Matzo meal pancakes are perfect for Passover or any time of the year. Also known as a bubula (bubaleh), this recipe honors my grandma Annie, or my bubbe, and shares the special story of this family legacy recipe!
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What is a matzo meal pancake? It's a matzo meal and egg based pancake usually eaten on Passover. My bubula version looks more like a puffy Dutch apple pancake that you bake in the oven. But it's cooked stove top and is ready to eat in minutes. Some people refer to these pancakes as chremslach - an Eastern European word that refers to matzo meal pancakes, sometimes potato pancakes and on occasion cheese pancakes like the ones my dad used to make for me! If you skip whipping the whites, these matzo meal pancakes will look more like a traditional pancake in form.
Why you'll love this family recipe!
- "Bubula" or "bubaleh" is also a Yiddish word that is a term of endearment. Imagine my grandma with her thick glasses, denture-filled smile, and short, stubby hands making this for you in her tiny Brooklyn apartment. When it's ready, she'd call you to the kitchen table by saying with a Polish Yiddish accent “come here, bubula, eat (ess) your bubula while it's hot.”
- This version of a matzo meal pancake is almost like a quick souffle because of the way you separate the eggs and whip the whites. Change up your egg game and give this a try! Easy to make and fun to eat!
- The toppings can change it up - my mom and grandma always used cinnamon sugar. I like fruit compote as you can see in the pictures. My cousin likes a little kosher sweet wine on it. You can have it your way!
Ingredients and substitutions
- Eggs: I designed this recipe for a single serving with 2 eggs. Separating them and whipping the whites gives this bubula or matzo meal pancake it's distinctive fluffy texture.
- Seltzer: Carbonated water was my grandma's trick for helping her matzo balls and this pancake stay light and fluffy. Obviously the whipped egg whites do the lion's share of the work here but I just can't make this recipe without bubbly water because that's what bubbe would do!
- Matzo meal: Matzo meal is a derivative of matzo. When you coarsely crumble the matzo, it becomes matzo farfel. When it's more finely ground but still with texture, it becomes matzo meal. Finely ground -- it becomes matzo cake meal, like a substitute for flour. (for more info on matzo, check out my All About Matzo page) For this recipe, I use matzo meal. On Passover, be sure it is marked Kosher for Passover on the can.
Let's make a matzo meal pancake step-by-step
(Printable recipe card is at the end of the post with ingredients, measurements and step-by-step instructions. This section includes more and larger pictures and high level explanations of the process.)
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- Separate the eggs into two bowls – one big enough to whip the egg whites, the other big enough to hold all the ingredients.
- Add the matzo meal, seltzer, and salt to the egg yolks and mix well.
- Whip the egg whites to stiff peaks and then fold them gently into the egg yolk mixture.
- Pour into a medium-sized frying pan greased with oil or butter. (my mom always used oil) Fry on one side and gently turn over to brown on other side. My mom says it’s ready when you stick a fork in and it doesn’t fall apart. (my mom is in her 90's so pay attention to her wise tips!)
Serve with toppings of your choice. In this picture we ate it with my simple but delicious fruit compote and a cup of tea!
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Beth's expert tips and recipe FAQs
- I always top my bubaleh with cinnamon sugar. Some people like powdered sugar. My son liked syrup. Some prefer yogurt, sour cream, or whipped cream and berries. And my friend Laura from the blog Family Spice (who took the stunning photos for this post) discovered that my fruit compote is the perfect topping for her. And if you are Jewish (or just adventuresome), you might even try a bit of Manischewitz wine – yup – that’s how my cousin Alan used to eat it.
- Butter or oil will work for the frying pan - my mom always used a little oil.
- The whipped egg whites are doing the lion's share of the work to make this matzo meal pancake fluffy. So if you don't have fizzy water, do not despair! Might even be good to sub in some orange juice or apple juice instead! (Haven't tried it but I would!)
