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Baghrir
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Baghrir

Baghrir are delicious, spongy Moroccan pancakes known for their signature tiny holes, which perfectly absorb honey and butter. These delicate pancakes, also called "thousand-hole pancakes," are made with semolina and yeast, giving them a light, airy texture. Served warm and drizzled with honey butter, baghrir make for a delightful breakfast or afternoon snack. Their unique texture and slightly sweet flavor make them a must-try treat!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12
Course: Breakfast
Calories: 150
Ingredients Method Notes

Ingredients
  

  • 2 cups fine semolina
  • 1 cup all-purpose flour
  • 1 packet 2 ¼ tsp active dry yeast
  • ½ tsp salt
  • 1 tbsp sugar
  • 1 tsp baking powder
  • 3 cups warm water
  • 1 tsp vanilla extract optional
  • 2 tbsp melted butter for serving
  • ¼ cup honey for serving

Method
 

  1. In a blender, combine semolina, flour, yeast, salt, sugar, baking powder, vanilla extract, and warm water. Blend for 2-3 minutes until smooth and lump-free. Let the batter rest for 30 minutes until bubbles form.
  2. Heat a non-stick pan over medium heat. Pour a small ladle of batter into the pan without spreading it. Cook for 1-2 minutes until tiny holes appear and the surface is dry. Do not flip! Remove and repeat with the remaining batter.
  3. In a small saucepan, melt the butter and mix it with honey. Stir well until combined.
  4. Drizzle the warm honey butter over the baghrir and serve immediately. Enjoy the soft, spongy texture with every bite!

Notes

  • Refrigeration: Store in an airtight container for up to 2 days. Reheat in a pan before serving.
  • Freezing: Freeze in layers with parchment paper for up to 1 month. Thaw and warm before eating.