Dorayaki is a beloved Japanese confection made of two fluffy, pancake-like castella cakes sandwiched around a sweet red bean filling. This light snack version uses a simple batter and a lightly sweetened anko (red bean paste) to create a balanced, not-too-heavy treat that’s perfect with green tea or as an afternoon pick-me-up. The combination of tender, honey-scented cakes and creamy, earthy bean paste is surprisingly addictive and easy to make at home.
Ingredients
- 2 large eggs (about 100 g / 3.5 oz)
- 1/4 cup (50 g) granulated sugar
- 1 tablespoon (15 ml) honey
- 1/2 cup (120 ml) milk, at room temperature
- 1 cup (120 g) all-purpose flour
- 1/2 teaspoon (2 g) baking powder
- 1/4 teaspoon (1 g) baking soda
- 1 tablespoon (15 ml) vegetable oil, plus more for the pan
- 1 cup (240 g) sweet red bean paste (anko), store-bought or homemade
Instructions
- In a medium bowl, whisk the eggs and sugar together until pale and slightly frothy, about 2 minutes. Add the honey and milk, and whisk until combined.
- In a separate bowl, sift the flour, baking powder, and baking soda together. Add the dry ingredients to the wet mixture and whisk until just smooth. Stir in the vegetable oil. The batter should be thin enough to spread slightly; if it seems too thick, add 1–2 tablespoons (15–30 ml) of milk.
- Cover the batter and let it rest for 10 minutes at room temperature. This relaxes the gluten and helps the pancakes become tender.
- Heat a non-stick skillet or griddle over medium-low heat. Lightly grease the pan with a little oil or butter, wiping off any excess with a paper towel.
- Pour about 2 tablespoons (30 ml) of batter per pancake onto the hot pan, forming circles about 3 inches (7.5 cm) wide. Cook until bubbles appear on the surface and the edges look set, about 1–2 minutes.
- Flip the pancake with a spatula and cook the other side for another 1 minute, until golden brown. Transfer to a plate and repeat with the remaining batter. You should have 12 pancakes total.
- Let the pancakes cool completely on a wire rack. This prevents condensation from making them soggy.
- Once cool, spread about 1 tablespoon (15 g) of red bean paste on the flat side of one pancake. Top with another pancake, flat side down, to form a sandwich. Gently press the edges together.
- Repeat with the remaining pancakes. Serve immediately or wrap individually in plastic wrap for later.
Tips
- Consistency is key: The batter should be pourable but not watery. If it’s too thick, the pancakes will be dense; if too thin, they’ll spread too much and become crepe-like. Adjust with a little milk or flour as needed.
- Low heat is your friend: Cook the pancakes over medium-low heat to ensure they cook through without burning. The first pancake is often a test—adjust the heat if needed.
- Substitute the filling: If you can’t find anko, use smooth peanut butter, chocolate hazelnut spread, or even a layer of sweetened whipped cream. For a less sweet version, try a filling of mashed sweet potato with a little butter and sugar.
- Keep them uniform: Use a small ladle or a cookie scoop to portion the batter evenly. This ensures all pancakes are the same size and cook at the same rate.
Serving Suggestions
Serve dorayaki as a snack with a cup of hot green tea (sencha or matcha) or coffee. For a dessert, dust the tops with powdered sugar or add a small scoop of vanilla ice cream between the pancakes. You can also cut them into wedges and serve as finger food at a party.
Variations
- Matcha Dorayaki: Add 1 teaspoon (2 g) of matcha powder to the flour for a green tea-flavored cake.
- Chocolate Dorayaki: Replace 2 tablespoons (15 g) of flour with unsweetened cocoa powder and use a chocolate spread or ganache as the filling.
- Fruit-Filled: Use a layer of sliced strawberries or banana with whipped cream instead of red bean paste for a fresh twist.
- Savory Version: Omit the honey and reduce the sugar to 1 tablespoon, then fill with a mixture of cooked chicken and teriyaki sauce for a savory snack.
Storage and Reheating
Assembled dorayaki can be stored in an airtight container in the refrigerator for up to 3 days. To freeze, wrap each dorayaki individually in plastic wrap and place in a freezer bag; they will keep for up to 1 month. Thaw overnight in the refrigerator before serving. To reheat, microwave a dorayaki on a microwave-safe plate for 15–20 seconds, or warm in a toaster oven at 350°F (175°C) for 5 minutes. Be careful not to overheat, as the filling can become runny.
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose? Yes, you can substitute whole wheat flour for half of the all-purpose flour, but the pancakes will be denser and slightly nuttier in flavor. For a lighter texture, stick with all-purpose.
Why are my pancakes not fluffy? Overmixing the batter can develop too much gluten, making the pancakes tough. Also, make sure your baking powder and baking soda are fresh; old leavening agents lose their potency. Letting the batter rest for 10 minutes helps too.
Can I make the batter ahead of time? Yes, you can prepare the batter up to 24 hours in advance and keep it covered in the refrigerator. Give it a gentle stir before cooking. The pancakes may be slightly less fluffy, but they will still taste good.
What is anko and where can I find it? Anko is sweetened red bean paste made from azuki beans. It’s available in Asian grocery stores in cans or plastic tubs, often in the refrigerated section. You can also make it at home by simmering azuki beans with sugar until thick.
Can I use a regular pan instead of a non-stick skillet? Yes, but you’ll need to grease it well with oil or butter. A non-stick pan is easiest for even browning and easy flipping.
How do I keep the pancakes from sticking to each other? Make sure the pancakes are completely cool before assembling. If they are warm, the steam can make the filling slide and the pancakes become soggy.
Related
- Egg-Free Panettone Recipe: Classic Italian Loaf
- Panettone Filling Ideas: 10 Sweet & Savory Twists
- Panettone Frosting Recipes: 5 Easy Glazes
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).