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matzah scallion pancakes

Matzah Scallion Pancakes

4.63 from 8 votes
Servings 6 -8


  • 1 cup thinly sliced white and pale green scallion parts
  • 1 cup thinly chopped scallion greens
  • 3/4 cup plus 2 teaspoons canola oil
  • 5 large eggs
  • 1 1/2 cups plus 1 tablespoon water
  • 1 1/2 cups matzo meal
  • 1 teaspoon salt
  • 1/4 teaspoon pepper


  • Cook sliced white and pale green scallion in 2 teaspoons oil in a saucepan over medium heat until golden brown.
  • Remove from heat and stir in scallion greens.
  • Whisk eggs and water in a bowl.
  • Stir in matzo meal, salt, pepper and scallion mixture until well combined.
  • Heat 1/2 cup oil in a 12 inch nonstick skillet over medium heat until hot (if using a smaller pan like me, use less oil).
  • Spoon 3 tablespoons of batter for each pancake into the oil, and flatten into a round.
  • Cook pancakes for 2 minutes until undersides and golden.
  • Flip, and cook for another 1 1/2 minutes until done.
  • Transfer finished pancakes to a paper towel and repeat, adding more oil as needed.
  • Serve with sour cream and scallions or mix soy sauce and sesame oil for a dipping sauce!


You can reheat pancakes on a baking sheet for 10 minutes in a 350 degree oven.
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