dontmissmyplate 5/16/26 dontmissmyplate 5/16/26

Baghrir (Thousand-Hole Moroccan Pancakes) – with Orange-Chai Honey Syrup

Baghrir are one of the most distinctive traditional breakfast foods in Moroccan and broader North African cuisine. Often called “thousand-hole pancakes,” they are instantly recognizable by their porous, sponge-like surface that forms as the batter cooks. These tiny holes are not just visually striking, they are functional, allowing the pancakes to absorb honey, melted butter, or syrup in a way few other flatbreads can. That is part of what made them so exciting for me to discover years ago because the pancakes can be completely transformed through different syrups and toppings in a way that regular pancakes simply cannot.

Unlike Western-style pancakes, Baghrir are made from a yeast-leavened semolina batter that is blended until completely smooth and then left to rest until light and airy. They are cooked on only one side, typically in a dry nonstick pan, which encourages the characteristic holes to form across the surface as steam rises through the batter. The result is a soft, tender pancake with a delicate structure specifically designed to soak up flavor.

Baghrir exist within a much larger North African breakfast tradition centered around bread-like and yeast-risen foods. In Morocco, mornings often revolve around shared plates of flatbreads such as msemen, harcha, and other semolina-based preparations. These are commonly served with honey, butter, olive oil, jams, or syrups alongside mint tea or coffee. Rather than being a quick individual meal, breakfast is often a slower, communal experience where breads and spreads are placed at the center of the table to be shared.

This recipe offers a modern take on the traditional preparation by pairing the pancakes with a lightly spiced orange and chai-infused honey syrup. The combination highlights both the North African foundation of the dish and a contemporary flavor profile that complements Baghrir’s naturally soft, absorbent texture.

I also like to garnish mine with nuts, usually pistachios or almonds, and experiment with different teas to flavor the honey syrup, most often rooibos or chai.

Looking for a more modern or alternative variation? I also created a Baghrir-inspired Pistachio and Orange Pancake recipe.

breakfast, brunch

Yield: 25 (3 per serving)

Author: Dontmissmyplate

Baghrir (Moroccan Thousand-Hole Pancakes)

Light, spongy semolina pancakes with signature honeycomb holes, traditionally served warm with honey syrup with tea flavour.

Prep time: 10 MinCook time: 20 MinInactive time: 30 MinTotal time: 1 Hour

Cook modePrevent screen from turning off

Ingredients

Batter:

2 cups fine semolina
1/2 cup all-purpose flour
1 tsp active dry yeast
1 tsp sugar
1/2 tsp salt
3 cups lukewarm water
Serving of melted butter

Orange-Chai Honey Syrup:

1/2 cup wild honey
3 tbsp water
Zest of 1/2 orange
1 tbsp orange juice
1/4 tsp tea chai spice
Pinch of salt
1/4 tsp almond extract (added off heat)

Instructions

Combine semolina, flour, yeast, sugar, salt, and warm water in a larg bowl. Use an immersion blender on medium to comnbines for 30 seconds then conitnue mixing at medium-high speed until the mixture is completely smooth and free of lumps.
Cover the batter with a clean kitchn cloth and let it rest at room temperature for at least 30 minutes, until it becomes frothy and slightly airy.
Before cooking, stir the batter gently. The texture should be thin and pourable, similar to heavy cream.
Heat a nonstick pan over medium heat. Do not add oil or butter!
Pour about 1/4 cup of batter into the pan and allow it to spread naturally into a circle. Cook on one side only.
The pancake is ready when bubbles form across the entire surface and the top looks dry and set, usually after 1.5 to 3 minutes. Do not flip.
Repeat with remaining batter, stirring occasionally.
In a small pot, combine honey, water, orange zest, orange juice, masala chai spice, and salt. Warm over low heat for 2 to 3 minutes. Do not boil vigorously.
Remove from heat and stir in almond extract.
Pour warm syrup over the pancakes while they are still warm, or set aside with melted butter for serving immediately. Top with sliced almonds if desired.

Notes

Baghrir is cooked only on one side to preserve its signature porous surface.
First pancakes are often the most visually perfect.
A dry nonstick pan is essential for proper hole formation, as well as resting time for the batter.
These pancakes are best eaten fresh but can be reheated or frozen once cooked.
Traditional Moroccan breakfasts often pair Baghrir with honey, butter, olive oil, or preserved jams, alongside mint tea or coffee.

