• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
  • Recipes
  • Contact
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
La Saucy Kitchen
menu icon
go to homepage
  • Home
  • About
  • Recipes
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • Home
    • About
    • Recipes
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Dessert

    Gorditas de Azucar (Sweet Griddle Cakes)

    Published on: Oct 16, 2021 · About 3 minutes to read this article. ·570 words. · Published by Mirna Pena

    Jump to Recipe·Print Recipe
    Spread the love
     98       
    98
    Shares

    This easy Gorditas de Azucar (Sweet Griddle Cakes) recipe is similar to a pancake only more dense and more sweet. Made with flour, salt, sugar, egg, baking powder, milk, vegetable shortening, and vanilla. Great during the winter season with a warm drink!

    brown griddle cakes in a basket lined with a white and gray striped kitchen cloth and green leaves in the upper left hand corner
    Jump to:
    • Toppings for gorditas de azucar
    • Notes:
    • Substitutes
    • How to make gorditas de azucar
    • Similar recipes you might enjoy!
    • Gorditas de Azucar (Sweet Griddle Cakes) Recipe

    Toppings for gorditas de azucar

    Since these are more of a dessert these are delicious served with cajeta, dulce de leche, or even lechera (sweet condensed milk) just drizzled on top!

    Jams are also great! Strawberry, grape, fig, any fave!

    Butter! love butter! Top these with some butter while still warm.

    Notes:

    These can be made thinner or thicker depending on your preference. If you make them thicker, just make sure to cook them a little longer on each side.

    For more of a cracker type, make them thinner and adjust the cooking time to a bit less.

    When cooking, if they are burning or getting too much color before they are ready to be flipped, turn down the heat and try again.

    If your dough is still crumbly and hasn’t formed into a smooth soft dough, add more warm milk 1 tablespoon at a time, mix and add more milk as needed.

    Dough is too wet? add 1 tablespoon of flour and mix, add more as needed.

    If you don’t have a tortilla press, you can form the discs by patting the dough balls between your hands until you reach your preferred thickness, or place the ball between the 2 plastic pieces on your counter and squish with a plate.

    Substitutes

    Instead of vegetable shortening you can replace it with equal parts of a neutral oil or ½ cup of butter.

    How to make gorditas de azucar

    In a bowl combine the 2 cups of flour, ⅛ teaspoons salt, 1 teaspoon of baking powder, and ¾ cup of sugar, and mix.

    To that add ⅓ cup of vegetable shortening and using your hands or a pastry cutter, crumble the shortening into the flour until you have small crumbles. Set aside.

    In a separate measuring cup or bowl, combine 1 egg, and ½ teaspoon of vanilla extract and whisk until well combined.

    Add your  mixture to your flour and mix.

    Next add the ¼ cup warm milk and using your hands mix until a dough ball is formed and it easily comes off the sides. It should be soft and slightly tacky but no so much it sticks to your hands.

    Cover with a damp cloth or plastic wrap and let it rest on the counter at room temperature for about 15-20 minutes.

    Once the dough has rested, divide your dough into 12 equal size pieces, form them into a ball. Set those aside. 

    Pre-heat a non-stick pan or a non-stick comal over medium-low to low heat.

    Using a tortilla press sandwich one of your dough balls between 2 ziplock bag pieces (see notes) and lightly press down to form a disk that is 5 inches across and about ¼ inch thick.

    Carefully remove the dough disk from the plastic with your hand and transfer it to the pan or comal.

    You will know it’s ready to flip when you see its cooked around the edges and bubbles have formed or approx 4 minutes. 

    Cook for another 2-3 minutes or until the bottoms are golden brown, when ready remove from the heat.

    Repeat with the rest of your dough.

    Serve while warm! Enjoy!

    Similar recipes you might enjoy!

    • Tres Leches Mini Pancakes
    • Pineapple Empanadas (Empanadas de Piña)
    • Best Sour Cream Banana Bread
    • How to Make Dulce de Leche from Sweetened Condensed Milk in a Slow Cooker
    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

    Gorditas de Azucar (Sweet Griddle Cakes) Recipe

    ★★★★★ 5 from 1 reviews
    • Author: Mirna Pena
    Print Recipe
    Pin Recipe

    Description

    This easy Gorditas de Azucar (Sweet Griddle Cakes) recipe is similar to a pancake only more dense and more sweet. Made with flour, salt, sugar, egg, baking powder, milk, vegetable shortening, and vanilla. Great during the winter season with a warm drink!


