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Hearty, golden (and pretty gosh-darned fluffy for something you can serve during Pesach), these vegan matzo meal pancakes are here to erase any bad memories of the dry, cardboard-y ones you may have suffered through in the past. With just a handful of simple ingredients, one bowl and under 20 minutes, you'll have a stack of fragrant Passover-approved pancakes that are crispy on the outside, soft in the middle, and dangerously good with jam.
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Matzo meal pancakes-aka chremslach, bubbelehs, or chremsels-have been a Jewish breakfast staple for centuries, especially during Passover when regular ol' flour is off the table. The OG version leans heavy on eggs, but I've cracked the code to keep these babies just as golden and pillowy without 'em. And listen, these aren't just for Passover. They're an anytime-you-want-delicious-pancakes thing. Crispy, tender, pareve and deeply satisfying.
Going down a deep plant-based Passover breakfast rabbit hole? Then you might just also have to whip up some vegan matzo brei to go head to head with these. Remarkably eggy (without the eggs), and perfect with a sprinkle of salt or a drizzle of maple syrup. Not having them during Pesach? These pancakes fit right into a bigger brunch spread with vegan breakfast sausages for a full-on savory feast.
So what's it gonna be-maple syrup, cinnamon sugar, or a big ol' dollop of apricot jam? However you stack 'em, these matzo meal pancakes are an easy win for Passover and lazy Sunday mornings alike. Let's get cooking!
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🥰 Why you'll adore this vegan matzo meal pancakes recipe
✅ Tested and Approved Worldwide: Like all the vegan recipes I share, I fine-tuned this one and had a crew of hundreds of testers make it in kitchens all around the world. They all came back with one conclusion: these pancakes slap.
⏳ Quick & Easy: Mix, rest, fry-done. You're looking at warm, golden, delicious pancakes on your plate in under 20 minutes.
🛒 Pesach & Pantry-Friendly: Everything in this recipe is easy to find, whether you keep a stocked kitchen or need to hit up the grocery store. No weird specialty ingredients, no chametz, just simple, solid staples.
✊ Vegan AF: Like all my vegan Jewish recipes, this one is 100% free of eggs, dairy, and compromises. Just perfectly golden, crispy-edged pancakes that prove you don't need to harm animals to make something ridiculously yummy.
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🥞 Vegan matzo meal pancake ingredients
Unsweetened Plant-Based Milk
A neutral, dairy-free base that keeps the pancakes moist without overpowering the flavor. Soy milk is my top choice for this, but almond or oat work great too. Just make sure it's unsweetened to have the most consistent Passover pancakes, pls.
Vegan Butter
Earth Balance, which comes in convenient pre-measured sticks, is my go-to, but Trader Joe's vegan butter is a solid more-budget-friendly alternative. Want to make your own? Check out my Vegan Dairy Crash Course. Prefer to just use boring ol' not-buttery-tasting oil? Avocado or light olive oil work fine, just not as pancakey.
Just Egg
Just Egg is a plant-based egg substitute made from mung beans and it does some serious heavy lifting here. It binds the batter and helps with fluffiness, thanks to its protein content. Normally, I don't rely on pre-made vegan products, which is why, when I have time, I make my own Just Egg from scratch! But for matzoh meal pancakes, and vegan matzo balls? This stuff just works, and makes for fast prep.
Vanilla Extract
Vanilla extract adds a subtle sweetness and rounds out the flavors, making the pancakes taste a little extra special. If you want those little speckles of real vanilla bean, swap it for vanilla powder-I use it in my vegan bomboloni and passion fruit panna cotta for that extra depth, and aroma.
Matzo Meal
Finely ground matzo (unleavened bread) used as a flour substitute during Passover. I'm partial to Streit's, because growing up, my dad would take my sister and me to their Lower East Side factory before Passover. Watching fresh matzo cool on those ancient machines-and getting to eat a warm slice straight off the line-is one of my core childhood Jewish food memories. That nostalgia aside, Manischewitz and Yehuda work fine too (I guesssss 🙄).
