Traditional Matzo Meal Pancakes (Pareve)

4 pancakes stacked on a white plate with a bowl of blueberries behind

5 from 1 vote

Traditional Matzo Meal Pancakes (Pareve)

Matzo meal pancakes are fluffy, golden, and perfect for any meal. Made with simple ingredients, these pancakes are easy to whip up and taste incredible with sweet or savory toppings. Whether it's breakfast, brunch, or a snack, this recipe is a family favorite that’s always a hit

Prep Time5

Cook Time15

Total Time20

Course: Breakfast

Cuisine: jewish, Kosher, Passover

Diet: Kosher, Vegetarian

Servings: servings

Calories: 70kcal

Author: 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 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.

Notes

Serving Ideas: Top with maple syrup, homemade chocolate syrup or a sprinkle of cinnamon and sugar and enjoy.

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.

Nutrition