Dorayaki are classic Japanese pancakes sandwiched with sweet red bean paste. This low-sugar version uses a lightly sweetened batter and a naturally sweetened anko filling, so you get the same tender, honey-scented pancakes with far less refined sugar. It’s a simple, satisfying treat that works for breakfast, dessert, or a lunchbox snack.
Ingredients
- 2 large eggs
- 2 tablespoons (30 ml) honey or maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup (120 ml) milk (any kind)
- 1 cup (125 g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (120 g) low-sugar sweet red bean paste (anko), or see Tips for homemade
- Neutral oil or butter for the pan
Instructions
- In a medium bowl, whisk the eggs, honey (or maple syrup), vanilla, and milk until well combined.
- Add the flour, baking powder, and salt. Whisk until the batter is smooth and free of lumps. Let it rest for 5 minutes—this relaxes the gluten and makes the pancakes tender.
- Heat a nonstick skillet or griddle over medium-low heat. Lightly grease with a thin layer of oil or butter.
- Pour about 2 tablespoons (30 ml) of batter per pancake onto the hot surface. Cook until bubbles form on the surface and the edges look set, about 1–2 minutes.
- Flip and cook the other side until golden brown, about 1 minute more. Transfer to a plate and cover with a clean towel to keep soft. Repeat with the remaining batter, adjusting the heat as needed to prevent burning.
- Let the pancakes cool completely before assembling.
- Spread about 1 tablespoon (15 g) of red bean paste on the flat side of one pancake, then top with another pancake to form a sandwich. Repeat with the rest.
Tips
- Use a low-sugar anko: Traditional anko is made with a lot of sugar. Look for “low-sugar� or “sugar-free� anko at Asian grocers, or make your own by simmering adzuki beans with a little honey or fruit juice. Homemade anko will be less sweet and more earthy.
- Don’t overmix the batter: Overmixing develops gluten, making the pancakes tough. Whisk just until no dry flour remains.
- Keep the pancakes soft: Cover cooked pancakes with a damp cloth or place them in a sealed container while you cook the rest. This traps steam and keeps them pliable for sandwiching.
- Adjust the heat: If the pancakes brown too quickly, lower the heat. Dorayaki should be an even golden color, not dark brown.
Serving Suggestions
Serve dorayaki warm or at room temperature. They’re lovely with a cup of green tea or coffee. For a more indulgent treat, add a dollop of whipped cream or a scoop of vanilla ice cream between the pancakes. You can also dust with powdered sugar or drizzle with extra honey.
Variations
- Matcha dorayaki: Add 1 teaspoon of matcha powder to the flour for a subtle green tea flavor.
- Chocolate dorayaki: Replace 2 tablespoons of flour with unsweetened cocoa powder and use a chocolate-hazelnut spread instead of anko.
- Fruit-filled: Use thinly sliced strawberries or banana with a little whipped cream instead of red bean paste.
- Savory version: Omit the honey and vanilla, add a pinch of black pepper, and fill with cooked ham and cheese for a savory pancake sandwich.
Storage and Reheating
Assembled dorayaki keep in an airtight container in the refrigerator for up to 3 days. To freeze, wrap each sandwich individually in plastic wrap and place in a freezer bag for up to 1 month. Thaw in the refrigerator or at room temperature. To reheat, microwave for 10–15 seconds, or warm in a dry skillet over low heat for 1–2 minutes per side. Avoid overheating, as the pancakes can dry out.
Frequently Asked Questions
Can I use whole wheat flour? Yes, replace up to half of the all-purpose flour with whole wheat. The pancakes will be denser and slightly nuttier in flavor.
What can I substitute for red bean paste? If you can’t find anko, use a thick fruit jam, sweetened chestnut paste, or even a thin layer of peanut butter. The flavor won’t be traditional, but it will still be delicious.
Why are my pancakes not fluffy? Ensure your baking powder is fresh (check the expiration date) and don’t overmix the batter. Also, the pan should be hot enough to create steam, but not so hot that the outside burns before the inside cooks.
Can I make the batter ahead of time? You can prepare the batter up to 1 day in advance and keep it refrigerated. Stir gently before using. The pancakes may be slightly less fluffy, but they’ll still taste great.
Is dorayaki gluten-free? Not as written, but you can substitute a 1:1 gluten-free flour blend. The texture will be a bit more delicate, so handle the pancakes gently.
How do I make low-sugar anko at home? Soak 1 cup (200 g) adzuki beans overnight, then simmer until soft. Drain, mash, and cook with 2–3 tablespoons of honey or maple syrup and a pinch of salt until thick. Cool before using.
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