Baghrir (Semolina Pancakes With Date Syrup and Yogurt)

By Zainab Shah

Updated March 13, 2026

  • Julia Gartland for The New York Times. Food Stylist: Samantha Seneviratne.
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Ready In
40 min
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Thicker and spongier than a crepe and thinner and lighter than a pancake, baghrir is a staple across countries in North Africa, and particularly comforting when enjoyed for breakfast during Eid. Baghrir is made with fine semolina, flour, yeast, salt and sugar, blended with warm water to make a batter and allowed to ferment and gather airiness and tang. When the creamy batter is poured into a hot pan, tiny craters open up one by one across its surface — the process is almost mesmerizing. It makes sense that baghrir is never flipped; the holes serve as receptacles for any sticky, sweet richness the moment calls for. Typically drizzled with a mix of melted butter and honey, this version calls for date syrup (homemade or store-bought) and salted yogurt which add a delicious complexity and balance. The toppings may vary but the spirit remains the same: a bubbled, honeycombed delight meant to hold sweetness.

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Ingredients

Yield:4 servings

For the Date Syrup (or use store-bought date syrup)

  • 2 well-packed cups/1 pound pitted Medjool dates

For the Salted Yogurt

  • 1 cup plain whole-milk Greek yogurt

  • Kosher salt, such as Diamond Crystal

  • 1 to 2 tablespoons milk or water (optional)

For the Pancakes

  • 1¾ cups/295 grams fine semolina flour (such as Bob’s Red Mill)

  • 1 cup/120 grams all-purpose flour

  • 1 teaspoon active dry yeast

  • 1 teaspoon sugar

  • ½ teaspoon kosher salt, such as Diamond Crystal

  • 2¾ teaspoons baking powder

  • Melted butter and honey (optional), for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

167 grams carbs; 19 milligrams cholesterol; 793 calories; 1 gram monosaturated fat; 1 gram polyunsaturated fat; 5 grams saturated fat; 9 grams fat; 12 grams fiber; 707 milligrams sodium; 20 grams protein; 79 grams sugar

Note: 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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Preparation

    1. Step 1

      Make the date syrup: Set a fine-mesh strainer or a cheesecloth-lined colander over a large bowl and set aside. In a small saucepan, combine the dates with 3 cups water. Turn the heat to high and, once the water starts to boil, reduce to a simmer over medium and cook for 30 minutes, stirring occasionally. For thicker and stickier date syrup, continue simmering up to 15 minutes more. 

    2. Step 2

      Transfer the mixture to the prepared strainer and let the syrup drain into the bowl, gently pressing with a flexible spatula to release the syrup (you want to separate out the syrup without pushing the solids through the strainer). The date syrup will have the consistency of pure maple syrup. Discard the pulp that remains in the strainer (or save to use as a topping for toast or dessert). Once the syrup in the bowl has cooled, transfer to the refrigerator (it’ll keep, covered, for up to 3 weeks). 

    3. Step 3

      Make the salted yogurt: In a small bowl, mix the yogurt with the salt, thinning it out with a bit of milk or water if desired. 

    4. Step 4

      Make the pancakes: In a blender, combine semolina flour, all-purpose flour, yeast, sugar, salt and 3 cups of lukewarm water. (You could also use a large bowl and an immersion blender). Blend on medium until the batter is smooth and bubbly, 2 to 3 minutes. Add the baking powder and blend briefly until evenly mixed. 

    5. Step 5

      Transfer the batter to a bowl and let the batter rest, uncovered, for 15 minutes. After the batter rests, it should be the consistency of heavy cream: thin enough to pour evenly in a steady stream. (It should be thicker than crepe batter but thinner than pancake batter.) If it’s too thick, add a few tablespoons of water at a time to thin it out. 

    6. Step 6

      Heat an 8-inch nonstick skillet on medium for 1 minute. Pour about ½ cup of batter or one medium ladle’s worth into the center of the pan. It should spread evenly on its own. Cook the pancake for about 3 minutes, until there are bubbles across the surface and the batter is no longer wet. Do not flip the pancake. Transfer pancake to a plate, bubbled-side up, and repeat with remaining batter. Serve with any combination of melted butter, honey, date syrup and salted yogurt.

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Comments

Keith

Is there supposed to be a period of resting that the recipe doesn't describe? If not, what is the point of adding yeast if there is only 15 minutes between mixing the batter and cooking? There's not any time for the yeast to be activated, let alone create a tang.

David

^Keith's question about the yeast and a resting period: I have to presume there is a minimal one, if at all, based on the rather significant amount of baking powder involved. While a resting period of some time makes sense, I wouldn't think that it could be too lengthy or the baking powder's contribution weakens too much. The inclusion of both ingredients seems counter-intuitive.... Or maybe I just don't know enough!

Keith

Is there supposed to be a period of resting that the recipe doesn't describe? If not, what is the point of adding yeast if there is only 15 minutes between mixing the batter and cooking? There's not any time for the yeast to be activated, let alone create a tang.

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