Recipe
🍳 BREAKFAST
Baghrir
Spongy "thousand-hole" semolina pancakes drenched in a warm honey-and-butter syrup.
Moroccan · easy · serves 4
prep 15 min · cook 20 min
~445 cal · 8g protein · 76g carbs · 12g fat · 3g fiber · 24g sugars · 7g sat fat (estimated, per serving)
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AI-generated illustration
Baghrir are Morocco's 'thousand-hole' pancakes, spongy rounds cooked on one side only, so that as the batter sets, hundreds of tiny bubbles rise and burst to leave a lacy, absorbent surface pocked with holes. Those holes are the whole point: they drink up the warm honey-and-butter syrup they're drenched in.
Made from and leavened with yeast, the batter must be just right for the characteristic holes to form. Getting a perfect, evenly pocked baghrir is a small point of pride for Moroccan cooks, and the result is tender, light, and slightly tangy.
A breakfast and teatime treat across Morocco, baghrir are especially associated with Ramadan and family gatherings. Served warm with a pool of honey and melted butter, or with amlou (an argan-almond spread), they are simple comfort at the start or middle of the day.
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Make it yours
✓ Naturally vegetarian and egg-, nut- and pork-free. No swaps needed.
Toggle a diet and the ingredients rewrite themselves with regional substitutes.
🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
🐖 Pork-Free
Dietary labels are a cooking guide, not allergen-safety advice. We track dairy, egg, gluten, tree nuts and peanuts (we count coconut as a tree nut, following FDA labeling), fish, and shellfish; we do not screen for sesame, soy, mustard, celery, or sulphites. If you have a food allergy, read the label on every product you use, and note that a kitchen can cross-contaminate in ways a recipe cannot control.
Ingredients
US
Metric
Serves 4
1.5 cups fine
1/2 cup flour
1 tsp yeast
1 tsp baking powder
2 cups warm water
4 tbsp butter (to serve)
1/3 cup 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.
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🌏 While it simmers, know your destination
📍
Marrakesh-Safi. Red-walled Marrakech is Morocco's capital of slow food, where clay tagines of lamb, prunes, and preserved lemon steam in every riad. The Jemaa el-Fnaa square becomes an open-air kitchen each night, and spice souks perfume the medina.
🗺️
Morocco. Moroccan cooking is a fragrant meeting of Berber, Arab, Andalusian, and sub-Saharan traditions, built on slow-cooked tagines, steamed couscous, and preserved lemons. Sweet-and-savory pairings, lamb with prunes, chicken with olives, and spice blends like ras el hanout define a table where bread is the universal utensil.
🌍
Africa. Much of what reads as timeless African cooking is younger than the Atlantic crossings. Maize, cassava, groundnut, chilli and tomato all arrived from the Americas after 1500 and pushed older crops aside; millet, sorghum, teff, yam and fonio are the ones that were already here, and the map still shows the join.
The story behind this dish is up top, worth a read while the pot works.
More from Morocco
Chicken Tagine with Preserved Lemon & OlivesSlow-braised chicken perfumed with saffron and ginger, brightened by salty preserved lemon and green olives.
Chicken BastillaA sweet-savory pie of spiced shredded chicken and almonds in crackling pastry, dusted with sugar and cinnamon.
Kefta Mkaouara (Meatball Tagine)Spiced meatballs simmered in a cumin-scented tomato sauce with eggs cracked on top, a bubbling tagine eaten with bread.
Browse all Morocco recipes →
Good to know
You’ll need: Blender.
Storing it: Best fresh and hot. Keep batter covered in the fridge for up to a day, and rewarm cooked ones in a dry pan.
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Cuisine
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Frequently asked questions
What is Baghrir?
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?
This Baghrir recipe includes substitution suggestions for vegetarian, vegan, gluten-free, dairy-free, nut-free, egg-free, and pork-free versions, including several at once such as gluten-free and dairy-free together. Treat them as a starting guide rather than a guarantee, and see the allergen note below.
Is Baghrir safe for people with food allergies?
Our dietary labels and substitutions are a cooking guide, not medical or allergen-safety advice. We track dairy, egg, gluten, tree nuts and peanuts (we count coconut as a tree nut, following FDA labeling), fish, and shellfish, but we do not screen for sesame, soy, mustard, celery, or sulphites. If you have a food allergy, always read the label on every product you use, and remember a home or commercial kitchen can cross-contaminate ingredients in ways a recipe cannot control.
How long does Baghrir take to make?
About 35 minutes total (15 minutes prep, 20 minutes cooking), serving 4.
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