Matzo Brei Recipe (Pancake-Style)

This matzo brei recipe is ready in 15 minutes. It's incredibly delicious, turning the breadless Passover breakfast into a pleasure.

Course Breakfast

Cuisine Jewish

Prep Time 10

Cook Time 5

Total Time 15

Servings serving

Calories 278kcal

Break the matzo into small pieces. Place the pieces in a medium bowl.
Cover the matzo pieces with very hot tap water. Let stand and soften for about a minute, then drain into a colander.
Wipe your bowl clean with a paper towel and use it to whisk together the egg, cinnamon, and vanilla extract.
Add the drained matzo pieces to the egg mixture. Using a fork, mix well, until the ingredients form a batter.
Heat a large nonstick skillet over medium heat. Add the butter and brush to coat. When the butter starts foaming, spoon three mounds of the batter into the griddle, measuring ¼ cup per mound. You should get 3 pancakes. Gently flatten each with a fork.
Cook the pancakes until golden and cooked through, about 3 minutes per side. Serve immediately with your favorite toppings.

This recipe makes one serving of three pancakes. You can double it and use two skillets or a double-burner griddle.
Ideas for topping the pancakes include butter, maple syrup, jam, whipped cream, Nutella, and almond butter.
I don't sweeten the batter because I usually top the pancakes with something sweet. If you'd like to sweeten it, you can use 1 tablespoon of any granulated sweetener.
The leftovers can be refrigerated in a sealed container for 3-4 days. You can reheat them in the microwave at 50% power. You can also freeze the cooled leftovers for up to three months. If you stack them, separate the layers with wax paper.
This recipe is obviously not low-carb or gluten-free. It's a traditional Jewish recipe that I make for my family once a year during the Passover holiday.