    Ingredients

    Scale

    2 cups all purpose flour (240 grams)

    ¼ teaspoons of salt

    1 teaspoon baking powder

    ¾ cup sugar

    ⅓ cup vegetable shortening (70 grams)

    ¼ cup warm milk

    1 egg

    ½ teaspoon of vanilla extract


    Instructions

    In a bowl combine the 2 cups of flour, ⅛ teaspoons salt, 1 teaspoon of baking powder, and ¾ cup of sugar, and mix.

    To that add ⅓ cup of vegetable shortening and using your hands or a pastry cutter, crumble the shortening into the flour until you have small crumbles. Set aside.

    In a separate measuring cup or bowl, combine 1 egg, and ½ teaspoon of vanilla extract and whisk until well combined.

    Add your  mixture to your flour and mix.

    Next add the ¼ cup warm milk and using your hands mix until a dough ball is formed and it easily comes off the sides. It should be soft and slightly tacky but no so much it sticks to your hands.

    Cover with a damp cloth or plastic wrap and let it rest on the counter at room temperature for about 15-20 minutes.

    Once the dough has rested, divide your dough into 12 equal size pieces, form them into a ball. Set those aside. 

    Pre-heat a non-stick pan or a non-stick comal over medium-low to low heat.

    Using a tortilla press sandwich one of your dough balls between 2 ziplock bag pieces (see notes) and lightly press down to form a disk that is 5 inches across and about ¼ inch thick.

    Carefully remove the dough disk from the plastic with your hand and transfer it to the pan or comal.

    You will know it’s ready to flip when you see its cooked around the edges and bubbles have formed or approx 4 minutes. 

    Cook for another 2-3 minutes or until the bottoms are golden brown, when ready remove from the heat.

    Repeat with the rest of your dough.

    Serve while warm! Enjoy!


    Notes

    These can be made thinner or thicker depending on your preference. If you make them thicker, just make sure to cook them a little longer on each side.

    For more of a cracker type, make them thinner and adjust the cooking time to a bit less.

    When cooking, if they are burning or getting too much color before they are ready to be flipped, turn down the heat and try again.

    If your dough is still crumbly and hasn’t formed into a smooth soft dough, add more warm milk 1 tablespoon at a time, mix and add more milk as needed.

    Dough is too wet? add 1 tablespoon of flour and mix, add more as needed.

    If you don’t have a tortilla press, you can form the discs by patting the dough balls between your hands until you reach your preferred thickness, or place the ball between the 2 plastic pieces on your counter and squish with a plate.

    Did you make this recipe?

    Tag @lasaucykitchen on Instagram and hashtag it #lasaucykitchen

    More Dessert

    • Gorditas de Leche Condensada (Sweetened Condensed Milk Griddle Cakes)
    • Apple Cinnamon Empanadas (Empanadas de Manzana y Canela)
    • Mazapan and Chocolate Covered Strawberries
    • white plate with brown empanadas in the center grey back drop and 4 pumpkins around it
      Pumpkin Pie Empanadas (Empanadas de Calabaza)

    Reader Interactions

    Comments

      Leave a comment Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. Julie

      December 07, 2021 at 7:06 pm

      These taste just like the ones mom used to make, Durango Mexico style! Thank you!

      ★★★★★

      Reply
      • Mirna Pena

        December 07, 2021 at 7:08 pm

        Awesome! Yes, we’re from Durango, too!

        Reply

    Primary Sidebar

    Hey, what’s up! I’m Mirna! Thanks for stopping by! Join me in making some delicious and authentic Mexican meals and lots of other family faves!

    Follow me!

    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    Popular Posts

    Birria Quesa Tacos

    Caldo de Albondigas

    Chorizo con Papas (Mexican Chorizo with Potatoes)

    Dulces Enchilados

    Gorditas de Azucar (Sweet Griddle Cakes)

    up close photo of beer can with red chamoy rimming the top as it drips down the can

    Mango Chamoy Rim Paste

    Pineapple Empanadas (Empanadas de Piña)

    Tamarindo Chamoy Rimmer Paste

    Footer

    ^ back to top

    About

    • Privacy Policy
    • About Me

    Contact

    • Contact Me

    COPYRIGHT © 2023 LA SAUCY KITCHEN