These soft, sweet, and rustic gorditas de azucar (Mexican sweet griddle cakes) are the perfect treat or snack. Made with simple ingredients, these pillowy treats pair perfectly with café de olla, atole, or chocolate caliente (Mexican hot chocolate).
The first time I had gorditas de azucar, I knew I had to recreate the recipe. The best way I can describe them is the perfect mix between a pancake and a scone.
They’re soft and pillowy but also moist and lightly sweetened. Between myself, my husband, and my toddler, there are hardly any leftovers. I like to pair them with my morning coffee or with some hot chocolate for an extra treat.Â
Here’s why I love this recipe:
- Simple ingredients: These gorditas use pantry staple ingredients like flour, sugar, milk, and butter, all things that you likely already have in your kitchen, making it a great recipe to whip up anytime.
- Just the right amount of sweetness: This recipe isn’t overly sweet or indulgent and only uses granulated sugar.Â
- Easy to make: This recipe is very simple, so you don’t need to be a baker to make perfectly soft gorditas de azucar. No yeast or overly complicated directions!
What Are Gorditas de Azucar?
Gorditas de azucar, also sometimes called gorditas de harina, are thick and sweet griddle cakes made with simple ingredients like all-purpose flour, granulated sugar, baking powder, salt, butter, milk, and vanilla extract.
Unlike savory gorditas made from corn masa harina, which is sliced and stuffed with a savory filling like picadillo or papas con chorizo, gorditas de azucar are sweet and not stuffed, though there are variations that are filled with cajeta and dulce de leche.
Ingredients in Gorditas de Azucar
- All-purpose flour: I used all-purpose flour for this recipe. You can use whole wheat flour; just note that the kneading time will increase, and the gorditas won’t be as soft and pillowy.
- Granulated sugar: This gives these gorditas the perfect amount of sweetness. You can use equal parts turbinado sugar or brown sugar. You can also sweeten them with agave, honey, or even maple syrup. See the Recipe Tips section below for how to make those adjustments.Â
- Baking powder: The leavening agent for the gorditas.Â
- Salt: A pinch of salt helps balance the sweetness. I like to use fine salt for baking and dessert recipes.Â
- Unsalted butter: Adds some richness and helps bind the dough together. Make sure it’s softened and at room temperature for the best consistency.Â
- Egg: This recipe only uses one egg to add some moisture and helps bind the dough together.Â
- Warm milk: Helps to achieve a softer dough. I microwave the milk for 30 seconds. You can also use evaporated milk or even half and half for more richness.Â
- Vanilla extract: A teaspoon of vanilla extract adds some extra flavor.Â
How to Make Gorditas de Azucar
Mix the all-purpose flour, sugar, baking powder, and salt in a medium bowl until well combined, then add the softened butter. The consistency should be crumbly, almost like wet sand.
Mix in the egg with your hands until well combined, then add the milk and vanilla extract until a dough ball is formed. The dough should be tacky to the touch. Knead it on a well-floured surface until it is smooth, shiny, and elastic, and let it rest for 10 minutes.
Shape the dough into 10 golf ball-sized balls. Place 2 pieces of parchment paper on a tortilla press to keep it from sticking. Place the dough ball on top of the parchment paper and press the balls into 5-inch gorditas.
Cook the gorditas in a hot skillet 2-3 at a time, depending on the size of your skillet.
Recipe Tips
- Don’t have a tortilla press? You can shape the gorditas by pressing the dough balls in between two sheets of parchment paper using a heavy baking dish.
- Keep the gorditas soft by wrapping them up in a kitchen towel, then placing them inside a plastic bag or using a tortilla warmer.
- Add cinnamon for more warmth and spice. You can add ¼-½ teaspoon of ground cinnamon to the dried ingredients.
- Swap whole milk for evaporated milk or half and half for a richer taste.
Serving Suggestions
Gorditas de azucar are a great sweet treat on their own, but you can add toppings, pair them with your favorite Mexican beverage, or make a whole brunch spread. Here are a few ideas:
Storing and Reheating
To store, wrap in a kitchen towel and place in a plastic bag in the refrigerator for up to 3 days or freeze for up to 3 months.
To reheat, microwave in 10 seconds increments until warm and pliable. You can also place them in a toaster on a low setting until warm and pliable.Â
More Mexican Desserts
If you tried this Gorditas de Azucar Recipe or any other recipe on Isabel Eats, don’t forget to rate the recipe and let me know how it went in the comments below! I love hearing about your experience making it!
Gorditas de Azucar
Soft and sweet gorditas de azucar (Mexican griddle cakes) are the perfect treat for any time of day! Enjoy with café de olla or champurrado.
InstructionsÂ
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Add the flour, sugar, baking powder, and salt to a medium bowl. Stir together to combine.
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Add the softened butter and work the dough through your fingers until everything is well combined and incorporated. The dough should feel crumbly, almost like wet sand, and should lightly hold its shape when pressed together.
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Add the egg and mix it with your hands until it is well combined with the dough.
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Add the warm milk and vanilla extract and combine with your hands. Knead the dough for 5 minutes on a well-floured surface until the dough forms a smooth ball, adding more flour to the surface as needed. The dough should be tacky but not totally sticky.
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Cover with a clean kitchen towel and let it rest for 10 minutes.
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Uncover and form the dough into 10 balls.
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Place 2 pieces of parchment paper on a tortilla press to keep it from sticking. Place the dough ball on top of the parchment paper and press the balls into 5-inch gorditas.
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Heat a large skillet or comal over medium heat. Place a gordita in the skillet and cook for 3-4 minutes on each side until small brown spots begin to form. Place the cooked gorditas in a tortilla warmer to keep them soft and pillowy.
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Serve immediately.
Notes
- Sweetener: Instead of sugar, you could sweeten the gorditas with agave, honey, or even maple syrup.
- Add some warmth and spice by adding a ¼ teaspoon of ground cinnamon.
- Storage: Store these gorditas as you would tortillas. They stay soft and pillowy when kept wrapped up or in a tortilla warmer or plastic bag.
- If you don’t have a tortilla press, you can shape the gorditas by pressing the dough balls in between two sheets of parchment paper using a heavy baking dish.
Nutrition Information
Serving: 1gordita, Calories: 247kcal (12%), Carbohydrates: 42g (14%), Protein: 5g (10%), Fat: 7g (11%), Saturated Fat: 4g (20%), Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 33mg (11%), Sodium: 73mg (3%), Potassium: 63mg (2%), Fiber: 1g (4%), Sugar: 16g (18%), Vitamin A: 218IU (4%), Calcium: 42mg (4%), Iron: 2mg (11%)
Photography by Ashley McLaughlin.