Dorayaki Facts: Recipe & History of Japan's Red Bean Pancake

Dorayaki is a beloved Japanese confection made of two small, fluffy pancake-like cakes sandwiched around a sweet filling, most traditionally a smooth red bean paste called anko. The cakes are lightly sweetened with honey and have a tender, sponge-like texture that pairs perfectly with the rich, earthy bean paste. This recipe delivers a genuinely delicious and authentic dorayaki at home, using simple ingredients and a few key techniques to get that signature golden-brown, evenly cooked exterior.

Ingredients

4 large eggs (about 200 g)
3/4 cup (150 g) granulated sugar
1 tablespoon (21 g) honey
1 teaspoon (5 ml) vanilla extract
1 cup (120 g) all-purpose flour
1 teaspoon (5 g) baking soda
2 tablespoons (30 ml) water
1 cup (300 g) sweet red bean paste (anko), store-bought or homemade
Neutral oil or butter, for the pan

Instructions

In a large mixing bowl, whisk the eggs and sugar together until the sugar is mostly dissolved and the mixture is pale and slightly frothy. Add the honey and vanilla extract and whisk to combine.
In a separate small bowl, dissolve the baking soda in the 2 tablespoons of water, then add this mixture to the egg mixture and stir well.
Sift the flour into the wet ingredients and whisk until the batter is smooth and free of lumps. The batter should be thin enough to spread slightly on the pan; if it seems too thick, add a teaspoon of water at a time until it flows slowly from the whisk.
Cover the bowl and let the batter rest for 10 minutes. This allows the flour to hydrate and the baking soda to activate, resulting in a more tender cake.
Heat a non-stick skillet or griddle over medium-low heat. Lightly grease the pan with a tiny amount of oil or butter, wiping off any excess with a paper towel. The pan should be hot enough that a drop of water sizzles gently, but not so hot that it smokes.
Pour about 2 tablespoons (30 ml) of batter onto the pan for each pancake, forming a circle about 3 inches (7.5 cm) in diameter. If the batter is too thick to spread, gently nudge it with the back of a spoon. Cook until bubbles appear on the surface and the edges look set, about 1 to 2 minutes.
Flip the pancake with a spatula and cook the other side for about 30 seconds to 1 minute, until golden brown. Transfer to a plate and repeat with the remaining batter, greasing the pan as needed. You should get about 16 small pancakes.
Let the pancakes cool completely to room temperature. This is important so the filling doesn’t melt or soak in.
To assemble, take one pancake and spread about 1 tablespoon (20 g) of red bean paste on the flat side, leaving a small border. Top with a second pancake, flat side down, and gently press the edges together. Repeat with the remaining pancakes and filling.

Tips

Batter consistency: The batter should be like a thin crÃªpe batter, not as thick as American pancake batter. If it’s too thick, the dorayaki will be doughy and won’t cook evenly. Add water a teaspoon at a time until it flows easily.
Pan temperature: Medium-low heat is key. If the pan is too hot, the outside will brown too quickly and the inside will be raw. If it’s too cool, the pancakes will be pale and tough. Test with a small drop of batter first.
Even browning: To get that classic, uniform dorayaki color, use a non-stick pan and wipe off any excess oil between batches. Too much oil will cause splotchy browning.
Substitutions: If you don’t have honey, use maple syrup or sugar syrup. For the red bean paste, you can substitute with sweetened chestnut paste (kuri-an) or even Nutella for a non-traditional twist, though the flavor will be different.

Serving Suggestions

Dorayaki are best enjoyed the same day they are made, at room temperature. They are a classic snack with green tea (matcha) or a simple cup of hot sencha. For a dessert twist, serve them slightly warm with a scoop of vanilla ice cream or a dollop of whipped cream. In Japan, dorayaki are also sometimes eaten as a quick breakfast with a glass of milk.

Variations

Matcha Dorayaki: Add 1 teaspoon of matcha powder to the flour for a green tea-flavored cake.
Chocolate Dorayaki: Replace 2 tablespoons of flour with unsweetened cocoa powder and use chocolate spread or chocolate ganache as the filling.
Custard Dorayaki: Fill with vanilla pastry cream instead of red bean paste for a Western-inspired version.
Savory Dorayaki: Omit the sugar and honey, and use a savory filling like cooked ground meat and vegetables, similar to a Chinese jianbing.

Storage and Reheating

Assembled dorayaki can be stored in an airtight container at room temperature for up to 2 days, but they are best eaten fresh. For longer storage, wrap each dorayaki individually in plastic wrap and refrigerate for up to 4 days, or freeze for up to 1 month. To reheat, thaw in the refrigerator overnight, then warm in a toaster oven or microwave for 10-15 seconds. Do not overheat, as the pancakes will become tough.

Frequently Asked Questions

Why is my dorayaki batter too thick?
If your batter is too thick, the pancakes will be heavy and won’t spread into thin, even circles. This usually happens if you measured the flour too generously or if the eggs are small. Add water, one teaspoon at a time, until the batter flows like a thin crÃªpe batter.

Can I use self-rising flour instead of all-purpose flour and baking soda?
Yes, you can substitute 1 cup (120 g) of self-rising flour for the all-purpose flour and omit the baking soda and water. However, the texture may be slightly different, as self-rising flour contains baking powder and salt, which can alter the flavor and rise.

Why do my dorayaki pancakes have brown spots?
Brown spots are usually caused by the pan being too hot or by excess oil in the pan. Make sure to use medium-low heat and wipe off any excess oil with a paper towel before cooking each batch. Also, let the batter rest for the full 10 minutes to ensure even hydration.

Can I make the red bean paste from scratch?
Absolutely. To make homemade anko, simmer 1 cup (200 g) of dried azuki beans in 4 cups (1 L) of water until soft, about 1.5 hours. Drain, then mash the beans and cook with 1/2 cup (100 g) of sugar and a pinch of salt until thick. Let it cool before using.

What is the origin of dorayaki?
Dorayaki’s name is said to come from the shape of a dora, a Japanese gong. The modern version, with red bean paste sandwiched between two pancakes, became popular in the early 20th century, though similar confections existed earlier. The exact origin is disputed, but it is widely considered a Japanese classic.

Can I make dorayaki without eggs?
Eggs are key to the fluffy texture of dorayaki. For an egg-free version, you can try using a commercial egg replacer, but the texture will be denser. Alternatively, use a recipe specifically designed for vegan dorayaki, which often uses silken tofu or aquafaba to mimic the eggs.

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).

Dorayaki Facts: Recipe & History of Japan’s Red Bean Pancake