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Beghrir – Moroccan Semolina Pancakes

Beghrir – Moroccan Semolina Pancakes

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Beghrir or baghrir are spongy, melt-in-your-mouth Moroccan pancakes made from a crepe-like semolina batter. Light and tender, the pancakes are characterized by a unique honeycomb-like appearance. This is a result of yeast in the batter, which causes hundreds of bubbles to rise and break on the surface of the beghrir while it cooks.

Beghrir are rarely eaten plain. Instead, a sweet topping transforms them into a special breakfast or tea time treat. Moroccans are most likely to enjoy them dipped in a syrup made from butter and honey; or they might be served with butter, honey and preserves or jam on the side.

Beghrir are usually cooked only on one side. However, in some regions the cooks will flip them over briefly; in that case they might be called khringos. A very similar pancake is used to make Arab qattayef or atayef, which utilizes the lacy pancakes as a wrap for various fillings. Although not traditional, Moroccan beghrir can certainly be used in the same way.

Fine semolina or durum flour is usually regarded as key to a good beghrir. You’ll find recipes which use all semolina or part semolina, but all should have the yellow color associated with the semolina. The smaller the ratio of semolina to other flours, the less yellow the end result will be. Unfortunately, sometimes here in Morocco we find beghrir for sale that’s just a bit too bright in color—a dead giveaway that a bit of turmeric or additive was thrown in to color an inferior batter.

Years ago, beghrir batter needed to rest quite a while before it was ready to use. The introduction of baking powder to the batter sped things up considerably, so you’ll sometimes see recipes using it labeled as “instant beghrir.” Some versions include eggs and milk; others do not.

I find my version below to be the most reliable for consistent, good results. If your own pancakes don’t look like the ones in the photo, check the recipe notes for tips on adjusting the consistency of the batter or trying a different pan.

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Overhead view of Moroccan semolina pancakes with a honeycombed appearance. The beghrir are arranged in overlapping fashion on the serving plate. A small plate holds a single pancake. Butter and honey can bee seen on the edge of the photo.

Moroccan Semolina Pancakes - Beghrir or Baghrir

Christine Benlafquih | Taste of Maroc
Spongy, light and delicious, these Moroccan semolina pancakes are best dipped in honey or syrup, or spread with jam. 
They're easy to make using conventional or traditional Moroccan measures. For the latter, use a drinking glass (about 12 oz.) as your measure. 
You can use all semolina or durum flour instead of the mix suggested below. (Just replace the white flour with an equal amount of the semolina or durum.) 
Be sure to read through the recipe notes for tips on getting good results.
4.80 from 20 votes
Prep Time 5 mins
Cook Time 20 mins
Resting Time 15 mins
Total Time 40 mins
Course Breakfast, Tea Time
Cuisine Moroccan
Yield 16 5" (12 cm) beghrir
Calories 81 kcal


US Conventional Measures

  • 1 1/2 cups fine semolina or durum flour
  • 3/4 cup all-purpose flour
  • 1 tbsp dry yeast
  • 2 tsp baking powder
  • 1 tsp sugar
  • 1 tsp salt
  • 3 cups + 2 tbsp lukewarm water

Traditional Moroccan Measures

  • 2 glasses (to the brim) lukewarm water
  • 1 level glass fine semolina or durum flour
  • 1/2 glass all-purpose flour
  • 1 tbsp dry yeast
  • 2 tsp baking powder
  • 1 tsp sugar
  • 1 tsp salt


  • Use a blender or food processor to combine all ingredients. Blend on medium to high speed for a solid minute to yield a smooth, creamy batter. If you notice anything sticking to the pitcher or bowl, interrupt the blending to scrape down the sides.
  • Transfer the batter to a bowl and cover with plastic wrap. Leave to rest for about 10 to 15 minutes, or until the batter appears light and foamy with lots of tiny bubbles.
  • Heat a nonstick crepe pan over medium heat. When hot, stir the beghrir batter with a ladle, then slowly pour some batter into the center of the pan, allowing it to spread outward into a circle on its own. (Don't swirl the pan as you would for a crepe.)
  • Cook the pancake without turning until set with no wet spots, about one to two minutes. (You can test the pancake by touching it lightly; it should feel spongy and no batter should stick to your finger.) Transfer it to a clean towel to cool.
  • Repeat with the remaining batter, adjusting the heat if necessary so that the bottoms of the pancakes don't become overly brown. Be sure to cool the beghrir in a single layer before stacking them, otherwise they'll stick.
  • Serve beghrir dipped in syrup made from melted butter and honey, or serve with toppings and spreads on the side. 


