Dorayaki are Japanese pancakes made from a sweet, honey-kissed batter, traditionally sandwiched around a filling of smooth, sweet red bean paste (anko). While the classic is beloved, the pancake’s soft, spongy texture pairs beautifully with a wide range of fillings, from creamy custards to fresh fruit and even savory options. This guide walks you through seven genuinely delicious fillings, along with the perfect pancake recipe and tips to make your dorayaki turn out tender, golden, and utterly irresistible.
Ingredients
For the Dorayaki Pancakes
- 4 large eggs (about 200 g / 7 oz)
- 1/2 cup (100 g) granulated sugar
- 2 tablespoons (30 ml) honey
- 1 teaspoon vanilla extract
- 1 cup (120 g) all-purpose flour
- 1 teaspoon baking powder
- 2 tablespoons (30 ml) water (or milk, for a softer texture)
- Neutral oil or butter, for the pan
For the Fillings (choose one or make several)
- Classic Red Bean (Anko): 1 cup (240 g) smooth or chunky sweet red bean paste (store-bought or homemade)
- Matcha White Chocolate Cream: 1/2 cup (120 ml) heavy cream, 2 oz (60 g) white chocolate, 1 teaspoon matcha powder
- Sweet Potato & Honey: 1 small sweet potato (about 200 g / 7 oz), 1 tablespoon honey, 1 tablespoon butter, pinch of salt
- Custard Cream: 1 cup (240 ml) milk, 3 egg yolks, 1/4 cup (50 g) sugar, 2 tablespoons (16 g) cornstarch, 1 teaspoon vanilla
- Fresh Strawberry & Cream: 1/2 cup (120 ml) heavy cream, 1 tablespoon sugar, 4-5 strawberries, sliced
- Chocolate Hazelnut: 1/2 cup (120 g) chocolate-hazelnut spread
- Savory Miso-Eggplant: 1 small eggplant (about 200 g / 7 oz), 1 tablespoon miso paste, 1 tablespoon mirin, 1 teaspoon sugar, 1 teaspoon sesame oil
Instructions
- Make the pancake batter: In a large bowl, whisk the eggs, sugar, honey, and vanilla until the sugar dissolves and the mixture is frothy. In a separate bowl, sift together the flour and baking powder. Add the dry ingredients to the wet mixture and whisk until smooth. Add the water (or milk) and stir until the batter is thin and pourable, similar to crêpe batter. Let the batter rest for 10 minutes while you prepare your fillings.
- Prepare your chosen filling:
- Anko: If using store-bought, just stir it to soften. If homemade, ensure it is at room temperature.
- Matcha White Chocolate Cream: Heat the cream in a small saucepan until steaming. Remove from heat, add the white chocolate and matcha, and stir until melted and smooth. Chill for 15 minutes, then whip with a hand mixer until soft peaks form.
- Sweet Potato: Peel and dice the sweet potato, boil until fork-tender (about 10 minutes), then drain and mash with honey, butter, and salt. Set aside to cool.
- Custard: In a saucepan, heat the milk until steaming. In a bowl, whisk egg yolks, sugar, and cornstarch. Slowly pour the hot milk into the yolk mixture, whisking constantly. Return to the saucepan and cook over medium heat, stirring, until thickened (about 3-4 minutes). Remove from heat, stir in vanilla, and cover with plastic wrap directly on the surface to prevent a skin. Cool completely.
- Strawberry Cream: Whip the heavy cream with sugar until stiff peaks. Slice the strawberries.
- Chocolate Hazelnut: Stir the spread to soften.
- Miso-Eggplant: Cut the eggplant into small dice. Heat sesame oil in a pan over medium heat, add eggplant, and cook until soft (about 5 minutes). Mix miso, mirin, and sugar, then add to the pan and cook for 1-2 minutes until glossy. Cool.
