• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Amira's Pantry
  • Home
  • All Recipes
  • Shop
  • About me
  • Subscribe!
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • All Recipes
  • Shop
  • About me
  • Subscribe!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Breakfast » Baghrir; Moroccan Spongy Semolina Pancakes recipe

    Baghrir; Moroccan Spongy Semolina Pancakes recipe

    Published: May 16, 2017 · Modified: Apr 26, 2020 by Amira · This post may contain affiliate links which won’t change your price but will share some commission.

    • Share
    • Tweet
    • Yummly
    Jump to Recipe Print Recipe

    Spongy pancakes riddled with thousand tiny holes, this is Baghrir my friends. When you are craving  some sweet fluffy pancakes dipped in honey or syrup, here’s the recipe you need to make hassle-free authentic Moroccan pancakes at home.

    A stack of Moroccan pancakes with a square of butter on top and drizzling honey over.

    Baghrir is a very airy and spongy kind of pancakes. A Moroccan traditional recipe that is unbelievably light.
    I rarely make pancakes, I am not a fan either!!.

    When my kids want pancakes, they usually make it themselves. They open the ipad, search for a recipe, gather ingredients and make it. I need to post a photo of the kitchen after they are done making it, complete mess :/.

    A stack of Moroccan pancakes cut and put on white plate with butter and honey over.

    Baghrir is a Moroccan twist to the pancakes, but let me tell you it is very easy to make and very light. It is spongy to the point that when you drizzle it with honey it soaks up all the honey and becomes succulent and so delicious. And it is so easy to make, much easier than the regular pancakes, let me show you.

    Step1 of making fluffy Moroccan baghrir, add dry ingredients to the blender.

    First: put all the ingredients except the baking powder in a blender and mix well. 

    Step 2 of making Moroccan baghrir, adding the wet ingredients to the blender.

    Then add the baking powder, mix again. Let it rise in a warm place for 30 minutes.

    Step 3 of making Moroccan baghrir, cooking the pancakes in a skillet.

    Heat an 8" skillet, pour the batter until it spreads all over the skillet. You'll notice lots and lots of tiny bubbles forming on the surface, much like the Atayef but even more in bubbles. Cook only on one side. Let it cool down and serve.

    A serving of Moroccan pancakes being cur on a white plate with a red rim.

    Batter should be runny, easily pourable and spreads easy to the edges of the pan. It should not be lumpy as the pancake one.If yours is not runny enough add more water by a Tablespoon at a time.

    I was first introduced to the savory form of baghrir, my friend rolled them over hard boiled eggs cut into pieces, it was very good. She said they used to make it by hand back in the old days and it required lots and lots of mixing, but today's blenders made it super easy to make baghrir.

    What I like most about baghrir - besides its spongy characteristic - is that it is very easy and that no guessing is required. I always hated the " do not overmix" word on the pancake boxes or recipes. With baghrir a twirl in the blender and it is done and successful too.

    A fork holding some bites of Moroccan pancakes.


    My kids ruined the Moroccan heritage by eating Baghrir with maple syrup, but at least they were kind enough to eat it with the pure natural one :). I enjoyed mine the traditional way, with honey.
    This is a great recipe for breakfast/treat , easy, simple and you can make it for a change to your everyday pancakes. You can freeze and reheat just as you do with pancakes.

    Have you ever tried Baghrir before? where did you try it? and what was your best way to enjoy it? If not, I hope you'll like this recipe and probably make it soon... Until next recipe, have fun in the kitchen.

    An infograph for making Baghrir pancakes

    I hope you'll like this recipe and please if you make this recipe, snap a pic and hashtag it #amiraspantry — I love to see your creations on Instagram, Facebook, Twitter!

    Don’t want to miss a recipe? Sign up for the FREE Amira's Pantry newsletter delivered to your inbox with lots of tips and surprises! And stay in touch with me on Facebook, Twitter, Pinterest, and Instagram for all the latest updates.

    Watch this "how to make it" video:

     

    A stack of Moroccan pancakes with a square of butter on top and drizzling honey over.

    Moroccan pancakes (Baghrir)

    Not your everyday pancakes, a traditional Moroccan recipe that is so spongy and light. Makes 8 pieces, 8" pancakes. 
    4.74 from 19 votes
    Print Pin Rate
    Prevent your screen from going dark
    Course: Breakfast
    Cuisine: Moroccan
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Total Time: 25 minutes
    Servings: 8 servings
    Calories: 39.9kcal
    Author: Amira

    Ingredients

    • 2 1/2 cups warm water.
    • 1/2 Tablespoon dry yeast.
    • 1 cup semolina.
    • 1/2 cup All purpose flour.
    • a dash of salt , about 1/8th teaspoon.
    • 1/2 Tablespoon baking powder.

