Moroccan Pancakes
Learn how to make baghrir, Moroccan “thousand hole pancakes”! A fun, kid-friendly recipe with bubbly texture and sweet honey butter topping.
Baghrir (often called “thousand hole pancakes”) are soft, spongy pancakes from North Africa, especially Morocco, Algeria, and Tunisia.
As they cook, tiny bubbles rise to the surface and stay open, creating a texture that’s perfect for soaking up honey, butter, or jam.
It feels a little like magic in the pan. You pour in the batter, and within seconds, bubbles begin to appear everywhere. Its so fun to watch!
These pancakes are sometimes called ghrayef, mchahda, or mille trous, and are traditionally cooked on just one side. They’re especially popular during Ramadan and are often served with honey and butter for a simple, comforting treat.
If you’re exploring global foods as a family, baghrir is a fun and memorable place to start.
Why you’ll love this recipe
• A fun, visual cooking experience kids get excited about
• A gentle introduction to North African cuisine
• Soft, spongy pancakes perfect for soaking up sweet toppings
• Simple ingredients with a unique texture and technique
• Perfect for weekend breakfasts or slow family mornings
Discover your next culinary adventure
If your family loved watching these pancakes bubble to life, try exploring more global breakfast ideas:
Each one brings a new texture, technique, and story to your table — and helps kids see that there are so many ways to enjoy food around the world.
How to make Baghrir at home
This is a simplified overview to help you feel confident before you start. For the full set of written directions, please scroll down to the recipe card below.
Step One: Blend the batter
Add warm water to a blender and sprinkle the yeast over the top. Let it sit for about 5 minutes until it becomes foamy. Whisk together the semolina flour, all-purpose flour, sugar, and salt. Add the dry ingredients to the blender and pulse until smooth. Then add the baking powder and blend briefly to combine.
Step Two: Let it rest
Let the batter sit for 20 minutes.
This step is key, it gives the yeast and baking powder time to activate, which is what creates all those beautiful bubbles later.
Step Three: Cook
Heat a non-stick skillet over medium heat. Lightly stir the batter, then pour about ¼ cup into the center of the pan. Within seconds, you should see bubbles forming across the surface. Cook until the top is set and no raw batter remains (about 1–2 minutes). Do not flip. Transfer to a paper towel-lined plate to cool.
Tips for success
• Use warm (but not hot) water so the yeast stays active
• If the edges curl, your pan is too hot, lower the heat slightly
• The batter should be thinner than pancake batter but thicker than crepes
• Don’t stack hot baghrir before eating, they can stick together
Serving baghrir
Traditionally, baghrir are served with:
• Honey and melted butter (the classic!)
• Jam (especially orange or apricot jam)
• Plain honey
To make a quick honey butter, mix equal parts honey and melted butter and drizzle over warm pancakes.
Cooking together: What kids can help with
This recipe is full of hands-on moments:
• Measuring and adding ingredients to the blender
• Watching the yeast “wake up” (always a hit!)
• Pouring batter into the pan
• Observing the bubbles form and spread
This is a great recipe for building curiosity. Talk about what’s happening, what they notice, and what they think will happen next.
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Moroccan Pancakes
Ingredients
Method
- Add the warm water to a blender and sprinkle the yeast overtop. Let sit for 5 minutes.
- While the yeast is resting, whisk together the semolina flour, all-purpose flour, sugar, and salt.
- After the yeast has begun to bubble, add the flour mixture to the blender and use the ‘pulse’ setting until the ingredients are fully combined and the batter is smooth.
- Add the baking powder and blend on low speed for 20-25 seconds.
- Once blended, let sit for 20 minutes.
- Prepare for cooking by lining a plate with paper towels and heating a non-stick skillet over medium heat.
- By the time the 20 minutes is complete, the batter should have risen slightly in the blender. Lightly stir the batter to mix.
- Spoon about ¼ cup of the batter into the center of the skillet. It should begin to bubble almost immediately.
- Cook until the batter is cooked through and there is no more raw batter visible (about 1-2 minutes).
- Use a spatula to remove the baghrir from the skillet and place it on the prepared plate to cool. Do not flip the baghrir – they are only cooked on one side. Avoid stacking the baghrir on top of each other while they are still hot as they may stick together.
- Serve warm.
Nutrition
Nutrition information is provided as a general estimate and may vary based on ingredients, brands, and substitutions. For specific dietary needs, we recommend calculating nutrition using your preferred tool.
