These Moroccan pancakes are just a little bit life changing.
I know, I know, yeah sure they are. But you guys…you may never go back to your traditional ways of making pancakes again! Moroccan’s are so smart when it comes to their technique. Trust me, they have it all figured out. Let me explain. From just looking at these pancakes, you wouldn’t really see anything too different, but after the first bite…you’ll get it. Moroccan pancakes are the best! You see, instead of flipping the pancakes, as we traditionally do here in the U.S., Moroccan’s don’t flip. Yes, they only cook one side of the pancake. This allows the top side of the pancake to form little air pockets/bubbles on the surface. These bubbles create the perfect nooks and crannies for the honey butter to drip down into, allowing each and every bite to be filled with sweet honey butter. It is SO GOOD. Think of an English muffin, but in pancake form…with lots of honey butter. YUM. Plus, not having to flip makes cooking a breeze. Yes, please!
As I mentioned, honey butter is the traditional “syrup” used in Morocco, and I wouldn’t do it any other way. It is delish! Especially when topped with fresh berries or pomegranate arils. Try serving these up for your next Saturday morning breakfast or Sunday brunch, trust me, everyone is going to love them.
Moroccan Pancakes (Beghrir).
Servings: 6 servings
Calories Per Serving: 407 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- 1 cup all purpose flour
- 1 cup semolina flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons instant yeast
- 1/2 teaspoon salt
- 2 eggs
- 1 1/2 cups warm milk
- 1/2 cup honey
- 4 tablespoons salted butter
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- 1. In a medium mixing bowl, combine the flour, semolina flour, baking powder, instant yeast, and salt. Add the eggs and milk and mix until just combined. Let the better sit 10 minutes or up to overnight, covered in the fridge. Bring to room temp before serving.2. Heat a large skillet or griddle over medium heat and lightly grease with oil. Pour about 1/4 cup batter onto the center of the hot pan. Cook until bubbles appear and the surface is no longer shiny, do not flip these. Repeat with the remaining bater. 3. In a small saucepan, melt together the honey and butter. 4. Serve the pancakes warm, drizzled with honey butter and a side of fruit.
so… I made a funny mistake lol. my adhd self did not read through the full instructions and I ended up adding the honey to the pancake batter 🤣 BUT they were really great! I also didn’t have semolina flour, so I just used regular but I will absolutely have to try it again with the proper ingredients. even with my little accidental tweaks, this was an amazing pancake recipe!
Happy New Year!🎆🎈 I appreciate you making this recipe and your comment! So glad to hear it was enjoyed! xx
Beghrir is not Moroccan, just so we all know. Maghreb region is from Lybia to Mauritania just to be clear.
Thank you xTieghan
The ingredients list calls for 2 teaspoons baking powder, however, they do not appear in the recipe instructions. Do you add extra baking powder to the batter or is it in the ingredients list by mistake?
HI! You want to add the baking powder to the batter. So sorry for the confusion. Please let me know if you have other questions. Hope you love this recipe! Happy Holiday’s ? 🙂
Ok, thank you so much for the reply!
Do you think replacing the semolina and all purpose flour with whole wheat pastry work?
Hi Rebecca, that will work, but the texture will not quite be the same. Let me know if you have questions. Hope you love this recipe! 🙂
Interesting. They look to be almost the same as English crumpets albeit yours being done free form instead of using the required baking rings needed for proper crumpets.
Such a perfect stack, I love these pancakes for weekend brunch!
They’re a must!! Thanks girl!
This is so clever, I’ve never seen anything like it before. Love the thought of the different textures. Awesome recipe!
Thanks so much Rebecca!
This reminds me of a middle eastern dessert my mom makes. She makes the same pancakes, then spoons a mixture of chopped walnuts, a little bit of sugar and rose water. Then she folds it over and seals it like an empanada before baking it for a bit until the outside gets a little crisp. Once it’s done and while it’s still hot, she drizzles on a lemon simple syrup and a few more nuts on top. So good! Crispy on the outside, but the dough is soft on the inside and perfectly pillows the fragrant nuts. I never thought to just eat the pancake as, well, a pancake! I’ll have to try your version with a little bit of nuts sprinkled on top. Love the idea of adding some pomegranates for some tartness. Yum!
WOW that sounds amazing! LOVE the syrup on top!
Hopefully my version can compete!!
cooking them on one side sounds kind of weird, but also kind of perfect; sometimes i mess up perfectly circular pancakes after the flip! the bubbly look on top reminds me of the ethiopian bread injera (: