Matzo brei is so delicious, turning the tedious, breadless Passover breakfast into a pleasure.
It's so easy and quick to make that I usually cook a serving at a time, but you can double the recipe if you wish. The leftovers are great, too!
Unlike other Passover foods such as coconut macaroons, Matzo is not the most exciting food. The only way to make it more palatable is to spread it with generous amounts of butter, charoset, or chocolate hazelnut spread.
That's why Matzo Brei is so genius. It's the same idea as bread pudding - using eggs, milk, cinnamon, and butter to turn dry bread into something delicious, comforting, and even - dare I say it? - delectable.
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Ingredients
Here's an overview of the ingredients needed to make this recipe. The exact measurements are listed in the recipe card below.
- Matzo: It's best to use plain matzo, not flavored.
- Eggs: I use large eggs in almost all of my recipes, including this one.
- Ground cinnamon: Make sure it's fresh.
- Vanilla extract: Try to use the real thing - pure vanilla extract - and not the artificially flavored stuff.
- Butter: For frying. I love using creamy European butter, but any butter will be great. Coconut oil is another tasty option.
Variations
- I love cooking the matzo in coconut oil instead of butter. If you like the flavor of coconut, you can also replace the vanilla extract with coconut extract.
- Sometimes, I add a few chocolate chips to the mixture - try 1-2 tablespoons.
- For even richer results, you can soak the matzo in hot milk instead of using water.
- I don't usually sweeten these pancakes because I serve them with maple syrup. But if you'd like, you can add a tablespoon of any granulated sweetener.
- To make a savory version, omit the cinnamon and vanilla. Add a pinch of salt, black pepper, garlic powder, and 2 tablespoons of parmesan cheese. It's really good!
Instructions
The recipe card below lists the detailed instructions for making this recipe. Here's an overview of the steps:
Your first step is to break the matzo into small pieces and cover the pieces with very hot tap water. Let them stand and soften for about a minute, then drain.
In a small bowl, whisk together the egg, cinnamon, and vanilla. Add the drained matzo pieces and mix into a uniform batter.
Cook mounds of the mixture in butter in a nonstick skillet until golden and cooked through.
Serve with your favorite toppings.
Expert Tip
How long you soak the matzo will depend on how soft or crispy you want the end result to be. Soak the pieces for just 30 seconds for crispier pancakes and for 5 minutes if you prefer softer ones.
Recipe FAQs
"Brei" means "seared" in Yiddish. So, the name of this dish means "sauteed matzo." This makes sense because that's exactly what we're doing here - sauteing softened and flavored matzo in butter.
Yes! This recipe makes one serving, but you can easily double it and use two skillets or a double-burner griddle. Alternatively, use one skillet and cook two batches, keeping those you've already cooked in a warm oven.
Yes, absolutely. That's the easiest way to make this recipe. Simply scramble the mixture in warm butter until golden and cooked through. Over medium heat, this should take around 4 minutes.
Serving Suggestions
I usually serve matzo brei topped with warm maple syrup. Here are a few more options:
- Sweet butter
- A drizzle of honey
- Jam (as shown in the photos)
- Whipped cream
- Chocolate hazelnut spread
- Almond butter
- Blueberry compote
- Strawberry compote
Storing Leftovers
You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. They keep quite well! You can reheat them in the microwave at 50% power.
You can also freeze the leftovers for up to three months. If you stack them, separate them with wax paper.
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Recipe Card
Matzo Brei Recipe
Ingredients
- 1 matzo
- 1 large egg
- ¼ teaspoon ground cinnamon
- ¼ teaspoon vanilla extract
- 1 tablespoon unsalted butter
Instructions
- Break the matzo into small pieces. Place the pieces in a medium bowl.
- Cover the matzo pieces with very hot tap water. Let stand and soften for about a minute, then drain into a colander.
- Wipe your bowl clean with a paper towel and use it to whisk together the egg, cinnamon, and vanilla extract.
- Add the drained matzo pieces to the egg mixture. Using a fork, mix well, until the ingredients form a batter.
- Heat a large nonstick skillet over medium heat. Add the butter and brush to coat. When the butter starts foaming, spoon three mounds of the batter into the griddle, measuring ¼ cup per mound. You should get 3 pancakes. Gently flatten each with a fork.
- Cook the pancakes until golden and cooked through, about 3 minutes per side. Serve immediately with your favorite toppings.
Video
Notes
- This recipe makes one serving of three pancakes. You can double it and use two skillets or a double-burner griddle.Â
- Ideas for topping the pancakes include butter, maple syrup, jam, whipped cream, Nutella, and almond butter.Â
- I don't sweeten the batter because I usually top the pancakes with something sweet. If you'd like to sweeten it, you can use 1 tablespoon of any granulated sweetener.Â
- The leftovers can be refrigerated in a sealed container for 3-4 days. They actually keep quite well! You can reheat them in the microwave at 50% power. You can also freeze the leftovers for up to three months. If you stack them, make sure to separate them with wax paper.
- This recipe is obviously not low-carb or gluten-free. It's a traditional Jewish recipe that I make for my family once a year during the Passover holiday.Â
Nutrition per Serving
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 
Chloe
I can't get over how good this is. THANK YOU!
Vered DeLeeuw
You're very welcome, Chloe! Thanks for the review.