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Embracing my Mexican heritage and sharing all the wonderful flavors, colors and foods I grew up with. Join me on this journey as I also learn new foods and cooking techniques. Dedicated to my parents Ramiro and Blanca.

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Home » Masa Harina » Gorditas/Arepas/Pupusas » Gorditas de Azucar (Sweet Griddle Cakes)

Gorditas de Azucar (Sweet Griddle Cakes)

September 29, 201716 Comments

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Gorditas de azucar. A simple, rustic, home-style sweet griddle cake prepared on cool mornings. This is how I remember it. I grew up in California, and yes, there were cool mornings as well as cool evenings. In my opinion, that was the prefect weather for warm gorditas de azucar hot off the comal with a hot cup of Mexican chocolate.

Gorditas de Azucar(Sweet Griddle Cakes)

Take the time to document family recipes.

Chocolaté Abuelita was the brand I remember the most, but there were a few others like, Ibarra and La Popular brands. Cafe con leche is not a bad option either! I enjoyed gorditas whenever I would visit home and it made it more special to wait until then. I never really thought about the actual recipe until I lost my Mom. It happened fast and with her went many of those simple, and so loved, family recipes. Of course, I had all my notes of other recipes I had already asked her about and tried on my own. Gorditas was not one of them, And even though it is such an easy recipe, you still need that right ratio of ingredients for it to work. 

https://animoto.com/play/Xz3Lf2GhH7xess00XL7R1A
Gorditas de Azucar(Sweet Griddle Cakes)

Thank goodness for my family in Mexico!

 
Thankfully, when I visited my family in Mexico, back in 2011, my cousin Patricia helped me with the details of the recipe. We literally sat together one afternoon and she so kindly went through my tia Amelia’s(her mom, my mom’s sister) recipe books. She recited recipes as I quickly made notes. When I got home to New York, I had to still figure out the correct measurements on the recipes to fit teaspoons and cups and not gramos and kilos, lol! You know what I mean?   I am so, so thankful that she shared those recipes with me. I have tried some of them, but there are still some I have not attempted yet. The first recipe is the original one that I adapted to the measurements and used butter instead of margarine. This is the way I remember the gorditas de azucar. 
gorditas up close

The second recipe, is my twist! I added light brown sugar, Mexican canela(cinnamon) and anise. Those are flavors I associate pan dulce(sweet bread) with and I have to say, they turned out pretty good. I am heading into the kitchen as soon as I am done with this post to prepare a batch to share with a special friend tomorrow. Keep the family traditions alive!

 
Gorditas de Azucar(Sweet Griddle Cakes)

The recipe below is my twist on gorditas de azucar! I enjoy both recipes. The important thing here is to keep the recipes of your family alive. Pass on the recipes, write them down, cook with your kids. They will be so thankful one day that you did this. Trust me!

Gorditas de Azucar con Canela y Anis(Sweet Griddle Cakes)

Gorditas de Azucar

In my experience, I get a smoother edge on the gorditas when I roll them out compared to using the tortilla press.

Gorditas de Azucar
Gorditas de Azucar

The first few gorditas may burn. It is typical, lol! Adjust the heat on the comal(griddle) if this happens.

Gorditas de Azucar

They should puff out slightly as you cook them.

Gorditas de Azucar con Canela y Anis
Gorditas de Azucar1
 

Gorditas de Azucar(Sweet Griddle Cakes)

When I am feeling homesick, I cook the dishes and recipes that remind me of home. And especially the ones that remind me of Mom. This recipe for Gorditas de Azucar is near and dear to my heart.
4.70 from 30 votes
Print Pin Rate
Course: Snack
Cuisine: Mexican
Prep Time: 25 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 55 minutes minutes
Servings: 12 Gorditas

Ingredients

Ingredients

  • 2 cups flour
  • 1/2 cup unsalted butter at room temp.
  • 1/2 cup sugar
  • 1 tsp. salt
  • 1 tsp. baking powder
  • 1/8 tsp. baking soda OPTIONAL
  • 1 large egg lighty whisked
  • 1/3 cup room temp. milk

Instructions

  • Combine and whisk the dry ingredients in a large bowl. Cut in the butter and work it in with your hands until you have small crumbles. Mix in the egg. Gradually add in the milk until dough forms. Dough should look fairly smooth. Roll 12 dough balls. Cover and set aside for 20 minutes.
  • Heat a griddle pan or comal to medium/low heat.
  • With a tortilla press or rolling pon, take 1 dough ball and place between plastic, flatten to about 3 inches in width. Cook on medium/low preheated for 2 minutes per side until nicely browned. Keep warm gorditas covered so they will stay soft. Serve warm with butter.

Notes

If you run out of granulated sugar, you can also use grated piloncillo or light brown sugar. The original family recipe did not call for baking soda, but it yields a more fluffy gordita.  Some people expressed that they could taste it too much in the recipe. You could eliminate it if you like. I like to add 1 tsp. fresh grated canela(cinnamon) and 1 tsp. vanilla extract on occasion. The gorditas should cook at an even steady heat and should puff up after they are cooked all they way through.
 