- Cook the pancakes: Heat a non-stick skillet or griddle over medium-low heat. Lightly grease with a paper towel dipped in oil. Pour about 2 tablespoons (30 ml) of batter per pancake, forming a 3-inch (8 cm) circle. Cook until bubbles form on the surface and the edges look set (about 1-2 minutes). Flip and cook the other side for 30-60 seconds, until golden brown. Transfer to a plate and repeat with the remaining batter. You should get about 16 small pancakes (8 sandwiches).
- Assemble the dorayaki: Take one pancake, place a generous spoonful of filling in the center (about 1-2 tablespoons, depending on size), and spread it slightly, leaving a small border. Top with a second pancake, pressing gently to seal the edges. Repeat with the remaining pancakes.
Tips
- Batter consistency: The batter should be thin enough to spread into a circle on its own. If it’s too thick, add a teaspoon of water at a time. If too thin, add a teaspoon of flour.
- Even browning: Use a consistent amount of batter per pancake (a small ladle or measuring spoon helps). Keep the heat medium-low so the pancakes brown evenly without burning.
- Filling amount: Don’t overstuff – you want the filling to peek out slightly, but not ooze out completely. A heaping tablespoon per sandwich is ideal.
- Make ahead: The pancakes can be made a day ahead and stored in an airtight container. Fill them just before serving to keep the pancakes soft.
Serving Suggestions
Serve dorayaki warm or at room temperature. They are perfect for breakfast, a snack, or dessert. Pair with a cup of green tea (matcha or sencha) for an authentic Japanese experience. For a modern twist, dust with powdered sugar, drizzle with chocolate sauce, or add a scoop of vanilla ice cream alongside.
Variations
- Gluten-free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture will be slightly more crumbly, but still delicious.
- Vegan: Replace eggs with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water per egg) and use plant-based milk. For the filling, use a vegan chocolate spread or a coconut-based whipped cream.
- Savory dorayaki: Omit the honey and reduce sugar to 1 tablespoon. Fill with the miso-eggplant, or try cooked bacon and cheese, or scrambled eggs and spinach.
- Seasonal fruit: In summer, use sliced peaches or mango with whipped cream. In autumn, try persimmon or apple compote.
Storage and Reheating
Assembled dorayaki are best eaten the same day, but they can be stored in an airtight container in the refrigerator for up to 2 days. The pancakes may soften slightly from the filling’s moisture. To reheat, place them on a microwave-safe plate and heat for 10-15 seconds, or toast in a dry skillet over low heat for 1 minute per side. Unfilled pancakes can be frozen for up to 1 month, separated by parchment paper in a freezer bag. Thaw at room temperature or toast directly from frozen.
Frequently Asked Questions
Can I use regular flour instead of cake flour?
Yes, all-purpose flour works perfectly. Cake flour will make the pancakes slightly more tender, but the difference is subtle.
Why did my pancakes come out rubbery?
Overmixing the batter develops gluten, which makes the pancakes tough. Mix just until the flour is incorporated – a few lumps are fine. Also, don’t press down on the pancakes while cooking.
Can I make the batter ahead of time?
You can prepare the batter up to 2 hours ahead and keep it refrigerated. Let it come to room temperature before cooking. The resting time actually helps the pancakes become more tender.
What if I don’t have red bean paste?
You can easily find anko at Asian grocery stores or online. For a quick substitute, mash cooked adzuki beans with sugar and a pinch of salt. Or use any of the other fillings in this article.
How do I keep the pancakes from browning too much?
Keep the heat at medium-low. If the pan is too hot, the outside will brown before the inside cooks. Also, wipe the pan clean between batches and re-grease lightly.
Can I grill the dorayaki?
Yes, you can cook them on a griddle or a cast-iron skillet. Just maintain a steady medium-low heat and follow the same cooking times.
Related
- Low Fat Breakfast Egg Muffins Recipe
- Korean Ham and Cheese Egg Toast Recipe
- Korean Sticky Buns Recipe: Gochujang Caramel Rolls
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).