Name: Matzo Brei Pancakes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Jewish
Ingredients: 4 sheets matzo; 4 large eggs; 1/4 cup whole milk (or water for Passover); 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 2 tablespoons unsalted butter, divided; Maple syrup, for serving (optional); Jam, for serving (optional); Sour cream, for serving (optional)

Why You’ll Love Matzo Brei Pancakes Recipe

These matzo brei pancakes are:

Crisp on the outside and tender inside
Easy to throw together in about 20 minutes
Versatile — serve sweet or savory
A joyful way to use up leftover matzo

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

plain matzo crackers
large eggs
milk or water
granulated sugar
ground cinnamon
kosher salt
unsalted butter
toppings of your choice (syrup, jam, sour cream, applesauce, etc.)

Directions

Crush the matzo: Break matzo crackers into about 1/2-inch pieces in a large bowl.
Soak: Add beaten eggs, milk (or water), sugar, cinnamon, and salt to the bowl and stir. Let the mixture sit for about 5 minutes to soften the matzo.
Cook pancakes: Melt half the butter in a skillet over medium heat. Use a 1/4-cup measure to scoop the matzo mixture into the pan, making 3–4 pancakes at a time. Cook until golden and crisp, about 2–3 minutes per side.
Repeat: Add remaining butter and cook remaining batter into pancakes (about 8 total).
Serve: Enjoy them warm with your favorite toppings.

Servings and timing

Serves: 4 (makes about 8 pancakes)
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes

Variations

Savory: Skip the sugar and cinnamon, add salt and pepper, and top with sour cream and chives.
Cinnamon-sugar: Sprinkle additional cinnamon sugar on top for extra sweetness.
Fruit-topped: Serve with fresh berries or cooked fruit compote.
Cheesy: Add a bit of grated cheese to the batter for a richer pancake.

Storage/Reheating

Store leftover pancakes in an airtight container in the refrigerator for up to 4 days. To reheat:

Warm in a skillet with a little butter over medium heat.
Microwave for 30–45 seconds.
Bake in the oven at 350°F for about 6–8 minutes.

FAQs

What is matzo brei?

Matzo brei is a traditional Ashkenazi dish made from matzo soaked in liquid and mixed with eggs, then fried. It can be sweet or savory.

Can I make this gluten-free?

Only if you use certified gluten-free matzo. Traditional matzo contains wheat.

What toppings work best?

Maple syrup, jam, cinnamon sugar, applesauce, or sour cream are popular choices.

Can I use water instead of milk?

Yes, water works fine and keeps it dairy-free.

Can I make a larger pancake instead of small ones?

Yes, you can cook the batter as one large pancake and slice it after cooking.

Why soak the matzo?

Soaking softens the matzo so it can blend well with the egg mixture without becoming too hard.

Are these suitable for Passover?

Yes — matzo brei is a classic Passover breakfast dish.

Can I add spices?

Yes — cinnamon is traditional for sweet versions; you can also try nutmeg or vanilla.

How crispy should they be?

They should be golden and crisp on the outside while still tender inside.

Can I freeze these?

It’s best to refrigerate and reheat rather than freeze, as texture can change.

Conclusion

Matzo Brei Pancakes take a cherished holiday breakfast staple and turn it into a fun, handheld treat perfect for morning meals any day. With simple ingredients and quick prep, they’re an easy way to elevate matzo into something comforting and delicious. Whether you go sweet or savory, they’ll quickly become a favorite breakfast option.