Vegan Baghrir (Moroccan Semolina Pancakes) with Date Syrup

Light, spongy, and 100% plant-based — a Moroccan breakfast treasure from Tasty ma4roc

Baghrir, often called the “thousand-hole pancake,” is a beloved Moroccan breakfast dish known for its light texture, soft surface, and unique honeycomb-like appearance. Traditionally served with butter and honey, this vegan version swaps in date syrup for a wholesome, naturally sweet twist — all while keeping the pancakes incredibly fluffy and moist.

Perfect for breakfast, brunch, or as a light dessert, these semolina pancakes are not only easy to make, but also egg-free, dairy-free, and naturally low in fat.

🌿 Why You’ll Love Vegan Baghrir

✅ Dairy-free and egg-free

✅ Light, spongy, and moist
✅ Simple pantry ingredients
✅ Sweetened with natural date syrup

✅ Quick to prepare — no flipping needed!

🧾 Ingredients

Makes 10–12 small pancakes

For the Baghrir:

1 cup fine semolina

1/4 cup all-purpose flour
1 ½ cups warm water
1 tsp instant yeast

1 tsp baking powder
1/4 tsp salt

For the Topping:

2–3 tbsp date syrup (or maple syrup)

Optional: 1 tbsp melted coconut oil or vegan butter
Crushed walnuts, almonds, or sesame seeds for garnish

🍳 Instructions

Step 1: Blend the Batter

In a blender, combine semolina, flour, warm water, yeast, baking powder, and salt.
Blend for 1–2 minutes until smooth and bubbly.
Let the batter rest for 10–15 minutes to activate the yeast.

Step 2: Cook the Baghrir

Heat a non-stick skillet over medium heat — no oil needed.
Pour a ladle of batter into the pan and let it spread naturally.
Cook for 2–3 minutes, until bubbles form and the surface is fully dry.
Do not flip — baghrir is cooked on one side only!
Repeat with the rest of the batter.

Step 3: Serve Warm

Arrange warm pancakes on a plate.
Drizzle with date syrup and, optionally, a touch of vegan butter or coconut oil.
Sprinkle with nuts or sesame for added texture.

🧠 Nutritional Highlights

Semolina: High in iron and B vitamins

Date syrup: Natural sweetener, rich in antioxidants
No added sugars or refined fats
Low-calorie and energizing — perfect for breakfast

💡 Tips & Variations

🥥 For extra richness, mix date syrup with melted coconut oil
🍌 Add mashed banana to the batter for fruity flavor
🌾 Use whole wheat flour for more fiber

🥞 Make mini baghrir for a party platter or dessert spread
🧊 Leftovers? Reheat in the microwave or pan — stays soft!

🥣 Serving Ideas

Serve with fresh fruit slices (bananas, figs, berries)

Pair with a cup of Moroccan mint tea
Great with vegan yogurt and chopped nuts on top
Can be layered and cut like a cake for special occasions

Final Thoughts

Vegan Baghrir with Date Syrup is a beautiful reinvention of a Moroccan classic — simple, satisfying, and filled with tradition. Whether you’re enjoying it as a weekend breakfast or serving it as a dessert at your next brunch, this dish is sure to impress with its soft texture and rich flavor.

For more Moroccan vegan creations, stay inspired with Tasty ma4roc — where culture meets conscious cooking.