Baghrir is a traditional Moroccan pancake made with fine semolina and yeast. Known as a thousand hole pancake, it develops its signature porous surface as it cooks. It contains no milk or eggs. These Moroccan semolina pancakes are soft, light, and tender. They are especially popular for breakfast and festive occasions.
baghrir, thousand-hole pancakes
Baghrir holds a special place in Maghrebi cuisine and is especially popular during Ramadan and Eid celebrations. These light and fluffy pancakes are best enjoyed warm, drizzled generously with melted butter and honey, or served with amlou, a traditional Berber spread. Also known as khringo in Moroccan Berber, baghrir is loved for its unique texture and beautiful porous surface.
This semolina pancake recipe is super easy to make and completely foolproof. Made with a simple mixture of semolina and flour, water, salt, and yeast, it comes together quickly and requires no resting time. The batter blends in minutes and cooks just as fast, creating countless tiny holes on the surface almost like magic.
Like msemens, baghrir is very popular and a must during Ramadan and Eid celebrations, traditionally served with tea or coffee.
Table of Contents
Tips for Making Perfect Baghrir
Please note that the fine semolina used for baghrir is made from durum wheat and is different from couscous. Look for finely ground durum wheat semolina, not coarse couscous granules.
Depending on the brand, the texture may vary slightly and be finer or coarser. When shopping, check the label for “durum wheat semolina” or “fine semolina flour” to make sure you are using the right type.
The water should be lukewarm. It should never be hot. You should be able to comfortably keep your finger in it. Water that is too hot can kill the yeast.
Use a small nonstick skillet if you want pancakes the same size as mine, or choose a pan that matches your preferred size. Ideally, keep one skillet just for making baghrir and avoid using it for other foods.
You can also use a large skillet and pour the batter into the center. It will spread slightly on its own.
As you cook the pancakes, give the batter a quick stir before pouring each one.
I use a blender to mix the batter. For this recipe, blending is key to creating those beautiful thousand hole pancakes. If you do not have a blender, an immersion blender will work as well.
If you notice any lumps, strain the batter through a fine mesh sieve.
If you are worried about the semolina clumping around the blade, mix the ingredients together in a bowl first, then transfer everything to the blender and blend until smooth.
Watch the Recipe Video Below
Ingredients
Note: You will find the printable recipe card below..
For small thousand hole pancakes about 12 cm/ 5 inches in diameter.
The number of baghrir may vary depending on the size of your skillet.
- 300 g fine semolina (10.5 oz)
- 125 g all purpose flour (4.4 oz)
- 630 ml lukewarm water (21 fl oz)
- A pinch of salt
- 1 level teaspoon active dry yeast or fresh yeast
- 1 teaspoon granulated sugar
- 11 g baking powder ( 0.4 oz)
How to Make Moroccan Baghrir
1. Dissolve the yeast in a small amount of the lukewarm water taken from the 630 ml / 21 fl oz.
2. Pour the remaining water into a blender and add the dissolved yeast. If using active dry yeast, add it after the flour instead.
3. Add the semolina, salt, sugar, and flour. Blend until the batter is smooth and full of bubbles.
4. Add the baking powder and blend again briefly to combine.
5. Strain the batter through a fine mesh sieve to remove any small lumps.
6. Let the batter rest for 10 to 20 minutes before cooking, but no longer. You can also start cooking immediately after blending if needed.
7. Heat a nonstick skillet over medium high heat. Pour a small ladle of batter into the center, just enough to lightly cover the surface of the pan. Avoid adding too much batter, or they will turn out too thick.
8. I use a small 5 1/2 inch skillet. These pancakes cook on one side only. Once all the holes have formed and there is no wet batter left on the surface, the pancake is ready.
9. Transfer the cooked pancakes to a clean kitchen towel or paper towels and let them cool slightly while you continue cooking the rest.
10. After every three pancakes, run the skillet briefly under cool tap water to lower the temperature, then return it to the heat and continue cooking.
This step is not required, but it helps ensure consistent results. Baghrir can be a little temperamental, much like macarons.
With this recipe, however, you should have no trouble getting perfect results every time.
How to Serve Thousand Hole Pancakes
Thousand hole pancakes are traditionally enjoyed warm, drizzled with a mixture of melted butter and honey that seeps into the tiny holes and makes them even softer and more tender. They are also delicious served with amlou, or, in Berber tradition, generously brushed with extra virgin olive oil.
You can also top them with jam or chocolate spread if you prefer, even though that moves away from traditional Moroccan flavors.
Served with a glass of mint tea, they make a perfect breakfast or afternoon snack.
How to Store Moroccan Baghrir
Baghrir stores very well once completely cooled. Place the pancakes in an airtight container or a resealable plastic bag to prevent them from drying out.
They can be kept in the refrigerator for up to one week. Do not leave them at room temperature for more than 24 hours, especially in warm weather, to maintain freshness.
Thousand hole pancakes also freeze beautifully. Place a sheet of parchment paper between each pancake before storing them in a freezer safe bag. When ready to serve, let them thaw at room temperature or warm them slightly to bring back their soft texture.
Other snack recipes
Baghrir, Moroccan spongy pancake
INGREDIENTS
- 300 g fine semolina
- 125 g all purpose flour
- 630 ml lukewarm water
- A generous pinch of salt
- 1 level teaspoon active dry yeast or fresh yeast
- 1 teaspoon granulated sugar
- 11 g baking powder
PREPARATION
- Dissolve the yeast in a small amount of the lukewarm water taken from the 630 ml / 21 fl oz.
- Pour the remaining water into a blender and add the dissolved yeast. If using active dry yeast, add it after the flour instead.
- Add the semolina, salt, sugar, and flour. Blend until the batter is smooth and full of bubbles.
- Add the baking powder and blend again briefly to combine.
- Strain the batter through a fine mesh sieve to remove any small lumps.
- Let the batter rest for 10 to 20 minutes before cooking, but no longer. You can also start cooking immediately after blending if needed.
- Heat a nonstick skillet over medium high heat. Pour a small ladle of batter into the center, just enough to lightly cover the surface of the pan. Avoid adding too much batter, or they will turn out too thick.
- I use a small 5 1/2 inch skillet. These pancakes cook on one side only. Once all the holes have formed and there is no wet batter left on the surface, the pancake is ready.
- Transfer the cooked pancakes to a clean kitchen towel or paper towels and let them cool slightly while you continue cooking the rest.
- After every three pancakes, run the skillet briefly under cool tap water to lower the temperature, then return it to the heat and continue cooking.
- This step is not required, but it helps ensure consistent results. Baghrir can be a little temperamental, much like macarons.
- With this recipe, however, you should have no trouble getting perfect results every time.
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