How to Make the Perfect Moroccan Beghrir
Moroccan · Medium · 60 min · 4 servings
Beghrir are fluffy Moroccan semolina pancakes renowned for their distinctive spongy, honeycomb surface that forms during cooking. They are traditionally served warm and drenched in a simple honey and butter sauce for dipping, making them a truly special North African breakfast treat.
Why this recipe works
This Moroccan Beghrir recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 60 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 310 calories with 8g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 1 cup fine semolina
- 0.5 cup all-purpose flour
- 1 tsp instant yeast
- 1 tsp baking powder
- 3 tbsp honey
- 2 tbsp unsalted butter
Step by step instructions
Step 1: Prepare the Batter
Combine the semolina, flour, instant yeast, baking powder, a pinch of salt, and one and a half cups of warm water in a blender. Blend on high for two minutes until completely smooth and lump-free. Pour the batter into a bowl, cover, and rest in a warm place for thirty minutes until bubbly and slightly risen.
Step 2: Cook the Beghrir
Heat a non-stick skillet over medium-low heat without adding any oil or butter. Pour a small ladleful of batter onto the pan to form a round about fifteen centimeters wide. Cook without flipping for three to four minutes. The surface will bubble vigorously and form the characteristic honeycomb holes. Remove when the top is fully set and no longer wet.
Step 3: Make the Honey Butter Sauce
While the beghrir cook, melt the butter in a small saucepan over low heat. Stir in the honey and a pinch of salt until the two are fully combined into a glossy, warm sauce. Keep warm on very low heat until ready to serve.
Step 4: Serve Warm
Stack the cooked beghrir on a plate, keeping them warm under a clean towel. Serve immediately with the honey butter sauce in a small bowl alongside for dipping or drizzling over each pancake.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- fine semolina → all semolina replaced with fine cornmeal for a gluten-conscious alternative
- honey → date syrup for a richer, more caramel-like dipping sauce
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Flipping the beghrir before the surface is fully set closes the honeycomb holes and results in a flat, rubbery pancake
- Not allowing the batter to rest and ferment for the full thirty minutes means the yeast cannot create enough bubbles to form the characteristic spongy texture
Nutrition facts
Per serving: 310 calories, 8g protein, 52g carbs, 9g fat, 2g fiber.
Ready to cook?
Get the interactive recipe with adjustable servings, built-in timers, and ingredient checklist.
View full recipe →