I don't recommend doing this. I find a bubaleh to be best fresh out of the frying pan!
I love making this recipe just like my grandma did but truly the whipped egg whites are doing most of the work of making this pancake puffy. So just add some water or maybe even some orange juice or apple juice instead.
Think of matzo meal like bread crumbs and use them anywhere you might use bread crumbs - like coating chicken or fish, for example.
Bubbe's bubula stories - optional but fun!
Beth's family's matzo meal pancake stories:
--- from my cousin after reading the original blog post in 2011
“I wanted to thank you for making available Grandma's pancake recipe. I have looked for that recipe in every Jewish cookbook around and never found it--of course I never thought to do the obvious---ask the family. My wife made the pancakes tonight and they were great---topped with sugar, or a little Manischewitz Concord Grape wine, as we did in our house in Brooklyn.
Of course, the greater significance beyond the tastiness of the pancakes were their emotional and nostalgic value. For the duration of the meal tonight, I was 10 years old again and back at Avenue N with my mommy and Grandma in the kitchen. It was a truly wonderful and sentimental moment for me.
Thank you for giving me the venue to return, at least in my mind's eye, to those wonderful years in a world that now seems all too distant.”
--- from my mom when I first wrote this blog post in 2011
When I first wrote this post, I emailed my mom, who has turned out a few good bubulas over the years, to help with the recipe. And she actually emailed me back a rough write-up. Here are her directions verbatim from the email:
“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.”
I think my mom missed her calling as a recipe writer. But please don't miss your chance to experience this simple treasure of a family recipe.
More Passover recipes on OMG! Yummy
You might also also enjoy my recipe for cheese latkes made with matzo meal!
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Matzo Meal Pancake (bubaleh)
Beth LeeIngredients
- 2 eggs separated
- 2 tablespoons matzo meal
- 1 tablespoon seltzer water
- pinch of salt
- canola oil
- sugar
- cinnamon
Instructions
- Separate 2 eggs. Put the whites in a medium bowl, big enough for whipping them. Place the yellows in a similar size bowl.
- To the yolks, add 2 tablespoons of matzo meal, one tablespoon of sparkling water (seltzer), and a pinch of salt. Combine, using a small whisk or fork.
- Whip the egg whites to stiff peaks and then fold the egg whites into the yellow mixture.
- Heat a small skillet on medium to medium-high. Once heated, add one tablespoon of oil, then add the matzo meal mixture.
- Cook until you see it sizzle around the edges and firm up. Then, depending on your skill in the kitchen, you can either flip the pancake like a pro or grab a spatula to turn it over. (Dormant chef flipped, I used a spatula) It should be nicely browned.
- It only needs to cook briefly on the flip side to brown and finish firming up the interior.
- Flip the bubula onto a plate, sprinkle with granulated sugar and cinnamon of a topping of your choice!
Notes
- I always top my bubaleh with cinnamon sugar. Some people like powdered sugar. My son liked syrup. Some prefer yogurt, sour cream, or whipped cream and berries. And my friend Laura from the blog Family Spice (who took the stunning photos for this post) discovered that my fruit compote is the perfect topping for her. And if you are Jewish (or just adventuresome), you might even try a bit of Manischewitz wine – yup – that’s how my cousin Alan used to eat it.
- Butter or oil will work for the frying pan - my mom always used a little oil.
- The whipped egg whites are doing the lion's share of the work to make this matzo meal pancake fluffy. So if you don't have fizzy water, do not despair! Might even be good to sub in some orange juice or apple juice instead! (Haven't tried it but I would!)
Nutrition
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Hi! I'm Beth
Cookbook author, cooking teacher, preserved lemon lover. My family is a mix of Jewish, Hawaiian and Korean heritage. My virtual multicultural kitchen is always open.
Marshall Leslie Rothman says
My mother made these. I love them and I am elated that I found your recipe. Thank you very much!