    Instructions

    • In your blender, combine water, yeast, flour, semolina and salt, pulse until everything mixes well together.
    • Add the Baking powder and mix again.
    • Place in a container and cover to rise, will take approximately 30 minutes.
    • After 30 minutes, the batter should be thin and not thick as the usual pancakes.*
    • Heat an 8” skillet over medium heat, pour about 1/2 cup of the batter into the skillet. Batter should spread to the edges of the skillet, if not then thin it with more water . see notes for clarification.
    • Small holes should appear all over the surface, continue cooking until no obvious uncooked surface appears. Took me 2 minutes to be completely cooked.**
    • Let them cool down a bit before serving.
    • Serving suggestions: Traditionally, these are enjoyed with butter and honey. Also for a savory twist, sometimes can be rolled over olive oil and hard boiled eggs( cut into small pieces. Practically, this can be enjoyed with your favorite syrup.
    • Enjoy!!

    Notes

    *If the batter is not thin, add water in terms of 1 Tablespoons until it gets to the right consistency.
    ** If the pancakes start to curl up at the edges, you know it is overcooked.
    Nutrition Facts
    Moroccan pancakes (Baghrir)
    Amount Per Serving
    Calories 39.9
    % Daily Value*
    Sodium 48.1mg2%
    Potassium 17.6mg1%
    Carbohydrates 8.7g3%
    Fiber 0.4g2%
    Sugar 0.5g1%
    Protein 1.3g3%
    Calcium 17mg2%
    * Percent Daily Values are based on a 2000 calorie diet.

    Nutrition

    Calories: 39.9kcal | Carbohydrates: 8.7g | Protein: 1.3g | Sodium: 48.1mg | Potassium: 17.6mg | Fiber: 0.4g | Sugar: 0.5g | Calcium: 17mg
    Tried this Recipe? Pin it for Later!Mention @AmirasPantry or tag #AmirasPantry!

    Sign up and learn more about Mediterranean flavors

    « Dry Apricot Pudding (Qamar Al-Deen)
    Easy Egyptian Kishk »
    • Share
    • Tweet
    • Yummly

    About Amira

    I’m overjoyed that you have stopped by! My hope is to introduce you to new flavors, creative ways and fresh takes on favorites. To help you create food with style that will bring everyone around your kitchen table. From weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean. One thing in common, they are all recipes that have been tried and tested by family and friends.

    Reader Interactions

    Comments

    1. Debra Jones

      April 22, 2022 at 9:20 pm

      5 stars
      Tremendous - loved them - ate with big smear of coconut vanilla yoghurt. Thank you. Will be making these again and again.

      Reply
    2. Chelsea

      March 13, 2022 at 10:32 am

      Can you save the batter? What is the method to re use

      Reply
      • Amira

        March 14, 2022 at 1:08 pm

        Chelsea, I have not done that before.

        Reply
    3. Tami

      November 05, 2021 at 4:36 pm

      Why does my pancake come out like dense and doughy. No holes.

      Reply
      • Stuart

        November 16, 2021 at 3:16 am

        Give it more resting time without the baking powder ( about an hour in a warm place) then mix in the baking powder just before baking.
        Cook it with patience on medium hot pan…this should do the trick.

        Reply
    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    ABOUT AMIRA'S PANTRY

    Amira Photo

    I’m overjoyed that you have stopped by! This blog combines weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean. One thing in common, they are all recipes that have been tried and tested by family and friends. Read More…

    LOOKING FOR A RECIPE!

    Sign up and learn more about Mediterranean flavors

    Kabob Recipes

    Kabob Recipes

    Don't miss our Holiday Appetizers!

    Egyptian Recipes

    • Egyptian Falafel
    • Koshari; The National Dish of Egypt
    • Egyptian food; Fattah
    • Spicy Lamb chops
    • Hawawshi (Arayes)
    • Egyptian Salad (Salata Baladi)

    Popular Recipes

    • Marshmallow Buttercream Frosting
    • Creamy Tuscan Chicken Pasta
    • Sausage Stuffed Mini Peppers
    • No Wine! Easy Shrimp Scampi Recipe
    • Chicken Francese Recipe; Without Wine
    • Alfredo Sauce Without Cream

    Footer

    ^ back to top

    About

    • About Me
    • Privacy Policy
    • Accessibility Policy

    Newsletter

    • Sign Up! for our latest recipes

    Contact

    • Contact Us

    Copyright © 2022 - Amira's Pantry

    As an Amazon Associate I earn from qualifying purchases.