Japanese Dorayaki

5 from 1 vote

Learn how to make Japanese pancake with this easy dorayaki recipe with custard fillings or red bean paste!

Prep Time10

Cook Time10

Total Time18

Course: Desserts, Snack

Cuisine: Asian, Japanese

Servings: pairs

Calories: 185kcal

Author: Claudia

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!

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.