Quick & Fluffy Moroccan Pancakes (Baghrir) Recipe for Breakfast

Golden, airy, and delightfully honeyed, baghrir pancakes transport you to the bustling markets of Morocco with their unique, lacy texture.

These traditional Moroccan pancakes emerge from a simple batter that creates countless tiny holes across their surface.

Berber cooks have perfected this delicate bread over generations, infusing each bite with cultural richness.

Light as air and incredibly versatile, baghrir can be served for breakfast or as a sweet afternoon treat.

Drizzled with warm honey or butter, these pancakes offer a sensory journey through Moroccan culinary traditions.

Each tender morsel promises a delectable experience that celebrates North African cooking with remarkable simplicity.

Savor these magical pancakes and let your taste buds dance with Mediterranean delight.

Moroccan Pancakes Baghrir Why You’ll Love Them

• Whip up these Moroccan pancakes with minimal prep and simple blending, making them perfect for busy mornings or spontaneous breakfast cravings.
• Customize your pancakes with sweet honey butter or indulgent Nutella, allowing everyone to create their perfect flavor combination.
• The recipe guarantees success with clear steps and visual cues like bubble formation and dry tops, making it ideal for home cooks of all skill levels.
• Experience a delightful Moroccan breakfast treat that brings international flavor to your kitchen without complex ingredients or complicated techniques.

Ingredients for Fluffy Baghrir Pancakes

• All-Purpose Flour: A key ingredient that provides the base structure for these light and airy Moroccan pancakes.
• Semolina Flour: Adds a unique texture and traditional Moroccan touch to the pancake batter.
• Active Dry Yeast: Helps the batter rise and creates the signature holes in the pancakes.
• Salt: Enhances the overall flavor of the pancake batter.

• Warm Water, Milk: Create the perfect consistency for the pancake batter and help activate the yeast.

• Honey, Nutella: Classic toppings that add sweetness and richness to the Moroccan pancakes.
• Butter: Provides a rich and creamy element when served with the pancakes.

Tools to Make Moroccan Pancakes

• Blender: Essential for mixing batter smoothly and quickly.
• Griddle or non-stick skillet: Perfect for cooking pancakes evenly.
• Measuring cups: Helps measure ingredients accurately.
• Baking sheet: Keeps pancakes warm in the oven.
• Spatula: Useful for flipping and transferring pancakes.
• Mixing bowl: Holds batter before cooking.
• Whisk: Optional backup for blending ingredients if no blender is available.

Steps for Cooking Classic Baghrir

Step 1: Whisk Dry Ingredients

In a large mixing bowl, combine semolina flour, all-purpose flour, sugar, salt, and instant yeast.

Mix these powdery components thoroughly to ensure even distribution.

Step 2: Blend Wet Ingredients

Using a blender or electric mixer, combine warm water, milk, and eggs.

Blend until the mixture becomes completely smooth and frothy, creating a silky liquid base.

Step 3: Combine Batter

Pour the wet ingredients into the dry ingredients.

Whisk vigorously until the batter becomes completely smooth, with no lumps.

The consistency should be similar to thin pancake batter.

Step 4: Rest and Activate

Cover the batter with a clean kitchen towel and let it sit at room temperature for 30 minutes.

During this time, tiny bubbles will form, which are crucial for the signature honeycomb texture of Baghrir.

Step 5: Prepare Cooking Surface

Heat a non-stick skillet or griddle over medium-low heat.

Do not add oil or butter, as Baghrir cooks differently from traditional pancakes.

Step 6: Cook Pancakes

Gently pour small amounts of batter onto the heated surface.

Allow pancakes to cook until numerous tiny holes appear on the surface and the top looks dry.

Step 7: Remove and Stack

Carefully transfer the cooked Baghrir to a plate.

These delicate pancakes should be stacked and kept warm.

Step 8: Serve and Enjoy

• Honey
• Melted butter
• Nutella
• Olive oil
• Cinnamon sugar

Fold or roll the pancakes and serve immediately while warm and soft.

Pro Tricks for Honeycomb Moroccan Pancakes

• Master the Batter Blend ingredients thoroughly to prevent lumps, ensuring a silky-smooth consistency for perfect pancakes.
• Activate Yeast Rest the batter in a warm spot to help yeast develop, creating those signature bubbly surfaces.
• Control Heat Use a non-stick skillet or griddle on medium-low heat to prevent burning and achieve golden-brown pancakes.
• Serve Immediately Enjoy baghrir fresh and warm, as they tend to become less fluffy when cooled.
• Store Smart Keep leftover pancakes in an airtight container, reheating gently in a skillet to restore their soft texture.

