These Moroccan baghrir pancakes are a true breakfast treasure: delicate semolina pancakes cooked on one side only, so the surface turns into a lacework of a thousand tiny holes that soak up melted butter and honey beautifully. The batter comes together in minutes with an immersion blender, and after a short rest the pancakes cook up light, spongy, and wonderfully airy. If you love morning griddle treats, our Mini Cottage Cheese Pancakes (Syrniki) and Crispy Potato Pancakes with Sour Cream are two more reader favorites.
Ingredients
- 200 g (1 1/4 cups) fine semolina
- 100 g (3/4 cup + 1 tbsp) all-purpose flour
- 1 tsp instant yeast
- 2 tsp sugar
- 1/2 tsp salt
- 550 ml (2 1/3 cups) warm water
- To finish: 1 tsp baking powder + 1 tsp vinegar (6-9%)
Instructions
- Blend all ingredients with an immersion blender until smooth. Rest 15 minutes.
- Stir in the baking powder and vinegar.
- Cook on low heat in a dry non-stick skillet, on one side only, until the surface is full of tiny holes and set.
- Serve warm with melted butter and honey – delicious!
Tips
- Keep the heat low — too high, and the bottom will brown before the signature holes form on top.
- Never flip baghrir: it cooks on one side only. The top should look dry and set before you remove it from the skillet.
- Serve immediately while warm. For more breakfast inspiration, explore the recipe collections at Allrecipes and Serious Eats.
Nutrition per 100 g: 151 kcal, protein 9 g, fat 4 g, carbs 20 g.