Dorayaki is a beloved Japanese dessert made of two small, fluffy pancake-like cakes sandwiched around a sweet filling, most traditionally red bean paste (anko). The batter is simple—flour, eggs, sugar, and a touch of honey—but the result is a tender, subtly sweet treat that works beautifully for breakfast, snack, or dessert. This recipe gives you a reliable, from-scratch version that comes together in about 30 minutes with pantry staples.
Ingredients
- 2 large eggs (about 100 g / 3.5 oz)
- 1/3 cup (65 g) granulated sugar
- 1 tbsp honey (21 g)
- 1/2 cup (120 ml) milk, at room temperature
- 1 tsp baking soda (4 g)
- 1 cup (125 g) all-purpose flour
- 1 tbsp water (15 ml), if needed to thin batter
- Neutral oil or butter, for the pan
- 1 cup (240 g) sweet red bean paste (anko), or your preferred filling
Instructions
- In a medium bowl, whisk the eggs and sugar together until the sugar dissolves and the mixture is pale and slightly frothy, about 1 minute.
- Add the honey and milk, and whisk until combined.
- Sift the flour and baking soda into the wet ingredients. Whisk gently until just smooth—do not overmix; a few small lumps are fine.
- Cover the batter and let it rest at room temperature for 10 minutes. This relaxes the gluten and helps the pancakes stay tender.
- Heat a nonstick skillet or griddle over medium-low heat. Lightly grease with a thin film of oil or butter.
- Pour about 2 tablespoons (30 ml) of batter per pancake onto the hot surface, keeping them about 3 inches (8 cm) apart. Cook until small bubbles appear on the surface and the edges look set, about 2 minutes.
- Flip and cook the other side for another 1–2 minutes, until golden brown and cooked through. Transfer to a plate and cover with a clean kitchen towel to keep soft. Repeat with the remaining batter, adjusting heat if needed.
- Once the pancakes are cool enough to handle, spread about 2 tablespoons (30 g) of red bean paste on the flat side of one pancake, then sandwich with another pancake. Repeat with the rest.
Tips
- Use a nonstick pan and keep the heat moderate. Too high heat will brown the outside before the inside is cooked.
- Rest the batter—this is key for a light texture. Don’t skip the 10-minute rest.
- Control the sweetness: Traditional anko is quite sweet. If you prefer less sweet, use a sugar-free or reduced-sugar red bean paste, or swap in whipped cream or custard.
- Keep pancakes warm under a damp towel while you cook the rest; they stay pliable and easy to sandwich.
Serving Suggestions
Serve dorayaki warm or at room temperature. They are wonderful with a cup of green tea or coffee. For a dessert plate, dust with powdered sugar and add a small scoop of vanilla ice cream or a dollop of whipped cream. You can also cut them into wedges and serve as finger food at a tea party.
Variations
- Chocolate dorayaki: Replace 2 tablespoons (15 g) of flour with unsweetened cocoa powder and add 1 extra tablespoon of milk.
- Matcha dorayaki: Add 1 teaspoon (2 g) of matcha powder to the dry ingredients.
- Seasonal fruit: Swap the red bean paste for sliced strawberries and lightly sweetened whipped cream.
- Savory version: Omit the honey and reduce sugar to 1 tablespoon (15 g), then fill with scrambled eggs and cheese for a brunch twist.
Storage and Reheating
Assembled dorayaki can be stored in an airtight container in the refrigerator for up to 3 days. To freeze, wrap each sandwich individually in plastic wrap and place in a freezer bag for up to 1 month. Thaw in the refrigerator overnight. To reheat, microwave on high for 15–20 seconds, or warm in a toaster oven at 300°F (150°C) for 5 minutes. If the pancakes are already filled, be careful not to overheat or the filling may become runny.
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose? Yes, but the pancakes will be denser and slightly nuttier. Substitute up to half of the all-purpose flour with whole wheat to keep a tender texture.
What if I don’t have honey? You can use maple syrup or agave nectar in the same amount. The flavor will change slightly, but the texture will remain similar.
Why is my batter too thick or too thin? Flour brands absorb liquid differently. If the batter is too thick to spread into circles, add 1 tablespoon of milk or water. If it’s too thin, add 1 tablespoon of flour. The batter should be pourable but not watery.
Can I make the batter ahead of time? Yes, you can refrigerate the batter for up to 24 hours. Let it come to room temperature for 15 minutes before cooking, and give it a gentle stir.
Where can I buy red bean paste? Most Asian grocery stores sell canned or packaged sweet red bean paste (anko). You can also make it from scratch by simmering adzuki beans with sugar, but that takes extra time.
Are dorayaki gluten-free? Not as written. To make them gluten-free, use a 1:1 gluten-free all-purpose flour blend. The texture may be slightly more crumbly, but they will still taste good.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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