Flavorful Twists for Baghrir Pancakes

• Gluten-Free Version: Replace wheat flour with almond or rice flour for a celiac-friendly option.
• Whole Grain Boost: Substitute half the white flour with whole wheat or quinoa flour for added nutrition.
• Vegan Adaptation: Use plant-based milk and replace eggs with ground flaxseed or chia seed mixture to maintain texture.
• Low-Sugar Alternative: Swap honey with sugar-free maple syrup or stevia for diabetic-friendly serving.

Serving Moroccan Pancakes Like a Local

• Honey Drizzle Delight: Cascade golden honey over warm baghrir, letting it seep into the tiny holes for a sweet, luxurious experience.
• Nutella Chocolate Bliss: Spread rich, creamy Nutella across the pancakes, creating a decadent breakfast or dessert that melts in your mouth.
• Moroccan Breakfast Feast: Pair baghrir with mint tea, olives, and soft cheese for an authentic North African morning spread that celebrates traditional flavors.
• Fruit Fusion Topping: Sprinkle fresh berries or sliced bananas over the pancakes, adding a fresh, vibrant touch to the soft, spongy texture.

How to Keep Baghrir Pancakes Soft

• Store cooled pancakes in an airtight container with parchment paper between layers. Keeps fresh for 3-4 days in the refrigerator.
• Wrap individual pancakes in plastic wrap, place in freezer bag. Freeze up to 2 months. Separate with wax paper to prevent sticking.
• Warm pancakes at 300F for 5-7 minutes, wrapped in foil to retain moisture. Prevents drying out and maintains soft texture.
• Heat 15-20 seconds per pancake. Add damp paper towel to prevent hardening. Check temperature before serving.

FAQs

• What are Baghrir pancakes made of?

Baghrir are soft semolina pancakes made with semolina flour, all-purpose flour, active dry yeast, salt, sugar, warm water, and milk.

• Are Baghrir pancakes difficult to make?

No, they are simple to prepare. The key is letting the batter rest to develop bubbles and using a non-stick pan for perfect cooking.

• Why do Baghrir pancakes have so many holes?

The holes are created by yeast and baking powder in the batter, which produce tiny air bubbles during cooking, giving these Moroccan pancakes their distinctive spongy texture.

Moroccan Pancakes (Baghrir) Recipe

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4.6 from 35 reviews

• Total Time: 45 minutes
• Yield: 4 1x

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Description

Moroccan baghrir pancakes offer a delightful journey through North African culinary traditions. Delicate, spongy texture and honeycomb-like surface make these semolina pancakes a perfect breakfast or dessert for those craving authentic flavors. You will savor each bite of this cultural delicacy.

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Ingredients

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Main Ingredients:

• 1 1/2 cups fine semolina flour
• 1/4 cup all-purpose flour
• 2 cups plus 2 tablespoons lukewarm water

Leavening Agents:

• 2 teaspoons active dry yeast
• 2 teaspoons baking powder

Seasoning and Finishing:

• 1/2 teaspoon kosher salt
• 1 teaspoon sugar
• 1/4 cup melted butter
• 1/4 cup honey

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Instructions

1. Prepare a warm oven at 200°F and line a baking sheet with parchment paper to keep pancakes warm during cooking.
2. Combine all liquid and dry ingredients in a blender, processing for approximately 60 seconds until the mixture achieves a silky, lump-free consistency.
3. Allow the batter to rest at room temperature for 15-20 minutes, which enables fermentation and creates signature bubble formations.
4. Heat a non-stick griddle or skillet over medium-low heat, ensuring surface is evenly warm.
5. Gently pour small portions of batter onto the heated surface, watching carefully as numerous tiny holes emerge across the pancake’s surface.
6. Cook until the top appears completely matte and dry, indicating the pancake is ready to be removed.
7. Transfer each completed pancake to the prepared baking sheet in the warm oven, maintaining optimal temperature and softness.
8. Serve the traditional Moroccan pancakes adorned with rich honey, melted butter, or decadent chocolate spread like Nutella for an authentic and delightful experience.

Notes

• Use warm water to activate yeast perfectly, ensuring a light, airy texture.
• Rest batter in a warm, draft-free spot to help bubbles develop naturally for authentic pancake appearance.
• Avoid overmixing batter to prevent dense, tough pancakes; gentle blending creates delicate holes.
• Experiment with alternative toppings like orange blossom water, almond butter, or date syrup for unique Moroccan-inspired flavors.

• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Grilling
• Cuisine: Moroccan

Nutrition

• Serving Size: 4
• Calories: 250
• Sugar: 8 g
• Sodium: 120 mg
• Fat: 10 g
• Saturated Fat: 5 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 2 g
• Protein: 6 g
• Cholesterol: 15 mg