Best Matzo Brei Pancakes Recipe – How To Make Matzo Brei Pancakes

If French toast and a pancake had a Passover-friendly baby, it would be matzo brei pancakes.
They’re crisp around the edges, soft in the middle, and ready fastbecause nobody wants to spend their morning
wrestling a skillet while the coffee gets cold and the matzo stares back like edible drywall.

Matzo brei is a classic egg-and-matzo breakfast that can be sweet or savory, scrambled or pancake-style.
This version leans into the pancake camp: tidy rounds you can stack, top, and devour with zero mess and maximum joy.
You’ll get a dependable method, plus variations (sweet, savory, and “why not both?”), and troubleshooting so your first batch
doesn’t turn into “matzo brei modern art.”

What Are Matzo Brei Pancakes?

Matzo brei (sometimes spelled “matzah brei”) is made by softening broken matzo, mixing it with beaten eggs, and frying it
in butter or oil. In pancake form, you spoon the mixture into rounds and let them cook until golden.
Think: Passover-friendly comfort food with a texture somewhere between a pancake and a custardy fritterdepending on how you soak,
drain, and cook.

The “Best” Version Comes Down to One Thing: Texture Control

The secret isn’t fancy ingredientsit’s managing moisture. Too wet and the pancakes won’t set; too dry and they’ll taste like
someone described breakfast to a matzo. The goal is matzo that’s softened but not soggy, then cooked in a pan that’s hot enough
to crisp, but not so hot the eggs freak out.

Quick Texture Cheat Sheet

• Crispier pancakes: Short soak, drain well, use a mix of oil + butter, don’t crowd the pan.
• Softer, custardy pancakes: Slightly longer soak, a splash more milk, cook a bit lower and slower.
• In-between (the crowd-pleaser): 30–60 seconds soak + a good press + medium heat.

Best Matzo Brei Pancakes Recipe (Crispy-Edged, Tender Center)

Time, Yield, and Gear

• Total time: About 20 minutes
• Makes: 8–10 small pancakes (serves 3–4)
• Best pan: Nonstick or well-seasoned cast iron

Ingredients

• 4 sheets plain matzo (about 2 cups broken pieces)
• 4 large eggs
• 1/2 cup milk (or water; milk makes it a little richer)
• 1 to 2 tablespoons sugar (optional, for sweet-style)
• 1/2 teaspoon ground cinnamon (optional, for sweet-style)
• 1/2 teaspoon vanilla extract (optional, for sweet-style)
• 1/2 teaspoon kosher salt (use a little less if your matzo is salted)
• Freshly ground black pepper (optional, especially for savory)
• 2 tablespoons neutral oil (canola, grapeseed, avocado)
• 2 to 3 tablespoons unsalted butter, divided

Optional Add-Ins (Pick a Lane… or Don’t)

• Sweet add-ins: orange zest, a pinch of nutmeg, sliced banana, diced apple, berries
• Savory add-ins: sautéed onions, chives, mushrooms, spinach, a little shredded cheese

How To Make Matzo Brei Pancakes (Step-by-Step)

1. Break the matzo. Crack the sheets into 1/2- to 1-inch pieces into a large bowl.
   You want bite-sized bits, not powder (unless you love uniform texture more than fun).
2. Soften without drowning. Pour very warm water over the matzo just to cover.
   Let it sit 30–60 seconds, then drain immediately. Press gently with your hand or a spatula to remove excess water.
   (Softened? Yes. Swimming? No.)
3. Make the egg mixture. In a second bowl, whisk eggs, milk, salt, and your sweet or savory seasonings.
   For sweet pancakes: add sugar, cinnamon, and vanilla. For savory: add pepper and keep sugar out of the chat.
4. Combine and rest briefly. Add drained matzo to the egg mixture and stir until coated.
   Let it sit 2–5 minutes so the matzo drinks up flavor and the mixture thickens slightly.
5. Heat the pan the smart way. Warm a large skillet over medium heat.
   Add 1 tablespoon oil + 1 tablespoon butter. Oil helps crisp; butter brings the “wow, who made breakfast?” aroma.
6. Cook like pancakes. Scoop about 1/4 cup of batter per pancake into the pan.
   Cook until the underside is golden and the edges look set, 2–3 minutes. Flip and cook 1–2 minutes more.
   Repeat, adding a little oil/butter as needed between batches.

Serving Ideas

• Classic sweet: jam + sour cream, or maple syrup + berries
• Old-school simple: a sprinkle of sugar (or cinnamon sugar) while hot
• Savory brunch: chives + sour cream + smoked salmon, or salsa + avocado
• Applesauce fan club: applesauce on the side, especially with a pinch of cinnamon

Matzo Brei Pancakes: Sweet, Savory, and “Sweet-Savory Chaos Good” Variations

1) Sweet Matzo Brei Pancakes (French-Toast Energy)

Use milk, cinnamon, vanilla, and a bit of sugar. Cook in butter-heavy batches for that dessert-for-breakfast vibe.
Top with fruit, powdered sugar, or a dollop of yogurt. If you want them to taste like “holiday morning,” add orange zest.

2) Savory Matzo Brei Pancakes (Deli Brunch Mode)

Skip sugar and cinnamon. Add pepper, sautéed onions, and herbs (chives are the easiest “I’m fancy now” upgrade).
Serve with sour cream, smoked salmon, or tomatoes. Want extra crisp? Keep the heat at medium and don’t fuss with the pancakes
while they brownpatience makes crunch.

