Step 1: Combine Dry Ingredients

In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar. This helps evenly distribute the leavening agent and gives your pancakes a balanced texture.

Step 2: Whisk Wet Ingredients

In a separate small bowl, beat the egg, then add the milk, melted butter, and vanilla extract. Whisk until fully blended.

Step 3: Make the Dough

Slowly pour the wet mixture into the bowl with the dry ingredients. Stir with a spoon until a rough dough begins to form. Once it gets too thick to mix with a spoon, switch to your hands and knead gently for about 2 to 3 minutes. The dough should be soft, smooth, and only slightly sticky. If it’s too sticky, sprinkle in a bit more flour; if too dry, add a teaspoon or two of milk.

Step 4: Let It Rest (Optional But Recommended)

Cover the dough with a clean kitchen towel and let it rest for 10 to 15 minutes. This allows the flour to fully hydrate, making the dough easier to roll out.

Step 5: Roll Out the Dough

Lightly flour a clean surface and your rolling pin. Roll out the dough to about ¼ inch thick. Use a round cookie cutter or glass (approximately 3 inches in diameter) to cut out circles. Re-roll scraps until you’ve used all the dough.

Step 6: Cook the Pancakes

Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with a bit of butter. Place several gorditas on the skillet and cook for about 2 to 3 minutes per side. You’re looking for a golden, slightly crisp exterior with a soft, pillowy center.

Step 7: Serve Warm

Transfer cooked gorditas to a plate lined with a towel to keep them warm while you cook the remaining ones. Sprinkle with sugar or cinnamon sugar while still warm if desired.