Dorayaki Recipe (Soft Japanese Pancakes with Red Bean Filling)
This post may contain affiliate links.Dorayaki are soft Japanese pancakes filled with sweet red bean paste and are one of Japan’s most popular snacks and desserts. This dorayaki recipe shows you how to make fluffy pancakes with traditional sweet red bean filling at home.
A Quick Look at the Recipe
🏷️ Recipe Name: Dorayaki
⏱️ Ready In: ~ 20 minutes
🍽️ Serves: 6 pairs
🔥 Calories: 185 kcal per pair (estimate)
🧾 Main Ingredients: Eggs, sugar, honey, vanilla extract, flour, baking powder, baking soda, salt, milk, red bean filling.
🥗 Dietary Info: Vegetarian
🧠 Difficulty: Easy, beginner friendly.
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Dorayaki are soft Japanese pancake sandwiches filled with sweet red bean paste (anko), making them one of Japan’s most loved snacks and desserts. Unlike regular pancakes, dorayaki are lighter, fluffier, and slightly sponge-like, creating the perfect balance with the sweet, earthy filling in the center.
Traditional dorayaki use red bean paste, but modern variations can also include fillings such as custard, chocolate, matcha cream, or even ube halaya for a fun twist. If you enjoy trying different flavors, my Chocolate Dorayaki with Custard Filling is a richer variation with soft cocoa pancakes and creamy custard in the middle.
Japanese bakery and snack culture is full of comforting treats, from creamy Hokkaido Cheese Tarts and soft Japanese Milk Buns to buttery Salt Bread, Japanese Red Bean Bread, and crispy Japanese Croquettes. But whenever I’m craving something simple, nostalgic, and gently sweet, Dorayaki is still one of my favorites.
Why You Will Love This Recipe
Recipe Ingredients
Ingredient Notes
Baking powder & baking soda – These two help the batter ferment slightly, creating those tiny, beautiful pores that make the dorayaki soft and fluffy.
Honey – Just a touch of honey adds gentle sweetness and gives the fluffy pancakes a lovely golden color when cooked.
Vanilla extract – A small splash enhances the aroma and gives the batter that subtle vanilla fragrance that pairs perfectly with red bean filling.
Red bean paste (anko) – The classic dorayaki filling! You can easily find it in Asian grocery stores, either smooth (koshi-an) or chunky (tsubu-an). Choose whichever texture you prefer.
Be sure to check out the full recipe and ingredient list below
Variations
There are so many fun ways to make dorayaki! Start with this original dorayaki recipe, then try adding cocoa powder for a rich chocolate version or matcha powder for a beautiful green hue and gentle earthy flavor.
When it comes to fillings, the traditional choice is anko (sweet red bean paste), but you can use whatever you love! Try custard filling, kaya coconut jam, ube halaya, cheese, or Nutella for a modern twist. Each variation gives this soft, fluffy pancake a whole new personality.
How to Make Dorayaki
STEP 1. In a bowl, whisk together the egg, sugar, and salt (Image 1) until the sugar dissolves. Sift in flour, baking powder, and baking soda (Images 2, 3, 4), then whisk again until the batter is smooth.
STEP 2. Add honey, milk, and vanilla extract (Images 5, 6), and whisk until everything is well combined. Cover the bowl with cling wrap and let the batter rest for about 15 minutes (Image 7). Once rested, you’ll notice tiny bubbles forming on the surface, that means it’s ready (Image 8).
STEP 3. Heat a non-stick pan over low heat, no oil needed. Pour a ladle of batter into the center (Image 9) and cook for about 2 minutes, until small pores appear on the surface (Image 10). Gently flip the pancake (Image 11) and cook the other side for 1 minute (Image 12). Repeat with the remaining batter.
STEP 4. To assemble, take one pancake and spread a generous spoonful of red bean paste in the center (Images 13, 14). Top with another pancake (Image 15) and press the edges gently so they stick together (Image 16). Serve warm or at room temperature and enjoy!
Pro Tips
- Rest the batter – Don’t skip the resting time, it allows the baking soda and baking powder to activate, giving your pancakes a soft, fluffy texture with those tiny, beautiful pores.
- Use low heat – Dorayaki cooks best on gentle heat. Too hot, and they’ll brown too fast on the outside while staying undercooked inside. Aim for an even golden-brown color.
- No oil needed – Cook them on a clean non-stick pan without oil for that smooth, even surface, just like authentic Japanese dorayaki.
- Always mix the batter before pouring – The ingredients can settle while resting, so give the batter a quick whisk every time before you pour it into the pan. This keeps the texture even and prevents uneven browning.
