Sweet matzo brei pancakes turn the tedious breadless Passover breakfast into a pleasure. Like bread pudding, they make great use of dry bread.
Matzo is inherently dry and boring. The only way to make it more palatable is by spreading it with tasty charoset, or with homemade chocolate hazelnut spread.
But softening it, then flavoring and cooking it in butter, turns matzo into the most delicious pancakes.
Turning dry bread into a delicacy
Matzo brei is genius. It’s actually the same idea as bread pudding – using eggs, milk, and butter to turn dry bread that you would otherwise toss into something so much better.
I still remember the first time I tried it as a kid. After days of dry matzo, I thought it was the most amazing thing I have ever eaten! I actually still feel this way. It’s truly a very tasty dish, whether you’re keeping kosher or not.
I like to form the mixture into pancakes, but many people don’t – they just scramble it in the skillet. That’s fine too! But pancakes are prettier. 🙂
The ingredients used in this recipe
These are the ingredients you’ll need to make these tasty Passover pancakes (the exact measurements are listed in the recipe card below):
Matzo: I use two of them in this recipe. It’s best to use plain matzo, not flavored ones.
Eggs: I use large eggs in almost all of my recipes, this one included.
Vanilla extract: Try to use the real thing – pure vanilla extract – and not the artificially flavored stuff.
Ground cinnamon: Make sure it’s fresh! A stale spice can easily ruin a dish.
Butter: For frying. I love using creamy European butter, but any butter will be great. Coconut oil is another tasty option.
Maple syrup: For serving. You can also drizzle the pancakes with honey.
How to make matzo brei pancakes
It’s easy! The recipe card below lists the detailed instructions. Here are the basic steps:
1. Break the matzo into small pieces and cover with very hot tap water. Let stand and soften for about 30 seconds, then drain.
2. Whisk together the eggs, vanilla, and cinnamon. Then add the drained matzo pieces. Mix into a uniform batter.
3. Cook the pancakes in butter until golden and cooked through. Serve with warm maple syrup.
Can I double the recipe?
Yes! This recipe makes two servings. But you can easily double it and cook the pancakes in batches. Keep those that you’ve already cooked in a warm oven.
Or just serve them as they become ready as you would with pancakes (speaking of pancakes, these almond flour pancakes are AMAZING).
Not a low-carb choice, but…
This blog focuses on keto, low-carb and gluten-free recipes. This recipe is, needless to say, none of the above. 🤭
But I include it here because this blog is not just a place where I share my recipes with others. It’s also my personal cookbook, and I like to have all my recipes organized here. Even those that I only make on occasion, for holidays.
What to do with leftover Matzo Brei?
What if you have leftovers? Well, I honestly never had this problem. 🙂 But I’m pretty sure you can refrigerate them in a sealed container for 3-4 days, then reheat them in the microwave on 50% power.
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Matzo Brei Pancakes
INGREDIENTS
- 2 matzo
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 2 tablespoons butter
- 2 tablespoons maple syrup
INSTRUCTIONS
- Break the matzo into small pieces. Place in a medium bowl.
- Cover the matzo pieces with very hot tap water. Let stand and soften for about 30 seconds, then drain into a colander.
- Wipe your bowl clean with a paper towel and use it to whisk together the eggs, vanilla and cinnamon.
- Add the drained matzo pieces to the egg mixture. Using a fork, mix well, until the ingredients form into a batter.
- Heat a double-burner griddle over medium-high heat. Add the butter and brush to coat. Spoon the batter into the griddle, measuring 1/4 cup batter per pancake. You should get 4 to 6 pancakes, depending on how big you make them.
- Fry the pancakes 1-2 minutes on each side, until golden and cooked through. Serve with warm maple syrup.
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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, Reader's Digest, and Better Homes and Gardens.