I also use matzo meal as a binder in my vegan potato kugel, vegan latkes, and vegan sweet potato latkes where it holds everything together without weighing it down (so, if you have leftover matzo meal… you know what to do).
Kosher for Passover Baking Powder (Yes- this is a thing!)
I know! This might sound absolutely nuts, especially if you've been reading a Haggadah every Pesach ever that goes on and on about leavening. A common misconception is that baking powder isn't allowed during Passover, but it actually can be used as long as it's made under specific guidelines to ensure it's not chametz.
Rabbi Elefant (probably absolutely my fave name for a Rabbi ever) is a world-renowned scholar of Jewish law, and the head Rabbi of OU Kosher, and he backs up this idea. He says when keeping kosher for Passover, check for a certified Passover-safe baking powder and you are good to go!
Fun Serving Stuff
Whether you go with apricot preserves, raspberry, or strawberry, jam is as traditional a matzo meal pancake accompaniment as it is an essential filling for vegan linzer cookies. I also love matzo meal pancakes with all of the usual pancake suspects- maple syrup, powdered sugar, fresh sliced berries or vegan whipped cream.
*See the recipe card at the bottom of the page for exact quantities, nutritional info, and detailed cooking directions.
📖 How to make vegan matzo meal pancakes
Nail these pancakes on your first attempt with these step-by-step photos and helpful tips. Easy-to-print recipe card? Head to the bottom of the page.
Step One
Old Mix Donald:
In a large mixing bowl, whisk together the plant-based milk, club soda, melted vegan butter, Just Egg, and vanilla extract until the mixture is smooth and well combined.
Step Two
Matzo Fast:
Add the matzo meal, baking powder, sugar, and salt, and stir until a thick batter forms.
✅ I know. At first this is going to look crazy-loose. Let it sit for 5-6 minutes to allow the matzo meal to absorb the liquid and thicken.
Step Three
Griddle Me This:
Place a nonstick skillet or griddle over medium heat and add a small amount of vegan butter to lightly coat the surface.
Step Four
The Flipping Point:
Pour about ¼ cup of batter onto the frying pan for each pancake.
Cook for 3 to 4 minutes over medium heat until bubbles appear on the surface and the edges start to firm up. Flip the pancakes and cook for another 2 to 3 minutes over medium heat until they are golden brown and fully cooked through.
Step Five
Cover Me, I'm Going In:
Transfer the pancakes to a plate and keep them warm by covering them with an inverted bowl. Repeat with the remaining batter, adding more vegan butter to the skillet as needed.
Step Six
Berry Nice:
Serve warm with fresh fruit, jam, vegan butter, or maple syrup.
💡 Serving Ideas
Matzo meal pancakes can swing sweet or savory, depending on your mood.
Sweet route? A handful of fresh berries or a drizzle of fruit compote is classic. My recco? Spoon over some charoset-it's basically chunky apple-walnut jam, so it works perfectly here. And if you've never tried tsimis with pancakes, it's like a dried fruit and root veggie compote. Pretty bangin' says me.
👉 Top tips
- Mind the Heat: Cook your pancakes over medium heat. Like when making martabak, the matzo meal these are made with can brown quickly, so maintaining a moderate temperature ensures they cook through without burning.
- Because not all matzo meal is created equally, Consistency as Needed: If your batter seems too thick after 5-6 minutes of resting, stir in a tiny bit of additional water or plant milk, one tablespoon at a time, until it reaches a thick but pourable consistency. Conversely, if it's too thin, sprinkle in a bit more matzo meal.
- Use a Non-Stick Pan: To prevent sticking and ensure easy flipping, opt for either a cast iron griddle or non-stick skillet. A generous coating of vegan butter also helps achieve that golden-brown finish.
🤷♀️ Recipe FAQs
Here's a fun little tidbit: a lot of people think baking powder is a no-go for Passover, but that's actually a bit of a myth. Turns out, it can totally be on the menu-as long as it's made the right way. The issue comes down to whether it's considered chametz or not.
Standard baking powder combines baking soda with an acid (like cream of tartar), which doesn't require fermentation. Now, here's the rub-some commercial brands use cornstarch as an anti-caking agent. And cornstarch? That's in the "kitniyot" category-things that we traditionally avoid during Passover.
