Fluffy Matzo Meal Pancakes

published Mar 25, 2023
Matzo Meal Pancakes Recipe

Also known as bubeleh in Yiddish, this cloud-like pancake is made from matzo meal and egg.

Serves2 to 4

Makes about 10 (5-inch) pancakes

Prep10 minutes

Cook15 minutes to 20 minutes

Jump to Recipe
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matzo meal pancakes with toppings being drizzled on
Credit: Photo: Linda Xiao; Food Styling: Brett Regot

During Passover, the eight-day observance of Jewish liberation from Egypt, eating leavened flour and other kitniyot (grains, seed, and legumes) is expressly forbidden. That’s one extra-long week of no bread, pasta, rice, or cereal. So, what’s one to do when a pancake craving strikes? Whip up a batch of these fluffy matzo meal pancakes, also known as bubeleh (or bubaleh, which is a Yiddish term of endearment).

With just a few ingredients, these pancakes are fairly easy to prepare, especially for a weekend breakfast. Like any pancake, they’re greatly improved when slathered with butter and drizzled with warm maple syrup (fresh fruit or fruit compote would also be a welcome addition).

What Is a Matzo Meal Pancake?

A matzo meal pancake, also known as bubeleh, is made from matzo meal and egg. It’s usually eaten on Passover when Jewish people are forbidden from eating leavened flour. The addition of whipped egg whites gives these pancakes their fluffy lift.

Credit: Photo: Linda Xiao; Food Styling: Brett Regot

How Does Matzo Meal Affect the Texture of These Pancakes?

Matzo meal has a coarser texture than all-purpose flour, which contributes to a coarser texture in the finished pancakes.

Best Toppings for Matzo Meal Pancakes

If You’re Making Matzo Meal Pancakes, a Few Tips

  • Feel free to add in your choice of flavorings. You can mix in vanilla and other ingredients, like chocolate chips or chopped toasted nuts, for another layer of flavor.
  • Whip the egg whites to soft peaks. Some recipes for matzo meal pancakes whip the eggs together with the matzo, making more of a traditional pancake batter, but I find that whipping the egg whites to soft peaks creates a cloud-like texture that balances the coarse texture of the matzo meal.

Matzo Meal Pancakes Recipe

Also known as bubeleh in Yiddish, this cloud-like pancake is made from matzo meal and egg.

Prep time 10 minutes

Cook time 15 minutes to 20 minutes

Makes about 10 (5-inch) pancakes

Serves 2 to 4

Nutritional Info


  • 4

    large eggs

  • 1/3 cup

    matzo meal

  • 2 tablespoons

    dairy or unsweetened non-dairy milk

  • 2 teaspoons

    granulated sugar

  • 1 teaspoon

    vanilla extract

  • Cooking spray

  • Serving options: butter, maple syrup, cottage cheese, fruit


  1. Separate 4 large eggs, placing the yolks in a medium bowl and the whites in the bowl of a stand mixer (or large bowl if using an electric hand mixer).

  2. Add 1/3 cup matzo meal, 2 tablespoons milk, 2 teaspoons granulated sugar, and 1 teaspoon vanilla extract to the yolks. Whisk until combined.

  3. Beat the egg whites with the whisk attachment on medium speed until soft peaks form, about 4 minutes. Using a flexible spatula, add the egg whites to the egg yolk mixture and fold until fully combined.

  4. Coat a large nonstick frying pan or griddle with cooking spray and heat over medium heat. Drop the batter onto the pan in 1/3-cup portions (3 per 12-inch pan). Cook until the bottoms are lightly browned, about 2 minutes. Flip the pancakes and cook until lightly browned on the second side, about 2 minutes more. Transfer to a wire rack (or 200ºF oven if you want to keep them warm).

  5. Cook the remaining batter. Serve with butter and maple syrup or cottage cheese and fruit.

Recipe Notes

Storage: The pancakes can be refrigerated in an airtight container for up to 5 days. To freeze pancakes, freeze in a single layer, then transfer to a zip top bag and freeze for up to 2 months. Reheat in a 325ºF oven until warmed through, 7 to 15 minutes.