Passover lasts only eight days, but it can feel like non-stop cooking. To keep things manageable, I stick to a simple, familiar menu each year. These classic matzo meal pancakes are a breakfast staple in our house. My Grandma Alice used to make them, sometimes sneaking an extra sprinkle of sugar on top and crisping the edges just so. This is her straightforward, timeless recipe.
With just five ingredients and about 20 minutes, you can have pancakes on the table for the kids in no time. They’re as addictive as cottage cheese pancakes and as quick as frying matzo or making a spinach omelette. You don’t need to limit them to Passover—my father-in-law makes them year-round.
Some families call these “bubelah” and make one large fluffy pancake, while others whip the egg whites for extra airiness. We usually call them matzo meal latkes, though many people simply call them matzo meal pancakes. No matter your family tradition, keep it simple like Grandma—Passover recipes don’t need to be fancy to keep traditions alive.
Ingredients
- Matzo Meal: Ground matzo used for things like matzo balls. You can usually find it in the kosher section of most grocery stores year-round.
- Eggs: Use large eggs.
- Oil: Vegetable oil works well for Passover; coconut oil is another good option. For a savory twist, try frying in onion oil.
Step by step instructions
Beat the eggs, then add the matzo meal, water, sugar, and salt, mixing until smooth. Let the batter rest for about 5 minutes so the matzo meal can absorb the liquid.
Heat a frying pan over medium-low and add butter or oil. Once hot, spoon the batter into the pan and cook 2–3 minutes per side, watching for small bubbles on top before flipping. Cook until both sides are golden brown.
Remove the pancakes from the pan when golden. Serve with maple syrup, homemade chocolate syrup, or a sprinkle of cinnamon and sugar.
Top Tips for success
- Use a non-stick pan. It makes flipping easier and helps prevent sticking, especially during Passover when sticking can be more common.
- Serve fresh. These are best hot from the pan. Leftovers keep in the refrigerator up to 3 days in a sealed bag; reheat briefly in the microwave (about 10 seconds).
- Watch batter thickness. The batter thickens as it rests. If it becomes too thick, add water a tablespoon at a time until it reaches a pancake batter consistency. Don’t thin it too much or you’ll end up with crepes.
Dairy or Pareve – Your Choice
Grandma’s original recipe was pareve (no dairy or meat). Lately I sometimes make these with milk and fry them in butter for a richer, dairy version.
To keep them pareve, fry in vegetable or coconut oil, or use a non-dairy butter substitute. If you want to indulge, add a dollop of whipped cream to make them extra special—the cooking method stays the same.
Make them fluffy!
For a lighter, airier pancake, separate the eggs and beat the whites to stiff peaks. Mix the yolks with the remaining ingredients, then gently fold in the beaten whites until no streaks remain. Cook as directed.
Serving Suggestions
- Breakfast: Since these can be pareve, pair them with scrambled salami and eggs for a hearty meal. If you prefer dairy, top with cottage cheese and serve with coffee or a simple iced mocha.
- Brunch: Serve alongside farfel muffins with butter, fried matzo, or a spinach egg frittata. Add a fruit salad or a pitcher of mango smoothie for a fuller spread.
Doubling the recipe
This recipe scales up easily for a crowd. Keep cooked pancakes warm on a parchment-lined baking sheet in a 200°F oven while you finish cooking the rest.
Did you try this recipe and love it? Let me know by leaving a comment or a 5-star rating!
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More Simple Passover Recipes
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Passover Rolls (Easy Matzo Meal Sandwich Rolls)
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Easy Baked Lemon Butter Salmon (15 Minutes)
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Baked Salmon Bites (Easy, 2-Ingredient Recipe)
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Easy Baked Teriyaki Salmon (2 Ingredients, 15 minutes)
📖 Recipe
Traditional Matzo Meal Pancakes (Pareve)
Marni Katz
Ingredients
- 3 eggs
- ½ cup matzo meal
- ¾ cup tap water
- 2 TB sugar
- 1 teaspoon salt
Instructions
-
Make the Batter: Beat the eggs in a bowl, add the matzo meal, water, sugar, and salt, and mix until combined. Let the batter sit 5 minutes so the matzo meal can absorb the liquid.
-
Fry the Pancakes: Heat butter or oil in a frying pan over medium-low. Spoon batter into the hot pan and cook 2–3 minutes per side, flipping when small bubbles appear on top. Cook until golden on both sides and remove from the pan.
Notes
Serve fresh: These are best straight from the pan. Leftovers can be refrigerated up to 3 days in a sealed bag; reheat briefly in the microwave.
Batter consistency: The batter thickens as it rests. If it gets too thick, add water a tablespoon at a time until you reach the desired consistency. Avoid making it too thin to prevent crepe-like results.