Baghrir Pancakes (Moroccan Pancakes w/ Chicken & Cheese)

Posted on Jan 22nd, 2026

by Mia Florea

Categories:

Breakfast

Baghrir Pancakes (Moroccan Pancakes w/ Chicken & Cheese)

I was first introduced to this type of pancakes by my Algerian neighbor and friend, Naima! She successfully dethroned my most adored pancake recipe, the one I used to make for my family almost every weekend.

Am I upset? Not one bit! I’m sure it will dethrone your go-to weekend recipe too, and you’ll be just as happy as I am. As a bit of trivia, baghrir are a type of pancake enjoyed in many North African countries such as Tunisia, Algeria and Morocco.

Enjoy!

Baghrir Pancakes (Moroccan Spongy Pancakes with Chicken & Cheese)

Mia Florea

These are soft, spongy North African baghrir pancakes filled with tender chicken, leeks, and melted Gruyère. They are a comforting, savory twist on a traditional favorite that’s perfect for brunch or a relaxed weekend breakfast.

5 from 1 vote

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Prep Time 20

Cook Time 20

Waiting Time 10

Total Time 50

Course Breakfast

Cuisine Moroccan

Servings servings

Ingredients

Batter

1 egg
3 tablespoons olive oil
3 tablespoons plain yogurt or kefir (heaped)
2 ⅓ cups milk
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt

For the topping:

1 cup cooked chicken breast ,chopped
2 cups Gruyère cheese grated
½ cup leeks finely chopped
1 small fresh chili (cayenne or similar) finely chopped
½ teaspoon paprika
½ teaspoon turmeric
salt to taste
black pepper to taste

Instructions

Prepare the Topping

Heat 1 tablespoon olive oil in a saucepan over medium heat. Add the leeks and chopped chili and sauté until soft, about 5 minutes.
Stir in the paprika, turmeric, and chopped chicken. Season with salt and pepper.
Remove from heat and set aside to cool slightly.

Make the Batter

In a large bowl, crack the egg and whisk together with the kefir (or yogurt) and half of the milk.
In a separate bowl, mix the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until smooth.
Add the remaining milk and mix well.
Cover and let the batter rest in the refrigerator for 10–15 minutes.

Cook the Pancakes

Heat a small non-stick frying pan over medium-low heat and lightly grease with 1 teaspoon olive oil.
Pour about ½ cup of batter into the pan.
When bubbles begin to form on the surface, sprinkle over some of the chicken–leek mixture and grated cheese.
Cover the pan and cook for about 2 minutes, until the pancake is set and lightly cooked through.
Remove from the pan and repeat with the remaining batter and topping.

Sweet Topping (Tip!)

You can also make plain baghrir pancakes and serve them with jam, honey, or chocolate spread for a sweet version.
Enjoy!

Notes

Tried this recipe?Let us know how it was!

Mia Florea

I'm a business graduate turned Pastry Chef with a passion for cooking savory dishes as well. My culinary journey began in 2011 after the birth of my first daughter, and I haven't looked back since. I spent 17 years in the Gulf Region, including Dubai and Qatar, where I had the privilege of working with 'The Cooking Academy.' During my time there, I served as a teacher for various classes and briefly took on the role of General Manager. After the pandemic, I launched my own project, 'Baked by Mia,' a cooking platform that came to life in 2020. The goal of this platform is to encourage everyone to bake more, focusing not on the perfection often associated with being a pastry chef, but on embracing and enjoying time spent in the kitchen with family and friends.