  • Leftover plain beghrir will keep for two days at room temperature when wrapped in plastic. Dipped pancakes should be kept in the fridge. Or, you can freeze plain beghrir for up to two or three months; in that case, be sure to place a small square of plastic wrap between each pancake to avoid sticking.
  • The consistency of the batter is critical to getting good results; it should be very similar to cream or crepe batter. Measure ingredients precisely and you should be fine.
  • However, if the bubbles still don't form properly, it could be because your batter is slightly thick; try thinning it with a tablespoon or two of water, allowing a few extra minutes for the batter to rest before attempting another pancake.
  • If you're not getting good results with the pan you're using, try another one. Know that all pans are not equal. Once I bought three tiny crepe pans to use for making beghrir. Two worked beautifully while the third yielded gummy pancakes with too-few holes on top.
  • Clearly then, a good crepe pan or small non-stick skillet is important to the process. Most Moroccans insist that a pan should be dedicated to the sole purpose of making beghrir. Normally you shouldn't need to oil the pan, but you can use a lightly oiled paper towel to clean off any residue between making pancakes.
  • For faster cooking, particularly if you'll be making a double batch, use two or three pans at the same time.
  • Beghrir can be made any size you like. If your pans are small enough, they can be your guide.


Serving: 1beghrirCalories: 81kcalCarbohydrates: 16gProtein: 2gSodium: 148mgPotassium: 105mgCalcium: 32mgIron: 1mg

Nutrition information is provided as a courtesy and is only an estimate obtained from online calculators. Optional ingredients may not be included in the nutritional information.

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About the Author

Christine Benlafquih is Founding Editor at Taste of Maroc and owner of Taste of Casablanca, a food tour and culinary activity business in Casablanca. A long time resident of Morocco, she's written extensively about Moroccan cuisine and culture. She was the Moroccan Food Expert for The Spruce Eats (formerly from 2008 to 2016.

Recipe Rating

Rebecca K

Monday 23rd of January 2023

I want to thank you for your time and efforts to make this recipe and many others. I am an American and even though I’ve had one time where I was able to meet my in-laws and learn a few things from my mother-in-law. It is really helpful to have someone to refer back to so that I can make my husband feel more at home. I wanted to ask if I don’t have a blender is it appropriate for me to use a hand mixer? My blender broke.

Christine Benlafquih

Monday 23rd of January 2023

Hi Rebecca. I'm so happy to know that you find the recipes helpful. Yes, you can use a hand mixer to blend this, although you'll need to be careful about splashing because the beghrir batter is quite thin...similar to crepe batter.


Saturday 22nd of October 2022

Christine, your recipes have always been a huge help for me since none of my in laws speak English. Thanks to you I'm able to pass down this and other Moroccan recipes to my girls.

Christine Benlafquih

Sunday 23rd of October 2022

Oh, that's so nice to hear. Thanks for letting me know!


Monday 4th of April 2022

Absolutely the best recipe and very easy to follow! Your recipes are the best!

Christine Benlafquih

Monday 4th of April 2022

Thank you!


Friday 7th of May 2021

Absolutely the best beghrir recipe! Thank you!


Wednesday 6th of January 2021

Excellent! My husband from North Africa loves beghrir, and I love this recipe. I have been using it since 2010. I use 1.5 teaspoon of yeast (so as not to taste too yeasty) and a little more water (because we like it thin), though.

Christine Benlafquih

Wednesday 6th of January 2021

So glad you like the recipe! Do you need to leave your batter to rest longer when you use less yeast?