Matzo Pancakes Recipe

Made primarily with matzo meal and eggs, these thick soufflé pancakes are surprisingly fluffy with a beautiful golden exterior. They whip up in less than 30 minutes for a lovely Passover breakfast.

Course Breakfast, Brunch

Cuisine Jewish

Keyword Bubbaleh, Bubeleh, Chremslach, Matzo Latkes, Matzo Meal Pancakes, Matzo Pancakes

Prep Time 10

Cook Time 15

Other Time: 10

Servings servings

Calories 343kcal

Author Faith Gorsky

Ingredients

3/4 cup matzo meal see Notes if you're grinding your own
2 tablespoons granulated white sugar
1/2 teaspoon salt
1/4 teaspoon vanilla bean powder or ground cinnamon (optional)
2/3 cup milk or water (at room temperature)
3 large eggs separated (at room temperature)
2 tablespoons coconut oil or any kind of oil you like

US Customary - Metric

Instructions

Make the batter. Add the matzo meal, sugar, salt, and vanilla bean powder or cinnamon to a large bowl, and whisk to combine. Whisk in the milk and egg yolks, and let it sit for 10 minutes so the matzo can rehydrate and absorb some of the liquid.
After 10 minutes, add the egg whites to a medium bowl and use a handheld electric beater to mix until they form stiff peaks. Gently fold the egg whites into the matzo mixture 1/4 at a time, being careful not to deflate the batter.
Cook. Preheat a large nonstick skillet over medium heat. Once it’s hot, add 1/2 tablespoon coconut oil and turn the heat down a bit. Use a 1/4-cup measure to scoop out the batter and drop it into the pan (just like pancakes). Loosely place a piece of aluminum foil over the skillet to help them steam. Cook until they’re browned on the first side (about 2 to 4 minutes), then flip and cook until they’re browned on the second side (about 1 to 2 minutes more).
Transfer the cooked pancakes to a plate. Cook the next batch the same way, continuing until all the batter is cooked, adding 1/2 tablespoon of oil to fry each batch.
Enjoy. Serve warm with any toppings you like.

Notes

If You're Grinding Your Own Matzo Meal: Matzo meal is more finely ground than matzo farfel, but not as finely ground as matzo cake meal. If you’re grinding matzo, you’ll need 3 sheets. You can grind it in a food processor, or put it in a plastic bag and use a rolling pin.
Recipe Yield and Serving Size: This recipe makes about 12 small pancakes, for 3 servings. Each serving is 4 pancakes.
Storage and Freezing: After cooling to room temperature, store leftovers in an airtight container in the fridge for up to 3 days. To freeze, layer the cooled pancakes in an airtight container between pieces of parchment paper, and freeze for up to 3 months.
Reheating: You can reheat these in a covered skillet over medium-low heat on the stovetop, in a 350F oven for 5 to 10 minutes, in a 325F air fryer for about 6 minutes (flipping halfway through), in a toaster, or in the microwave. To reheat matzo pancakes from frozen, I treat them similar to frozen waffles and reheat them in a toaster set to medium-light until warm throughout.

Nutrition