Beghrir (Moroccan Pancakes) Recipe -
Beghrir (Moroccan Pancakes) Recipe

Beghrir (Moroccan Pancakes)

Recipe by  

"Moroccan pancakes are served with honey-butter sauce. Best during Ramadan for breaking the fast or pre-dawn, but certainly great anytime."

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Ingredients Edit and Save

Original recipe makes 12 pancakes Change Servings
  • PREP

    10 mins
  • COOK

    35 mins

    1 hr 20 mins


  1. Place the water, yeast, and sugar in a blender, and let stand without blending for 5 minutes, until the yeast softens and begins to form a creamy foam. Add the milk, flour, semolina flour, eggs, baking powder, and salt. Blend until the mixture is smooth, about 1 minute. Leave the mixture in the blender to rest for about 30 minutes.
  2. Heat a 5-inch nonstick skillet over medium-low heat. Blend the pancake mixture for about 10 seconds, to remix, and scoop 1/4 to 1/3 cup of batter into the heated skillet. Cook the beghrir until bubbles have formed and popped, and the top of the pancake is no longer shiny, about 3 minutes. Do not flip. Adjust the heat as necessary so that the bottoms of the pancakes are just starting to brown when the tops are dry. Blend the batter for 10 seconds or so after cooking 3 or 4 pancakes, to keep the batter fluffy.
  3. To make the sauce, place the butter, honey, and flower-water flavoring in a microwave-safe bowl, and microwave on High setting until the butter is melted and the honey is hot, about 1 1/2 minutes. Stir the sauce, and drizzle about 1 tablespoon over each warm pancake to serve.
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Reviews More Reviews

Most Helpful Positive Review
Feb 28, 2011

Wow! These are tasty, beautiful, and fun. I made these as written, except that I omitted the orange-flower water from the sauce (I didn't have it in the house). The only change I would make next time is to cut the salt just a tad. My 2-year-old loved watching the lacy pattern emerge (though he was not quite so enthusiastic about the taste as I was).

Most Helpful Critical Review
Jul 17, 2011

I was so excited to try this. I ate these in a B&B in Morocco 3 years ago and have been "craving" them since. Although the spongy texture was right with all the little bubbles, the taste was not-so-great. If I make it again, I will add more sugar to the batter and see if that helps at all. All the same, thank you for sharing this exotic wisdom!


9 Ratings

Sep 14, 2009

I could not find Semolina anywhere so I just used two cups of all-purpose flour. They turned out ok. not quite as "airy" as I have had before, but not bad. You have to adjust the temperature on the stove a lot considering that you don't flip these and you can really taste any dark/burnt spots. I have had a lot of Moroccan food and am very excited to be able to learn how to cook it myself. Thanks for the recipe!!!

Dec 27, 2010

This recipe was great, I wanted something interesting for Christmas morning and this was it. Came out exactly like the picture and it makes a ton. The syrup was also very different, far from maple but better for it. I had no trouble finding seminola flour, it is pricey but was sitting right there in the baking aisle. Overall definitely a recipe to play with!

Jul 30, 2010

Anytime a recipe asks for semolina, you can use farina/cream of wheat, I was told there is no difference.. But since it asks for semolina flour (which is more ground), beware that using cow will make a slight difference since it's coarser. Haven't tried it with these pancakes but I have been looking for unique ways to eat my COW for breakfast, so glad I stumbled on this!

Jul 16, 2012

These were amazing! I didn't have the time to make the orange flower water so I made the sauce with raw honey, butter and a touch of vanilla extract then served the pancakes with fresh berries....delicious!!!! Better then regular pancakes anyday!

Mar 25, 2012

I'm sorry, this didn't turn out so great. I love the idea of the holey tops but couldn't get passed texture. I only made 2 just to try, then made the rest as crepes to use up the batter because I don't want it to go to waste. I'm sure there's potential in this recipe with minor tweaks.

Jun 19, 2014

My husband is Moroccan and when we were first together, I made this recipe without realizing what a big deal it was. Let me tell you, the look on his face was priceless and he said they tasted just like his mothers...a huge compliment. Since then, I've made these numerous times and I've also eaten them in Morocco. This recipe is perfect! Thank you!


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  • Calories
  • 454 kcal
  • 23%
  • Carbohydrates
  • 74 g
  • 24%
  • Cholesterol
  • 104 mg
  • 35%
  • Fat
  • 14.5 g
  • 22%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 9.5 g
  • 19%
  • Sodium
  • 676 mg
  • 27%

* Percent Daily Values are based on a 2,000 calorie diet.

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