Malasadas or Guyanese pancakes are light and fluffy deep-fried yeast dough balls drizzled with cinnamon simple syrup. It is traditionally made the day before Ash Wednesday, called pancake day by Catholic people in Guyana.
Guyanese Pancakes Recipe
When I was growing up in Guyana, my next-door neighbors were Catholic and made these pancakes every year on Shrove Tuesday. This day is also called Shrove or Fat Tuesday around the world and many people make some version of pancakes on this day.
The mom, Aunty Dawn, always passed a few malasadas over the fence for us to enjoy. The first time I had it, I said it tasted like a sweet pholourie. But as an adult, they are totally different recipes.
- Guyanese Pancakes Recipe
- Why You’ll Love This Malasadas Recipe
- The Origin of Malasadas
- What are Malasadas?
- Ingredients for Guyanese Pancakes
- How to Make Guyanese Pancakes
- Cooking Malasadas (Step by Step)
- Storage
- Tips for the Best Guyanese Pancakes
- Recipe Variations
- Frequently Asked Questions
- Malasadas (Guyanese Pancake)
Why You’ll Love This Malasadas Recipe
- Easy: Guyanese pancakes are made with common ingredients so you probably already have what you need. Aside from allowing the batter to rest, the cooking time is under 20 minutes.
- Indulgent: Everyone loves something sweet and deep-fried. Served with a sticky, sweet, citrus infused syrup, this is dessert for breakfast!
- Customizable: Make these gluten free or dairy free so even more people can enjoy it!
The Origin of Malasadas
Malasadas were introduced to Guyana by Portuguese settlers during the 19th century.
What are Malasadas?
Guyanese pancakes are our version of Portuguese Malasadas, a deep-fried yeast dough that is sometimes stuffed with cream. Think of a donut hole, but instead of dusting it in sugar, it is drizzled in syrup.
Ingredients for Guyanese Pancakes
These sweet fried dough balls are made with pantry staples.
- Demerara Sugar: You can use brown sugar or sugar in the raw as alternatives.
- Warm Water: The water should be 110°F.
- Dry Active Yeast: This gives the pancakes a light, airy texture.
- Eggs: This provides the structure necessary for the dough to rise, for a nice fluffy texture. It also enriches the flavor.
- Melted Butter: This ensures the malasadas are moist.
- Evaporated milk: The thick, creamy consistency gives the pancakes a tender crumb.
- Vanilla Extract: (Optional)
- Flour: This is the base of the recipe.
- Salt: This balances the other flavors.
- Oil: Use an oil suitable for frying like vegetable oil, canola oil, or peanut oil.
Syrup
- Granulated Sugar
- Water
- Cinnamon Sticks
- Lemon peel/zest (optional)
- Vanilla Extract (optional)
See recipe card for quantities.
How to Make Guyanese Pancakes
Step 1: Bloom the yeast by dissolving a tablespoon of sugar into 1/4 cup of warm water, then add the yeast. Let sit until the yeast is nice and frothy.
Step 2: Whisk the eggs until light and fluffy. A hand mixer works really well for this step.
Step 3: Combine the bloomed yeast, eggs, and melted butter and continue to whisk.
Step 4: Fold the sifted flour and salt into the wet ingredients to form a thick batter.
Cooking Malasadas (Step by Step)
Use a cookie scoop, or two dinner spoons, to scoop and drop batter into the hot oil.
Cook the malasadas for about two minute to ensure they cook all the way through and are golden brown.
Storage
Enjoy Malasadas (Guyanese pancakes) while freshly made and hot. You may store any leftover pancakes at room temperature for a day or two and then move them to the refrigerator. Please note that when refrigerated they may dry out.
Tips for the Best Guyanese Pancakes
- Use an electric whisk to get the fluffiest eggs. You can do this with a hand whisk or by putting your eggs in the stand mixer.
- Let the batter rest for at least 1 hour but no more than 1 and 1/2 hours. If it rests longer than that it may overproof and have a very yeasty taste. You may let the batter rest in a warm over. Warm up the oven for 5 minutes at 200 °F and then turn it off. Then cover the batter and place it in the oven for an hour. This method results in a perfectly light and fluffy batter.
- The easiest way to scoop and drop the batter is to use a cookie scoop. Use cooking spray to the cookie scoop before scooping up the first set of batter. This will make it easier for the batter to release from the scoop. Alternatively, you can also use two dinner spoons. One to scoop the batter and the other one to scrape the batter into the dough.
- The oil should be hot enough that it takes a minute for the dough to get brown. If it gets brown immediately, the oil is too hot and the pancakes will be raw on the inside.
- If the oil is too cold the pancakes will be soggy. I recommend using a thermometer if you have one. Alternatively, test one of the malasadas before adding the full batch to the frying oil.
Recipe Variations
- Flour: For my gluten free friends, this recipe works really well with a 1:1 substitution for the All Purpose flour with All Purpose Gluten Free Flour.
- Milk: If you are dairy free, you can replace the milk with evaporated coconut milk.
