Matzo brei transforms the 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.
Unlike other Passover foods such as coconut macaroons, Matzo is not the most exciting. The only way to make it more palatable is to spread it with 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 and comforting.
Ingredients
See the recipe card for exact measurements. Here are my comments on the ingredients.
- 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.
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 2 tablespoons of chocolate chips.
- For even richer results, soak the matzo in hot milk instead of 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 detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Break the matzo into small pieces and cover them 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.
I can't get over how good this is. THANK YOU!
Chloe
Read more comments
I can't get over how good this is. THANK YOU!Recipe 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
The name of this dish comes from the Jewish language Yiddish and translates to "fried matzo."
Yes! This recipe, as written, 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. 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.
You can keep the leftovers in an airtight container in the fridge for 3-4 days. They keep quite well! Reheat them in the microwave at 50% power. You can also freeze the cooled leftovers for up to three months. If you stack them, separate the layers with wax paper.
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 on this page)
- Whipped cream
- Chocolate hazelnut spread
- Almond butter
- Blueberry compote
- Strawberry compote
Recipe Card
Matzo Brei Recipe (Pancake-Style)
Video
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.
Notes
- This recipe makes one serving of three pancakes. You can double it and use two skillets or a double-burner griddle.
- Ideas for topping the pancakes include butter, maple syrup, jam, whipped cream, Nutella, and almond butter.
- 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.
- The leftovers can be refrigerated in a sealed container for 3-4 days. You can reheat them in the microwave at 50% power. You can also freeze the cooled leftovers for up to three months. If you stack them, separate the layers 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.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
B Mevorach says
How many pieces of matzah do you use and how many eggs per number of pieces of matzah
Vered DeLeeuw says
Hi,
The exact measurements can be found in the recipe card.
Chloe says
I can't get over how good this is. THANK YOU!
Vered DeLeeuw says
You're very welcome, Chloe! Thanks for the review.