I have a matzo brie recipe that is different from all others, and it is delicious. Everyone loves it that has it. It is in the form of a thick pancake (about 1 1/2" thick and 8" wide. When it is done it is golden brown, and it makes you want to slap your grandma! LOL
Beth Lee says
Sorry for my slow reply! So glad you love a good matzo meal pancake as much as I do! Simple but sublime. Tell me about your matzo brie recipe?! Is the matzo prepped differently? Sounds like I would love it!
Marshall Leslie Rothman says
My matzo brie is delicious, and even people that are not Jewish love it.
Ingredients:
2 cups matzo farfel
3 eggs at room temperature
1/2 tsp cinnamon (or to taste)
1/2 tsp kosher salt
Hot water
Maple syrup
Approximately 1/4 cup of Canola oil for frying
Pour matzo meal into a bowl. Very slowly dribble the boiling water all over the matzo. Do not pour in abundance! Immediately cover bowl with a plate and let it stand for 5 minutes to allow it to steam and be like a dampened sponge. There should not be water at the bottom of the bowl to puddle!
After steaming the matzo until it is spongey to the touch, beat the eggs and pour over the matzo. Add salt and cinnamon and mix well.
Use a frying pan that is 8" x 2 to 2 1/2". Heat pan and oil over medium heat. When heated pour mixture into frying pan and pat it around the pan with a spatula so that it is flat from side to side.
Fry with moderate heat and when you see the edges getting brown, flip the entire pancake over and fry until golden brown. Both sides should be golden brown.
When finished frying lift pancake out with a spatula and place on a plate with a few sheets of paper towel to allow the excess oil to be absorbed into the paper towels. While it is on the paper towels pat the top with a couple sheets of paper towels.
When this is done serve and enjoy. Some people like preserves on the top, but it is best with maple syrup.
It will take a few times to get the 'feel' of pouring the right amount of water. Make sure the matzo is only damp and not wet!!!
BON APPETIT...
Beth Lee says
Thank you so much for sharing! How generous and kind of you. I love how this comes out like a pancake. Totally going to try this!
Susi says
Yummy. Thanks for the recipe
Dave Solomon says
You’re quite welcome and I was happy to do it. My parents left Warsaw in August 1939. The Ship they came over and was not allowed to return to Poland because of the Nazi invasion in early September. Many of my mother’s family ended up in the Warsaw ghetto. Wonderful woman and a great cook in Baker. Her grandfather was a cake bakery in Otaez which was the county seat not far from Warsaw loves to cook and bake and see people and was Shahab of our Sina Malik or many decades. Also, result of the war we have many cousins in Buenos Aires Argentina, Mexico City, Israel and France.
Beth Lee says
My grandma came over after WWI and before WWII but I have very little specific information. All we know is whoever came from her family, survived and whoever didn't, did not. My grandma was a great baker but none of her 6 kids learned to bake and my grandma didn't write any of her recipes down. Hence my mission to become a confident baker and document and write cookbooks!
I know many people with stories that extend to Argentina, Chile, Israel and more. So fascinating. And glad you know where your cousins are!
Gail Gordon says
My Zaida and his first wife came over from Poland between the two wars too. His name was Louis Biederman, they had one child, my mum Lily. I believe there are relatives in the USA and also Australia whom we have lost track of, probably passed away now. My mum used to make bubbalahs every Pesach and they were wonderful, I remember her putting a little Pesach wine in them too. I would love to find out more about my dear Zaida and his family, I believe they came from Warsaw.
Beth Lee says
Hi Gail, thanks for sharing your story! We also know very little about our family besides the people that made it to the U.S. I want to visit Poland. I just read a book you might enjoy - The Keeper of Hidden Books by Madeline Martin. It's historical fiction that takes place in Warsaw, Poland during WWII. I learned alot about what happened at that time. First book I've read with a Polish perspective. Sad but absolutely fascinating. Excited for a few bubulahs next week! Chag Sameach.
