Spongy "thousand-hole" semolina pancakes drenched in a warm honey-and-butter syrup.

Where does Baghrir come from?

Baghrir is a Moroccan dish from Marrakesh-Safi, Morocco.

Can Baghrir be made vegan, gluten-free, or dairy-free?

Yes. This Baghrir recipe includes ingredient substitutions to make it vegetarian, vegan, gluten-free, dairy-free, nut-free, or egg-free — including several of those at once, such as gluten-free and dairy-free together.

How long does Baghrir take to make?

About 35 minutes total (15 minutes prep, 20 minutes cooking), serving 4.

Baghrir — a Marrakesh-Safi, Morocco recipe

Name: Baghrir
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 1.5 cups + 1/2 cup fine semolina + a little flour; 1 tsp yeast; 1 tsp baking powder; 2 cups warm water; 4 tbsp + 1/3 cup butter and honey (to serve); 1/2 tsp salt; 1 tsp sugar

Africa → 🇲🇦 Morocco → Marrakesh-Safi

Baghrir

Moroccan · easy · serves 4

prep 15 min · cook 20 min

~207 cal · 2g protein · 14g carbs · 16g fat (estimated, per serving)

🍽️

Bubbly semolina pancakes with honey and butter

🇲🇦 Marrakesh-Safi

Baghrir are a Moroccan breakfast treasure, semolina pancakes cooked on one side only so bubbles rise and burst into a thousand tiny holes across the top. Those holes drink up the classic topping of melted butter and honey, making each bite soft, sweet, and sticky with a Marrakesh morning.

Sign in to save recipes to your book and leave reviews.

Make it yours

Toggle a diet and the ingredients rewrite themselves with regional substitutes.

🥕 Vegetarian

🌱 Vegan

🌾 Gluten-Free

🥛 Dairy-Free

🥜 Nut-Free

🥚 Egg-Free

Ingredients

Serves 4 —

•

1.5 cups + 1/2 cup fine semolina + a little flour

•

1 tsp yeast

•

1 tsp baking powder

•

2 cups warm water

•

4 tbsp + 1/3 cup butter and honey (to serve)

•

1/2 tsp salt

•

1 tsp sugar

Instructions

1

Blend the semolina, flour, yeast, baking powder, salt, sugar, and warm water into a thin batter.

2

Rest 20 minutes until foamy and alive.

3

Pour rounds onto a hot dry pan and cook without flipping until the tops fill with holes and set.

4

Warm the butter and honey (or plant versions) into a syrup.

5

Serve the pancakes stacked and drenched in the honey butter.

Marrakesh tradition.

Ratings & reviews

Sign in to rate this recipe once you’ve cooked it.

No reviews yet — be the first to cook it.

🌏 While it simmers — know your destination

📍

Marrakesh-Safi. Red-walled Marrakesh, where clay tagines steam in every riad.

🗺️

Morocco. Where the Sahara meets the sea and spice routes crossed.

🌍

Africa. Fifty-four countries of tagines, stews, and fire-kissed grills.

The story behind this dish is up top — worth a read while the pot works.

👩‍🍳

Richard Moore & Kelsey Tucker

Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →