Passover Pancake

An oven baked pancake that’s kosher for Passover.

Once the seder is over, we are still faced with a week of Passover food and while I love matzah brei, I cannot eat it every day and I almost never find the various kosher for Passover breakfast cereals satisfying.    This pancake recipe is easy to make, tastes good and can easily be doubled for a crowd.  As is, the recipe makes four generous servings.  I like mine with maple syrup but they are also delicious with leftover haroset, or a squeeze of lemon juice and powdered sugar.

Passover Pancake

Serves 4

  •  3 eggs
  • 1/2 cup milk, room temperature
  • 1/2 cup matzah cake flour
  • 1/8 teaspoon pure vanilla extract (kosher for Passover of course!)
  • 1/8 teaspoon ground cinnamon
  • 7 teaspoons butter
  1. Preheat oven to 450 degrees
  2. Place oven rack on the middle rack of your oven. Place a large, heavy ovenproof 10 inch frying pan or a cast iron skillet.  Allow the pan to heat as the oven heats.  The pan should get very hot.
  3. In a large bowl, beat the eggs until light and frothy; add milk, flour, vanilla extract, and cinnamon; beat for 5 minutes more. The batter will be thin, but very smooth and creamy.
  4. Using a pot holder, remove the hot skillet from the oven; add the butter; tilting the pan to melt the butter and coat the skillet.  You can use a pastry brush to hasten this process.
  5. Pour the prepared batter into the hot skillet, all at once, and immediately return the skillet to the oven.
  6. Bake approximately 7-10 minutes or until a toothpick poked in the center comes out clean.  The top may not brown.
  7. Remove from oven and serve immediately. Either bring the pancake to the table in its pan or slide it onto a serving plate.
  8. To serve, cut into serving-size wedges and transfer to individual serving plates. Top with your favorite topping and serve immediately.




Note:  If you substitute regular all-purpose flour for the matzah cake meal, you get a dutch baby or German pancake instead.  Yummm! (AP flour contains gluten so when the pancake is baked, the gluten formed when the batter is beaten creates a matrix that traps air and voila!, a puffy german pancake is the result. Matzah cake flour is already “cooked” so the gluten has become inert and cannot form a matrix so we get a tender spongy pancake.  Science is fun 🙂 )