SWEET MEXICAN PANCAKES

Here’s a delicious and authentic-style recipe for Sweet Mexican Pancakes — soft, fluffy, and warmly spiced with cinnamon and vanilla. These are sometimes called “Gorditas de Azúcar” (sweet griddle cakes) or Mexican hotcakes, and they’re perfect for breakfast or dessert! 🇲🇽🥞

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🌮 SWEET MEXICAN PANCAKES (GORDITAS DE AZÚCAR)

🧾 Ingredients

Makes about 8 pancakes

• 1 ½ cups (190 g) all-purpose flour

• 3 tablespoons sugar (white or brown)

• 1 tablespoon baking powder

• ½ teaspoon salt

• 1 teaspoon ground cinnamon

• 1 ¼ cups (300 ml) milk

• 1 large egg

• 3 tablespoons melted butter (or oil)

• 1 teaspoon vanilla extract

• Optional: a pinch of nutmeg or a drop of almond extract

For serving:

• Honey, maple syrup, or piloncillo syrup (Mexican cane sugar syrup)

• Whipped cream or butter

• Fresh fruit (strawberries, banana, or mango)

• Dulce de leche or condensed milk drizzle

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👩‍🍳 Instructions

1. Mix dry ingredients:
   In a bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon.

2. Mix wet ingredients:
   In another bowl, beat together the milk, egg, melted butter, and vanilla extract.

3. Combine:
   Pour the wet mixture into the dry ingredients. Stir until just combined — don’t overmix (a few small lumps are fine).

4. Cook:
   Heat a lightly greased skillet or griddle over medium heat. Pour about ¼–½ cup of batter per pancake.
   Cook until bubbles form on top and the edges look set (about 2–3 minutes), then flip and cook 1–2 minutes until golden brown.

5. Serve warm:
   Stack pancakes and drizzle with syrup, honey, or dulce de leche. Sprinkle with extra cinnamon if desired.

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🍯 Optional Piloncillo Syrup (Authentic Mexican Touch)

If you want to make these taste truly Mexican, make a quick syrup:

1. Combine 1 cup water, ½ cup piloncillo (or brown sugar), ½ teaspoon cinnamon, and a dash of vanilla in a small pan.

2. Simmer until it thickens slightly (about 5–8 minutes).

3. Pour over your pancakes — warm and fragrant!

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✅ Tips & Variations

• Add a tablespoon of masa harina (corn flour) to give it a light corn flavor, similar to Mexican hotcakes.

• You can substitute evaporated milk for part of the milk for extra richness.

• For a tres leches version, soak pancakes briefly in a mix of condensed milk, evaporated milk, and cream — heavenly!

• Dust with powdered sugar or cinnamon sugar for a quick dessert version.

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Would you like me to give you a “Tres Leches Mexican Pancakes” version (extra sweet and creamy)? It’s a famous restaurant-style variation of this recipe.