Traditional Baghrir: Moroccan Pancakes with Honey and Smen

Baghrir is a cherished Moroccan pancake, known for its soft texture dotted with tiny holes, which are essential for soaking up delicious toppings. These holes also signify a successful preparation, a testament to the expertise traditionally held by Moroccan women in their households. Typically, baghrir is served with smen (a type of fermented clarified butter) and honey, blending salty and slightly tangy flavors with the sweetness of honey for a rich and unforgettable taste experience.

Baghrir is commonly enjoyed with mint tea, particularly on the mornings of festival days, or just on ordinary days, and is rarely paired with coffee or salty foods. However, habits are changing, and it is now increasingly served with some popular French soft processed cheese.

This recipe focuses on preparing baghrir in the traditional way, pairing it with smen and honey, and suggesting mint tea to complete the experience. The process involves mixing a batter, letting it rest to develop the characteristic holes that baghrir is known for, and then cooking. The aim is to create an authentic Moroccan atmosphere that combines salty and sweet tastes with the aroma of mint.

Baghrir or Moroccan pancakes

Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Course Breakfast
Cuisine Moroccan


  • 2 cups of semolina fine
  • 1 cup all-purpose flour
  • 1 tablespoon sugar optional for a slight sweetness
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon yeast instant or active dry
  • 3 to 3 1/2 cups warm water
  • Butter or oil for cooking
  • Smen for serving
  • Honey for serving
  • Mint tea for the complete traditional experience


  • Blend the Batter: Combine the semolina, flour, sugar, salt, baking powder, and yeast in a blender. Gradually add the warm water while blending, until the batter is smooth and somewhat runny. The consistency is crucial; it should be thinner than traditional pancake batter but not as thin as crepe batter.
  • Fermentation: Let the batter rest for 20-30 minutes at room temperature to activate the yeast, which will create the bubbles and holes during cooking.
  • Cook: Heat a non-stick skillet or a crepe pan over medium heat. Lightly grease it with butter or oil. Pour a ladleful of batter into the center of the pan, allowing it to spread naturally into a circle. Cook until you see the surface covered with holes and the edges look set, about 2-3 minutes. There is no need to flip baghrir; they cook through from one side.
  • Serve: Stack the cooked baghrir on a plate. Serve warm with your choice of toppings. A traditional choice is a mixture of melted butter and honey, but feel free to experiment with jam, Nutella, or savory options like cooked mushrooms and crème fraîche.


Batter Consistency: The batter’s consistency is key. If it’s too thick, the characteristic holes won’t form. If it’s too runny, the pancakes will be too thin.
No Flipping Required: Unlike other pancakes, baghrir cooks through from one side, thanks to its thin batter and the steam that builds up due to the holes.

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