For many, Passover is a time where we dream of all that we cannot have—from bagels to breads, pastas to pancakes. For my family, the restrictions instead felt like a means to get creative, where we played around with all that we could have. Over the years, we’ve made way for new and inventive recipes like matzo spanakopita and taco shells.
But one thing we’ve never changed is my mom’s go-to Passover breakfast—a classic for a reason! Matzo brei (rhymes with fry) literally means “fried matzo” (“brei” translates to “fried” in Yiddish). It is said that the best way to make matzo brei is your way—it is a recipe that is nearly impossible to mess up and has endless variations from technique to ingredients. And our way is pancakes.
Matzo Brei, Our Way
Some families scramble their matzo brei, while others make a giant pancake that is sliced and served. My family makes our matzo brei into small, individual pancakes, perfect for drizzling with syrup, topping with jam, or eating on the go.
During Passover, we often take a handheld matzo brei pancake in the car on the way to work or packed into school lunch boxes. As a kid, on the first morning of Passover, we’d make a big batch of matzo brei pancakes and enjoy them reheated throughout the week.
Within every family, there’s a divide between sweet and savory—my mom would always eat her matzo brei pancakes with a dollop of strawberry jam, whereas I oscillate between a simple sprinkle of flaky sea salt and black pepper or intentionally sweet and spicy cinnamon-scented cakes.
What makes this recipe special is how the sugar gets slightly caramelized when frying, and after the first batch is done, the butter begins to brown, making your matzo brei slightly nutty and full of complex flavor.
Simply Recipes / Micah Siva
Tips for Making Matzo Brei Pancakes
- Use water or milk: You can use water or milk in this recipe. Water works great, but for a richer breakfast, opt for whole milk.
- Go for plain matzo: The best matzo to use here is unsalted, plain matzo. Whole-wheat matzo can make the pancakes a little dry, so stick with the classic light matzo. It’s also a great way to use up those broken sheets in your cupboard!
- Soak your matzo: Some like to briefly wet their matzo under running water, but I prefer to give them a soak for a few minutes to really absorb the flavor of the egg mixture.
- Add some flavor: Want a little more zing? Add some Passover-friendly vanilla extract or a pinch of ground ginger to your mixture.
How to Serve Matzo Brei Pancakes
There’s no wrong way to serve these matzo brei pancakes. Try serving them with jam or preserves, a sprinkle of sugar, or a dollop of sour cream and applesauce. Or, serve them with butter and a healthy glug of maple syrup. I also like to drizzle mine with almond butter and fresh-cut fruit.
Simply Recipes / Micah Siva
More Passover Favorites
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4 plain matzo crackers
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4 large eggs, beaten
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1/2 cup milk or water
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4 teaspoons granulated sugar
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1/2 teaspoon ground cinnamon
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1 pinch kosher salt
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4 tablespoons unsalted butter
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Toppings of your choice, for serving
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Crush the matzo:
Over a large bowl, break the matzo crackers into small pieces, about 1/2-inch in size. You should have approximately 2 cups of crushed matzo.
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Soak the matzo:
Add the eggs, milk or water, sugar, cinnamon, and salt to the bowl and stir to combine. Let sit for 5 minutes.
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Cook the pancakes:
In a large skillet, melt 2 tablespoons of the butter over medium heat. Use a 1/4-cup measuring cup to scoop the matzo mixture into the pan, cooking 3 to 4 pancakes at a time. Be careful not to crowd the pan.
Cook until golden and crispy on the first side, 2 to 3 minutes. Flip to cook the other side until the eggs are cooked all the way through, 2 to 3 minutes more.
Repeat cooking in batches with the remaining butter and matzo mixture, making about 8 pancakes total.
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Serve:
Serve warm with your favorite toppings (my current favorite combo is jam and sour cream).
Leftover matzo brei pancakes can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, warm through in a skillet with butter over medium heat, in the microwave for 30 to 45 seconds, or in the oven at 350°F for 6 to 8 minutes.
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| Nutrition Facts (per serving) | |
|---|---|
| 235 | Calories |
| 14g | Fat |
| 20g | Carbs |
| 8g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings: 4 | |
| Amount per serving | |
| Calories | 235 |
| % Daily Value* | |
| 14g | 17% |
| Saturated Fat 7g | 35% |
| 209mg | 70% |
| 93mg | 4% |
| 20g | 7% |
| Dietary Fiber 1g | 3% |
| Total Sugars 4g | |
| 8g | |
| Vitamin C 0mg | 0% |
| Calcium 37mg | 3% |
| Iron 1mg | 8% |
| Potassium 93mg | 2% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
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