Passover Pancakes

Passover Pancakes garnished with syrup and blueberries on a plate

The Spruce Eats / Bahareh Niati

Prep: 8 mins
Cook: 15 mins
Total: 23 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
224 Calories
8g Fat
32g Carbs
6g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 224
% Daily Value*
Total Fat 8g 10%
Saturated Fat 4g 18%
Cholesterol 76mg 25%
Sodium 129mg 6%
Total Carbohydrate 32g 12%
Dietary Fiber 1g 3%
Total Sugars 5g
Protein 6g
Vitamin C 0mg 1%
Calcium 121mg 9%
Iron 1mg 7%
Potassium 126mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Tired of matzo, but not sure what to make for breakfast on Pesach? Try these kosher for Passover pancakes. The recipe comes together quickly, and the batter is easy to work with. Tapioca starch imparts a pleasant chewiness to the pancakes, but if you can't find it, feel free to substitute potato starch

They are particularly delicious served with pure maple syrup, but if you don't have any on hand for the holiday, butter with jam or bananas and cinnamon sugar make nice toppings too. 


  • 2/3 cup matzo cake meal

  • 1/3 cup tapioca starch

  • 1 tablespoon sugar

  • 1 teaspoon baking powder

  • 1 1/4 cups milk

  • 2 large eggs, lightly beaten

  • 2 tablespoons unsalted butter, melted

  • 1 teaspoon pure vanilla extract

  • 1 teaspoons vegetable oil

  • 2 tablespoons jam, any kind, optional for servig

  • 1/2 cup berries, optional for serving

  • 1 tablespoon cinnamon sugar, optional for serving

  • 1/4 cup maple syrup, optional for serving

Steps to Make It

  1. Gather the ingredients.

    Passover Pancake ingredients in bowls

    The Spruce Eats / Bahareh Niati

  2. Pre heat oven to 200 F. Have an ovenproof serving platter or baking dish ready so you'll be able to keep the prepared pancakes warm in the oven. In a large bowl, whisk together the matzo cake meal, tapioca starch, sugar, and baking powder.

    Matzo cake meal, tapioca starch, sugar, and baking powder in a glass bowl with a whisk

    The Spruce Eats / Bahareh Niati

  3. Make a well in the center of the dry ingredients, and add the milk, eggs, melted butter, and vanilla.

    Milk, eggs, melted butter, and vanilla with the flour mixture in the glass bowl

    The Spruce Eats / Bahareh Niati

  4. Whisk well until the ingredients are well-combined and the batter is smooth.

    Pancake batter in a glass bowl, whisked together with a metal whisk

    The Spruce Eats / Bahareh Niati

  5. Place a large skillet over medium-high heat. Grease the skillet and with a little oil or butter. Drop the batter by spoonfuls (about 2 to 3 tablespoons each) into the skillet Depending on the size of your skillet, you should be able to make 3 to 4 pancakes at a time.

    Pancake cooing in a pan on a burner

    The Spruce Eats / Bahareh Niati

  6. Allow the pancakes to cook for 1 to 2 minutes, or until the edges are set and you begin to see bubbles on the surface. Use a wide, thin spatula to carefully flip the pancakes, and continue cooking for 1 to 2 minutes more, or until golden brown on both sides.

    Pancake cooking in a pan on a burner

    The Spruce Eats / Bahareh Niati

  7. Transfer the cooked pancakes to the platter, tent with foil, and keep warm in the oven while you make the rest of the pancakes. Serve warm with jam, fruit, cinnamon sugar, or pure maple syrup.

    Passover Pancakes in a glass container, covered with aluminum foil

    The Spruce Eats / Bahareh Niati


  • You can also adapt this recipe to make sweet or savory Passover crepes. Just thin the batter with a little extra milk, so that it spreads in the pan more easily. (You may want to use a non-stick pan if you go the crepe route, and use a wide spatula to turn the thinner pancakes).

Recipe Variation

  • If you find these pancakes too chewy, or the flavor of the tapioca starch too prominent, try making the recipe with 3/4 cup cake meal, 1/4 cup tapioca starch, and 1 1/3 cups milk.