Passover Pancakes


Light, fluffy, cheesy pancakes served with honey, jam, or fresh fruit make a delightful meal during Passover or any time! Grandma would make these for the kids when we were home for Passover. A family favorite. This year I added leftover charoset to the batter before cooking and it was delicious!

Prep Time:
5 mins
Cook Time:
2 mins
Total Time:
7 mins
12 small pancakes


  • 2 eggs

  • 1 tablespoon white sugar

  • ½ (15 ounce) container part-skim ricotta cheese

  • ¼ cup matzo meal, or as needed

  • 1 tablespoon oil, or as needed


  1. Whisk eggs in a bowl until light and fluffy. Add ricotta cheese; whisk until smooth. Mix in sugar and enough matzo meal to bind batter into a thick consistency.

  2. Heat oil in a skillet over medium-high heat. Plop batter by heaping tablespoons into the skillet. Cook until browned, about 1 minute; flip and flatten pancake. Cook until other side is browned, about 1 minute more. Repeat with the remaining batter.

Nutrition Facts (per serving)

120 Calories
7g Fat
9g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 120
% Daily Value *
Total Fat 7g 9%
Saturated Fat 3g 13%
Cholesterol 73mg 24%
Sodium 68mg 3%
Total Carbohydrate 9g 3%
Dietary Fiber 0g 1%
Total Sugars 2g
Protein 7g
Calcium 105mg 8%
Iron 1mg 3%
Potassium 67mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.