Easy Matzo Brei Recipe (Pancake-Style)

Name: Easy Matzo Brei Recipe (Pancake-Style)
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 1 serving
Ingredients: 1 matzo; 1 large egg; ¼ teaspoon ground cinnamon; ¼ teaspoon vanilla extract; 1 tablespoon unsalted butter

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
15 mins
Servings
1 serving
Calories
278 kcal
Course
Breakfast
Cuisine
Israeli

Easy Matzo Brei Recipe (Pancake-Style)

Winston Campbell

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This Matzo Brei recipe is ready in 15 minutes. It's incredibly delicious, turning the tedious, breadless Passover breakfast into a true pleasure.

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Ingredients

Servings

1 matzo
1 large egg
¼ teaspoon ground cinnamon
¼ teaspoon vanilla extract
1 tablespoon unsalted butter

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Instructions

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.

Notes

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. They actually keep quite well! You can reheat them in the microwave at 50% power. You can also freeze the leftovers for up to three months. If you stack them, make sure to separate them 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.