3) Sweet + Savory (The Best of Both Worlds)

This is the version that starts debates in families and ends them because everyone’s too busy eating.
Cook the pancakes in a fat that brings flavor (butter is great), then serve with jam and a tiny pinch of salt on top.
The salty-sweet contrast is the whole point.

Troubleshooting: Fixing the Most Common Matzo Brei Pancake Problems

“My pancakes are falling apart.”

• You didn’t rest the batter long enough. Give it 2–5 minutes so the matzo hydrates and the eggs cling better.
• The pan isn’t hot enough. If there’s no gentle sizzle, the pancakes won’t set quickly.
• Your matzo pieces are too big. Break them smaller so they pack together like a proper pancake.

“They’re soggy in the middle.”

• Drain and press the soaked matzo more firmly next time.
• Cook a minute longer on the second side, and keep pancakes small so heat reaches the center.
• Use a bit more oil in the pan to help crisp the edges.

“They taste bland.”

• Matzo is famously… subtle. Add enough salt (and pepper, if savory), and don’t be shy with cinnamon/vanilla if sweet.
• Top boldly: jam, applesauce, sour cream, smoked salmon, herbstoppings are part of the flavor plan.

Make-Ahead, Storage, and Reheating

Matzo brei pancakes are best hot from the pan, but leftovers can still be excellent if you reheat for crispness.
Store cooled pancakes in an airtight container in the fridge for up to 3–4 days.
Reheat in a skillet over medium heat with a touch of butter, or warm in a 350°F oven until heated through.
(Microwaving works, but crispness will file a complaint.)

FAQs

Do I have to soak the matzo in water?

Not always. Some cooks skip the water soak and rely on the egg mixture to soften the matzo.
If you do that, rest the mixture a few minutes before cooking. The water soak just makes texture more predictableespecially for pancakes.

Can I use egg matzo or whole wheat matzo?

Yes. Egg matzo tends to be a little richer and can brown faster, so keep the heat moderate.
Whole wheat matzo brings more flavor, but it can feel drieruse milk and don’t over-drain.

Can I make it gluten-free?

If you have gluten-free matzo available, it can work. The texture may soften faster, so use a shorter soak and handle gently.
(Also: check labels for Passover standards if that matters in your kitchen.)

Is this kosher for Passover?

It can be. Use kosher-for-Passover matzo and ingredients appropriate for your practice.
If you add baking powder or extra mix-ins, make sure they’re acceptable for your household.

Kitchen Stories & Experiences Around Matzo Brei Pancakes (The “Everyone Has an Opinion” Section)

Matzo brei isn’t just breakfastit’s a family personality test disguised as food. Put a plate of matzo brei pancakes on the table,
and suddenly everyone becomes a critic, a historian, and a texture consultant. Someone insists the matzo should be soaked only long enough
to “blink at it.” Someone else wants it practically custard-soft, like a cozy blanket you can eat. And at least one person will claim
their method is “the only real way,” which is chef-speak for “this is how I grew up and I’m emotionally attached to it.”

The pancake style tends to bring peace to the group because it’s easier to share. Scrambled matzo brei can feel like a delicious pile
of chaos (affectionate), but pancakes are orderly. They stack. They crisp. They accept toppings like tiny golden canvases. And toppings
are where the true chaos lives: jam people versus syrup people, applesauce loyalists, sour cream enthusiasts, and the brave souls who
go full savory with onions and pepper. The best part is that all of these can coexist on the same table without starting a diplomatic incident.

There’s also something weirdly satisfying about how fast it comes together. Matzo brei pancakes are a “we can make this work” breakfast.
You don’t need special equipment, you don’t need a mixer, and you don’t need a plan beyond “heat pan, soften matzo, add eggs, don’t burn.”
That simplicity is part of why it sticks around year after year. It’s the kind of recipe that gets taught casuallyhalf instructions,
half vibes. “Soak it, but not too much.” “Use enough fat so it doesn’t stick.” “Don’t poke it; let it brown.” These are the kitchen
commandments passed down with the seriousness of ancient texts and the accuracy of a group chat.

And once you’ve made it a couple times, you start tweakingbecause matzo brei practically invites harmless experimentation. One morning
you’ll dice an apple and sauté it in butter first, then fold it into the batter and wonder why you didn’t do that sooner. Another morning
you’ll go savory, toss in a handful of greens, and suddenly your “quick breakfast” looks like brunch. Then, inevitably, you’ll find yourself
defending your choices to a friend who swears sugar is mandatory (or forbidden). Congratulations: you now have a matzo brei opinion.

That’s the real magic. Matzo brei pancakes are comfort food with conversation built in. They’re holiday-adjacent without being fussy,
nostalgic without being stuck in the past, and flexible enough to match whatever mood you woke up with. Whether you top them with jam,
applesauce, sour cream, smoked salmon, or a dramatic snowfall of cinnamon sugar, they taste like the kind of morning where people linger
at the table a little longer. And honestly, any recipe that encourages that deserves a permanent spot in the breakfast rotation.

Conclusion

The best matzo brei pancakes are all about balance: soften the matzo just enough, season the eggs like you mean it, and cook patiently
for crisp edges and a tender center. From sweet-and-cinnamon to savory-and-oniony (or the glorious sweet-savory middle ground), this is
a recipe you can tailor to your kitchen without losing what makes it special: simple ingredients, fast comfort, and a plate that disappears
suspiciously quickly.