Cinnamon/Anise Brown Sugar Gordita de Azucar
Yields 14-16 Gorditas 
Ingredients
2 1/2 cups flour
1/2 cup light brown sugar (packed)
1 teaspoon baking powder
1 teaspoon fresh ground canela(cinnamon)
1/3 teaspoon ground anise
1/3 teaspoon salt
1/2 cup unsalted butter, at room temperature
1/2 cup warm milk
1 large egg, lightly whisked
1/2 teaspoon vanilla, optional
1. Mix all of the dry ingredients in a large bowl. Cut in the butter until small granules form. Whisk the milk,egg and vanilla together. Gradually add in the milk/egg mixture until dough forms. If too sticky, add a little more flour. Dough should be tacky, but not sticky, lol! Roll 14 to 16 dough balls, cover and let rest for 20 minutes.
2. Preheat a large comal or griddle pan to just below medium heat for 5 minutes. On a lightly floured surface roll out the dough balls to about 31/2 inches in diameter. Cook on hot comal/griddle for 2 to 3 minutes per side or until nicely browned. It should start to bubble as soon as it hits the hot surface. Transfer to a clean kitchen towel to keep warm. 
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!

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Filed Under: Gorditas/Arepas/Pupusas, Traditional Mexican Recipes Tagged With: Gorditas de Azucar, Sweet Griddle Cakes, Traditional Mexican Recipes

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Reader Interactions

Comments

  1. Angela

    March 12, 2020 at 1:41 pm

    I made these last night and they came out great! Pretty close to my grandmothers recipe.

    Reply
    • Sonia

      March 12, 2020 at 5:53 pm

      Yay! I love to hear this! Thank you for the feedback!

      Reply
  2. PerezMoya

    April 9, 2020 at 11:59 am

    Can we place them in the oven instead of the griddle?

    Reply
    • Sonia

      April 9, 2020 at 2:16 pm

      I have never baked them in the oven, to be honest. You could try heating your baking pan in the oven while the dough rest. Then flatten enough gorditas to fit on baking sheet. Place on hot baking sheet and try baking them for 5 minutes per side. I will have to try it to know how it works.

      Reply
  3. Ryana

    April 22, 2020 at 12:35 am

    Loved reading your story about your gordita recipe. I came across your recipe while looking for how to make gorditas because my grandma would make them all the time for us but no one ever got the recipe before she passed. I can’t wait to try and make these for my whole family. Thank you for sharing!!

    Reply
    • Sonia

      April 22, 2020 at 10:32 am

      Ryana, my mom prepared gorditas my whole life while I lived at home. She never had any of her recipes written down. Thank goodness for my cousin in Mexico who gave me the ingredients of the family recipe and I was able to prepare them for myself after losing my mom.

      Reply
  4. Andrea Vasquez

    November 14, 2020 at 7:15 pm

    Reading your story brought tears to my eyes because I felt every word. My mom passed away almost 9 years ago and I was young so I never got to learn or write any of her recipes. Her food was so delicious and it makes me sad that she’s not here to teach me now. I’m 9 months pregnant and craving these I’m about to attempt to make them, thank you for sharing ❤️

    Reply
    • Sonia

      November 15, 2020 at 8:26 am

      My mom didn’t have many written recipes. She would jot down notes of recipes shared from her sister’s in Mexico. Most every recipe was prepared from memory. I wish I would have asked her more questions. Thank you for taking the time to write.

      Reply
  5. Debra

    February 11, 2022 at 12:24 am

    My Mother in law would make something similar to your Gorditas. But used Wheat Flour and Raisins, that’s all I know do you think I could use these ingredients replacing the flour and use the Raisins and all of the rest of your recipe. Shame always made them the 50 years I knew her. She just passed in 2021 at 90 years.

    Reply
    • Sonia

      February 11, 2022 at 8:55 am

      I have never prepared them with wheat flour, but I don’t see why you couldn’t. I do know when I have used wheat flour for tortillas or pizza dough, it requires a bit more liquid. You may need to add just a little more milk to the recipe. Just add it gradually until dough comes together.

      Reply
  6. Arlene

    July 30, 2023 at 3:57 pm

    Will be making these soon! My Abuela used to make these for me growing up. I remember being amazed by how she would pour a soda into the mixture. Do you know how I can incorporate a soda into this recipe?

    Reply
    • Sonia

      July 30, 2023 at 4:00 pm

      I am assuming you can just use soda instead of the milk in the recipe. I have an empanada dough recipe that I add coca cola too and I really enjoy it.

      Reply
  7. Josefa Hernandez

    December 5, 2024 at 5:53 am

    1 star
    Awesome…really good!!! Thank you for sharing

    Reply
    • Sonia

      December 5, 2024 at 4:13 pm

      The gorditas remind me so much of my childhood and mom.

      Reply

Trackbacks

  1. Pan Dulce~Favorite Mexican Bakery Treats | La Piña en la Cocina says:
    October 8, 2017 at 10:52 pm

    […] https://pinaenlacocina.com/gorditas-de-azucar-sweet-griddle-cakes/ […]

    Reply
  2. Homemade Gorditas de Maiz Recipe (4 Ingredients) - ¡HOLA! JALAPEÑO says:
    April 1, 2024 at 12:54 pm

    […] are sweet Gorditas too called Gorditas de Azucar. These are more like thick pancakes, typically made with wheat flour instead of masa […]

    Reply

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Welcome!

Hi, my name is Sonia Mendez Garcia. My parents Ramiro and Blanca Mendez moved to the United States from Monterrey, Mexico in 1963. I am first generation Mexican American born in Los Angeles, California. Cooking has always been one of my passions in life. This is my journey and I can't wait to see what the future holds. Read More…

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