Baghrir; Moroccan Spongy Semolina Pancakes recipe (2024)

Published: · Modified: by Amira · This post may contain affiliate links which won’t change your price but will share some commission.

Not your everyday pancakes, a traditional Moroccan recipe that is so spongy and light. Makes 8 pieces, 8" pancakes.

Total time 25 minutes

Jump to 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 pancakesat home.

Baghrir; Moroccan Spongy Semolina Pancakes recipe (1)

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 :/.

Baghrir; Moroccan Spongy Semolina Pancakes recipe (2)

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.

Baghrir; Moroccan Spongy Semolina Pancakes recipe (3)

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

Baghrir; Moroccan Spongy Semolina Pancakes recipe (4)

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

Baghrir; Moroccan Spongy Semolina Pancakes recipe (5)

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.

Baghrir; Moroccan Spongy Semolina Pancakes recipe (6)

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.

Baghrir; Moroccan Spongy Semolina Pancakes recipe (7)


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.

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

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Watch this "how to make it" video:

Baghrir; Moroccan Spongy Semolina Pancakes recipe (8)

Moroccan pancakes (Baghrir)

Not your everyday pancakes, a traditional Moroccan recipe that is so spongy and light. Makes 8 pieces, 8" pancakes.

4.73 from 29 votes

Print Pin Rate

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 ½ cups warm water.
  • ½ Tablespoon dry yeast.
  • 1 cup semolina.
  • ½ cup All purpose flour.
  • a dash of salt , about ⅛th teaspoon.
  • ½ 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 ½ 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!!

Video

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

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Baghrir; Moroccan Spongy Semolina Pancakes recipe (13)

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. Mareli

    Do you have a conversion in grams measurements?

    Reply

  2. Rox

    Hi!

    Id love to try these but as a diabetic i need to count some carbs and such. Are the nutritions per pancake or per 100 grams
    ?

    Reply

    • Amira

      Rox, it is per pancake. However because this is a sensitive issue to you and might affect your health, I recommend putting the ingredients in your trusted nutrition counter that your doctor/dietitian recommends just to be more accurate.

      Reply

  3. Debra Jones

    Baghrir; Moroccan Spongy Semolina Pancakes recipe (14)
    Tremendous - loved them - ate with big smear of coconut vanilla yoghurt. Thank you. Will be making these again and again.

    Reply

    • Debrah Fisher

      Can I substitute this pancake for Ethiopian enjera as I am having trouble finding teff flour and I need (want) a flat bread to eat with my Ethiopian stews? Thank you.

      Reply

      • Amira

        Debrah, I have no experience in this. Let me know if it worked.

        Reply

  4. Chelsea

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

    Reply

    • Amira

      Chelsea, I have not done that before.

      Reply

  5. Tami

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

    Reply

    • Stuart

      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

  6. Vandana

    Baghrir; Moroccan Spongy Semolina Pancakes recipe (15)
    Never heard of this before but very fascinated. will definitely try!

    Reply

  7. Anna

    I made these this morning and they were delicious...but mine stuck quite badly to the pan. I actually sprayed with oil then realised there was no oiling of pan. I wiped excess out with paper towel, but will they be less likely to stick if I don’t oil at all? (I use your website all the time, by the way! Love your recipes)

    Reply

    • Amy Samida

      Hi Anna
      I had the exact same problem with my first pancake. I was using an ungreased nonstick. I turned the heat up just a wee bit and it was perfect! No sticking at all.

      Reply

  8. Judith

    Baghrir; Moroccan Spongy Semolina Pancakes recipe (16)
    Came across this a while ago, and finally tried it last night! Amazing! So tasty and easy to make, I like that you don't have to oil the pan or worry about flipping the pancakes. Had them for breakfast today with butter and jam(me) and butter and honey(hubby). Will definitely make them again, can't wait to try them with olive oil and eggs.

    Reply

    • Amira

      Thank you so much Judith for your feedback, I am so glad you liked it. These are the only pancakes I like honestly :).

