Dorayaki are Japanese pancakes made from a light, honey-sweetened batter, sandwiched with a smooth, sweet red bean paste called anko. These treats are a beloved staple of Japanese home cooking and are famously associated with the cartoon character Doraemon. This recipe produces tender, evenly browned pancakes with a delicate, custard-like texture that pairs perfectly with the earthy sweetness of the bean paste, making them far more satisfying than a typical Western pancake.
Ingredients
- 2 large eggs (about 100 g / 3.5 oz without shells)
- 1/4 cup (50 g) granulated sugar
- 1 tbsp (15 ml) honey
- 1 cup (120 g) all-purpose flour
- 1 tsp (5 g) baking powder
- 1/4 cup (60 ml) water
- 1 tsp (5 ml) neutral oil (such as vegetable or canola), for the pan
- 1 cup (240 g) sweet red bean paste (anko), store-bought or homemade; see Tips for a substitute
Instructions
- Make the batter: In a medium bowl, whisk the eggs, sugar, and honey together until the sugar is mostly dissolved and the mixture is pale and slightly frothy, about 1 minute.
- Add the flour and baking powder to the egg mixture. Whisk until just combined—a few small lumps are fine. Then add the water and whisk until the batter is smooth and has the consistency of heavy cream. Let the batter rest for 10 minutes; this relaxes the gluten and helps the pancakes cook up tender.
- Heat the pan: Place a non-stick skillet or griddle over medium-low heat. Add a few drops of oil and spread it with a paper towel. The pan is ready when a drop of water flicked onto it sizzles gently—not aggressively.
- Cook the pancakes: Pour about 2 tablespoons (30 ml) of batter per pancake onto the hot pan, forming circles about 3 inches (7.5 cm) across. Cook until the surface is covered with small bubbles and the edges look set, about 2 minutes. Flip with a spatula and cook the other side for 1 to 1 1/2 minutes, until golden brown and cooked through. Transfer to a plate and repeat with the remaining batter, wiping the pan with oiled paper towel between batches. You should get 12 small pancakes.
- Assemble: Let the pancakes cool slightly until they are comfortable to handle. Spread about 1 1/2 tablespoons (20 g) of red bean paste onto the flat side of one pancake, then top with another pancake, flat side down, pressing gently to sandwich. Repeat with the remaining pancakes.
- Serve: Serve immediately, or let them sit for a few minutes so the filling softens slightly. They are delicious warm or at room temperature.
Tips
- Substitute for anko: If you cannot find sweet red bean paste, use smooth peanut butter mixed with a little honey, or a thick jam like strawberry or apricot. The texture will be different—less dense and more spreadable—but the pancakes still taste great.
- Keep the heat low: Medium-low heat is key. If the pan is too hot, the pancakes will brown too quickly on the outside and remain raw in the middle. The bubbles should appear slowly over the 2 minutes.
- Rest the batter: Do not skip the 10-minute rest. It allows the flour to hydrate and the baking powder to activate, giving you lighter, more even pancakes. A rested batter also spreads more predictably.
- Common mistake—overmixing: Whisk just until the flour disappears. Overmixing develops gluten, making the pancakes tough and rubbery instead of tender.
Serving Suggestions
Dorayaki are traditionally served as a snack or dessert, often alongside a cup of green tea or matcha. They are also excellent with a scoop of vanilla ice cream or a dollop of whipped cream for a richer treat. For breakfast, serve them with fresh fruit and a drizzle of maple syrup instead of the bean paste.
Variations
- Matcha Dorayaki: Add 1 teaspoon of matcha powder to the flour for a subtly bitter, earthy flavor that complements the sweet bean paste.
- Chocolate Dorayaki: Replace 2 tablespoons of the flour with unsweetened cocoa powder and add an extra tablespoon of sugar to the batter. Use chocolate-hazelnut spread instead of anko.
- Fresh Cream Dorayaki: Swap the bean paste for lightly sweetened whipped cream and sliced strawberries for a lighter, Western-inspired filling.
- Savory Dorayaki: Omit the honey and reduce the sugar to 1 tablespoon. Fill with a slice of ham, cheese, and a little mustard for a savory pancake sandwich.
Storage and Reheating
Assembled dorayaki can be stored in an airtight container in the refrigerator for up to 3 days. The pancakes will soften as they absorb moisture from the filling. To reheat, wrap each dorayaki in a damp paper towel and microwave for 15–20 seconds until warm. Alternatively, reheat the pancakes (without filling) in a toaster oven at 350°F (175°C) for 3–4 minutes, then fill them fresh. Unfilled pancakes can be frozen for up to 1 month; separate layers with parchment paper and thaw in the refrigerator overnight before using.
Frequently Asked Questions
Can I use whole wheat flour? Yes, you can substitute up to half of the all-purpose flour with whole wheat flour. The pancakes will be denser and nuttier in flavor. For a gluten-free version, use a 1:1 gluten-free baking flour blend, but note the texture will be slightly more crumbly.
Why are my pancakes not browning evenly? This is usually a heat issue. If the pan is too hot, the center burns before the edges set. Lower the heat and make sure the pan is evenly heated before pouring the batter. Also, wipe the pan with oil between batches to avoid sticking.
Can I make the batter ahead of time? You can prepare the batter up to 1 day in advance and store it in the refrigerator. Let it come to room temperature for 15 minutes before cooking. The resting time will make the pancakes slightly thicker, so you may need to add a teaspoon of water to thin it if it seems too thick.
What is the best way to spread the red bean paste? Use a small offset spatula or the back of a spoon. If the paste is too stiff, warm it slightly in the microwave for 10 seconds or stir in a teaspoon of water to make it spreadable. Work quickly so the pancakes stay warm.
Can I use a regular frying pan instead of a non-stick one? Yes, but you will need to use a little more oil and make sure the pan is well-seasoned. A cast-iron skillet works well; just keep the heat moderate and watch the pancakes closely to prevent sticking.
Are dorayaki served hot or cold? They are most commonly served warm or at room temperature. If you refrigerate them, let them sit out for 10 minutes before serving, or warm them gently in a microwave or toaster oven as described above.
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