Dorayaki are classic Japanese sweets made of two small, fluffy pancake-like cakes sandwiched around a filling of sweet red bean paste (anko). The batter uses just a few pantry staples, and the honey in it gives the cakes a gentle sweetness and a moist, tender crumb that pairs perfectly with the earthy, creamy bean paste. This recipe is genuinely simple to make at home, and the result is far better than anything from a package.
Ingredients
- 2 large eggs
- 3 tablespoons (45 g) granulated sugar
- 1 tablespoon (21 g) honey
- 1/2 cup (120 ml) milk
- 1 teaspoon (5 ml) vanilla extract
- 1 cup (125 g) all-purpose flour
- 1 teaspoon (5 g) baking powder
- 1/2 cup (150 g) sweet red bean paste (anko), or more as needed
- 1 tablespoon (15 ml) neutral oil, for the pan
Instructions
- In a medium bowl, whisk the eggs and sugar until the sugar is dissolved and the mixture is slightly pale, about 1 minute. Whisk in the honey, milk, and vanilla extract until combined.
- In a separate bowl, sift together the flour and baking powder. Add the dry ingredients to the wet mixture and whisk just until smooth. The batter should be thin and pourable, similar to crêpe batter. If it seems too thick, add 1–2 teaspoons more milk.
- Cover the bowl and let the batter rest for 10 minutes at room temperature. This relaxes the gluten and produces more tender pancakes.
- Heat a nonstick skillet or griddle over medium-low heat. Lightly brush the surface with a little oil, then wipe 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 3 tablespoons (45 ml) of batter into the center of the pan to form a 3–4 inch (8–10 cm) circle. Cook until bubbles appear on the surface and the edges look set, about 1–2 minutes. Flip with a spatula and cook for another 30–60 seconds, until the second side is lightly golden. Transfer to a plate and cover with a clean kitchen towel to keep soft. Repeat with the remaining batter, brushing the pan with a little oil between batches if needed.
- Once the pancakes are cool enough to handle, take two pancakes of similar size. Spread about 1–2 tablespoons of sweet red bean paste on the flat side of one pancake, then sandwich with the second pancake, flat side against the filling. Gently press the edges together so the filling spreads evenly.
- Repeat with the remaining pancakes and filling. Serve immediately, or wrap each dorayaki in plastic wrap and store as directed below.
Tips
- Substitute for anko: If you can’t find sweet red bean paste, you can use smooth peanut butter, Nutella, or a thick jam. Each will change the flavor significantly, but all are delicious.
- Keep the pancakes soft: The honey is key for moisture and tenderness. Don’t skip it, and don’t overcook the pancakes—they should be pale golden, not browned, to stay soft.
- Consistent size: Use a measuring cup or ladle to pour the batter so all pancakes are the same size. This makes sandwiching easier and more attractive.
- Common mistake: If the pan is too hot, the pancakes will brown too quickly and be raw inside. Keep the heat at medium-low and adjust as needed.
Serving Suggestions
Dorayaki are best enjoyed at room temperature or slightly warm, with a cup of green tea or a glass of cold milk. They also make a lovely dessert for a Japanese-themed meal, or a fun afternoon snack for kids and adults alike.
Variations
- Matcha Dorayaki: Add 1 teaspoon (2 g) of matcha powder to the flour for a subtle green tea flavor and a beautiful green hue.
- Chocolate Dorayaki: Replace 2 tablespoons (15 g) of flour with unsweetened cocoa powder and add an extra tablespoon of sugar to the batter.
- Fresh Cream and Fruit: Instead of anko, fill with whipped cream and sliced strawberries or banana. These are best eaten immediately, as the cream will soften the pancakes.
- Savory Version: Omit the honey and reduce the sugar to 1 tablespoon, then fill with a savory mixture like seasoned ground meat and vegetables for a unique twist.
Storage and Reheating
Assembled dorayaki can be stored in an airtight container in the refrigerator for up to 3 days. To freeze, wrap each dorayaki individually in plastic wrap and place in a freezer bag for up to 1 month. Thaw in the refrigerator overnight or at room temperature for about 30 minutes. To reheat, microwave a single dorayaki on a microwave-safe plate for 10–15 seconds, or warm in a dry skillet over low heat for 1–2 minutes per side. The pancakes will soften again as they warm.
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 slightly denser and nuttier in flavor.
Why is my batter too thick? The batter should be thin and pourable. If it’s too thick, add a little more milk, 1 teaspoon at a time, until it reaches a consistency similar to heavy cream.
Can I make the batter ahead of time? Yes, you can prepare the batter up to a day in advance and store it covered in the refrigerator. Let it come to room temperature and give it a gentle stir before cooking.
What if I don’t have honey? You can use maple syrup or light corn syrup instead. The flavor will change slightly, but the texture will remain similar.
How do I keep the pancakes from sticking? Use a good nonstick pan and brush it lightly with oil before each batch. Wiping off excess oil with a paper towel prevents the pancakes from becoming greasy.
Can I make dorayaki without red bean paste? Absolutely. The pancakes are versatile and can be filled with anything you like, from chocolate spread to fruit preserves.
Related
- Dorayaki Layered Cake Recipe (Japanese Honey Pancake Cake)
- Dorayaki Large Size: Fluffy Japanese Pancake Recipe
- Dorayaki Loaf Recipe (Sweet Red Bean Swirl Bread)
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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