How to Make Fluffy Sweet Moroccan Pancakes – Baghrir

Learn how to make traditional Moroccan Yeast pancakes, called Baghrir. A popular dessert for guests or the Ramadan table in Morocco. Find a printable recipe and video below! –  

---

As you might know I love food and sweet treats especially. That is why I cannot not love these thick, soft, sweet and buttery things that Baghrir are! Moroccan yeast pancakes that are served drizzled with a mixture of honey and melted butter. Ah… do I have to say more?

Want to leave your own recipe legacy and publish recipes on your blog? Download the free insider-exclusive quick-guide on how to write better recipes with 13 recipe writing hacks!

Read my terms of service here and my privacy policy here.

Yes, it may be a little messy to eat them properly, that is you roll them up and eat them with your hand. But they are totally worth it.

In Morocco, they are often served for breakfast, along with Moroccan Mint Tea or when guests are coming over. Typically they are also part of the Iftar in Ramadan, the first meal after sundown. Some Moroccan people were irritated when I called these “Pfannekuchen“, pancakes. Because, you know, these are Baghrir, not pancakes.

So, let’s get to work. But before, you might want to download the free Top Resources to Master Moroccan Cooking! Get all the resources I used to learn to cook Moroccan dishes from scratch, most of which are free!

Want more? Sign up and become an insider of Mom Can Do This! It’s free forever and you’ll get access to subscriber-exclusive content instantly.

Read my terms of service here and my privacy policy here.

Baghrir – Moroccan Yeast Pancakes

(You will find a printable recipe below)

Ingredients:

• 250 g (2 cups) Flour, plain
• 250 g (1 + 1/4 cup) Semolina, fine
• 1 square cake of fresh yeast (42 g) or  1 dose (7 g) of dry yeast
• 1 Tbsp sugar
• pinch of salt
• one cup of milk or water
• one egg (optional)

To drizzle:

• 100 g (1/3 cup) honey
• a stick butter

Mix flour, semolina, and salt. Put it in a bowl and make a hollow in the middle. Mix yeast with lukewarm liquid (milk or water) and sugar and pour it in that hollow. Mix it now slowly with the dry ingredients. You can use your hand or a mixer. When using dry yeast you can put everything in the kitchen machine and beat it together on slow speed.

Let it sit for 30 Minutes. The batter should be rather liquid and very bubbly afterwards.

Heat a non-stick or greased pan to medium heat. I use a crepe pan and put a little oil in it before the first scoop of batter comes in. After that, there is no need to grease it again.

Put a ladle of batter into the pan. Wait for 1001 bubbles to come up. You don’t flip Baghrir but only bake them from one side. Therefore, the pan must not be too hot to burn one side while the other side is still moist. In addition, the batter must be liquid enough to be poured into the pan and form a not too thick pancake that bakes well.

Baghrir are finished when they become dry on top and most bubbles have opened up. The lower side should be pale or only very lightly brown.

Put on a clean dish towel or cake rag to cool down a bit.

Serve them like a Moroccan Mama

Melt butter in a saucepan. Add the honey and mix well. Now place Baghrir overlapping on a serving plate and pour honey-butter over them. In Morocco, you grab one, roll it and eat it from your hand. (Have napkins ready!)

In Morocco, these pancakes are sometimes called mille-trous, French for “thousand holes”. In one of my German cookbooks, they are called Moroccan honeycomb pancakes. These little holes give the pancakes a spongy texture which makes the drizzle sauce stick very well.

Do you want to see Baghrir in action? Youtube Chef Alia has you covered.  Baghrir are so good she made this recipe her first episode ever in 2008. In this video, she is making Baghrir with her sweet Granny!

Let us watch as they work the Baghrir magic!

There are lots of traditional recipes for Moroccan pancakes which by the way are also popular in other North African countries. In addition, Moroccan homemakers need to improvise a lot. If there are no eggs, then there is no egg. No matter, you can still make Baghrir. You can also switch to using only flour or more semolina. Sometimes people use olive oil, sugar and cinnamon to drizzle over them which might be a little too exotic for some, like me! However, be sure to have enough drizzle sauce. Plain Baghrir do not taste very good.

Print the recipe:

Want to share printable recipes on your blog? Learn in this post how to choose the best free recipe plugin and how to make it work.

By the way, Baghrir pancakes are never, ever made with raisins! Wikipedia is wrong here!

Please feel free to call them as you like. (You could even add raisins if you are very passionate about raisins in food) But most important, enjoy! Serve baghrir as dessert and if you want a traditional Moroccan Salad, try Beet salad as a hearty side dish or light lunch! Learn in this post how easy you can make Moroccan Beet salad and print out the recipe!

Download my compilation of Top Resources to Master Moroccan Cooking here!

Read my terms of service here and my privacy policy here.