Nutrition Facts

Calories

240

Fat (grams)

3 g

Carbs (grams)

42 g

Fiber (grams)

3 g

Sugar (grams)

15 g

Protein (grams)

6 g

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

Please credit dontmissmyplate.

Did you make this recipe?

Tag @dontmissmyplate on instagram and hashtag it #dontmissmyplate

dontmissmyplate 2/16/26 dontmissmyplate 2/16/26

Fluffy Macademia Nut Pancakes with Honey Rooibos Syrup

Some breakfasts tell a story before you even take a bite. Macadamia nuts, known for their rich, buttery texture and creamy crunch, may be native to Australia and famously grown in Hawaii, but today South Africa is one of the world’s largest producers and exporters. Their subtle sweetness and velvety bite instantly elevate a simple pancake.

I’ve loved macadamias for years, especially in white chocolate macadamia cookies (yes, the classic Subway version was a longtime favorite). There’s something about that creamy, slightly soft crunch against sweetness that just works. Bringing that same comfort into pancakes felt natural.

For the syrup, I leaned into rooibos tea, a naturally caffeine-free red tea grown exclusively in South Africa’s Cederberg region. As the world’s leading producer and exporter of rooibos, South Africa has made this smooth, gently honeyed tea a global staple. Its warm, almost vanilla-like notes pair beautifully with honey and citrus.

That’s where the orange zest comes in. Bright citrus cuts through the richness of the nuts and butter, lifting the entire dish so it doesn’t feel heavy. A whipped honey butter adds an airy, creamy finish — lighter than a pat of cold butter and easier to melt into every fluffy layer. The result is balanced: nutty, fragrant, lightly sweet, and vibrant all at once.

Together, creamy macadamias and aromatic rooibos transform everyday pancakes into something globally inspired, nostalgic, and perfect for a slow weekend morning.

Yield: 4 (~3 pancakes per serving)

Author: Dontmissmyplate

Fluffy Macademia Nut Pancakes with Honey Rooibos Syrup

Fluffy macadamia nut pancakes topped with a rich honey-rooibos syrup and whipped honey-butter. Light, nutty, and citrus-kissed, these pancakes are perfect for breakfast, brunch, or a special treat. Easy to make and packed with flavor, they’re a modern twist on classic pancakes with a touch of gourmet flair.

Prep time: 15 MinCook time: 20 MinTotal time: 35 Min

Cook modePrevent screen from turning off

Ingredients

Whipped Honey-Butter Topping:

1/2 cup butter (1 stick, room temperature)
2–3 tbsp honey
1 tsp orange zest
1–2 drops vanilla extract
Pinch fo salt

Honey-Rooibos Syrup:

1/2 cup honey
2-3 tbsp strongly brewed rooibos tea (loose leaf or 2 tea bag)
2 tsp orange juice
Pinch of salt

Pancakes:

1 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1 tbsp sugar
1 1/4 cup buttermilk milk
1 egg
3 tbsp melted butter
1/2 tsp vanilla extract
1/2 cup macadamia nuts

Instructions

1. Whipped Honey-Butter Topping:

Whip butter until fluffy with electric mixer.
Gradually add honey and mix.
Stir in orange zest and vanilla.
Chill until ready to serve, then scoop on top of pancakes when serving.

2. Honey-Rooibos Syrup:

Warm honey in a small saucepan.
Stir in rooibos tea until fully dissolved and syrup reaches desired strength. If you want the syrup thicker, use less honey.
Take off heat and stir in the orange juice and pinch of salt. Set aside.

3. Pancakes:

In a bowl, whisk together the flour, baking powder, sugar, and salt.
In another bowl, combine the milk, egg, and melted butter.
Gently fold the wet ingredients into the dry ingredients until just combined — a few lumps are okay because overmixing can make the pancakes tough. Set the batter aside and prepare the syrup.
Heat a non-stick pan over medium heat.
Fold the macadamia nuts into the batter just before cooking to prevent them from sinking to the bottom and to keep them crunchy.
Scoop ¼–⅓ cup of batter per pancake onto the pan.
Cook for 2–3 minutes per side, or until bubbles form on the surface and the edges and bottom are golden brown.
Serve hot with syrup and whipped honey-butter.