Dorayaki are Japanese red bean pancakes made of two fluffy, honey-scented castella-style pancakes sandwiching a sweet filling of anko (sweet red bean paste). This beginner-friendly version uses pantry staples and a simple pan-frying technique, so you get tender, evenly browned pancakes every time. The batter rests briefly to relax the gluten, which keeps the texture soft and prevents the pancakes from being tough.
Ingredients
- 2 large eggs (about 100 g / 3.5 oz total)
- 1/4 cup (50 g) granulated sugar
- 1 tbsp (15 ml) honey
- 1/2 cup (120 ml) milk, at room temperature
- 1 tsp (5 ml) vanilla extract (optional)
- 1 cup (120 g) all-purpose flour
- 1 tsp (5 g) baking powder
- 1/2 cup (150 g) sweet red bean paste (anko), store-bought or homemade
- 1 tbsp (15 ml) vegetable oil, for the pan (or a little butter)
Instructions
- Make the batter: In a medium bowl, whisk the eggs and sugar together until the sugar dissolves and the mixture is slightly frothy. Add the honey, milk, and vanilla (if using) and whisk until combined.
- Add dry ingredients: Sift the flour and baking powder into the wet mixture. Whisk gently until just smooth—no lumps remain, but do not overmix. The batter will be thin, like crepe batter.
- Rest the batter: Cover the bowl and let it rest at room temperature for 10 minutes. This allows the flour to hydrate and the baking powder to start working, giving you softer pancakes.
- Heat the pan: Place a non-stick skillet or griddle over medium-low heat. Lightly brush with oil. To test the temperature, flick a drop of water onto the pan—it should sizzle gently, not splatter violently.
- Cook the pancakes: Pour about 2 tablespoons (30 ml) of batter per pancake, forming a circle about 3 inches (7.5 cm) across. Cook until the surface is covered with small bubbles and the edges look set, about 2–3 minutes. Flip with a spatula and cook the other side for 1–2 minutes, until golden brown. Transfer to a plate. Repeat with the remaining batter, brushing the pan with oil between batches. You should get 8 pancakes.
- Assemble: Take one pancake, spread about 1 tablespoon (20 g) of red bean paste over the center, leaving a small border. Top with a second pancake and press gently around the edges. Repeat with the remaining pancakes.
- Serve: Dorayaki are best eaten warm, but they are also delicious at room temperature. Cut in half if you like, and enjoy.
Tips
- Use a non-stick pan and low heat: Dorayaki brown quickly; medium-low heat ensures the inside cooks through without burning the outside. If the pan is too hot, the pancakes will be dark on the outside and raw in the middle.
- Keep the batter thin: If the batter is too thick, the pancakes will be cakey and heavy. It should pour easily off a spoon. If it seems too thick, add a teaspoon of milk at a time.
- Don’t overmix: Overmixing develops gluten, making the pancakes tough and chewy. Mix until the flour disappears, then stop.
- Make ahead: You can prepare the batter up to a day ahead and refrigerate it, but let it come back to room temperature before cooking. The pancakes themselves can be made a day in advance and assembled just before serving.
Serving Suggestions
Dorayaki are a classic snack with green tea or a light matcha latte. For a dessert plate, serve them with a scoop of vanilla ice cream, a drizzle of honey, or a dusting of powdered sugar. They also make a lovely breakfast when paired with fresh fruit and a cup of coffee.
Variations
- Different fillings: Swap the red bean paste for sweetened chestnut paste (kuri-an), chocolate hazelnut spread, or a thin layer of custard. You can also use fresh whipped cream and strawberries for a Western twist.
- Matcha dorayaki: Add 1 teaspoon (2 g) of matcha powder to the flour before mixing. This gives the pancakes a subtle green tea flavor and a lovely color.
- Whole wheat version: Replace half the all-purpose flour with whole wheat flour. The pancakes will be a bit denser and nuttier, but still delicious.
- Savory twist: Omit the honey and sugar, and use the pancakes as a base for a savory filling like scrambled eggs and cheese, or a slice of ham and a leaf of lettuce.
Storage and Reheating
Assembled dorayaki can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, wrap them in a damp paper towel and microwave for 15–20 seconds, or warm them in a toaster oven at 350°F (175°C) for 5 minutes. The pancakes alone (without filling) can be frozen for up to 1 month—place parchment paper between them to prevent sticking, and thaw in the refrigerator overnight before filling.
Frequently Asked Questions
Can I use a regular frying pan instead of a non-stick one? Yes, but you’ll need to add a little more oil and watch the heat carefully. A well-seasoned cast iron skillet also works well. Just make sure the surface is smooth and evenly heated.
Why are my pancakes browning unevenly? This usually happens if the pan is not evenly heated or if you’re using too much oil. Wipe off excess oil with a paper towel after each batch, and make sure the pan is fully preheated before you start.
Can I make the red bean paste from scratch? Absolutely. Soak 1/2 cup (100 g) of dried adzuki beans overnight, simmer until soft (about 1 hour), then mash and cook with sugar to your taste. It’s more work, but the flavor is fresher. Store-bought anko is perfectly fine for beginners.
What if I don’t have honey? You can substitute maple syrup or agave nectar in equal amounts. The flavor will change slightly, but the texture will be similar. If you use a liquid sweetener, reduce the milk by 1 tablespoon to keep the batter from being too thin.
Why does the batter need to rest? Resting allows the flour to fully absorb the liquid, which makes the pancakes more tender and prevents them from being rubbery. It also lets the baking powder create tiny bubbles, giving you a lighter texture.
Can I make these gluten-free? Yes, use a 1:1 gluten-free all-purpose flour blend. Add an extra tablespoon of milk if the batter seems too thick, as gluten-free flours absorb more liquid. The pancakes will be slightly more delicate, so handle them gently when flipping.
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