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 (see my original recipe!) 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.
What makes Baghrir especially unique is the way they blur the line between pancake and bread. The semolina gives them a subtle grainy depth and rustic character, while the yeast fermentation creates a lightness that feels almost airy. When paired with warm honey or citrus-infused syrup, they become deeply comforting and aromatic, especially when finished with crushed nuts or melted butter for added richness.
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 variation? I also created a Baghrir-inspired Pistachio and Orange Pancake recipe that blends the airy texture of traditional Moroccan pancakes with citrus, honey, and toasted pistachios for a softer brunch-style version.
Baghrir (Moroccan Thousand-Hole Pancakes)
Light, spongy semolina pancakes with signature honeycomb holes, traditionally served warm with honey syrup with tea flavour.
Ingredients
- 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
- 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
240Fat (grams)
3 gCarbs (grams)
42 gFiber (grams)
3 gSugar (grams)
15 gProtein (grams)
6 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
