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Gorditas de Leche Condensada (Sweetened Condensed Milk Griddle Cakes) Recipe

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  • Author: Mirna Pena
  • Prep Time: 30 minutes
  • Cook Time: 30 Minutes
  • Total Time: 1 hour
  • Yield: 20 (2.5 inch) Cakes 1x
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: Mexican


Gorditas de Leche Condensada (Sweetened Condensed Milk Griddle Cakes), or sometimes also known as gorditas de lechera, are like a pancake meets a cookie! Slightly sweet and soft, these griddle cakes are made with flour, baking powder, salt, eggs, sweetened condensed milk, and vanilla. Perfect as a snack or a treat topped with some dulce de leche.


  • 114 oz can sweetened condensed milk
  • 2 tablespoons mexican vanilla
  • 2 eggs
  • ½ cup vegetable oil
  • 4 cups flour (480 g)
  • 2 tablespoons baking powder
  • ¼ teaspoon salt


Mix together the sweetened condensed milk, vanilla, 2 eggs, and ½ cup vegetable oil.

In a separate bowl mix the flour, salt and baking powder.

Combine the milk mixture with the flour .

Mix by hand for approx 5 minutes

Let the dough rest for about 30 minutes.

Now that it has rested, start to form small the griddle cakes (See notes for details)

Heat a griddle, skillet, or non-stick pan over low to medium-low heat.

Once warm, add your griddle cakes to the pan and cook for about 5-6 minutes or until dark golden brown on one side.

Flip the griddle cakes and cook for another 5-6 minutes or until golden brown on the second side.

Remove from the heat and repeat until all griddle cakes have been cooked.

Enjoy with some cajeta or dulce de leche or melted butter on top!


Forming Methods: The different ways of making the cakes is very similar to the methods shown in “how to make empanada dough

  1. 1st Method: Roll out the dough with a rolling pin until about ½ an inch thick and using a cup, large round cookie cutter, or biscuit cutter, about 2.5 inches in diameter, cut out round shapes. You will need to re-roll the scraps and repeat until all the dough has been used. 
  2. 2nd Method: divide the dough into 20 equal size pieces. Form each piece into a ball and flatten with the palm of your hand until about ½ an inch thick. Repeat with the rest of the dough balls.
  3. 3rd Method: Divide the dough into 20 equal size pieces. Form each piece into a ball and using a plate or tortilla press, between 2 plastic ziplock bag pieces, flatten the dough ball until it’s about ½ an inch thick. Repeat with the rest of the dough balls.

You’re looking for the dough to come together in a ball but not overly stiff. If sticky add 1 tablespoon of flour, knead and repeat until it no longer sticks to the counter. If it’s too hard add 1 tablespoon of water, knead and repeat until it is soft.

It’s ok if the dough looks cracked after rolling out. It will all cook the same.