Baghrir (Moroccan Pancakes)

5 from 6 votes

Baghrir are sweet, fluffy Moroccan pancakes with tiny holes on top. Make this recipe for a breakfast, snack, dessert, or iftar meal during Ramadan! 

close up overhead image: platter of semolina pancakes arranged around a bowl of honey

Pancakes- Worldwide Breakfast, Dinner or Dessert of Champions

Pancakes come in many different forms. Here in the United States, unless you see them at an ethnic restaurant, you may not realize how different they are from our weekend buttermilk pancakes.

In China, you can enjoy a dinner of moo shu pancakes with beef, pork or chicken. Travel to Scandinavia for a breakfast of paper-thin Swedish pancakes, or to the Middle East for sweet stuffed dessert pancakes known as qatayef.

In North Africa, and especially Morocco, bahrir are the pancake of choice. They are very different from the thick cake-like consistency of an American pancake.

dripping honey over plated stack of 3 baghrir (Moroccan crepes)

Baghrir “Thousand Hole Pancakes”

Moroccan pancakes differ from most others, both physically as well as structurally. Here’s how:

  • Honeycomb appearance– The signature tiny holes across them is why they also go by names like “thousand hole pancakes”, honeycomb pancakes, and Moroccan crepes.

    Many pancake recipes call for baking soda or baking powder. Those leaveners react with other ingredients, releasing carbon dioxide bubbles, which cue you to flip them over.

    But in the case of beghrir, the holes remain, and the spongy consistency is perfect for soaking up honey butter, syrup, or whatever you decide to serve them with.
  • Cooked on just one side– I don’t know about you, but I’m for anything that saves time in the kitchen. No flipping means Moroccan pancakes cook in half the time!
  • Semolina pancakes– Semolina flour is what most people think of as “pasta flour”. Like all-purpose flour, semolina is a type of wheat flour. The difference is, semolina is made from durum wheat, which has more gluten than traditional wheat flour.

    The extra gluten adds structure, so it’s perfect for creating pasta shapes, cakes, cornbread, and pancakes. Plus, semolina flour has a golden yellow color that makes for a gorgeously golden beghrir!
  • Yeast in the batter– Rather than using baking soda or powder, this recipe calls for active dry yeast. In the same way that yeast helps bread flour to rise, it also helps semolina flour to rise. As a result, the pancakes are spongy, light and airy!

A Note About Semolina Flour

When you’re shopping for ingredients to make this recipe, it’s important that you get fine grain durum semolina. In a Bob’s Red Mill post on semolina flour, they say this:

“One thing that you may see on shelves while looking for semolina is a myriad of other products that claim to be semolina. They might say, for instance, ‘corn semolina’ or ‘rice semolina’” In fact, these grains are not officially semolina at all.”

 Moroccan Pancakes Video

This recipe is very easy to make, but you can watch the process from start to finish. Check out the video in the recipe card at the bottom of this post!

Recipe Tips and Notes

  1. Making the batter. The best way to make the batter is in a blender. Blending adds air, resulting in smoother batter that is less likely to have lumps..
  2. Allow the batter to rest for 30 minutes. Keep in mind that this recipe calls for yeast. For the yeast to do its job, cover the bowl of batter and let it rest for at least 20 to 30 minutes.
  3. The consistency matters. If the batter is too thick, it will prevent bubbles from forming while cooking. To thin the batter, add 2 tablespoons of water and mix to combine. Then, cover and let it rest for another 10 minutes before using.
  4. Don’t forget the sugar. Yeast needs to feed on sugar to do its job, so don’t leave it out. If you can’t have processed sugar, you can substitute an equal amount of honey or molasses. Artificial sweeteners will not work.
  5. Use moderate heat, not high. If the skillet is too hot, the edges of the baghrir will curl upward. Keep the heat at medium (6 to 7) and you should be good to go. 
closeup: baghrir Moroccan pancake on spatula

FAQ about Baghrir

How many calories are in a baghrir?

Without any toppings, a single Moroccan pancake has 70 calories.

Can pancakes be frozen?

Yes, you can freeze pancakes! Just allow them to cool first, then lay the cakes in a single layer on a sheet pan lined with parchment paper.

Place the entire pan into the freezer for a couple of hours to allow the pancakes to freeze. Then transfer them to a freezer storage bag. They will keep in the freezer for a couple of months.

What can I use if I don’t have yeast?

You can substitute yeast with equal parts acid (like vinegar or lemon juice) and baking soda. This pancake recipe calls for 2 teaspoons of yeast, so you can use 1 teaspoon of lemon juice and 1 teaspoon of baking soda.

Or, you can simply use 2 teaspoons of baking powder as a substitute for yeast. Just keep in mind that baking powder activates instantly, so you’ll want to start cooking the pancakes right away.

overhead image: semolina pancakes arranged on platter in circular pattern around a bowl of honey

Serving Suggestions

The traditional topping for this dish is honey butter. You make it by combining equal parts melted butter and honey. It’s delicious!

