Grandma’s Sweet Mexican Pancakes (Gorditas de Azúcar)

Grandma’s Sweet Mexican Pancakes

Introduction
These sweet, fluffy Mexican pancakes taste just like grandma used to make. Warm, golden, and lightly crisp on the outside, they are perfect with a cup of coffee for breakfast or an afternoon treat.

Prep Time
10 minutes

Cook Time
15 minutes

Total Time
25 minutes

Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup granulated sugar
3/4 cup milk (plus 1–2 tablespoons more if batter is too thick)
2 tablespoons melted butter, slightly cooled
1 teaspoon vanilla extract
Oil or butter for greasing the pan

Step-by-Step Instructions

Step 1: In a medium mixing bowl, whisk together the flour, baking powder, salt, and sugar until well combined. This helps the baking powder and sugar distribute evenly so the pancakes rise nicely.

Step 2: In a separate bowl or large measuring cup, combine the milk, melted butter, and vanilla extract. Mix until smooth.

Step 3: Pour the wet mixture into the bowl with the dry ingredients. Gently stir with a spatula or wooden spoon just until no big streaks of flour remain. The batter should be thick but scoopable. If it looks too stiff, add a splash of milk until it loosens slightly. Do not overmix; a few small lumps are fine and help keep the pancakes tender.

Step 4: Let the batter rest for about 5–10 minutes at room temperature. This allows the flour to hydrate and the baking powder to start activating, giving the gorditas their signature thick, fluffy texture.

Step 5: Heat a nonstick skillet or griddle over medium-low heat. Lightly grease the surface with a thin layer of oil or butter.

Step 6: Using a 1/4-cup measure or large spoon, drop mounds of batter onto the hot skillet, shaping them into thick, round pancakes. Cook without moving them until the edges look set and the bottoms are deep golden brown, about 2–3 minutes.

Step 7: Carefully flip each pancake and cook the other side for another 2–3 minutes, or until cooked through and fluffy in the center. Adjust the heat as needed so they brown slowly without burning.

Step 8: Transfer the finished gorditas de azúcar to a plate or baking sheet and keep them warm under a clean kitchen towel while you cook the remaining batter. Serve warm, plain or with a sprinkle of sugar, drizzle of honey, or a smear of butter.

Pro Tips

1. For extra flavor, add 1/4 teaspoon ground cinnamon to the dry ingredients to give the pancakes a cozy, churro-like taste.
2. These pancakes are best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a skillet over low heat.
3. For a richer texture, swap half of the milk for table cream or evaporated milk, keeping the total liquid amount the same.

Nutrition Info Table and Disclaimer

Serving Size Calories Protein Carbs Fat Fiber Sugar
1 pancake 220 4g 32g 8g 1g 15g

Disclaimer
Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.