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easy homemade pancakes recipe semolina flour yeast

Baghrir Moroccan Pancakes With Semolina Flour

This easy homemade Moroccan style semolina pancakes known as baghrir is so soft in texture and makes a delicious breakfast when served with the honey butter mixture or simply use honey or maple syrup or whatever sweet syrup or any savory sides you like.
Course Breakfast
Cuisine moroccan
Keyword baghrir, moroccan pancakes, moroccan recipes, semolina pancakes
Prep Time 10 minutes
Cook Time 20 minutes
resting time for batter 30 minutes
Total Time 30 minutes
Servings 15 pancakes
Calories 87kcal


  • 2 cups Fine semolina flour (you can replace ¼ cup with all purpose flour)
  • 2 teaspoons active dry yeast (1 package)
  • 2 teaspoons baking powder
  • salt a pinch
  • 1 teaspoon sugar
  • 3 cups warm water


To make the batter

  • In one cup of warm water add the yeast and sugar, wait for few minutes so it forms a foam.
  • In a bowl, mix the remaining dry ingredients - flour, salt and baking powder.
  • Add this dry flour mixture along with the remaining 2 cups of warm water to a high speed blender and blend until very smooth.
  • Transfer this mixture back to the bowl.
  • Add the yeast foam to the flour mixture we just made and mix everything well.
  • Cover this mixture and let it sit for about half an hour at least.
  • After 30 minutes, the batter will look little foamy as it is slightly ferment with yeast mixture.
    You can gently mix the batter with a spoon and the batter is ready to be used, now let us make the pancakes.

To make baghrir moroccan pancakes

  • Heat a nonstick pan or iron pan to make the semolina pancakes.
    If you are using non stick pan, you don't have to grease the pan, I used an iron skillet to make the pancakes, so I had to grease the skillet lightly using vegetable oil.
  • When the pan is hot enough, add one ladle of batter on to the pan just like you do for usual pancakes, and I recommend using low heat to cook the pancakes.
  • A lot of tiny holes form on the surface and as the pancakes get cooked, the surface become soft yet dry. You can see from the top of the pancake that its cooked.
    This takes around 2 minutes usually in the beginning (as the pan gets little hotter you can make more quickly).
    Now we don't flip the pancakes as it is completely cooked by just cooking on one side.
  • Gently transfer the pancake from the pan and it is ready to serve!
  • You can cook all the pancakes the same way until all the batter is finished. You can make small sized or medium sized pancakes as you wish, just adjust the amount of batter using to make the pancakes.
    However using too much batter won't give you good results as there maybe less number of holes and the pancakes may tend to break also if it is too large in size.
    Small to medium sized pancakes are the best!


Serve the hot or warm pancakes with the traditional butter honey mixture or any sides or toppings you like.


Calories: 87kcal | Carbohydrates: 17g | Protein: 3g | Sodium: 4mg | Potassium: 110mg | Fiber: 1g | Calcium: 28mg | Iron: 1.1mg