{"id":26093,"date":"2026-02-21T11:31:18","date_gmt":"2026-02-21T10:31:18","guid":{"rendered":"https:\/\/gateauetcuisinerachida.com\/?p=26093"},"modified":"2026-03-14T15:00:23","modified_gmt":"2026-03-14T14:00:23","slug":"baghrir-moroccan-spongy-pancakes","status":"publish","type":"post","link":"https:\/\/gateauetcuisinerachida.com\/en\/baghrir-moroccan-spongy-pancakes\/","title":{"rendered":"Baghrir, Moroccan Spongy Pancakes"},"content":{"rendered":"

Baghrir<\/strong> is a traditional Moroccan pancake made with fine semolina and yeast. Known as a thousand hole pancake<\/strong>, 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.<\/p>\n

\"baghrir,

baghrir, thousand-hole pancakes<\/p><\/div>\n

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.<\/p>\n

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.<\/p>\n

Like msemens<\/a>, baghrir is very popular and a must during Ramadan and Eid celebrations, traditionally served with tea or coffee.<\/p>\n

\"How<\/p>\n

Tips for Making Perfect Baghrir<\/strong><\/h2>\n

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.<\/p>\n

Depending on the brand, the texture may vary slightly and be finer or coarser. When shopping, check the label for \u201cdurum wheat semolina\u201d or \u201cfine semolina flour\u201d to make sure you are using the right type.<\/p>\n

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.<\/p>\n

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.<\/p>\n

You can also use a large skillet and pour the batter into the center. It will spread slightly on its own.<\/p>\n

As you cook the pancakes, give the batter a quick stir before pouring each one.<\/p>\n

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.<\/p>\n

If you notice any lumps, strain the batter through a fine mesh sieve.<\/p>\n

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.<\/p>\n

Watch the Recipe Video Below<\/h2>\n