- Sugar: Substitute the sugar with coconut sugar for a refined sugar free version of the recipe.
Frequently Asked Questions
Although both derive from Portuguese malasadas, the two recipes are entirely different. Hawaiian malasadas are more donut-like and often have sweet fillings (like fruit and chocolate).
In Portuguese, malasada means “poorly cooked.” This references the contrast between the crisp outer layer and the soft, fluffy center.
Both are doughy and fried, traditional malasadas are coated in sugar whereas beignets are coated with powdered sugar. Perhaps the biggest difference between the two fried dough balls are the regions they originate from.
Malasadas (Guyanese Pancake)
Equipment
- Large Bowl
- Stand Mixer/Whisk
- Deep Pan
- Cookie Scoop
Ingredients
- 1 tbsp Demerara Sugar (may use brown sugar or sugar in the raw)
- 1/4 Cup Warm Water (110 *F)
- 1 1/2 tsp Dry Active Yeast
- 3 Large Eggs
- 2 tbsp Melted Butter
- 1/2 Cup Evaporated milk
- 1 tsp Vanilla Extract (Optional)
- 2 Cups Flour
- 1/4 tsp salt
- 4 Cups Oil suitable for frying
Syrup
- 1 Cup Granulated Sugar
- 1/2 Cup Water
- 2 Cinnamon Sticks
- 2 inches lemon peel/zest (optional)
- 1/2 tsp Vanilla Extract (optional)
Instructions
- Bloom the yeast by dissolving the sugar in the warm water, then adding the yeast and mix to combine. Cover and let rest until the yeast blooms and has a frothy top of at least an inch thick
- Add your eggs to a large enough bowl to allow the batter to proof and double in size. Then whisk the eggs until light and fluffy. If using a stand mixer, whisk on speed 2 for 2 minutes. Then add the melted butter and evaporated milk. Continue to whisk for another minute
- Add the bloomed yeast and vanilla extract (if using) to the eggs, then gently whisk to combine
- Sieve the flour and salt into the wet ingredients, then using a wooden spoon or rubber spatula, gently fold the flour into the wet ingredients until fully combined
- Cover the batter and place it in a warm, dark place to proof for an hour or until it doubles in size
Make the Syrup
- While the dough is resting, make the syrup by combining all of the ingredients into a saucepan on medium heat. Stir the mixture until the sugar dissolves, then allow it to come up to a boil. Boil for about 5 minutes or until it thickens and looks like pancake syrup. Then remove from the heat and allow to cool completely. Strain to remove the cinnamon sticks and the lemon zest
Cook the Malasadas (Guyanese Pancakes)
- When ready to cook, pour the oil into a pan deep enough so that there is at least 3 inches of oil in the pan. Heat the oil on medium heat until it is really hot but not smoking about 300 °F
- Using a cookie scoop, or two dinner spoons, scoop and drop batter into the hot oil. Cook each dough ball for a minute, then flip and continue to cook for an additional minute for even cooking. The aim is to get an evenly golden brown pancake ball. Work in batches to not over crowd the pan.
- Remove from the oil, then rest on a few paper towel sheets. Repeat until all of the malasadas are cooked.
- Pour the syrup over the malasdas and serve warm
Notes
- The oil should be hot enough that it takes a minute for the dough to get brown. If it gets brown immediately, the oil is too hot and the pancakes will be raw on the inside.
- If the oil is too cold the pancakes will be soggy. I recommend using a thermometer if you have one. Or testing one malasadas before adding in a full batch.
Nutrition
The information listed in the recipe card is an estimate provided by an online nutrition tool. The tool evaluates ingredient names and amounts then makes calculations based on the number of servings listed for the recipe. It is provided as a general guideline and not as a precise calculation. For precise nutrition information please feel free to add the ingredients to your preferred nutrition calculator or consult a doctor or licensed nutritionist.
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paul Says
Hi Althea
Love your work as always. Im going to make this on a Sunday soon
I tried get get my aunt to make this and she couldn’t make it properly, a long while back. Didnt turn out well as she couldn’t remember. this was before people started writing and making videos about Guyanese food
We didn’t call it Malasadas. Probably recent retroactive naming I think, as people realized its the same thing that is made in Portugal. and this is just recently…past 10 years 15 years. Or only old Guyanese Portuguese remember it by that name.
My grandmother used to make this in Berbice regularly. It was consider another form of bake. We called it soft make. With no syrup.
Its very similar to Gulgula and my grandmother sometimes made it with banana. The weird thing is we know about Gulgula (were indo), but we didn’t call it that and we never made Gulguala. But I find a lot of stuff was kept alive in Berbice
Giselle DaMota Says
Hi Althea, You mentioned Evaporated Milk in your ingredient list in the body of this post, but it isn’t in the instructions, or on the recipe card. Is it safe to assume it isn’t needed, or am I missing a part of the recipe?
Thank you.
Juanita M Says
I notice this too but I poured enough to have a thicker consistency of pancake.