghrir, pour the butter-honey over them, and sprinkle with chopped nuts if using; serve immediately.

Worth knowing

  • Use fine semolina (not coarse) for the characteristic soft texture; if you only have coarse, blitz it briefly in a spice grinder.
  • A blender or immersion blender gives the best frothy batter and encourages the 'holes' to form.
  • If your batter seems very thick after resting, whisk in a tablespoon or two of water — it should be pourable but not runny.
  • Cook over medium heat; too hot and the bottom browns before holes form, too cool and the pancake won’t set properly.
  • Baghrir reheats well in a warm skillet; keep finished pancakes on a rack (not stacked) briefly so they don't steam and lose their texture.
  • For a dairy-free version, skip the butter and drizzle warm olive oil mixed with honey or maple syrup.

Make it yours

Cooking without dairy, without an oven, for someone who won't touch chilli, or for six instead of four? Have the recipe rewritten around it — quantities, steps and all.

VegetarianBudgetKid friendly

More Moroccan cooking

An original Restaurant Pro recipe — our own composition in the idiom of Moroccan cooking, not any restaurant's recipe. Written to be vegetarian as listed.