- Make them uniform – Use the same ladle or measuring cup for each pancake to keep the size consistent, it makes pairing them up much easier!
- Keep them soft – If you’re making a big batch, cover the cooked pancakes with a clean kitchen towel to keep them moist while you finish the rest.
Serving Suggestions
Dorayaki tastes wonderful on its own, but it’s even better with a warm cup of Matcha Latte, Blue Tea Latte, or refreshing Iced Butterfly Pea Tea. Enjoy it as a cozy breakfast, afternoon snack, or tea-time treat. For a heartier Japanese-inspired meal, serve it as a sweet finish after savory dishes like Gyoza, Gyudon, or Salmon Takikomi Gohan.
Dorayaki Recipe FAQs
Dorayaki is made from a simple batter of eggs, sugar, flour, baking powder, and honey. It’s cooked like small pancakes, then sandwiched with a sweet red bean paste called anko.
You can enjoy dorayaki either way! Warm dorayaki are soft and comforting, while chilled ones have a lovely chewy texture. Personally, I love them slightly warm with a cup of tea.
Yes! While sweet red bean paste (anko) is traditional, you can fill Dorayaki with custard cream, chocolate spread, kaya jam, peanut butter, matcha cream, or other favorite fillings.
Yes! You can make the Dorayaki pancakes a day ahead and store them in an airtight container at room temperature or in the refrigerator. Add the filling before serving for the softest texture.
Dorayaki are softer and slightly more sponge-like than regular pancakes. The batter often contains honey, giving them a delicate sweetness and moist texture. Unlike pancakes served with syrup, Dorayaki are sandwiched around a sweet filling such as red bean paste.
Flat or dense Dorayaki can happen if the batter is overmixed or the pan temperature is too high. Mix gently and cook over low to medium heat so the pancakes rise evenly and stay soft.
Yes! Wrap individual Dorayaki tightly in plastic wrap and store them in a freezer-safe container for up to 1 month. Thaw at room temperature before serving.
Storage
Store Dorayaki in an airtight container or wrap them individually in plastic wrap to help keep them soft and moist. They can stay at room temperature for up to 2 days or be refrigerated for up to 5 days. For longer storage, wrap them well and freeze for up to 1 month. Warm slightly in the microwave for a few seconds before serving to bring back their soft texture.
More Japanese Recipes You May Like
Japanese Dorayaki
Ingredients
- 2 eggs
- 40 gr sugar
- 1 tbsp honey
- 1 tsp vanilla extract
- 90 gr flour
- 3 gr baking powder
- 1 gr baking soda
- 2 gr salt
- 20 gr milk
- 200 gr Red bean paste
Instructions
- In a bowl, whisk together the egg, sugar, and salt until the sugar dissolves. Sift in flour, baking powder, and baking soda, then whisk again until the batter is smooth.
- Add honey, milk, and vanilla extract), and whisk until everything is well combined. Cover the bowl with cling wrap and let the batter rest for about 15 minutes. Once rested, you’ll notice tiny bubbles forming on the surface, that means it’s ready.
- Heat a non-stick pan over low heat, no oil needed. Pour a ladle of batter into the center and cook for about 2 minutes, until small pores appear on the surface. Gently flip the pancake and cook the other side for 1 minute. Repeat with the remaining batter.
- To assemble, take one pancake and spread a generous spoonful of red bean paste in the center. Top with another pancake and press the edges gently so they stick together. Serve warm or at room temperature and enjoy!
Video
Notes
- Rest the batter – Don’t skip the resting time, it allows the baking soda and baking powder to activate, giving your pancakes a soft, fluffy texture with those tiny, beautiful pores.
- Use low heat – Dorayaki cooks best on gentle heat. Too hot, and they’ll brown too fast on the outside while staying undercooked inside. Aim for an even golden-brown color.
- No oil needed – Cook them on a clean non-stick pan without oil for that smooth, even surface, just like authentic Japanese dorayaki.
- Always mix the batter before pouring – The ingredients can settle while resting, so give the batter a quick whisk every time before you pour it into the pan. This keeps the texture even and prevents uneven browning.
- Make them uniform – Use the same ladle or measuring cup for each pancake to keep the size consistent, it makes pairing them up much easier!
- Keep them soft – If you’re making a big batch, cover the cooked pancakes with a clean kitchen towel to keep them moist while you finish the rest.
I love this simple Dorayaki recipe. It is easy and quick to prepare and you can have an authentic Japanese Dorayaki in your own kitchen.