Matzo meal pancakes are a delightful treat for Passover or any day you crave something light and comforting. Also called bubula or bubaleh, this version honors my grandmother Annie—my bubbe—and carries on a warm family tradition.
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What is a matzo meal pancake? It’s a simple pancake made with matzo meal and eggs, traditionally enjoyed on Passover. My bubula leans toward a puffy, souffle-like pancake because the egg whites are whipped before folding them into the yolk mixture. Unlike oven-baked Dutch pancakes, this version cooks quickly on the stovetop. Some people call these chremslach, a Yiddish term used for matzo meal pancakes and similar fried batters. If you skip whipping the whites, the pancake will be flatter and more like a typical pancake.
Why you’ll love this family recipe!
- “Bubula” or “bubaleh” is a loving Yiddish nickname. Picture my grandma in her cozy Brooklyn kitchen calling, “come here, bubula, eat your bubula while it’s hot.” The name and memory are as comforting as the pancake itself.
- Separating the eggs and whipping the whites creates a light, airy texture—almost like a quick souffle. It’s an easy technique that yields an impressive result.
- Toppings let you personalize each serving. My family often used cinnamon and sugar; I like fruit compote. Some relatives even enjoyed a splash of sweet kosher wine. Pick what you love.
Ingredients and substitutions
- Eggs: This single-serving recipe uses two eggs. Separating them and whipping the whites gives the pancake its signature lift.
- Seltzer: Carbonated water adds lightness—my bubbe used it in recipes to keep things airy. The whipped whites do most of the work, but a splash of fizzy water is a nice boost.
- Matzo meal: Matzo meal is finely ground matzo with a bit of texture (not as fine as matzo cake meal). On Passover use matzo meal labeled Kosher for Passover.
Let’s make a matzo meal pancake step-by-step
(A printable recipe card with exact measurements and timing appears later in the post.)
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- Separate the eggs into two bowls — one for the whites (for whipping) and one for the yolks (for mixing the other ingredients).
- To the yolks add matzo meal, seltzer, and a pinch of salt; stir until combined.
- Whip the egg whites to stiff peaks, then fold them into the yolk and matzo meal mixture gently, preserving the air you’ve incorporated.
- Heat a medium skillet with a tablespoon of oil or butter. Pour in the batter, cook until the edges set and the bottom is golden, then flip and brown the other side. It’s done when it holds together and is lightly browned throughout.
Serve with your favorite topping—cinnamon sugar, powdered sugar, fruit compote, yogurt, or even a drizzle of syrup. In the photos I served mine with a simple fruit compote and a cup of tea.
Beth’s expert tips and recipe FAQs
- Popular toppings: cinnamon sugar, powdered sugar, syrup, yogurt, sour cream, whipped cream and berries, or a spoonful of fruit compote. Some family members even enjoyed a splash of sweet kosher wine.
- Cooking fat: butter or oil both work—my mother preferred oil for frying.
- Seltzer alternatives: If you don’t have carbonated water, the whipped whites will still provide most of the lift. Plain water or fruit juice could be used in a pinch.
It’s best enjoyed fresh from the pan; reheating will reduce the light, airy texture.
Whipped egg whites create the bulk of the lift, so the pancake will still be fluffy without seltzer. Use water or a splash of juice if you like.
Matzo meal works similarly to breadcrumbs—use it for coating chicken or fish or in recipes that call for breadcrumbs.
Jump to Recipe
Bubbe’s bubula stories – optional but fun!
Beth’s family’s matzo meal pancake stories:
From my cousin:
“Thank you for making Grandma’s pancake recipe available. My wife made them tonight topped with sugar and a little Manischewitz Concord grape wine—exactly how we remembered. The pancakes brought back memories of Brooklyn and my grandmother in the kitchen.”
From my mom (verbatim):
“I used to make one with two eggs separated. Beat the egg whites to stiff peak and then gently add the yellow of eggs together with some matzoh meal. Just enough to give it some body and add some seltzer water to help it rise. Mix very gently and pour into frying pan. I always used oil instead of butter. Fry on one side and gently turn over to brown on other side. Should come out so that when you put in fork it doesn’t fall apart. Put sugar on top {sprinkle as you like} and enjoy with coffee, wine or any way you wish.”
These memories remind me that simple family recipes do more than nourish—they connect us across generations.
More Passover recipes on OMG! Yummy
If you enjoy matzo meal pancakes, you might also like my cheese latkes made with matzo meal or browse all my Passover recipes for more ideas.
- Pomegranate Charoset (Haroset) for Passover and Year-round
- Matzo Nachos with Leftover Brisket (Vegetarian Option)
- Dairy Free Macaroons with Macadamia Nuts, Lime and Chocolate
- Dairy-free Chocolate Pudding with Hazelnut Crumble
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P.S. If you try this recipe, please leave a star rating or a review in the comments — I truly appreciate your feedback!
Matzo Meal Pancake (bubaleh)
Beth Lee
Pin Recipe
Ingredients
- 2 eggs separated
- 2 tablespoons matzo meal
- 1 tablespoon seltzer water
- pinch of salt
- canola oil (for frying)
- sugar (for sprinkling)
- cinnamon (optional)
Instructions
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Separate the eggs. Place the whites in a bowl for whipping and the yolks in a separate bowl.
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To the yolks add 2 tablespoons matzo meal, 1 tablespoon seltzer, and a pinch of salt. Whisk until smooth.
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Whip the egg whites to stiff peaks. Fold them gently into the yolk and matzo meal mixture, keeping as much air as possible.
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Heat a small skillet over medium to medium-high. Add about 1 tablespoon oil and pour in the batter.
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Cook until the edges sizzle and the center firms. Flip carefully and brown the other side. The pancake should hold together and be nicely golden.
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Cook briefly on the flipped side so the interior finishes setting.
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Transfer to a plate and sprinkle with sugar and cinnamon, or add fruit compote or your preferred topping.
Notes
- I love cinnamon sugar on my bubaleh, but powdered sugar, syrup, yogurt, or fruit compote are all great options. A small splash of sweet kosher wine is a nostalgic family favorite for some.
- Use butter or oil for frying; either will brown the pancake nicely. My mom preferred oil.
- The whipped egg whites are the key to the fluffy texture. If you don’t have seltzer, don’t worry—the whipped whites will still create lift. You could experiment with a splash of juice if desired.
Nutrition
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Hi! I’m Beth
Cookbook author, cooking teacher, and lover of preserved lemons. My family blends Jewish, Hawaiian, and Korean roots, and my kitchen celebrates those influences.