Moroccan Beghrir (Semolina Honeycomb Pancakes)

Moroccan Beghrir (Semolina Honeycomb Pancakes)

 Getty Images

Prep: 5 mins
Cook: 30 mins
Resting time: 45 mins
Total: 80 mins
Nutritional Guidelines (per serving)
149 Calories
2g Fat
28g Carbs
5g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Amount per serving
Calories 149
% Daily Value*
Total Fat 2g 2%
Saturated Fat 0g 2%
Cholesterol 0mg 0%
Sodium 446mg 19%
Total Carbohydrate 28g 10%
Dietary Fiber 2g 7%
Protein 5g
Calcium 103mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Beghrir are tender, spongy, melt-in-your-mouth Moroccan pancakes made from semolina. Yeast in the crepe-like batter causes hundreds of bubbles to form and break on the surface of each pancake as it cooks. This gives beghrir its unique texture and appearance.

Although beghrir are normally cooked only on one side, in some regions of Morocco, they are flipped over for just a moment to help dry out the top. Prepared this way, they might be referred to as khringos, although in Casablanca that term is the name for tiny fritter-like Moroccan churros.

Beghrir are easy to make, but in order for the bubbles to form properly, the batter must be the right consistency. If the batter is too thick, the bubbles can't form. Use the conventional measures or a tall drinking glass to measure ingredients. It might also be helpful to refer to the tips at the end of the recipe.


  • Conventional Measures:
  • 1 1/2 cups fine semolina or durum flour
  • 3/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 teaspoon baking powder
  • 3 cups plus 2 tablespoons lukewarm water
  • 1 tablespoon yeast
  • Traditional Moroccan Measures:
  • 2 glasses (to the brim) lukewarm water
  • 1 level glass fine semolina
  • 1/2 glass all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 teaspoons baking powder
  • 1 tablespoon yeast

Steps to Make It

Make the Batter

  1. Mix the semolina, flour, salt, sugar, and baking powder in a mixing bowl. In a blender, measure lukewarm water to just over the 3-cup line. Add the yeast and process on low speed to blend. Gradually add the dry ingredients.

  2. Increase the processing speed and blend for a full minute or until very smooth and creamy. The batter should be rather thin, about the same consistency as crepe batter or cooking cream.

  3. Pour the batter into a bowl. Cover with plastic wrap and leave to rest for 10 minutes or a bit longer, until the top of the batter is light and a bit foamy.

Cook the Beghrir

  1. Heat a small non-stick skillet over medium heat. Stir the batter and use a ladle to pour batter into the hot skillet. Pour carefully and slowly into the center, and the batter will spread evenly into a circle. (Do not swirl the pan as you would for a crepe; the batter should spread itself.) Make the beghrir as large as you like.

  2. Bubbles should appear on the surface of the beghrir as it cooks. Don't flip the beghrir. It only gets cooked on one side.

  3. Cook for about two minutes or until the beghrir doesn't appear wet anywhere on the surface. It should feel spongy, but not sticky or gummy when you touch it lightly with your finger. 

  4. Transfer the beghrir to cool in a single layer on a clean kitchen towel. Once they are cool, they can be stacked without sticking.

  5. Repeat with the remaining batter. Serve plain with toppings on the side or dip the pancakes in hot syrup. (See tips below.)

  6. Leftover beghrir are best stored in the freezer, with a small piece of plastic wrap or wax paper between each pancake.


  • If the bubbles don't form properly, the batter was probably too thick, or it has risen too long and bubbled too much. Try thinning it by stirring in an additional tablespoon or two of water. Leave the batter to rest for an additional 10 minutes before using.
  • To speed up the cooking, try using several skillets at the same time. You could also use a large non-stick griddle. 
  • Many Moroccans reserve a small non-stick skillet or two exclusively to make beghrir. Normally you don't need to oil the pan, but if there is some residue from a cooked beghrir, you can use a lightly oiled paper towel to wipe the pan clean before making the next pancake.
  • Beghrir are best served with a syrup made from butter and honey. Heat equal portions of butter and honey until bubbly and hot, and then dip the beghrir carefully and quickly in the syrup. Roll them up or layer them on a serving plate.