Passover is just eight days long, but it can feel like you are cooking nonstop for months! With a busy family to feed, I try to simplify things by sticking to the same menu year after year, and this classic matzo meal pancake is a breakfast staple. My Grandma Alice used to make these for me, sneaking an extra sprinkle of sugar on the top and making the edges extra crispy. This is her recipe in all its simple glory.
With just 5 ingredients and about 20 minutes you can have pancakes on the table for your kiddos quickly. They are as addictive as my cottage cheese pancakes and as easy as mixing up a batch of fried matzo or making a spinach omelette. And you don’t have to save these just for Passover…my father-in-law makes them all year long.
While some families call them “bubelah” and cook them as one big fluffy pancake, other families whip the egg whites to make them extra airy. We call them matzo meal latkes, but most people call them matzo meal pancakes. Whatever your tradition, I say go for it. But keep it simple like grandma did. Passover doesn’t have to be fancy to keep our traditions alive!
Ingredients
- Matzo Meal: This is a ground matzo product that you can find in the kosher section of most grocery stores. It is also used to make matzo balls, so unlike many other matzo products that are made only for Passover, you can typically find it year round.
- Eggs: I use large eggs in all of my recipes.
- Oil: Vegetable oil is what we use for Passover, but you could also substitute coconut oil if you wanted. If you want to take the matzo meal latkes in a savory direction, you could fry them in onion oil as well.
Step by step instructions
Beat the eggs then add all the other ingredients to the bowl and mix until well combined. Let the batter sit for 5 minutes to allow the matzo meal to absorb the liquid.
Frying pan over medium-low heat, add butter or oil to the pan and let it heat up. Once the butter is melted, spoon the batter into the hot pan and let cook 2-3 minutes on each side. You want to look for small bubbles to form on the top before flipping.
Once cooked and golden brown on both sides, remove from the pan. Top with maple syrup, homemade chocolate syrup or a sprinkle of cinnamon and sugar and enjoy.
Top Tips for success
- Use a non-stick pan. It will just make things easier and ensure that your pancakes don’t stick when you go to flip them. I find that during Passover, things tend to stick more if I’m not careful.
- Make these fresh to order. While you can make matzo meal pancakes ahead of time, they are really best served hot and fresh out of the pan. If you have leftovers, pop them in a zip top bag and refrigerate for up to 3 days. To rewarm them, about 10 seconds in the microwave is perfect.
- Batter Consistency. This batter tends to thicken up the longer it sits. If you find that your batter is getting to thick, simply add a little more water and stir it in. Start with about 1 Tablespoon and then add more if needed. You just don’t want to make it to thin, or you’ll end up with crepes instead of pancakes.
Dairy or Pareve - Your Choice
The recipe my grandmother used was totally pareve (containing no dairy or meat). However, in recent years, I’ve taken to making the matzo meal latkes dairy, using milk as the liquid and frying them in butter.
To keep the pancakes parve, simply fry them in oil (vegetable or coconut oil are my first choices) or a non-dairy butter alternative.
Add a dollop of homemade whipped cream to really make these next level dairy. The cooking method is the same for both dairy and pareve variations.
Make them fluffy!
If you like a fluffier pancake you’ll need to do the following. It takes a bit more time, but as my sister always says “you do you”:
- Start by separating the eggs. In a clean glass bowl, beat the egg whites to stiff peaks.
- Mix the egg yolks and remaining ingredients as the recipe states.
- Then gently add the egg whites into the pancake batter and gently fold the egg whites into the batter until you see no more streaks.
- Cook as directed.
Serving Suggestions
- For Breakfast: Since these pancakes are pareve, you could do a hearty breakfast of scrambled salami and eggs alongside the matzo meal latkes for a meal that will fuel you all day long. And if dairy is more your jam, top them with cottage cheese and serve with an iced mocha for a sweeter start to the day.
- For Brunch: Pair with some farfel muffins slathered with butter, some fried matzo or a spinach egg frittata. Make a pitcher of Mango smoothie, a big fruit salad and a batch of matzo crack for dessert.
Doubling the recipe
This recipe doubles really easily for a crowd. To keep the pancakes warm while you are still frying the other ones, place them on a parchment paper lined baking tray. Put that tray in the oven set to 200℉ which will keep them warm while you finish cooking the rest.
Did you try this recipe and and love it? 😍 Let me know by leaving a comment below or 5 ⭐ rating!
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More Simple Passover Recipes
📖 Recipe
Traditional Matzo Meal Pancakes (Pareve)
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 mixing bowl, then add all the other ingredients to the bowl and mix until well combined. Let the batter sit for 5 minutes to allow the matzo meal to absorb the liquid.
- Fry the Pancakes: To a frying pan over medium-low heat, add butter or oil and let it heat up. Once the butter is melted, spoon the batter into the hot pan and let cook 2-3 minutes on each side. You want to look for small bubbles to form on the top before flipping. Once cooked and golden brown on both sides, remove from the pan.
Larry Hanover says
Been making matzo meal pancakes all my life but these are by far the best tasting and texture perfect treats I’ve ever had.
Marni Katz says
I'm so glad you loved them!