Gorditas de Azucar y Canela (Sugar and Cinnamon Sweet Griddle Pancakes)

Gorditas - Featured

Gorditas, a round sweet sugar and cinnamon dough disk that is cooked on a flat top griddle like a pancake. That is a lot to take in, but they are delicious, I promise! In a nutshell, it is a sweet pancake, a Mexican traditional dessert or snack! We eat them with our coffee as a dessert, particularly at night while we watch movies :). Please don’t tell all the super healthy people on me!

These Gorditas can turn anyones day around. My husband loves them! I know, you all probably think he loves everything, but I really cook all of these recipes at home, so of course he loves them. These in particular bring back childhood memories for him. Sweet gorditas to him are what Bolillo Desserts are to me. They remind him of his mom, his brothers and those moments of family time and eating them with a tall glass of milk before bed. From time to time he will ask me to whip these up at night. The look on his face as he is eating them is adorable. Something so simple is so delicious and I figured it is about time to share our recipe. Maybe you guys can make this a tradition too. 

Gorditas In a Nut Shell (Ingredients and All)

These sweet Gorditas (sweet pancakes) are one of the easiest Mexican desserts to make. All you will need is common kitchen staple ingredients: 

    • All Purpose Flour
    • White Sugar
    • Brown Sugar
    • Baking Powder
    • Salt
    • Cinnamon
    • Butter
    • Whole Milk
    • Egg
Gorditas - Dries

Combine the dry ingredients in a large bowl. Add the butter and combine with hands until the dough resembles coarse butter. Grab a small bowl and whisk the milk, and egg together. Slowly add the egg mixture into the dries and mix with hands until the dough comes together. 

Gorditas Crumbles Mix
Gorditas Dough

Before moving on, heat a comal or flat top griddle to medium heat. While it heats, divide the dough into 12 dough balls. Roll them out on a floured surface to 1/8″ thickness. If you don’t want to use a roller, use a tortilla press. Just remember to add plastic wrap or a cut up ziplock bag to the tortilla press before flattening the dough ball. This will help the round not to stick, making it easier to remove. You could also just keep it simple and create the round with your hands. I smash the ball with my palm and shape with my fingers. Wham bam thank you ma’m. This is about taste, not about looks. 

Add the flattened dough rounds to the heated comal and cook until (??), about (??). Flip and cook until golden brown on both sides. Done! Indulge as is or spread a thin layer of butter over the top followed by a sprinkle of powdered sugar. (insert drooling emoji) ♥ Go grab your coffee!

Gorditas - Finished Result

Are these Gorditas now a must for your breakfast, coffee time, or

a part of your dessert line up in general? 


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Gorditas de Azucar y Canela (Sugar and Cinnamon Sweet Griddle Pancakes)

Enjoy these sweet Sugar and Cinnamon Griddle Pancakes all day long for breakfast, snacks, and dessert!  
Prep Time10 mins
Cook Time25 mins
Resting Time5 mins
Total Time35 mins
Course: Dessert, Snack, Sweets
Cuisine: Hispanic
Keyword: cinnamon, dough, gorditas, griddle, pancakes, sugar
Servings: 12 Gorditas
Author: Sharon Guerrero-Perez


  • 2 cups AP Flour leveled
  • 1/2 cup White Sugar
  • 1/4 cup Brown Sugar packed
  • 1 tsp Baking Powder
  • 1 tsp Salt, Kosher
  • 2 tbsp Ground Cinnamon
  • 1/2 cup Butter, Unsalted
  • 1/4 cup Whole Milk
  • 1 Egg

Optional Toppings:

  • Butter, unsalted (as needed)
  • Powdered Sugar (as needed)


  • Combine the flour, white sugar, brown sugar, baking powder, salt and cinnamon in a large bowl. 
  • Add the butter and mix with your hands to resemble coarse crumbs. 
  • Combine the milk and egg in a separate small bowl. Slowly add in the egg mixture to the dries until just combined. Use hands for this part as well.
  • Flour a flat surface and drop the dough mixture on top. It may be wet and hard to work, the floured surface should help bring the dough together. If you feel it is still too sticky, freeze in 5 minute increments until it can be handled without sticking. I find it easier to roll each ball on flour to help with the stickiness of the dough. 
  • Divide the dough into 12 even size balls. Roll out each ball into flat disks, 1/8" to 1/4" inch thick (depending on preference). 
  • Heat a comal or a flat top griddle over medium heat. 
  • Drop the flatten dough disk over the top and cook until side down is golden brown and edges appeared seals/cooked, about 3 minutes. Flip and cook until both sides are golden brown, an additional 1 minute. Remove and let cool slightly. 
  • Spread a thin layer of butter of the top of each Gordita and/or sprinkle some powdered sugar as optional toppings. 


  • If the dough is hard to work with (extra sticky) freeze for 5-10 minutes until balls can be created without sticking 
    • Also, roll each dough ball on top of flour to help with the sticking
  • Feel free to use whatever method to roll out your dough balls - roller, tortilla press, plate, hands, etc 

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