Gorditas de Azucar
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Updated Nov 18, 2025, Published Sep 26, 2021
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If you grew up in a Mexican household, chances are sweet gorditas brought everyone running to the kitchen. Gorditas de Azucar are soft, tender, lightly sweet griddle cakes that taste like childhood. They smell like cinnamon, feel warm and cozy, and are the kind of treat that makes you slow down and savor the moment.
These simple little cakes are perfect for breakfast, merienda, or a quick dessert. Top them with butter, drizzle them with cajeta or dulce de leche, or keep it classic with a sprinkle of cinnamon sugar. However you serve them, they always feel like home.
This version is inspired by my Grandma Jesusita, who used to tell me stories about the restaurant she owned in Shafter, Texas. The miners adored her sweet gorditas so much that she nicknamed them “pan-cakies.” Every time I make them, I think of her small kitchen, her stories, and the flavors that shaped my childhood.
What Are Gorditas de Azucar
Gorditas de azucar are Mexican sweet griddle cakes made from flour, sugar, butter, cinnamon, and warm milk. They are shaped into thick, chubby discs and cooked on a comal until lightly puffed and golden.
Unlike savory gorditas made from corn masa harina or gorditas de harina, which are sliced and stuffed with fillings like Mexican picadillo, rajas con crema, or papas con chorizo, Gorditas de azucar are sweet and not stuffed, although some variations include a small amount of cajeta or dulce de leche inside.
Think of them as the Mexican cousin of a soft biscuit or scone, but cooked on the stovetop instead of baked. They are humble, nostalgic, and loved at breakfast, merienda, or anytime you’re craving something warm and sweet.
Why You’ll Love This Recipe
- Simple ingredients. Everything you need is probably already in your pantry.
- Tender and lightly sweet. Perfect with coffee, hot chocolate, or a cold glass of milk.
- Quick to make. No baking required. Just mix, press, and cook on a comal.
- Make ahead friendly. These freeze beautifully for easy breakfasts or snacks.
- A taste of home. This recipe brings back warm memories of childhood kitchens, fall mornings, and homemade treats made with love.
Ingredients and Substitutions
Gorditas de azucar are made with simple pantry staples. Here’s what you need:
- All-purpose flour – The base of the dough. For softer gorditas, avoid overworking the flour.
- Sugar – Adds sweetness. White granulated sugar works best, but you can swap in light brown sugar for a hint of caramel flavor.
- Baking powder – Helps the gorditas puff and stay tender.
- Ground cinnamon – Adds warmth and that classic nostalgic flavor.
- Salt – Just a pinch to balance the sweetness.
- Butter – Softened butter adds richness and tenderness. You can substitute with shortening for a more old-fashioned texture, like the way many abuelas made them.
- Warm milk – Helps bring the dough together and adds moisture. You can use whole milk or 2 percent. Warm water works in a pinch, but milk makes them softer.
- Egg – Helps bind the dough and gives it a little lift.
- Vanilla extract – Adds depth and rounds out the cinnamon flavor.
Note: The complete list of ingredients and measurements is in the printable recipe card at the bottom of the post.
How to Make Gorditas de Azucar
Step 1: Preheat the comal. Place a comal, griddle, or cast-iron skillet over medium heat. Once warm, lower the heat to keep it steady.
Step 2: Mix the dry ingredients. In a bowl, combine the flour, sugar, baking powder, cinnamon, and salt.
Step 3: Add the butter. Use your fingers to mix the softened butter into the dry ingredients until the mixture resembles small crumbs.
Step 4: Add the egg and vanilla. Mix in the egg and vanilla until the dough begins to come together.
Step 5: Add the warm milk. Slowly pour in the warm milk, mixing with your hand until the dough forms. It may feel slightly sticky.
Tip: If the dough feels too sticky, sprinkle in a little flour. If it feels dry, add another tablespoon or two of warm milk.
Step 6: Knead and rest. Knead the dough for 5 to 10 minutes until soft and pliable. Cover with a clean towel and let rest for 10 to 15 minutes.
Step 7: Shape the dough. Roll into 2 to 2½-inch dough balls.
Step 8: Press the gorditas. Line a tortilla press with plastic wrap or wax paper. Place a dough ball in the center and gently press to form a thick, even disk.
