Light and Delicious Passover Pancakes

Growing up, matzo meal pancakes weren’t a favorite food during Passover. Dense with a haven’t quite finished absorbing liquid matzo meal texture, Mom fried them in peanut oil and served them with Pesadik jam or jelly.

Tupelo Honey Jars. Photo courtesy of L.L. Lanier and Sons.

Over the years, I’ve tried a few different recipes and after much trial, error, and matzo flavored Frisbees™, I have a pretty much foolproof recipe for a fluffy, tasty Passover pancake. Hope you enjoy it served with your favorite pancake toppings. We’re partial to Tupelo honey around these parts.

Makes approx 12 pancakes


  • 1/2 cup matzo meal
  • 1/2 cup water
  • 1/4 tsp salt
  • 3 eggs, separated
  • 2 Tbsp granulated sugar or vanilla sugar
  • Butter or Passover margarine or light cooking oil.


  • Nonstick griddle or skillet – preheating while you make the batter
  • Hand mixer
  • 3 bowls
  • Rubber spatula
  • Measuring spoons and cups
  1. Mix the matzo meal, water and salt into a small bowl and set aside to soften.
  2. Beat the egg whites until foamy, then gradually add the sugar and beat until stiff and glossy.
  3. Using the same beaters (no need to wash), beat the egg yolks until light, pale and thick.
  4. Stir the matzo meal mixture into the beaten yolks.
  5. Stir 1/4 of the egg whites into the yolk mixture to lighten, then gently fold in the remaining egg whites.
  6. Lightly butter or oil the preheated griddle or skillet. 
  7. Drop the batter onto the pan by 1/4-1/3 cup spoonfuls. Spread out lightly so you don’t have a mountain in the middle.
  8. Cook until golden, flip and cook the other side. Serve up!

These will deflate a bit once off the heat, but the light and tender texture remains.

Passover recipe: Never Fail Passover Bagel (modified)

Mrs. Max Sachs (Beth Israel Sisterhood Cookbook – Omaha, NE)

1/2 cup water
1/2 cup passover oil
1 t salt
1 1/2 cups matzo meal
5 eggs

Bring water, oil, salt to a boil. Add matzo meal all at once, stir to combine. Remove from heat, let cool slightly. Beat in eggs one at a time, blending well after each addition.

Allow mixture to rest for 30-45 minutes – this is critical and cannot be skipped.

Preheat oven to 350. Line cookie sheets with parchment paper*.

Moisten hand with water or oil. Form balls about the size of large lemons. Bake about 45 minutes or until golden brown and tops appear crusty. DO NOT OPEN OVEN DURING BAKING TO CHECK PROGRESS – use your oven’s window.

When finished remove from pan and cool on a rack. they will deflate a bit, but will be tender inside and can be split to make sandwiches, French toast etc.

*if you don’t have parchment paper, you can oil the pan really really well. Remove the rolls from the pan quickly so oil isn’t absorbed too much.