Best Easy Gorditas de Nata Recipe

In a large bowl, sift together all-purpose flour, cornstarch, baking powder, and salt to ensure even mixing and light texture.

In a separate bowl, whisk the nata, sugar, eggs, and vanilla extract together until smooth and creamy. Do not overmix to prevent air bubbles.

Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula just until a soft, sticky dough forms.

Preheat a large nonstick skillet or griddle over medium-low heat; allow the surface to heat fully before adding dough to achieve even browning.

With floured hands, divide dough into 8 balls, gently flatten each into thick disks (about ½ inch thick), then cook each gordita for 3–4 minutes per side, turning once, until golden with a slight spring to the touch. Adjust heat as needed to avoid burning.

Let gorditas rest on a wire rack to slightly cool—this step helps set their classic soft, creamy interior without oversteaming.