For a sweeter topping, spread some jam, chutney, or chocolate hazelnut spread over them. Then, roll them up and enjoy!

Moroccan pancake folded around Nutella chocolate hazelnut spread
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close up overhead image: platter of semolina pancakes arranged around a bowl of honey

Baghrir (Moroccan Pancakes)

5 from 6 votes
Baghrir are sweet, fluffy Moroccan pancakes with tiny holes on top. Make this recipe for a breakfast, snack, dessert, or iftar meal during Ramadan!
Servings: 16
Prep: 5 minutes
Cook: 35 minutes
Batter Resting Time: 20 minutes
Total: 1 hour


  • 1 1/2 cups fine semolina flour
  • 1/4 cup all-purpose flour
  • 2 cups lukewarm water (+2 tbsp more)
  • 2 tsp active dry yeast
  • 2 teaspoons baking powder
  • 1/2 tsp kosher salt
  • 1 tsp sugar

Serving Suggestion

  • 1/4 cup butter melted
  • 1/4 cup honey combine with melted butter


  • Preheat oven to 200°F. and line a baking sheet with parchment paper or thin kitchen towel.
  • Place all the ingredients into a blender and puree for 1 minute. Pour the batter into a medium bowl, cover with a kitchen towel, and let stand at room temperature until bubbly on top (15 to 20 minutes). The consistency of the batter should be thin like crepe batter or whipping cream (See Note 1).
  • Preheat a non-stick griddle or skillet over medium heat for 2 minutes. Stir the batter, and using a 1/4 cup, pour batter into skillet and cook until holes form and the baghrir feels dry to the touch, about 2-3 minutes. Be careful to watch heat and lower if they get too dark around edges before they're dry on top. Baghrir is only cooked on one side, do not flip. Transfer each pancake to the baking sheet and keep warm in the oven while you cook the remaining batter.
  • Serve warm or room temperature with melted butter and honey drizzled on top. For a sweeter option, spread 1 tablespoon of Nutella on top and roll the pancake up to eat by hand.



  1. A thicker batter will prevent the bubbles from forming while cooking. If it has the texture of pancake batter, add a couple of tablespoons of water and mix. Cover and let rise again for 10 minutes before using.
  2. Cook time is 2 to 3 minutes per pancake. To cook an entire batch takes approximately 35 minutes.


Calories: 70kcal | Carbohydrates: 14g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 128mg | Potassium: 46mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Course: Breakfast, Dessert
Cuisine: Moroccan, North African
Author: Kevin
Have You Made This Recipe? Let Me Know on InstagramTag @keviniscooking or tag me #keviniscooking!
titled image (and shown): Baghrir Moroccan Pancakes


I was bitten by the cooking bug as a kid cooking and baking along side my mom. After an ROP restaurant course in high school, I went to work in restaurants and catering. My love of travel and food has led me across the world and I love to share those foods with family and friends.

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Recipe Rating


  1. 5 stars
    I’ve been making these for about 6 months now—they’re delicious and are a great batch cook/freezer meal! My mom is obsessed with these pancakes and always asks me to make a double batch so she can keep a bunch in the freezer for easy breakfasts/snacks.

  2. 5 stars
    These were amazing! Sort of a crumpet but thinner – I could never get crumpets right but these came out fantastic. So simple too. I made the honey butter, adding cinnamon, to try – also delicious. Equally good with chocolate spread. These are versatile and a nice change from pancakes or crumpets. This is a real keeper. Thanks for sharing the recipe and tips!

    1. In Step 3 I mentioned “Transfer each pancake to the baking sheet and keep warm in the oven while you cook the remaining batter.” Otherwise they would get cold, but that’s up to you Milica. Hope you give these a try, they are delicious!

    1. Unfortunately, you cannot make and store the batter ahead of time because it contains yeast. You will not get as many holes if you store the batter for long because the yeast starts to lose its potency.

  3. I always have to ask.
    I am very sure it will change things…but husband can not have wheat rice or corn. That said, could I sub Gold Medal Oat flour for the wheat? and maybe the 1/4 c be Almond flour for the next addition?
    Butter with my fav, beautiful Multiflower Manuka Honey on top . 🙂
    I search and try to find food items to make for him and comply with his dietary needs.
    These look so interesting.
    thank you

    1. I would definitely give it a try and see. I have not tested it with those ingredients Mort. Let me know how it turns out and I’d be happy to add to recipes Notes.

  4. 5 stars
    Brilliant! They looked amazing with lots of holes in them and they tasted just right. My favourite type of pancake I think! Thank you for the recipe

  5. 5 stars
    These came out beautiful. We loved the yeasty smell and slight tang the yeast gives the batter. Absolutely delicious. Definitely making them again. 🙂 Thank you so much.

    1. This makes me so happy to read. I love these myself Linda. Thanks for taking the time to come back and let me know!