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Baghrir: Pancake of Thousand Holes

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Adjust Servings:
2 cups fine semolina
1 cup All-purpose flour
1 teaspoon active dry yeast
1 teaspoon Sugar
1/2 teaspoon Salt
3 cups warm water
1 teaspoon baking powder

Nutritional information


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Baghrir: Pancake of Thousand Holes


Baghrir, also known as Moroccan Pancakes or "Thousand-Hole Pancakes," are delicious traditional pancakes from Morocco. They have a unique texture with many small holes on the surface.

  • 43 min
  • Serves 12
  • Medium




Prepare your taste buds for a journey to the vibrant land of Morocco, where the aroma of exotic spices fills the air and the cuisine is a true reflection of the country’s rich cultural heritage. Among the myriad of Moroccan delicacies, one standout treat takes center stage—the beloved Baghrir. This unique pancake, also known as “thousand hole pancake” or “Moroccan crepe,” is a delight for both the eyes and the palate. Join me as we uncover the secrets behind this fluffy and spongy creation that has captured the hearts of locals and visitors alike.

Origins and Significance:

Baghrir holds a special place in Moroccan cuisine, often making appearances during special occasions and festive gatherings. It is believed to have Berber origins and has been passed down through generations, evolving into the delightful delicacy we know today. The name “baghrir” translates to “little leaves” in Arabic, referring to the unique texture of the pancake with its countless tiny holes that resemble delicate lace. These holes serve as the perfect pockets for capturing delicious toppings, making baghrir an incredibly versatile and enjoyable culinary experience.

Texture and Preparation:

The hallmark of baghrir lies in its distinctive texture—a combination of lightness, fluffiness, and sponginess. The secret behind achieving this texture lies in the batter, which is made from a simple blend of semolina flour, all-purpose flour, yeast, salt, and water. The yeast is responsible for creating those characteristic holes as the batter cooks on a griddle or non-stick pan. As the pancake cooks, the bubbles formed by the yeast rise to the surface, creating the mesmerizing pattern of tiny holes.

Serving and Toppings:

Baghrir is often enjoyed for breakfast or as a tea-time treat, served warm and fresh off the griddle. Traditionally, it is drizzled with a generous amount of pure Moroccan honey, which seeps into the holes, infusing each bite with a natural sweetness. Additionally, melted butter or a sprinkle of ground almonds can be added to enhance the flavor and add a delightful richness. Baghrir is best enjoyed when paired with a piping hot cup of Moroccan mint tea, allowing the flavors to meld together in perfect harmony.

Variations and Adaptations:

While the classic baghrir recipe remains timeless, creative adaptations and variations have emerged over time. Some enthusiasts experiment with adding orange blossom water or rose water to the batter, infusing the pancakes with delicate floral notes. Others incorporate spices like cinnamon or nutmeg to create unique flavor profiles. Savory versions of baghrir are also popular, where the pancakes are topped with a savory sauce or filled with a variety of ingredients like vegetables, meats, or cheese, transforming them into a satisfying meal option.



In a large mixing bowl, combine the semolina, all-purpose flour, yeast, sugar, and salt.


Gradually pour in the warm water while whisking the mixture until you have a smooth, thin batter. Make sure there are no lumps.


Cover the bowl with a kitchen towel and let the batter rest for about 30 minutes to allow the yeast to activate and the batter to slightly rise.


After 30 minutes, add the baking powder to the batter and stir gently to incorporate it.


Preheat a non-stick pan or griddle over medium-low heat. Do not grease the pan.


Once the pan is heated, pour a ladleful of the batter onto the pan. The batter will spread on its own and form small holes.


Cook the pancake on one side only until the surface is set and you see the holes formed. This should take about 2-3 minutes. Baghrir is traditionally cooked on one side only, without flipping.


Remove the cooked pancake from the pan and place it on a clean kitchen towel to cool. Repeat the process with the remaining batter.


As you cook more pancakes, adjust the heat if needed. The pan should be hot enough to cook the batter but not too hot to burn it.


Once the pancakes are cooled, stack them on a plate or serving dish. Baghrir is typically served in a stack.


Baghrir can be enjoyed with various toppings. Traditionally, it is drizzled with melted butter and honey, or served with amlou (a Moroccan almond paste) and a sprinkle of toasted sesame seeds.


Serve the Baghrir while still warm and enjoy!


Note: The recipe yields approximately 10-12 pancakes, depending on the size. Adjust the quantity of the ingredients accordingly if you desire more or fewer pancakes.

Enjoy making and savoring these delightful Moroccan pancakes!

The Moroccan Chef

The owner of themoroccanfood.com is a passionate individual with a deep love for Moroccan cuisine. Hailing from Morocco, this dedicated individual created the website as a platform to share the vibrant flavors and diverse dishes of Moroccan culinary heritage with a global audience.

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