Dorayaki are Japanese pancakes sandwiched with a sweet filling, traditionally anko (red bean paste). This version skips the red bean entirely, using a silky vanilla custard cream instead. The pancakes are soft, honey-scented, and slightly chewy, making them a perfect treat for those who prefer a milder, creamier filling. This recipe is straightforward and uses everyday ingredients, so you can enjoy fresh dorayaki at home.
Ingredients
- 2 large eggs (100 g)
- 1/4 cup (50 g) granulated sugar
- 1 tbsp (15 ml) honey
- 1 cup (120 g) all-purpose flour
- 1/2 tsp (2 g) baking powder
- 1/4 cup (60 ml) water
- 1/2 tsp vanilla extract
- For the custard filling:
- 1 cup (240 ml) whole milk
- 2 large egg yolks (30 g)
- 1/4 cup (50 g) granulated sugar
- 2 tbsp (16 g) cornstarch
- 1 tsp vanilla extract
- 2 tbsp (30 g) unsalted butter
Instructions
- Make the custard: In a medium bowl, whisk the egg yolks and 1/4 cup (50 g) sugar until pale. Add the cornstarch and whisk until smooth. In a small saucepan, heat the milk over medium heat until it just begins to steam (do not boil). Slowly pour the hot milk into the yolk mixture, whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until it thickens to a pudding-like consistency, about 3–4 minutes. Remove from heat, stir in the vanilla and butter until melted. Transfer to a bowl, cover with plastic wrap directly on the surface, and chill in the refrigerator while you make the pancakes.
- Make the pancake batter: In a large bowl, whisk the eggs, 1/4 cup (50 g) sugar, and honey until well combined. Add the water and vanilla, and whisk again. Sift the flour and baking powder over the egg mixture and stir until smooth. The batter should be thin and pourable, similar to crêpe batter. Let it rest for 5 minutes.
- Cook the pancakes: Heat a non-stick skillet or griddle over medium-low heat. Lightly grease with a tiny bit of butter or oil, wiping off excess with a paper towel. Pour about 2 tablespoons (30 ml) of batter per pancake into the pan, forming a circle about 3 inches (7.5 cm) in diameter. Cook until bubbles appear on the surface and the edges look set, about 1–2 minutes. Flip and cook the other side for another 1 minute, until golden brown. Transfer to a plate and repeat with the remaining batter. You should get 16 small pancakes (8 sandwiches).
- Assemble: Once the pancakes are cool enough to handle, spread a generous spoonful of the chilled custard onto the flat side of one pancake. Top with another pancake, flat side down, to form a sandwich. Repeat with the remaining pancakes and custard.
Tips
- Substitutions: If you don’t have honey, use maple syrup or sugar syrup (1 part sugar dissolved in 1 part water). For a dairy-free version, use plant-based milk and vegan butter in the custard, and substitute the egg yolks with 2 tbsp (16 g) cornstarch extra (though the texture will be slightly less rich).
- Consistency: The pancake batter should be thin; if it’s too thick, add a little water (1 tsp at a time) until it flows easily. Too thick batter will make thick, cakey pancakes that are harder to sandwich.
- Even cooking: Use a small ladle or measuring spoon to ensure uniform pancake size. Keep the heat medium-low to avoid burning the outside before the inside is cooked.
- Common mistake: Overmixing the batter can make the pancakes tough. Stir just until no dry flour remains.
Serving Suggestions
Serve dorayaki slightly warm or at room temperature. They are excellent with a cup of green tea, coffee, or a glass of cold milk. For a dessert platter, pair them with fresh fruit like strawberries or sliced peaches, and a dusting of powdered sugar. You can also serve them as a snack for children, cut into smaller pieces.
Variations
- Chocolate custard: Add 2 tbsp (15 g) cocoa powder to the custard along with the cornstarch, and use chocolate milk instead of regular milk for a richer flavor.
- Matcha cream: Whisk 1 tsp matcha powder into the custard before cooking for a green tea twist.
- Fruit jam filling: Instead of custard, spread a thin layer of your favorite jam (strawberry, apricot, or blueberry) between the pancakes.
- Whipped cream and berries: For a lighter filling, use lightly sweetened whipped cream and fresh berries. Assemble just before serving to keep the pancakes crisp.
Storage and Reheating
Store assembled dorayaki in an airtight container in the refrigerator for up to 3 days. The pancakes will soften slightly from the custard, which is normal. To reheat, microwave a single dorayaki for 10–15 seconds until just warm. Alternatively, you can reheat the pancakes (without filling) in a toaster or dry skillet for a few seconds to refresh them, then add the filling. Unfilled pancakes can be stored at room temperature for 1 day, or frozen for up to 1 month; thaw and reheat as needed.
Frequently Asked Questions
Can I use a different filling? Absolutely. This recipe is a base; you can fill with sweetened whipped cream, chocolate spread, or even ice cream for a summer treat. Just be aware that ice cream will melt quickly, so assemble at the last minute.
Why are my pancakes not fluffy? The batter is intentionally thin to create thin, even pancakes. If you prefer thicker, airier pancakes, add an extra 1/4 tsp baking powder and let the batter rest for 10 minutes, but note that they will be less traditional.
Can I make the batter ahead of time? Yes, you can prepare the batter up to 1 day ahead and store it in the refrigerator. Let it come to room temperature and stir before cooking. The custard can also be made 2 days ahead.
Do I need a special pan? No, a regular non-stick skillet works perfectly. If you have a Japanese cast-iron dorayaki pan, you can use it for perfectly round shapes, but it’s not necessary.
My custard is lumpy. How do I fix it? If lumps form, strain the custard through a fine-mesh sieve before chilling. To avoid lumps, whisk the cornstarch into the egg yolks thoroughly before adding the hot milk, and stir constantly while cooking.
Can I make this vegan? Yes, use a plant-based milk (like oat or soy), vegan butter, and replace the eggs with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water per egg) for the pancakes. For the custard, use cornstarch only (increase to 3 tbsp / 24 g) and omit the egg yolks; the texture will be similar but less rich.
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