Dorayaki are Japanese pancakes sandwiched with sweet red bean paste (anko). The batter is simple—flour, eggs, sugar, and a touch of honey—and cooks into fluffy, golden discs that are soft and slightly spongy. The combination of the mild pancake and the earthy-sweet filling makes this a beloved treat that’s surprisingly easy to make at home.
Ingredients
- 4 large eggs (about 200 g)
- 1/2 cup (100 g) granulated sugar
- 2 tablespoons (30 ml) honey
- 1 cup (120 g) all-purpose flour
- 1 teaspoon (5 g) baking powder
- 2 tablespoons (30 ml) water
- 1 cup (240 g) sweet red bean paste (anko), store-bought or homemade
- 1 teaspoon (5 ml) neutral oil (for the pan, if needed)
Instructions
- In a large bowl, whisk the eggs and sugar together until the sugar dissolves and the mixture is pale and slightly frothy, about 2 minutes.
- Add the honey and water, and whisk to combine.
- Sift the flour and baking powder into the wet ingredients. Whisk until the batter is smooth and no lumps remain. The batter should be thin enough to spread slightly when poured; if it seems too thick, add an extra tablespoon of water.
- Cover the bowl and let the batter rest for 10 minutes. This allows the flour to hydrate and gives a more tender texture.
- Heat a non-stick skillet or griddle over medium-low heat. If your pan is not non-stick, lightly grease it with a paper towel dipped in oil.
- Pour about 2 tablespoons (30 ml) of batter per pancake onto the hot pan. The batter will spread into a circle about 3 inches (7.5 cm) wide. Cook until bubbles appear on the surface and the edges look set, about 2 minutes.
- Flip the pancake and cook the other side until golden brown and cooked through, about 1 minute more. Transfer to a plate and cover with a clean kitchen towel to keep soft. Repeat with the remaining batter, adjusting the heat if the pancakes brown too quickly.
- Let the pancakes cool completely to room temperature before assembling. This prevents the red bean paste from melting.
- Take one pancake, place about 1 1/2 tablespoons (20 g) of red bean paste in the center, and spread it slightly, leaving a small border. Top with a second pancake, pressing gently to seal. Repeat with the remaining pancakes and paste.
- Serve immediately, or wrap each dorayaki in plastic wrap to keep them soft.
Tips
- Use the right heat: Cook dorayaki on medium-low heat. If the pan is too hot, the pancakes will brown too quickly and remain raw in the middle. If too low, they’ll become dry and tough.
- Keep them soft: Cover the cooked pancakes with a damp, clean kitchen towel while you work. This traps steam and keeps them pliable, making them easier to fold.
- Substitute the filling: If you can’t find anko, use a smooth sweetened chestnut paste (kuri-an) or even a thick layer of chocolate-hazelnut spread. The flavor will be different but still delicious.
- Make it dairy-free: This recipe contains no butter or milk, so it’s naturally dairy-free. For a vegan version, replace the eggs with a mixture of 1/2 cup (120 ml) aquafaba (chickpea brine) whipped to soft peaks, and use maple syrup instead of honey.
Serving Suggestions
Dorayaki are best enjoyed the same day, at room temperature, with a cup of green tea (matcha or sencha) or a glass of cold milk. For a dessert platter, serve them alongside fresh fruit like strawberries or sliced peaches, and a dollop of whipped cream. They also make a lovely bento box addition or an after-school snack.
Variations
- Matcha Dorayaki: Add 1 teaspoon (2 g) of matcha powder to the flour for a subtly bitter, green-tea flavored pancake.
- Chocolate Dorayaki: Replace 2 tablespoons (15 g) of the flour with unsweetened cocoa powder, and fill with chocolate ganache or a chocolate-hazelnut spread.
- Seasonal Fruit: Instead of red bean paste, fill with sliced strawberries and lightly sweetened whipped cream for a Western-style twist.
- Savory Dorayaki: Omit the honey and reduce the sugar to 2 tablespoons (25 g). Fill with a mixture of cooked chicken and teriyaki sauce, or with scrambled eggs and cheese, for a savory snack.
Storage and Reheating
Assembled dorayaki can be stored in an airtight container at room temperature for up to 2 days, but the pancakes will gradually dry out. For longer storage, wrap each dorayaki individually in plastic wrap and place in a freezer-safe bag. Freeze for up to 1 month. To thaw, leave them at room temperature for about 1 hour, or microwave each on a microwave-safe plate for 10–15 seconds until warm. If you have leftover pancakes without filling, store them in an airtight container for up to 3 days and reheat in a toaster or dry skillet over low heat for 1 minute per side.
Frequently Asked Questions
Can I use regular red bean paste instead of sweet? Yes, but regular (unsweetened) paste will make the dorayaki less sweet. You may want to add a little sugar or honey to the paste before using, to taste.
Why are my pancakes not fluffy? This usually happens if the batter is overmixed, which develops too much gluten, or if the pan is too hot, causing the outside to set before the inside rises. Whisk just until combined and cook on medium-low heat.
Can I make the batter ahead of time? You can prepare the batter up to 1 hour in advance and keep it covered in the refrigerator. Let it come back to room temperature before cooking, as cold batter will spread less evenly.
What if I don’t have a non-stick pan? Use a well-seasoned cast-iron or stainless steel pan, and grease it lightly with oil or butter. Wipe off excess oil with a paper towel to avoid greasy pancakes.
How do I keep the red bean paste from oozing out? Make sure the pancakes are completely cool before filling, and don’t overfill. Leave a small border around the edge, and press the edges gently to seal.
Can I make this gluten-free? Yes, substitute the all-purpose flour with a 1:1 gluten-free flour blend that contains xanthan gum. The texture will be slightly more delicate, but the pancakes will still hold together.
Related
- Is There Egg in Cheese? The Facts
- Italian Breakfast Potatoes: Crispy Skillet Recipe
- Hormel Ham Egg and Cheese Breakfast Bars Recipe
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).