Sweet Mexican Pancakes

These Sweet Mexican Pancakes (gorditas dulces) are tender, lightly sweet griddle cakes with a hint of cinnamon, crispy edges, and soft, fluffy centers. Made from a simple biscuit-style dough and cooked on a skillet, they’re perfect for breakfast, merienda, or dessert especially sprinkled with cinnamon sugar or slathered with jam or dulce de leche.

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon salt
• ½ cup sugar
• 1 teaspoon cinnamon (optional but traditional)
• ¼ cup butter or shortening, softened
• ¾ cup milk (add more as needed for a soft dough)
• 1 teaspoon vanilla extract
• For finishing (optional): melted butter and cinnamon sugar

Instructions

1. Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, salt, sugar, and cinnamon.
2. Cut in butter: Add the softened butter (or shortening) and cut it in with your fingers or a fork until the mixture looks crumbly.
3. Add wet ingredients: Pour in the milk and vanilla. Stir until a soft dough forms similar to biscuit dough. If it’s too dry, add milk 1 tablespoon at a time.
4. Shape the gorditas: Divide the dough into 10–12 pieces. Roll each into a ball, then flatten gently into discs about ½ inch thick.
5. Cook: Heat a skillet or griddle over medium heat and lightly grease with butter. Cook each gordita for 2–3 minutes per side, until golden and slightly puffed.
6. Finish (optional): While warm, brush with melted butter and sprinkle with cinnamon sugar for extra sweetness.
7. Serve: Enjoy warm with coffee, hot chocolate, or atole. They’re also delicious split open and spread with jam or dulce de leche.

Variation

1. Cajeta or Jam-Filled: Split warm gorditas and fill with dulce de leche (cajeta), strawberry jam, or Nutella.
2. Piloncillo & Anise: Swap granulated sugar for finely grated piloncillo and add a pinch of anise seed for old-school bakery flavor.
3. Cream-Rich (de Nata): Replace ¼–⅓ cup of the milk with heavy cream or crema for extra tenderness and richness.

Cooking Notes

1. Dough consistency: Aim for soft and pliable not wet. Add milk in small increments until the dough comes together.
2. Thickness matters: About ½ inch thick yields a plush interior; thinner discs cook faster and crisper.
3. Test one first: Cook a single gordita to check heat and timing, then adjust as needed before cooking the rest.

Serving Suggestions

1. 1. Classic finish: Brush with melted butter and dust with cinnamon sugar.
2. 2. Sweet spread: Serve with jam, honey, cajeta, or sweetened condensed milk.
3. 3. Beverage pairings: Pair with café de olla, Mexican hot chocolate, or atole for a cozy treat.

Tips

• 1. Don’t overwork: Mix just until the dough comes together for the fluffiest texture.
• 2. Rest briefly: Let the dough rest 5–10 minutes to hydrate before shaping for easier handling.
• 3. Maintain steady heat: Medium to medium-low prevents scorching and ensures the centers cook through.

Prep Time

• Prep Time: 15 minutes
• Cook Time: 18–22 minutes
• Total Time: 35–40 minutes

Nutritional Information (Per Gordita)

• Calories: ≈ 170 kcal
• Protein: ≈ 3 g
• Sodium: ≈ 140 mg

Frequently Asked Questions

1. Can I make the dough ahead?
   Yes. Cover and refrigerate for up to 24 hours. Let sit at room temperature 15–20 minutes before shaping and cooking.

2. Can I make them gluten-free?
   Use a 1:1 gluten-free all-purpose flour blend. Texture may be slightly more tender—avoid overmixing.

3. Why are my gorditas dense?
   Likely too much flour or overmixing. Measure flour lightly, add milk until soft, and mix just to combine.

4. Can I bake them instead of griddling?
   You can bake at 375°F (190°C) for 10–14 minutes until lightly golden, but the griddle yields the best texture and flavor.

Conclusion

Sweet Mexican Pancakes (gorditas dulces) deliver bakery-style comfort at home: crisp edges, tender centers, and nostalgic cinnamon-sugar warmth. With pantry staples and a quick griddle cook, they’re perfect for breakfast, merienda, or dessert. Dress them up with cajeta or keep them simple either way, they disappear fast.

SWEET MEXICAN PANCAKES

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• Author: olivia
• Total Time: 35–40 minutes
• Yield: 10–12 gorditas (sweet Mexican pancakes) 1x
• Diet: Vegetarian

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Description

These Sweet Mexican Pancakes (gorditas dulces) are tender, lightly sweet griddle cakes with a hint of cinnamon, crispy edges, and soft, fluffy centers. Made from a simple biscuit-style dough and cooked on a skillet, they’re perfect for breakfast, merienda, or dessert—especially sprinkled with cinnamon sugar or slathered with jam or dulce de leche.

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Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon salt
• ½ cup sugar
• 1 teaspoon cinnamon (optional but traditional)
• ¼ cup butter or shortening, softened
• ¾ cup milk (add more as needed for a soft dough)
• 1 teaspoon vanilla extract
• For finishing (optional): melted butter and cinnamon sugar

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Instructions

1. 1. Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, salt, sugar, and cinnamon.
2. 2. Cut in butter: Add the softened butter (or shortening) and cut it in with your fingers or a fork until the mixture looks crumbly.
3. 3. Add wet ingredients: Pour in the milk and vanilla. Stir until a soft dough forms—similar to biscuit dough. If it’s too dry, add milk 1 tablespoon at a time.
4. 4. Shape the gorditas: Divide the dough into 10–12 pieces. Roll each into a ball, then flatten gently into discs about ½ inch thick.
5. 5. Cook: Heat a skillet or griddle over medium heat and lightly grease with butter. Cook each gordita for 2–3 minutes per side, until golden and slightly puffed.
6. 6. Finish (optional): While warm, brush with melted butter and sprinkle with cinnamon sugar for extra sweetness.
7. 7. Serve: Enjoy warm with coffee, hot chocolate, or atole. They’re also delicious split open and spread with jam or dulce de leche.

Notes

• Measure flour by spooning into the cup and leveling to avoid a dry dough.
• A slightly sticky dough yields softer gorditas—dust hands with flour to shape.
• Keep heat at medium so gorditas cook through without burning on the outside.
• They taste best fresh off the griddle but reheat well in a dry skillet.

• Prep Time: 15 minutes
• Cook Time: 18–22 minutes
• Category: Breakfast, Snack, Dessert
• Method: Stovetop (Griddle)
• Cuisine: Mexican

Nutrition

• Serving Size: 1 gordita
• Calories: ≈ 170 kcal
• Sugar: ≈ 10 g
• Sodium: ≈ 140 mg
• Fat: ≈ 5 g
• Saturated Fat: ≈ 3 g
• Unsaturated Fat: ≈ 2 g
• Trans Fat: 0 g
• Carbohydrates: ≈ 27 g
• Fiber: ≈ 1 g
• Protein: ≈ 3 g
• Cholesterol: ≈ 12 mg

Keywords: gorditas dulces, sweet Mexican pancakes, Mexican breakfast, cinnamon sugar, griddle cakes, easy