Dorayaki are classic Japanese sweets: two small, fluffy pancake-like cakes sandwiching a sweet filling. This chocolate version swaps the traditional red bean paste for a rich, creamy chocolate filling, making it a hit with kids and chocolate lovers alike. The batter is simple to make with everyday ingredients, and the pancakes cook in minutes on a griddle, so you can enjoy fresh, homemade dorayaki any day of the week.
Ingredients
- 2 large eggs
- 1/4 cup (50 g) granulated sugar
- 1 tbsp honey or maple syrup
- 1 cup (120 g) all-purpose flour
- 1 tsp baking powder
- 1/4 cup (60 ml) milk, at room temperature
- 1/2 tsp vanilla extract
- 1 tbsp unsalted butter, melted (for the batter)
- 1 cup (240 ml) heavy cream, cold
- 1 cup (170 g) semisweet chocolate chips or chopped dark chocolate
- 1 tbsp powdered sugar (optional, for dusting)
Instructions
- Make the chocolate ganache filling: Place the chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer (do not boil). Pour the hot cream over the chocolate and let it sit for 2 minutes. Stir gently until smooth and glossy. Cover and refrigerate for at least 30 minutes, or until firm enough to spread (you can do this while making the pancakes).
- Make the pancake batter: In a medium bowl, whisk the eggs, sugar, honey, and vanilla until well combined and slightly frothy. Add the milk and melted butter, and whisk again.
- In a separate bowl, sift together the flour and baking powder. Add the dry ingredients to the wet mixture and whisk until just combined—do not overmix; a few small lumps are fine. Let the batter rest for 10 minutes at room temperature. This helps the pancakes become tender.
- Cook the pancakes: Heat a nonstick skillet or griddle over medium-low heat. Lightly grease with a little butter or oil. Pour about 2 tablespoons of batter per pancake, forming circles about 3 inches (7.5 cm) in diameter. Cook until bubbles appear on the surface and the edges look set, about 2 minutes. Flip and cook 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 the heat if needed to prevent burning.
- Assemble: Once the pancakes are cool enough to handle, spread about 1 tablespoon of the chilled ganache on the flat side of one pancake. Top with another pancake, flat side down, to make a sandwich. Repeat with the remaining pancakes and filling.
- Dust with powdered sugar if desired. Serve immediately or store as directed below.
Tips
- Keep the pancakes soft: Covering the cooked pancakes with a damp (not wet) kitchen towel traps steam and keeps them pliable, making them easier to fill without cracking.
- Adjust the heat: If the pancakes brown too quickly, the inside may still be raw. Use medium-low heat and cook slowly; the first pancake is often a test—adjust the heat accordingly.
- Substitutions: For a dairy-free version, use plant-based milk and a dairy-free chocolate ganache (use coconut cream instead of heavy cream). You can also replace the honey with maple syrup or agave.
- Don’t overmix the batter: Overmixing develops gluten, which makes the pancakes tough. A few lumps are fine; they will smooth out during cooking.
Serving Suggestions
Serve dorayaki warm or at room temperature with a cup of green tea or coffee. They are also delicious with a scoop of vanilla ice cream or a dollop of whipped cream. For a fun brunch, stack them with fresh berries and a drizzle of chocolate sauce.
Variations
- Classic Red Bean: Replace the chocolate ganache with sweet red bean paste (anko) for a traditional dorayaki.
- Matcha Cream: Add 1 teaspoon of matcha powder to the pancake batter and fill with white chocolate ganache.
- Peanut Butter Chocolate: Mix 2 tablespoons of peanut butter into the ganache before chilling.
- Fruit Filling: Add sliced strawberries or banana to the chocolate filling for a fresh twist.
Storage and Reheating
Store assembled dorayaki in an airtight container in the refrigerator for up to 3 days. The pancakes alone can be frozen for up to 1 month—separate them with parchment paper and thaw in the refrigerator or at room temperature. To reheat, microwave a dorayaki for 10–15 seconds until just warm, or toast the pancakes in a dry skillet over low heat for 1 minute per side before assembling.
Frequently Asked Questions
Can I use a regular frying pan instead of a griddle? Yes, any nonstick skillet works. Just make sure the surface is flat and the heat is even.
Why are my pancakes not fluffy? The batter may have been overmixed, or the baking powder might be old. Check the expiration date and mix gently until just combined.
Can I make the filling without cream? Yes, you can use a simple chocolate spread (like Nutella) as a shortcut, or make a ganache with milk and butter: substitute the cream with 1/2 cup (120 ml) milk and 2 tablespoons butter.
How do I keep the pancakes from sticking? Use a well-seasoned nonstick pan and a light coating of butter or oil. Let the pan heat properly before adding the batter.
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 and give it a gentle stir before cooking.
Is it necessary to rest the batter? Resting allows the flour to hydrate and the gluten to relax, resulting in more tender pancakes. It’s worth the 10-minute wait.
Related
- Jimmy Dean Sausage Egg and Cheese Biscuit Copycat
- Johnsonville Breakfast Sausage Recipes & Cooking Tips
- Jimmy Dean French Toast Sausage Sticks: Easy 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).