So, what's the fix? Keep an eye out for baking powder that's specifically labeled as Passover-friendly. These versions swap out the cornstarch for potato starch, tapioca starch or another approved ingredient.
Anyway, if you're in a bind and can't find it, no sweat-you can totally DIY it: just mix one part baking soda with two parts cream of tartar. Cream of tartar is kosher, even though it's a byproduct of non-kosher wine. It's acceptable for use in Passover baking. Boom. Homemade baking powder. Just use it right away, though-because unlike your grandma's brisket, this stuff doesn't get better with time.
Matzo meal is simply ground matzo crackers, commonly used during Passover in various recipes. If you can't find it pre-packaged, you can make your own by grinding matzo sheets in a food processor until you achieve a fine breadcrumb-like consistency. This homemade version works perfectly in pancake recipes.
Nope, not a great idea. Once you mix the batter, the baking powder starts reacting with the acid in the plant-based milk, creating the bubbles that give the pancakes their light, fluffy texture. Letting the batter sit too long means those bubbles escape before they even hit the pan, leaving you with dense, sad pancakes.
If you need to prep ahead, the best move is to mix the dry ingredients and wet ingredients separately and combine them just before cooking. That way, the baking powder stays inactive until it's time to make the pancakes, and you still get that perfect golden, airy texture.
These pancakes store well, making them perfect for meal prep or quick breakfasts. Follow these steps to keep them fresh and delicious.
❄️ Refrigerating:
Let the pancakes cool completely before storing. Place them in an airtight container with parchment paper between layers to prevent sticking. They will stay fresh in the refrigerator for up to four days.
🧊 Freezing:
Arrange the cooled pancakes in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a container with parchment paper between layers. They will keep well in the freezer for up to two months.
⏳ Thawing:
For best results, let frozen pancakes thaw in the refrigerator overnight. If you're short on time, you can warm them directly from frozen using the oven or stovetop methods below.
🔥 Stovetop Reheating:
Warm a skillet over low to medium heat and add a little vegan butter or oil. Place the pancakes in the pan and heat for two to three minutes on each side until warmed through and slightly crisp.
✌️ You'll love these vegan Jewish recipes too:
Learn to make a Passover seder so absurdly delicious, your family will finally stop complaining about the food.
Vegan Matzo Meal Pancakes Recipe for Passover
Equipment
- Griddle (optional)
Ingredients
- ½ cup unsweetened plant-based milk
- ⅓ cup club soda
- ¼ cup vegan butter melted
- ¼ cup just egg
- ½ teaspoon vanilla extract
- 1 cup matzo meal
- 1 teaspoon kosher for Passover baking powder
- 1 tablespoon brown sugar or coconut sugar
- ¼ teaspoon salt
For frying:
- Vegan butter as needed
For Serving:
- Fresh fruit
- Jam
- Vegan Butter
- Maple syrup
Instructions
- In a large mixing bowl, whisk together the plant-based milk, club soda, melted vegan butter, Just Egg, and vanilla extract until smooth.
- Add the matzo meal, baking powder, brown sugar (or coconut sugar), and salt, and stir until a thick batter forms. Let the batter rest for 5 minutes to allow the matzo meal to absorb the liquid.
- Heat a nonstick skillet or griddle over medium heat and add a small amount of vegan butter to coat the surface. Pour or scoop the batter onto the skillet, using approximately ¼ cup per pancake.
- Cook for 3-4 minutes, or until bubbles form on the surface and the edges begin to set. Flip the pancakes and cook for another 2-3 minutes, until golden brown and cooked through.
- Transfer the cooked pancakes to a plate and keep warm by placing an inverted bowl over it. Repeat with the remaining batter, adding more vegan butter to the skillet as needed.
- Serve warm with fresh fruit, jam, vegan butter, or maple syrup.
Notes
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Karen says
I'm gonna try this next week! Thanks Adam!
Reshyll says
Tried making these vegan matzo meal pancakes, and they're super light and delicious!