Dorayaki is a beloved Japanese confection made of two small, pancake-like castella cakes sandwiching a sweet filling, most famously red bean paste. The batter is simple—eggs, flour, sugar, and honey—but the variety comes from the filling, which can range from classic anko to custard, matcha, chestnut, and even savory options. This recipe gives you a base batter that works for all varieties, plus instructions for five distinct fillings, so you can make a batch that suits every taste.
Ingredients
For the Dorayaki Pancakes
- 4 large eggs (about 200 g / 7 oz)
- 1/2 cup (100 g) granulated sugar
- 1 tbsp honey
- 1 tsp baking soda
- 1 cup (120 g) all-purpose flour
- 1/4 cup (60 ml) water
- 1/2 tsp vanilla extract (optional)
For the Classic Red Bean Filling (Anko)
- 1 cup (200 g) dried adzuki beans, soaked overnight or quick-soaked
- 1/2 cup (100 g) sugar (adjust to taste)
- Pinch of salt
For the Custard Filling
- 1 cup (240 ml) whole milk
- 2 large egg yolks
- 1/4 cup (50 g) sugar
- 2 tbsp cornstarch
- 1 tsp vanilla extract
For the Matcha Cream Filling
- 1 cup (240 ml) heavy cream
- 2 tbsp powdered sugar
- 1 tbsp matcha powder (culinary grade)
For the Chestnut Filling
- 1 cup (250 g) canned or jarred chestnuts in syrup, drained (about 150 g / 5 oz after draining)
- 1/4 cup (60 ml) water
- 2 tbsp sugar
- 1/2 tsp vanilla extract
For the Savory Miso-Mushroom Filling
- 1 tbsp butter
- 1 cup (100 g) shiitake or cremini mushrooms, finely chopped
- 1 tbsp white miso paste
- 1 tsp soy sauce
- 1 tsp mirin (or 1/2 tsp sugar dissolved in 1 tsp water)
Instructions
- Make the red bean filling (anko): If using dried beans, soak them overnight. Drain and rinse. Place in a pot with 4 cups (1 L) water, bring to a boil, then reduce to a simmer. Cook until beans are tender, about 1 hour. Drain, then return beans to the pot. Add sugar and salt, and cook over low heat, mashing with a wooden spoon, until the mixture thickens to a paste. Set aside to cool. (If using canned sweetened bean paste, skip this step and use 1 cup / 250 g directly.)
- Make the custard filling: In a medium saucepan, whisk egg yolks and sugar until pale. Whisk in cornstarch. Slowly pour in milk while whisking. Place over medium heat and cook, stirring constantly, until thickened and bubbling, about 3–4 minutes. Remove from heat, stir in vanilla, transfer to a bowl, cover with plastic wrap (touching the surface) and chill until firm, at least 30 minutes.
- Make the matcha cream: In a chilled bowl, whip heavy cream with powdered sugar and matcha until stiff peaks form. Refrigerate until needed.
- Make the chestnut filling: In a small saucepan, combine drained chestnuts, water, sugar, and vanilla. Cook over medium heat, mashing with a fork, until thick and spreadable, about 5 minutes. Cool completely.
- Make the savory miso-mushroom filling: Melt butter in a skillet over medium heat. Add mushrooms and cook until browned and soft, about 5 minutes. Stir in miso, soy sauce, and mirin. Cook for 1 minute more. Remove from heat and cool.
- Prepare the pancake batter: In a large bowl, whisk eggs and sugar until light and frothy. Add honey and vanilla. In a separate bowl, sift together flour and baking soda. Add dry ingredients to the egg mixture, alternating with water, and whisk until smooth. The batter should be thin enough to spread slightly; if too thick, add a teaspoon more water.
- 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 of batter per pancake, forming 3-inch rounds. Cook until bubbles appear on the surface and the bottom is golden brown, about 2 minutes. Flip and cook the other side for 1–2 minutes. Transfer to a plate and cover with a clean towel to keep soft. Repeat with remaining batter, making 16 pancakes total.
- Assemble the dorayaki: Once pancakes are cool enough to handle, spread about 1–2 tablespoons of your chosen filling on the flat side of one pancake. Top with another pancake, flat side down, and press gently. Repeat with all pancakes and fillings.
Tips
- Substitutions: For a gluten-free version, use 1 cup (120 g) gluten-free all-purpose flour blend. The pancakes will be slightly more delicate. For a dairy-free custard, use almond milk and dairy-free butter.
- Keep pancakes moist: Cover cooked pancakes with a damp towel to prevent them from drying out while you cook the rest. This also helps the pancakes stick together when assembling.
- Common mistake: Don’t overmix the batter—overmixing develops gluten and makes the pancakes tough. Mix just until combined.
- Adjust sweetness: The classic anko is not overly sweet. Taste and add more sugar if you like a sweeter filling. For custard, you can reduce sugar to 1/3 cup (65 g) if desired.
Serving Suggestions
Serve dorayaki at room temperature or slightly warm. They are perfect for tea time, as a dessert, or even as a snack in a bento box. Pair with green tea (matcha) or a light oolong to balance the sweetness. For a special treat, serve with a scoop of vanilla ice cream or a drizzle of honey.
Variations
- Chocolate Dorayaki: Add 2 tbsp cocoa powder to the flour and use a chocolate-hazelnut spread as the filling.
- Sweet Potato Filling: Mash cooked sweet potato with a little butter and brown sugar for a rustic autumn version.
- Seasonal Fruit: Use fresh strawberries or sliced peaches with whipped cream for a light, fruity twist.
- Savory Option: The miso-mushroom filling is just one idea; you could also use seasoned scrambled eggs or a simple tuna-mayo mixture 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 keep for up to 1 month. To reheat, microwave a frozen dorayaki for 20–30 seconds, or thaw in the refrigerator overnight and serve at room temperature. For a crispier texture, toast in a dry skillet over low heat for 1 minute per side.
Frequently Asked Questions
Can I use a regular pancake mix? Yes, you can substitute a simple pancake mix for the batter, but the texture will be slightly different—fluffier and less dense. Add a little honey to mimic the flavor.
Why are my pancakes sticking to the pan? Make sure your skillet is well-greased and heated to medium-low. If the heat is too high, the pancakes will brown too quickly and stick. Also, use a non-stick pan and wipe off excess oil with a paper towel.
Can I make the fillings ahead of time? Absolutely! The anko and custard can be made up to 3 days in advance and stored in the refrigerator. The matcha cream is best made fresh, but you can whip it a few hours ahead and keep it chilled.
How do I store leftover anko? Leftover anko can be refrigerated in an airtight container for up to 1 week, or frozen for up to 1 month. Thaw in the refrigerator before using.
Can I make dorayaki without eggs? Yes, you can use a commercial egg replacer or a mixture of 1 tbsp ground flaxseed with 3 tbsp water per egg. The texture will be slightly more cake-like, but still delicious.
What is the best way to spread the filling? Use a small offset spatula or a butter knife. For thick fillings like anko, warm it slightly to make spreading easier. For creams, keep them cold to hold their shape.
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