Techniques
How to Make Baghrir With a Thousand Holes
Baghrir is the spongy Moroccan breakfast pancake whose surface erupts into a thousand tiny holes as it cooks, each one a little well for warm honey and butter. Getting those holes is the whole point — and it comes down to a thin, well-blended, properly risen batter and cooking on one side only.
At a glance
- Blend the semolina batter completely smooth and keep it thin and pourable
- Rest it 20–30 minutes until foamy — the aeration makes the holes
- Cook on one side only on medium heat; never flip
- Serve warm with melted honey and butter soaking into the holes
Guide
The batter is blitzed smooth in a blender: fine semolina, a little flour, water, yeast, a pinch of baking powder, salt and often a touch of sugar. It should be thinner than a normal pancake batter — pourable and loose, closer to single cream. Blending fully is important; lumps stop the holes forming evenly. Then it rests, covered, for around 20–30 minutes until the surface is foamy and full of bubbles. That live, aerated batter is what creates the holes.
Cook baghrir on one side only. Pour a ladle onto a medium-hot, dry (or barely greased) non-stick pan or a traditional flat griddle, and don't touch it. As it heats, bubbles rise and burst across the whole surface, setting into the characteristic lacy, hole-riddled top while the base turns pale gold. It is ready when the top is dry and set all over — you never flip it.
If the holes aren't forming, the usual culprits are batter that is too thick, not enough resting time so the yeast hasn't aerated it, or a pan that is too hot or too cool. Thin the batter slightly, give it longer to foam, and settle the heat to a steady medium. Serve baghrir warm, stacked, with a honey-and-butter mixture melted over the top so it runs into every hole.
Practical tips
- 1
Use a blender, not a whisk — a truly smooth batter is what gives even holes.
- 2
The batter should be thinner than pancake batter; if in doubt, loosen it with a splash of water.
- 3
Don't rush the rest — the yeast needs time to foam the batter or the holes won't come.
- 4
A steady medium heat is key; too hot sets the top before bubbles form, too cool and it's dense.
- 5
Cook them one at a time and don't stack until slightly cooled, or they stick together.
Frequently asked questions
Why does my baghrir have no holes?
The batter is probably too thick, under-rested, or the pan temperature is off. Thin the batter to a pourable consistency, rest it until foamy so the yeast aerates it, and cook on steady medium heat.
Do you flip baghrir?
No — baghrir is cooked on one side only. The top sets dry and full of holes while the bottom lightly colours. Flipping ruins the lacy surface.
What is baghrir made of?
Mainly fine semolina with a little flour, water, yeast, baking powder, salt and sometimes sugar, all blended smooth. The semolina gives it its characteristic spongy, hole-riddled texture.
Try the recipes
Put the tip into practice with these free step-by-step recipes: