Passover Pancakes Recipe

Discover a taste of history with this vintage Passover pancake recipe! Originally from a 1972 ORT women's organization cookbook, this recipe has been passed down through generations. Hailing from a massive compilation of recipes across eight states, these pancakes offer a unique and delicious twist on a Passover staple. Light, fluffy, and easy to make, they're perfect for your Seder or any Passover celebration. Get ready for a delicious trip back in time!

Prep Time 10 mins

Cook Time 20 mins

Calories 196 kcal

Protein 16g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Passover Pancakes

1 cup matzo meal
Milk
1/4 teaspoon salt
Eggs
Fat

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How to Make Passover Pancakes

In a medium bowl, whisk together the matzo meal and milk (or juice) until well combined. Let the mixture sit for 5 minutes to allow the matzo meal to soften.
In a separate bowl, whisk together the egg yolks and salt until light and frothy.
Gently fold the egg yolk mixture into the matzo meal mixture.
In a clean, grease-free bowl, beat the egg whites with an electric mixer until stiff peaks form.
Carefully fold the egg whites into the yolk and matzo meal mixture until just combined. Be gentle to avoid deflating the egg whites.
Heat 2 tablespoons of oil or butter in a lightly oiled non-stick skillet over medium heat.
Drop spoonfuls of the batter onto the hot skillet, leaving space between each pancake.
Cook for 2-3 minutes per side, or until golden brown and cooked through.
Serve immediately with your favorite Passover toppings (such as applesauce or fruit preserves).