Gorditas de Azucar are sweet griddle cakes made with sugar and cinnamon. These golden beauties are light, soft, and impossible to resist. Enjoy with jam and a cup of coffee!

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Gorditas de Azucar on a wooden cutting board.

Gorditas de Azucar (or Sugar Gorditas) are sweet griddle cakes that resemble small pancakes.

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We are not making traditional masa harina gorditas. These are not stuffed, not very puffy, and not overly sweet.

Smother them with butter, jelly, or dulce de leche. So yummy!

This easy recipe comes from my mom’s side of the family and the beautiful town of Francisco I. Madero, Durango, Mexico. ¡Arriba Durango!

Table of Contents

1 Ingredients
2 Instructions
3 Storing Instructions
- 3.1 HUNGRY FOR MORE?
4 Gorditas de Azucar

Ingredients

Flour – Whole wheat is preferred, but you can also use all purpose flour.
Butter – Swap out for lard or vegetable shortening, but butter will give it the best flavor.
Sugar – You can also use 1 large cone of grated piloncillo instead.
Eggs – Please see the recipe card for exact ingredients.
Warm milk, or substitute for a combination of water + sour cream.
Water – See the recipe card for further instructions.
Baking Powder – This dry ingredient will make them puff up.
Salt will accentuate the flavors.
Cinnamon – Here, you see ground cinnamon, but you can also use finely chopped whole cinnamon.

My mom would occasionally add anise, depending on what she had in the kitchen.

A splash of vanilla also makes a good addition to this sweet bread recipe.

Instructions

The dough for sweet gorditas being made.

Soften butter and mix with the eggs in a large bowl.
Add all the ingredients except for the flour.
Add gradually two cups of flour all while mixing gently.

Normally, this recipe is done in a big bowl.

If you are using an electric KitchenAid, use the slow setting as you add the flour. Or the flour will go everywhere.

Next, slowly pour in the warm milk until the dough comes together.

Be sure to let the dough rest for 10 minutes before forming the balls.

Form small dough balls.
About the size of a golf ball.

The dough will be sticky, but not too sticky to handle.

Line a tortilla press with plastic wrap, add the dough to form a mini pancake. Be careful not to press too thin.

Or, roll them out with a rolling pin. If using a rolling pin, use a little more flour so it won’t stick to your rolling pin. Rolling out will give you straighter edges than a tortilla press.

You can even use a plate to form the sweet gorditas.

Raw sweet gorditas cooking on a skillet.

Press out the dough ball individually.
Heat up a griddle on medium heat.
Cook on each side.

Just like when you’re making pancakes, they don’t take long to cook. About 2 minutes on each side.

Flip when it is golden brown.

As they cook, you will see them puff up slightly but not much.

Gorditas de Azucar stacked up on top of each other on a wooden cutting board.

Storing Instructions

Place in an airtight container for up to 5 days.
To freeze, place in a sealable plastic bag and remove as much air as possible. They will last up to 3 months.

Once the warm Gorditas de Azucar are ready, smother with your favorite toppings like cajeta, Nutella, or strawberry jam.

These sweet treats make a great breakfast with café de olla or a tall glass of milk.

HUNGRY FOR MORE?

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