Moroccan Thousand-hole Pancakes (Baghrir)

10 servings
30 min

Moroccan Baghrir, often referred to as "a thousand hole pancakes," is a unique and delicious traditional dish hailing from Morocco. These spongy, thin pancakes have a distinctive appearance due to the multitude of small holes that form on their surface as they cook. Baghrir is made from a simple batter consisting of semolina flour, all-purpose flour, yeast, and water, which is allowed to ferment briefly before cooking. Baghrir is usually served for breakfast or as a snack, accompanied by a drizzle of honey or a dusting of powdered sugar. The soft, porous texture of these pancakes makes them perfect for absorbing the sweet toppings, creating a delightful blend of flavors and textures. The dish is a staple in Moroccan cuisine and is loved not only for its taste but also for its cultural significance! Hope you love making this as much as we do!

Moroccan Thousand-hole Pancakes (Baghrir)
Recipe details
  • 10  servings
  • Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min
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  • 2 ½ cups warm water
  • ½ tablespoon dry yeast
  • 1 cup semolina
  • ½ cup all-purpose flour
  • a dash of salt, about ⅛ the teaspoon
  • ½ tablespoon baking powder

Blend water, yeast, flour, semolina, and salt in a blender until well mixed.
Add baking powder and mix again.
Place the batter in a container, cover, and let it rise for around 30 minutes.
The batter should become thin, unlike typical thick pancakes.
Heat an 8” skillet and pour about ½ cup batter, spreading it to the edges.
If the batter doesn't spread well, add more water to thin it.
Cook until small holes form and no uncooked surface remains, approximately 2 minutes.
Allow pancakes to cool slightly before serving.
Serve traditionally with butter and honey or roll with olive oil and small pieces of hard-boiled eggs for a savory option. Or enjoy with syrup.
Sarah’s Kitchen
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