Jewish Matzo Meal Pancakes, also called bubaleh or chremslach, are a traditional Passover breakfast. This comfort food recipe is easy to make with only 5 ingredients.
My mom used to make this dish from the recipe on the Manischewitz matzo meal box. However, over time Manischewitz stopped printing it on the box, and they changed the recipe.
Thankfully, I was able to track down the original recipe, and I recreated it here for a serving size of two people. I recommend making these as mini-sized pancakes. So nostalgic and satisfying!
Other Passover breakfast recipes I enjoy include Italian Frittata with Zucchini, Matzo Meal Pancakes, Shakshuka (eggs in a flavorful tomato sauce), Salmon and Cream Cheese Mousse, and Matzo Toasts with Toppers.
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What are Matzo Meal Pancakes
Matzo meal pancakes are a popular Passover breakfast recipe. These Passover pancakes are made with matzo meal (ground matzo) instead of the more typical regular flour. They’re also made with whipped egg whites, which makes them fluffy even though they have no leavening.
Ingredient Notes and Substitutions
See the recipe card below for a complete ingredient list with measurements.
- Eggs - Separating the eggs and whisking the egg whites separately will help create fluffy pancakes in the absence of flour and leavening.
- Diamond Crystal kosher salt - Salt is necessary to add flavor to the dish. The measurement given is for Diamond Crystal kosher salt. If you use anything else, cut the salt amount in half.
- Matzo meal - This recipe is a great way to use up leftover matzo meal. Or make your own matzo meal by pulsing sheets of matzo in a food processor until there are fine crumbs, similar to breadcrumbs.
- Neutral oil - Avocado oil or butter will work well.
- Jam or maple syrup for serving.
Variations
- Sweeter - My version of matzo pancakes are sweet, although they don’t have any sugar. If you want to make them sweeter, add 1 tablespoon of sugar to the batter.
- Size - I like to make mini silver dollar sized pancakes, but you can make them larger if you want.
- Savory - Add sliced scallions to the batter to make scallion pancakes. You can also add grated onion to make a dinner side dish.
- Appetizer - Another fun way to jazz these pancakes up is to serve them like blini and top with sour cream or crème fraiche and caviar or lox.
- Easier - These pancakes can be made with whole eggs, but the pancakes will have a lighter texture is you do take the time to separate the eggs and whip the whites.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below.
How To Make Matzo Meal Pancakes
See the recipe card below for complete directions.
Use these step-by-step photos as a visual guide for making this recipe.
Step 1: Whip. Separate the egg yolks and egg whites. Add water, matzo meal, and salt to the yolks and stir. Whip the egg whites until soft peaks form.
Step 2: Fold. Gently fold the whipped egg whites into the yolk mixture.
Step 3: Cook. Heat a large skillet to medium low heat and add just enough oil to coat the bottom. Turn heat to between medium high and medium. Add spoonfuls of batter into the pan and spread into small circles with the back of a spoon.
Step 4: Flip. Brown on the first side, then flip and brown on the second side until golden brown. Remove from heat, and drain briefly on paper towels. Serve immediately with jam, maple syrup, or fresh fruit.
Top Tips
- Mix the matzo meal with water and egg yolk first. That way the matzo meal has time to absorb the liquid while you whip the egg whites.
- Whip egg whites to soft peaks. I think moist soft peaks incorporate into the batter better than dry stiff egg white peaks.
- Don't overmix. Fold the egg whites in gently with the least amount of strokes needed to combine.
- Do not let batter sit much after folding in the egg whites. The pancakes will be the fluffiest if you cook the batter while the whites are still airy.
- Eat fresh. These pancakes are at their best right out of the pan.
Storage and Make Ahead
Storage: Store leftovers in the refrigerator for up to 2 days in an airtight container.
How to freeze: I have not tried freezing these, but a reader recommends freezing them in an airtight container or bag with wax paper between layers of pancakes.
How to reheat: Reheat in the microwave until warm.
Make ahead: I like these best fresh, but they can be refrigerated or frozen as detailed above.
More Recipes Made With Matzo Meal
If you bought a canister or box of matzo meal to make a recipe for Passover, and you’re looking to use up what you have left, then try one of these other great recipes that are also made with matzo meal.
Frequently Asked Questions
As a matzo meal substitute, you can ground a couple squares of matzo in a food processor until you have a fairly fine powder, similar to breadcrumbs. This is a homemade version of matzo meal.
This recipe can be made with whole eggs which makes a pretty good dish and works if you’re in a hurry. However, the texture of the pancakes is better if you whip up the egg whites separately and fold them in. The pancakes turn out with a lighter, fluffier, airier texture.
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Recipe
Matzo Meal Pancakes (Bubela or Chremselach)
Ingredients
- 4 large eggs separated
- 1 cup filtered water
- ½ teaspoon, heaping Diamond Crystal kosher salt
- ⅔ cup matzo meal
- High smoking point oil like avocado oil or butter for frying
- Jam, maple syrup, or a sprinkle of cinnamon sugar for serving
Instructions
- Separate eggs, mix yolk bowl: Take out 2 medium-sized bowls and separate the egg whites into one and yolk into the other. To the yolk bowl add water and stir with a fork to blend well. Then add matzo meal and salt, stir to combine, and set aside.
- Heat a large skillet on the stove at low heat to start to warm the pan.
- Whip egg whites and fold: Whip the egg whites with a whisk or electric mixer until soft peaks just start to appear. Gently fold the egg whites into the matzo meal mixture to complete the batter.
- Cook: Add just enough oil to the pan to lightly coat the bottom. Do not let the oil burn. Turn the pan up to between medium high and medium heat or hot enough so that when the batter hits the oil, it sizzles but doesn't splatter. Pour spoonfuls of batter into the pan and slightly spread out and flatten each pancake with the back of the spoon. Brown on the first side, then flip and brown on the second side until golden brown. Remove from heat, and drain briefly on a paper towel. Adjust the heat down a little as the pan heats up. Add a little more oil to the bottom of the pan as needed while you cook more batches.
- Serve immediately with jam, maple syrup, or a sprinkle of cinnamon sugar.
Notes
- Substitute matzo meal with matzo sheets pulsed in the food processor until fine.
- Whip egg whites to soft peaks. Moist soft peaks incorporate into the batter better than dry stiff egg white peaks.
- Fold egg whites in gently with the least amount of strokes needed to combine.
- Do not let batter sit much after folding in the egg whites. The pancakes will be the fluffiest if you cook the batter while the whites are still airy.
- Eat fresh. These pancakes are at their best right out of the pan.
Nutrition
Nutritional Disclaimer
Nutritional information is an estimation only.
Joan says
Been eating these for 74 yrs.
Dont know why grandma called them dreidels
Whipped the whites with a hand whipper, took forever