Moroccan Pancakes

These pancakes sound so fancy, but they are really very simple to make. They are totally make ahead, so they’re great for a holiday breakfast, a sleepover, or just when you want a Sunday morning treat. They are great with coffee or a nice strong cup of tea.

Moroccan Pancakes

Course Breakfast, Brunch, North African Food, World Recipes
Cuisine Moroccan
Servings 4


  • 1 cup All-purpose flour
  • 1 cup Semolina flour
  • 2 tsp baking powder
  • 1 1/2 tsp Instant yeast
  • 1/2 tsp salt
  • 2 Eggs
  • 1 1/2 cups Warm milk
  • 1/2 cup Honey 
  • 4 tbsp Salted butter


  • 1. In a medium mixing bowl, combine the flour, semolina flour, baking powder, instant yeast, and salt. Add the eggs and milk and mix until just combined. Let the better sit 10 minutes or up to overnight, covered in the fridge. Bring to room temp before cooking.
  • 2. Heat a large skillet or griddle over medium heat and lightly grease with oil. Pour about 1/4 cup batter onto the center of the hot pan. Cook until bubbles appear and the surface is no longer shiny, do not flip these. Repeat with the remaining batter. 
  • 3. In a small saucepan, melt together the honey and butter. 
  • 4. Serve the pancakes warm, drizzled with honey butter and a side of fruit.
Keyword Honey, Moroccan, Semolina

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