      Reply

  9. learnenglishwiththeteflqueen

    I am so excited to try this recipe! This was one of my favourite things to eat when I lived in Rabat! Yum yum yum!
    Can I ask why you use a mix of flours? Does this make it lighter than just using semolina?
    Thank you!!

    Reply

    • Amira

      I am so happy that you'll give this recipe a try. Thank you so much. Regarding the flours, this is how it is made as it is not the usual American style pancakes.

      Reply

  10. Tami

    Why does my pancake come out dense and doughy, no holes at all.

    Reply

    • Amira

      Tami, this is really strange!! my first thought goes to the levelers. I guess one or both is expired or not working properly. Here is how to test them for freshness.

      Reply

    • Bushra

      maybe the water was not warm enough?

      Reply

    • Amira

      Oh Nat, you are so kind. Thank you so much.

      Reply

  11. Aysha

    Can I skip yeast as I am allergic to it? Will it turn out good?

    Reply

    • Amira

      I haven't tried that Aysha, but my guess is it will not be as bubbly.. If you decided to go ahead and try it without the yeast I suggest that you increase the amount of baking powder used.

      Reply

  12. Safa

    Thanks Amira for this delicious baghrir recipe!

    Reply

    • Amira

      Safa thank you so much dear.

      Reply

  13. Susana

    Hi! Thanks for your recipes. I was looking for this recipe, because it was one of the things that I loved to eat when I was in Morocco some years ago. I have some doubts. Semolina is corn semolina or wheat semolina? I don´t have a regular blender. Can I use a hand blender? How much time does it take to be mixed?

    Reply

    • Amira

      Hi Susana, sorry for the late reply dear. Semolina here is the wheat semolina and you can use whatever to blend the ingredients, just make sure they are well mixed. It usually takes a couple of minutes in the blender to be mixed.

      Reply

  14. Vanya

    Baghrir; Moroccan Spongy Semolina Pancakes recipe (17)
    Hello
    I tried the recipe and I loved it. Everyone in my family enjoyed the bubbly texture,mum doesn't like honey so she had it with jam and enjoyed it.Thank you !
    Also I faced one minor issue,the pancakes tasted a little bitter ,baking powder bitter,how can I correct it?
    Thanks again
    Love,from India

    Reply

    • Amira

      Vanya, baking powder should not have an aftertaste unless it is too much. Sure you did not use baking soda instead? If this is not the case then maybe using less of the baking powder would help. Let me know what do you think.

      Reply

  15. Lilo

    Hello, here in the Netherlands I have only been able to find coarse semolina. Can I blend this up front and use it as fine semolina? Do you think it would work?
    I hope to hear from you. Greetings

    Reply

    • Amira

      Lilo, thanks for your interest in this recipe. To tell you the truth, I have never done that before and I tried searching online and did not reach a definitive answer. Sorry about that, you can try though and make a tiny batch to check first.

      Reply

  16. Samaa M Zeitoun

    Is the semolina fine or coarse?

    Reply

    • Amira

      Samaa, it is the fine one. the coarse one is called farina here .. so confusing right? Anyways, you may want to go to the resources page here you'll find links to farina and semolina in the pantry products section so you can take a closer look. Let me know if you need any more help.

      Reply

  17. C de MC

    Baghrir; Moroccan Spongy Semolina Pancakes recipe (18)
    Excellent post. May I suggest that the the words Baking powder in the bodytext be changed for yeast?. The latter is among the ingredients listed in the recipe.This is a tiny flub but I think it is worth correcting. Thank you.

    Reply

    • Amira

      C de MC, thank you for the comment. It is not a flub, actually the recipe uses both .

      Reply

  18. Vanessa

    Thanks for sharing! Do they keep long?

    Reply

    • Amira

      Vanessa, I haven't tried that but I would assume they will keep like pancakes.

      Reply

  19. Suzanne

    These looks so good ! What a fun twist on pancakes! I bet kids love how they absorb syrup!

    Reply

    • Amira

      Suzanne, thank you for your sweet words. You bet, kids get excited about it every time.

