Baghrir Recipe- Making Delicious Moroccan Pancakes In 1 Hour Or Less

Pancakes are popular in all parts of the world with many countries coming up with their own variations of this delicious and always popular dessert. In this post, we’ll introduce you to baghrir- the Moroccan version of pancakes. So whether you like pancakes or are a fan of Moroccan cuisine, keep reading; in this post, we’ll share the traditional Moroccan baghrir recipe and teach you everything there is to know about this delicious pancake including its origin, variations, preparation (which takes around 1 hour), and much more.

But first things first…

What Is Baghrir?

Baghrir is a Moroccan spongy pancake (not to be confused with harcha which is also a type of Moroccan pancake but slightly different) riddled with tiny holes made of semolina flour and usually topped with sweet syrup, honey, or jam. Because baghrir is spongier than the average pancake, it’s lighter, and you can easily eat much more of it. Usually, baghrir is served for breakfast, as a Moroccan snack, in-between meals, or for Iftar during Ramadan. 

Are you a fan of pancakes? Then you may also want to check out our lefse recipe and our syrniki recipe.

History & Origin

The ancient baghrir recipe was created by the Berbers, the native people of North Africa. Baghrir is a Tamazight (one of the Berber languages) word that translates to “too soft”. Since today’s borders didn’t exist back in the days, today, both, Morocco and Algeria claim dominion of the recipe but that’s a debate we won’t indulge in; we’re here just for the delicious pancakes.

Back in the day, the preparation method was a bit more complicated and time-consuming. The original baghrir recipe required letting the batter rise before it was ready to use but the introduction of baking powder to the batter made things a lot easier. In our baghrir recipe, we use baking powder but if you would like to try to make a batter the good, old-fashioned way, you’re welcome to do so.

In addition to Morocco and Algeria, baghrir is also very popular in North Africa and variations of it can be found in some other Arab countries. And since baghrir developed as a slightly different dessert in different regions, people’s approach to it is different. For example, Algerians usually eat it as breakfast while Moroccans eat it as a dessert and it’s especially popular during Ramadan.

Enjoying this post? Then you may also like our list of the best Moroccan breads.

Baghrir Variations

There are slight variations of the recipe in different regions but to be honest, most of them are fairly similar- all variations have a spongy texture and small holes that allow the pancake to absorb all the toppings you add. The dessert also has different names depending on the region or country.

For example, in the region around Constantine (Algeria), they use the name korsa. In Oranie (Algeria), it’s known as khringo, in Kabylia (Algeria)- tighrifin, while in Jijel (Algeria) it’s called tighrufine. Tunisians most often refer to the dessert as ghrayef while in Morocco, the dessert is also known as hatita (in the Eastern Rif region) and lahons (in western Morocco).

Similar variations of the baghrir recipe also appear in the Middle East where you can find similar crepes known as qatayef. The main difference is that this variation is filled with dates, walnuts, or shredded coconut. Lastly, there’s also a similar variation popular in Ethiopia and Eritrea known as injera, as well as in Somalia and Yemen known as lahoh but both of these variations are even lighter than baghrir because they use cornmeal and wheat flour instead of semolina.

And let’s not forget, different variations also feature different toppings. For example, in Morocco, the baghrir is usually topped with honey or sweet syrup, in Algiers, the crepe is usually topped with orange blossom water in cinnamon, in Kabylia- with olive oil and sugar, while in Southern Algeria, you can even find salty crepes topped with tomatoes and onion, and sometimes even dried meat.

Lastly, if you try all these variations, you’ll notice that there’s a difference in color among them. This is mainly because some recipes use only semolina flour while others use part semolina flour and part other flour and depending on the ratio, the yellow color associated with these pancakes can be lighter or darker (the smaller the ratio of semolina to other flours, the brighter the color will be). Our recommendation is to use only semolina flour or if you mix it with other flour to at least use a ratio of 3:1.

Preparation Tips

The two most important things for preparing the baghrir recipe are a special non-stick frying pan used only for making baghrir (if you struggle to find one, you can also use a regular pan for making American pancakes) and the right combination for the batter (we’ll give you all the detailed information about this in the recipe below). With that being said, here are a few important preparation tips about making baghrir.

• To make sure your batter is perfect, you’ll need a blender to blend the ingredients at high speed for at least 1 minute and then let the batter rest for at least 30-40 minutes before cooking
• The batter consistency is crucial- it should be similar to cream/crepe batter. Just follow the measured ingredients in our recipe and everything should be fine.
• Don’t forget to use active dry yeast when making the batter. Yeast helps semolina flour to rise faster and as a result, the pancakes are more spongy and airy.
• If you don’t have active dry yeast, you can substitute it with equal parts of vinegar/lemon juice and baking soda or with baking powder.
• If you use baking powder, don’t forget that it activates instantly and you’ll need to start cooking the pancakes right away (which means don’t wait for the batter to rest for 30-40 minutes before cooking as mentioned above).
• If you’re not getting the baghrir you imagined, try changing your pan. Don’t forget that not all pans are equal.
• If the bubbles don’t form properly, this might be a sign that the batter is too thick. Try thinning the batter with 1-2 tablespoons of water, stir it well, and give it a few more minutes to rest before trying again.
• If you have a good frying pan, you won’t have to use oil but you can use a lightly oiled paper towel to clean any residue between batches.
• Don’t worry about the size- there isn’t a standard size anyway. Baghrir is usually as big as your pan is.

Are you a fan of pancakes? Then you may also like our palacinke recipe (the Balkan pancake).

Serving

Baghrir is almost never eaten plain. Most usually, it’s topped with sweet syrup that transforms the simple pancake into a sweet breakfast or a coffee/tea-time treat. The most common topping options include syrup made of butter and honey, jam, orange blossom water and cinnamon, olive oil and sugar, or even ice cream. Many people also like to serve dried fruit after the syrup has been added to the top. Baghrir is usually eaten as a main breakfast dish alongside other light Moroccan dishes like taktouka, zaalouk, or as a snack alongside some amlou and a cup of coffee or Moroccan tea.

Storing Baghrir

Leftover baghrir can be kept at room temperature for up to 2 days when wrapped in plastic. In the fridge, it can stay up to a week, and in the freezer- up to 2-3 months. If you’re freezing baghrir, make sure to add a small piece of plastic wrap between every pancake to avoid sticking.

More Moroccan Recipes You Might Like

Loubia recipe

Bissara recipe

Chebakia recipe

Khobz recipe

A Few Things You May Need

Did you ever try baghrir? How do you like it? Did you try to make our recipe at home? If so, don’t forget to leave us a rating and feel free to share any questions you may have in the comments below.

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