Baghrir, also known as “thousand-hole pancakes,” is a traditional Moroccan and Algerian dish enjoyed for breakfast or as a snack. These light, spongy pancakes are made with semolina and yeast, giving them their signature honeycomb texture. Served with butter and honey syrup, Baghrir is a sweet and satisfying treat perfect for any time of the day.

Ingredients

2 cups (300g) fine semolina

1/2 cup (75g) all-purpose flour

1 tbsp (10g) baking powder

1 tsp (5g) instant yeast

1 tbsp (15g) sugar

1/2 tsp (3g) salt

2 ½ cups (600ml) warm water

For the Syrup:

1/2 cup (120ml) honey

2 tbsp (30g) butter

Instructions

Prepare the Batter In a blender, mix semolina, flour, yeast, baking powder, sugar, salt, and warm water until smooth. Let the batter rest for 30-45 minutes, allowing the yeast to activate.

Cook the Pancakes Heat a non-stick pan over medium heat. Pour a small amount of batter into the pan. Cook only on one side until holes appear and the pancake is set. Do not flip! Repeat until all pancakes are cooked.

Make the Syrup Melt butter and honey together over low heat. Stir well and drizzle over warm Baghrir before serving.

Serving Baghrir is best served warm, drizzled with honey-butter syrup or topped with date syrup, jam, or nut butter for a delicious variation.

These soft and airy Moroccan pancakes are easy to make and irresistibly delicious. Baghrir is a must-try for anyone who loves light, fluffy, and naturally sweet treats.