Step 9: Cook on the comal. Cook each gordita for 2 to 3 minutes per side until lightly puffed and golden.
Tip: If they brown too quickly, lower the heat. Cast iron retains heat, so a lower setting works best once the pan is warm.
Step 10: Keep them warm. Place cooked gorditas in a tortilla warmer or wrap them in a towel while you finish the batch.
Watch this video to see how this recipe comes together.
Serving and Topping Suggestions
- Paired with café de olla or Mexican hot chocolate
- Warm with a pat of butter
- Drizzled with cajeta or dulce de leche
- Dusted with cinnamon sugar
- Spread with homemade jam
- Topped with sweetened condensed milk
Gorditas de Azucar Tips and Tricks
- Resting the dough helps the flour hydrate and makes the gorditas softer.
- Keep the heat low. This prevents scorching and helps them puff evenly.
- Don’t press them too thin. They should be thicker than tortillas.
- For the best flavor, enjoy them warm.
- Freeze extras in a single layer, then store in a freezer bag for up to three months.
Storage Instructions
Store leftover gorditas in an airtight container or resealable bag in the refrigerator for up to three days. Reheat in a skillet or toaster until warm. To freeze, place in a freezer-safe bag and store for up to three months.
Frequently Asked Questions
Gorditas de azucar are Mexican sweet griddle cakes made with flour, sugar, butter, cinnamon, and milk. They’re cooked on a comal and served warm with toppings like cajeta, dulce de leche, or butter.
A tortilla press makes the process fast and easy, but you can flatten the dough with your hands or a rolling pin if needed. Just make sure they stay thicker than tortillas.
If they brown too quickly, the comal is too hot. Lower the heat and give the pan a chance to cool slightly before cooking the next batch.
Yes. They store well in the fridge for a few days and freeze beautifully for up to three months. Reheat in a pan or toaster until warm.
Classic toppings include butter, cajeta, dulce de leche, sweetened condensed milk, or cinnamon sugar. They’re also delicious with homemade jam.
More Recipes You’ll Love
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Summarize & Save This Content On
Gorditas de Azucar
Ingredients
- 2 cups all-purpose flour
- 3/4 cup cane sugar
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 8 tablespoons unsalted butter
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/4 cup warm milk
Instructions
- Place a comal (griddle or cast-iron skillet) over medium heat and allow it to heat up. Once heated, drop temperature to low.
- In a bowl combine all the dry ingredients. Add the butter and combine until you have the consistency of small crumbs.
- Add the egg, vanilla extract, and little by little add the warm milk, and mix well with your hand. The mixture may be a little sticky. Knead dough in bowl until dough is pliable and springy. Sprinkle with flour if dough is too sticky.
- Knead for 5 to 10 minutes.
- Cover bowl with a clean dish towel and let dough rest for 10 to 15 minutes.
- Form 2- to 2½-inch dough balls.
- Use a tortilla press when making these gorditas. Place a piece of plastic wrap or wax paper over each end of the tortilla press. The ball of masa will sit between the two pieces of plastic wrap or wax paper during the pressing process. Place a ball of dough on one end of the tortilla press, directly on the plastic wrap. Close the tortilla press and gently press down on the handle, flattening the dough and creating a gordita.
- Open the press and place gordita on preheated comal to cook for approximately 2 to 3 minutes or until browned and slightly puffy. Turn gordita over to brown on second side for approximately 2 to 3 minutes more.
- Keep the gorditas warm in a tortilla warmer or under a clean dish towel while you make the rest.
- Serve with flavored butter spreads or drizzled with cajeta, dulce de leche, sweetened condensed milk, or topping of your choice.
Video
Notes
- The dough should feel soft, pliable, and slightly springy. If it feels sticky, add a little flour. If it feels dry, add a splash of warm milk.
- Keep the heat low once the comal is hot. This helps the gorditas puff without burning.
- Press the dough thick. These are not tortillas.
- Let the dough rest for at least 10 minutes before shaping. This makes the gorditas softer.
- To store, place cooled gorditas in an airtight bag and refrigerate for up to 3 days or freeze for up to 3 months. Reheat in a pan or toaster.
- Serve warm with butter, cajeta, dulce de leche, sweetened condensed milk, homemade jam, or cinnamon sugar.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Jenna Sparks
hi, can you use condensed milk instead of sugar?
I’m making this looks yamy.