Dave Solomon says
My mom, Florence Solomon of Longmeadow MA and Pultusk Poland I used to make this very dish for us every year at Passover. It was always a treat and took her a while to prepare. My dad ate it with jam and we kids ate it with sugar.
Beth Lee says
Oh Dave thanks for sharing your memory with me. My grandma was from Poland! Pacanov (spelling may be all wrong). This has such strong childhood memories for me too. It's so simple and yet, the result is just special. And the extra time to whip the whites is so worth the effort. Chag Sameach.
Eileen Kellman says
Thank you for the recipe, but I want to make a lot. It is going with chicken. I had the recipe but I can’t find it. How many can I get with a larger amount of matzo meal??
Please help. Thank you for for your help. Eileen Kellman at ecoffeebean134572@gmail.com
Beth Lee says
Hi Eileen, I'll email you this answer as well. If you are serving these as a side dish then I would think one recipe as written would make about 4 pancakes. So depending on how many people you are feeding, you could try quadrupling the recipe for a total of 1/2 cup of matzo meal and 16 pancakes. But full disclaimer, I've never made this quadrupled so I don't know if the eggs, for example, just multiply up to 8. Also, do you plan to make this at the last minute or ahead of time? I've always just made this as a breakfast or snack and eaten it right after I made them. And feel free to tell me more about the recipe you can't find - do you remember the texture of the cooked pancake?
Debra Q Markowitz says
Finding this recipe blew my mind. I thought only my grandma made a bubeleh! Your post took me back to her kitchen on Avenue J, on top of my grandfather's curtain store. Although the pancake she made was a little sweet (she did have a sweet tooth), it was always served in our family as a savory, next to roasted chicken or a pot roast. She used either oil, chicken schmaltz, or a combo for the frying. Looking at your pictures, I think that ours was a bit different—it was thicker, made in a big pan and served cut in wedges. But I think the recipe is about the same, just more batter. I asked my mother about it only yesterday, it being Pesach and all. She never made it, but thought it was just a giant matzo meal latke. You've inspired me. I'm so going to make this!
Beth Lee says
Thanks for writing to me. This recipe tugs at my heart strings and seems to do the same for others. Which to be honest, fills me with joy. The recipe is really quite simple and yet, the flavor just sends me back in time. My cousin who wrote to me about it, used to eat it with Passover wine! Now I have to ask - are you talking about Avenue J in Brooklyn? My grandma lived on Avenue N!!!
Sandy says
Thank you, thank you, thank you!! This really did spark a memory of eating this as a little girl with my grandmother. It is so light an airy and delicious and such a great alternative to fried matzo for a week! (Almost like a souffle.) Although I love fried matzo, my stomach not so much. I love it with cinnamon and sugar, but will try honey and fruit as well. Thank you so much for bringing this back to me.
Happy Passover!
Beth Lee says
Yay - as I included in the post - my cousin had the same reaction and I kid you not, his note to me kept me blogging at that time. It inspired me so much. Thanks for sharing your feedback. Also - cinnamon sugar is my favorite too but the fruit or honey or maple syrup is fun too!
Debbie Landsman says
These look yummy and thank your grandma for this recipe. I needed to know if I can make these in advance and then freeze them for Passover. Please advise. Thank you.
Debbie
Beth Lee says
Hi Debbie - I have never tried to do that. I think the texture might not survive the freeze. But if I were going to try, I’d make them minis and just expect them to be less poofy upon re-entry from the deep freeze 🙂 But my fav way to eat them is right out of a hot pan! Chag Sameach!
Sandi says
I love how puffy this matzo meal pancake got! I love all of the step by step directions to make it.
Beth Lee says
Pull out that gluten free matzo meal and make one my friend.
Tobie says
Thanks for the recipe. Pesach is just around the corner.
Beth Lee says
Yes it is! It will be here in the blink of an eye.