The Best Matzo Meal Pancakes are a treat that we look forward to every Passover. Some also call this recipe "bubbeleh" which is thought to refer to the yiddish word for the bubbles made by beating the eggs. Whatever you call them, these Passover pancakes are fluffy with crispy, buttery edges. You can top them with jelly or fresh fruit, perfect for a light breakfast or fun snack.
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Ingredients used in Bubbeleh
My grandmother used to make Matzo Meal Pancakes for us every Pesach and there was no recipe better than hers. Everyone uses the same ingredients but it was the technique that made them special. All you need to make this delicious Passover breakfast is:
- Water
- Butter - lots of butter! If you use non-dairy margarine, the recipe is pareve
- Eggs - used as a binder and to give the pancakes their body
- Matzo meal - this is just ground up matzo. On Passover, this is sometimes used in place of regular flour which is chometz and cannot be eaten for 8 days (7 if you live in Israel)
- Sugar - just a touch of sweetness
- Salt - to help with the cooking process
- GG's recipe for the Best Matzo Meal Pancakes - this is the original recipe card given to us and holds the secret to this recipe
We love this recipe for Matzo Meal Pancakes because it is...
- Easy to prepare - this recipe only uses 6 ingredients and has no refrigeration time.
- Great for any time of year - while this is usually a Passover recipe, you can enjoy it all year round.
- Quick to make - Just like our Passover Pancakes Without Matzo Meal, Passover pancakes take less than 10 minutes to prepare and make.
How to Make Matzo Meal Pancakes from scratch?
Step 1 - Beat the eggs
Beat the eggs with the water. If you use a whisk to do this then you get plenty of air into the mixture. This will make the pancakes fluffy. Do this for 10-15 seconds with a whisk, 30 seconds with a fork.
Step 2 - Add matzo meal, sugar, and salt
Add the mazto meal in a little at a time, this will avoid the batter becoming lumpy.
- Sprinkle in about ¼ of the amount you are using,
- stir to incorporate
- repeat 3 more times
- add the sugar and salt
- next step
Step 3 - Cook
The pancake batter should be thin. If it is not, add 1 tablespoon water at a time to get to the desired consistency to thin it out. Melt butter in the pan. Using a little less than ¼ cup of batter per pancake, cook for about 5 minutes on one side, flip, cook for another 2-3 minutes.
Recipe Pro Tips for Bubbeleh
When I used to ask my grandmother about why her Passover Matzo Meal Pancakes tasted so much better than others, she told me two things:
- Make sure the batter is thin - the batter for this recipe should be much thinner than a traditional pancake batter. You are looking for something around the consistency of egg whites. This is not an exact measurement as you are dealing with matzo meal which doesn't dissolve and will still be somewhat solid. Just do your best.
- Use enough butter - Passover breakfast is not the time to be super health conscious, butter is your friend when making pancakes. A good rule of thumb is to use about 1 tablespoon per 3 pancakes. You can always adjust from there if you need to.
- These pancakes are popular and kids can eat a lot of them. You will most likely make several batches of this recipe for a typical Passover breakfast so have ingredients ready to do as my grandfather used to say and "keep 'em comin'"
- Don't double or triple the recipe. Make each batch separately so as to not allow the batter to sit too long before cooking. This can cause the pancake batter to become dense.
Bubbeleh Recipe FAQ
This is not recommended. When refrigerated, the pancakes get rubbery and will not taste as good when reheated.
Outside of the butter (which can be substituted with margarine) this is a non-dairy and pareve recipe. Milk can make some pancake batters thicker and we like to keep it thin.
These pancakes use matzo meal instead of white flour. No chometz here.
Serving suggestions for Easy Matzo Meal Pancakes
This recipe was meant to be topped with delicious Passover treats. Some of our favorites are:
- Strawberry jelly
- Grape jelly
- Apricot jam
- Orange marmalade
- Fresh strawberries
- Fresh blueberries
- Sliced bananas
- 3 Ingredient Homemade Cranberry Sauce
Special Equipment Used
- A good whisk can be your best friend
- Large pan for cooking the pancakes
📖 Recipe
The Best Mazto Meal Pancakes (Bubbeleh)
Equipment
- frying pan
Ingredients
- 1 cup water
- 2 eggs
- ½ cup matzo meal
- 1 teaspoon sugar white
- ½ teaspoon salt
- 1 tablespoon butter for cooking
Instructions
- Beat the eggs together with the water.
- Add matzo meal a little bit at a time to avoid clumping.
- Add sugar and salt.
- Scoop ¼ cup batter per pancake and cook for 5 minutes on one side.
- Flip and cook for 2-3 minutes on the other side.
- Top with your favorite jelly, jam, or fresh fruit.
Notes
- Make sure the batter is thin - the batter for this recipe should be much thinner than a traditional pancake batter. You are looking for something around the consistency of egg whites. This is not an exact measurement as you are dealing with matzo meal which doesn't dissolve and will still be somewhat solid. Just do your best.
- Use enough butter - Passover breakfast is not the time to be super health conscious, butter is your friend when making pancakes. A good rule of thumb is to use about 1 tablespoon per 3 pancakes. You can always adjust from there if you need to.
- These pancakes are popular and kids can eat a lot of them. You will most likely make several batches of this recipe for a typical Passover breakfast so have ingredients ready to do as my grandfather used to say and "keep 'em comin'"
-
BahtiYah says
It was Delicious! Todah Hashem that he sent me to your page!! Thank you! I had a craving and this solved it. My siblings thought that it was edible too lol. A win win situation for Passover. Thank you again
limor says
8th day of pesach recipe. don't use matah meal only on the eight. but thaks. will try it.
Ben says
Let us know how it turns out.