Baghrir Moroccan Pancakes ! A quick And Easy Moroccan Pancakes Recipe Ready to try a new twist on pancakes? Learn how to make Baghrir, traditional Moroccan pancakes known for their unique, spongy texture and delicious, honeycomb-like surface! These light, airy pancakes are perfect for breakfast or as a sweet snack, and they’re incredibly simple to prepare. With just a few ingredients and easy steps, you can bring a taste of Morocco to your kitchen. Baghrir is the Moroccan version of pancakes or crepes. They are quite easy and quick to make. The surface has these little craters that absorb and hold whatever you pour on them. They are fantastic with melted butter and honey. With a side of Moroccan mint tea of course! If you love exploring international flavors or just want a delicious new breakfast idea, this recipe is for you!
Make the batter
Add to a blender:
• 470 ml water (room temperature)
• 200 g fine semolina
• 100 g all-purpose flour
• 4 g instant dry yeast
• 8 g sugar
• 4 g salt
• 8 g baking powder
• 1 Tbsp (15 ml) lemon juice
Blend on high speed until smooth, scraping the sides if needed.
Rest the batter in the blender (covered) for 15 minutes at room temperature.
Heat the pan
Use a nonstick pan and set to medium-high heat.
Before each pancake: quickly rinse the pan with cold water — this helps the surface cool slightly and prevents burning.
Cook the baghrir
Pour about ½ cup of batter in the center of the pan (no need to swirl).
Watch for bubbles — tiny holes will form across the surface.
Cook only on one side until all the white batter turns yellowish and the surface is dry.
Remove and cover with a clean cloth to keep them soft.
Repeat the rinse-and-pour process for the rest of the batter.
Serve the Moroccan way
Makes: about 6 pancakes (double for larger batches).
Serve warm on an open plate with a mix of melted butter and honey poured generously on top.
Alternative: Stack them and drizzle syrup or maple butter for a modern twist.
Enjoy soft, spongy pancakes that soak up every drop of sweetness.
Semolina: Fine semolina gives the best texture. If you only have medium, blend longer for a smoother batter.
No lemon juice? Use ½ tsp vinegar — it activates the baking powder.
Vegan version: Replace butter-honey with date syrup or maple syrup and a drizzle of olive oil.
Storage: Keep leftovers covered in a clean towel for up to 24 hours, or freeze in layers with parchment paper.
Reheat: Warm gently in a nonstick pan or steamer — never the microwave, it dries them out.
