How To Make Moroccan Pancake Recipe With Butter & Honey

The Moroccan breakfast that cooks like a pancake & looks like a crumpet

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In the newly released Breakfast: The Cookbook, Emily Elyse Miller proves that the old axiom about breakfast being the most important meal of the day might just be true in all languages. It's filled with morning meal ideas from around the world, including these Moroccan pancakes, which are called baghir. They're cooked only on one side, and the pocked surface makes them more reminiscent of a crumpet than a diner short stack. Topped with butter and honey, they're a surefire way to start your day—or to pack in as a midday pick-me-up.

Recipe adapted from Breakfast: The Cookbook by Emily Elyse Miller

Pancakes With Butter & Honey
5 from 1 ratings
Get the recipe for baghir, which is a type of pancake served in Morocco. They're similar to English muffins or crumpets, and are served with butter and honey.
Prep Time
Cook Time
servings (8 pancakes)
Total time: 20 minutes
  • 2 cups warm water
  • 1½ teaspoons active dry yeast
  • A pinch plus 2 teaspoons sugar
  • 1 cup semolina flour
  • 2 tablespoons all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon fine sea salt
  • 2 eggs
  • Butter, for serving
  • Honey, for serving
  1. In a bowl, combine the warm water, yeast, and pinch of sugar. Set the mixture aside until the yeast is frothy, about 10 minutes. (If the yeast doesn't froth, check the expiration date. You may have to start over with fresher yeast.) 2. In a blender, combine the yeast mixture, both flours, baking powder, 2 teaspoons sugar, salt, and eggs. Blend until frothy. Let sit until bubbles form on the surface of the batter, at least 2 hours. Gently stir the mixture to incorporate the bubbles into the batter.
  2. Heat a nonstick frying pan over medium heat. Pour in ¼ cup of batter. Bubbles on the surface of the pancake should begin to appear immediately. Cook until the pancake is opaque and the batter has cooked through, 4 minutes. Do not flip. Transfer to a plate and repeat with the remaining batter.
  3. Serve with butter and honey.
Calories per Serving 238
Total Fat 4.7 g
Saturated Fat 2.0 g
Trans Fat 0.1 g
Cholesterol 85.4 mg
Total Carbohydrates 39.5 g
Dietary Fiber 2.1 g
Total Sugars 5.1 g
Sodium 273.1 mg
Protein 9.0 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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