Gorditas de Azúcar (Sweet Griddle Cakes)

Several golden-brown, round flatbreads—known as gorditas de azucar—are arranged on a wooden board and a decorative plate, showing a rustic, textured surface.

5 from 30 votes

Gorditas de Azúcar (Sweet Griddle Cakes)

Soft and lightly sweet, these Gorditas de Azúcar are traditional Mexican griddle cakes made with flour, butter, sugar, and cinnamon. Serve them warm with butter, jam, or cajeta.

Prep Time25

Cook Time30

Total Time55

Course: Breakfast, Dessert

Cuisine: Mexican

Servings:

Calories: 185kcal

Author: Maggie Unzueta

Ingredients

1 cup butter (shortening or lard can also be used)
2 eggs
¼ cup water
1 cup sugar
1 ½ tsp ground cinnamon
2 teaspoon salt
2 teaspoon baking powder
4 cups flour (wheat or all purpose)
½ cup warm milk

Instructions

Soften the butter.
In a large bowl, mix the butter, eggs and water.
Add the sugar, cinnamon, salt, and baking powder.
Mix until combined.
Slowly add the flour and warm milk.
Mix until a soft dough forms.
Knead for about 5 minutes.
Let rest for 10 minutes.
Form small dough balls about the size of a golfball.
If the dough is too sticky, add a little more flour.
Heat a griddle.
Roll out each dough.
Dust the rolling pin with flour as needed.
Cook the gordita for 2 minutes on each side.
Flip when the bottom is golden brown.
Repeat until there are no more dough balls.
Serve with jam, cajeta, or Nutella.

Notes

Instead of warm milk, you can use a combination of sour cream and water.

Whole wheat is preferred.

My mother would sometimes chop up whole cinnamon into really small pieces and add them to the dough.

1 teaspoon vanilla and ½ teaspoon ground anise make a great addition.

Rolling out with a rolling pin will give you straighter edges than if using a tortilla press.

To use a tortilla press:

Line it with plastic wrap.
Add the dough.
Be sure not to press down too thin.

Just like the first pancake, the first gordita might burn or not cook well. Don't get discouraged. Adjust the heat and try again.

Nutrition