Moroccan pancakes, or Baghrir, were my favorite pancakes growing up in Morocco. The fluffiness and lightness of these Moroccan semolina pancakes are addictive, while their honeycomb texture with multiple holes allows for a perfect absorption of honey-and-butter toppings.

The good thing about Moroccan pancakes is that they are easy to make and require very few simple ingredients that you can easily find at your local store. There are a few secret tips that every Moroccan cook follows to have a successful batch of delicious Baghrir pancakes. Keep reading.

How to Make Moroccan Baghrir Pancakes

The first pancake secret that our mothers teach us in Morocco is that Moroccan pancakes should be cooked in a non-stick frying pan. Not only that, but the frying pan you will use should only be used to make Moroccan Baghrir pancakes. 

Each Moroccan kitchen has one frying pan that can only be used to make pancakes. Women store this pan somewhere that no one else can reach, so there is never confusion.

If you have a pan that has already been used to cook something else, then cooking your Moroccan pancakes in it can be tricky. It will probably result in pancakes that either stick or do not get as many holes as needed. 

This is the most important step to making a successful Baghrir recipe and one of the most common reasons why Moroccan pancake recipes can fail.

The second important tip to make Moroccan semolina pancakes is to have a batter that is not too liquid and thick, with tiny little bubbles. This is achieved by mixing the ingredients in a blender at high speed for at least one minute. Then let the batter rest for 45 minutes to 1 hour until it doubles in volume and you have more bubbles on the surface.

That’s it. That is all you need to know to make these mouth-melting and fluffy Moroccan Baghrir pancakes. 

Moroccan pancakes are served with the delicious Moroccan mint tea as the flavors complement each other beautifully.