      Reply

  20. Angelina

    Baghrir; Moroccan Spongy Semolina Pancakes recipe (19)
    Hello Amira!
    They look delicious but what is farina please?
    Could I use my stick blender or do I need to use a proper blender?
    Thank you 🙂

    Reply

    • Amira

      Angelina, thank you for your interest in this recipe, I hope you'll like it. Here in the US, I’ve found that Farina is what we call in the Middle East coarse semolina here is how it looks like . While Semolina on what is known in the Middle East as fine semolina. I hope this clarifies the confusion. Please reach out if you have any more questions.

      Reply

  21. Hanim

    Baghrir; Moroccan Spongy Semolina Pancakes recipe (20)
    Hi Amira,
    These remind me of what we call "crumpets" in Australia, which are also delicious with butter and honey! Loving your blog, I am half Egyptian with very little connection to my roots, so I am pleased to find your blog 🙂

    Reply

    • Amira

      The pleasure is all mine my dear. I am happy that you find my blog useful and I hope you’ll try some recipes and tell me what you think. I’ve never tried crumpets before as I am not a huge fan of pancakes but I seriously liked the baghrir . Will try to search for the aussi version ☺️.

      Reply

  22. Kim

    Was very excited to try these, but they were tasteless. Much more than a very thin spread of honey is way too sweet for my taste so they were very bland. I'll stick to injera which has flavor from fermentation.

    Reply

    • Amira

      Thank you for being excited to try something new. Baghrir is spongy, airy and melt in your mouth kind of recipe. It should not give you a sweet or salty taste as it is the vehicle of many sweet/salty things as mentioned above. I suggest that you add less honey so as to suite your taste. Thanks for introducing me and my readers to the injera I will definitely give it a try.

      Reply

  23. abbe odenwalder

    Love the sound of these. Honey or maple syrup-I don't care! These look great!

    Reply

    • Amira

      Thanks Abbe, you are right, this is delicious anyways :).

      Reply

  24. Marie Kléber

    No blender her but I will try anyway Amira. It looks too good to miss it!
    I'll tell you how it went.
    Thanks and have a lovely day.

    Reply

    • Amira

      Marie, you can make it without a blender it will just take more time and effort from your part to mix everything well together. I hope you'll like it, please do come back and leave a feedback.

      Reply

  25. Juliana

    This is totally new to me Amira, and I am loving the texture of these...I will definitely want to try it!
    I hope you are having a wonderful week 🙂

    Reply

    • Amira

      Thanks Juliana, I hope you'll give it a try soon and tell me how it went with you.

      Reply

  26. kitchenriffs

    I've had this dish, but never made it. It's really good, so I'm glad you provided the recipe! Honey sounds good, but I'm with your kids -- gotta try maple syrup, too. 🙂 Thanks!

    Reply

    • Amira

      My kids developed American taste buds :), their Middle Eastern ones are vanishing despite my efforts hehehe. Thanks John.

      Reply

  27. Rafeeda - The Big Sweet Tooth

    I have been wanting to make baghrir since time immemorial, thanks to my love for pancakes... I suppose the MENA region's pancakes are yeasted than with baking powder like their western counterparts... correct me if I am wrong please! This one is right up my alley for sure...

    Reply

    • Amira

      Believe it or not this Baghrir has both yeast and Baking Powder!!! No wonder it doubles in size in even less than 30 minutes. This would make a great recipe for suhor as well 🙂

      Reply

  28. Novellian

    Can this recipe be also used for Atayef?

    Reply

    • Amira

      Novellian, I did not try it as though, but who knows may be it will work. I've a couple of Atayef recipes on the blog here they are:
      Atayef Asafiri
      and Atayef with nuts

      If you try it as Atayef please do come back and tell me how it went. I need your feedback. Thanks

      Reply

  29. Evelyne CulturEatz

    Oh these are so cool! Totally want to try them and love that they are quicker to make 😀

    Reply

    • Amira

      Eve, they are actually easier but not as quicker as you need to let it rise. but def. much much easier. Thanks dear.

      Reply

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Baghrir; Moroccan Spongy Semolina Pancakes recipe (2024)

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