Matzo Meal Pancakes (Bubela or Chremselach)

5 from 2 votes

Easy matzo meal pancakes with only 5 ingredients. These fluffy pancakes are the perfect recipe for Passover breakfast!

Prep Time10

Cook Time10

Total Time20

Course: Breakfast, brunch

Cuisine: American, Jewish

Servings: servings

Calories: 360kcal

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.

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.