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There’s something about dorayaki that feels like a treat and a snack at the same time. Two soft pancakes, golden on the outside, sandwich a scoop of sweet red bean paste in the middle.
I first had dorayaki from a convenience store in Osaka, cold from the fridge, and couldn’t believe how good a five-minute breakfast could taste. The pancakes are barely sweet on their own. The anko does the heavy lifting.
This version uses a simple batter of flour, egg, sugar, and honey, cooked in a nonstick skillet until each side is speckled golden brown. No yeast, no waiting around for dough to rise.
Store-bought sweet red bean paste works fine here, so don’t feel like you need to make anko from scratch just to get dorayaki on the table tonight.
Why You’ll Love This Recipe
- Ready in under an hour with pantry staples
- Naturally kid-friendly and easy to pack for lunch
- No yeast or rising time involved
- Freezes well for a make-ahead snack stash
Ingredient Notes
- eggs: Use room temperature eggs so they whip up faster with the sugar and honey.
- honey: Keeps the pancakes moist and soft the next day. Maple syrup works as a substitute but changes the flavor slightly.
- whole milk: Adds richness to the batter. Swap in a plant milk if you want to keep the recipe dairy free.
- all-purpose flour: Sift it in with the baking powder so the batter stays lump free.
- baking powder: Check that it’s fresh. Old baking powder is the main reason dorayaki turn out flat.
- sweet red bean paste (anko): Use store-bought anko for speed, or homemade if you’ve got a batch on hand. Look for it near other Asian pantry items.
Fluffy Dorayaki Pancakes with Sweet Red Bean Paste
Ingredients
Method
- Crack the eggs into a mixing bowl and whisk with the sugar and honey for 1 to 2 minutes, until the mixture looks pale and slightly thickened.
- Sift the flour, baking powder, and salt directly into the egg mixture. Whisk until no dry streaks remain and the batter is smooth.
- Pour in the milk in two additions, whisking after each, until the batter is thick but pourable, similar to heavy cream. Cover and rest for 15 minutes at room temperature.
- Heat a 20 cm / 8-inch nonstick skillet over medium-low heat. Brush lightly with the vegetable oil, then wipe out the excess with a paper towel.
- Ladle about 3 tablespoons of batter into the skillet to form an 8 cm round. Cook for 1.5 to 2 minutes, until bubbles rise to the surface and the edges look dry and matte.
- Flip and cook the second side for 45 to 60 seconds, until golden brown spots show underneath. Transfer to a cooling rack and cover with a clean kitchen towel to keep soft.
- Wipe the skillet clean between batches and repeat with the remaining batter. You should end up with 10 to 12 pancakes.
- Once the pancakes are cool enough to handle, spread about 2 to 3 tablespoons of sweet red bean paste onto the flat side of one pancake.
- Top with a second pancake, flat side down, and press gently to sandwich the filling. Repeat with the remaining pancakes and paste.
- Serve right away, or wrap each dorayaki individually if storing for later.
Notes
- Rest the batter for the full 15 minutes, don't skip it.
- Keep the skillet at medium-low, not medium, or edges brown before centers set.
- Cover cooked pancakes with a towel so they stay soft while you finish the batch.
- Leftover batter keeps in the fridge for 1 day if you'd rather cook in two rounds.
Tips for Success
- Rest the batter for 15 minutes so the baking powder has time to activate and the pancakes puff up evenly.
- Wipe the skillet with a paper towel between batches so the pancakes stay pale gold instead of streaky brown.
- Cook over medium-low heat only, high heat browns the outside before the center sets.
- Cover cooked pancakes with a clean kitchen towel while you finish the batch so they stay soft, not crisp.
- Use a 1/4 cup measure for each pancake so all six sandwiches end up close to the same size.
Variations
- Swap the red bean paste for chocolate hazelnut spread or sweetened chestnut paste for a different filling.
- Add a spoonful of matcha powder to the batter for pale green pancakes with a slight bitter edge.
- Fold whipped cream into the anko before filling for a lighter, mousse-like center.
Storage and Reheating
Store assembled dorayaki in an airtight container in the fridge for up to 3 days. They’re also fine at room temperature for a day if your kitchen isn’t too warm.
To soften a chilled pancake, wrap it in a slightly damp paper towel and microwave for 10 to 15 seconds. Don’t overdo it, a few extra seconds and the pancake turns rubbery instead of soft.
For longer storage, wrap each sandwich individually in plastic wrap and freeze for up to 1 month. Thaw at room temperature for about an hour, or let them sit overnight in the fridge before eating.
Serving Suggestions
Dorayaki are traditionally eaten as an afternoon snack with hot green tea or matcha, which balances the sweetness of the filling.
For a heavier dessert, sandwich a scoop of vanilla ice cream alongside the anko and eat it right away before it melts.
Wrapped individually, dorayaki also travel well in a lunchbox or as a snack on a train ride, no reheating required.
FAQ
Why are my dorayaki pancakes tough instead of fluffy?
Tough dorayaki usually means the batter got overmixed or didn’t rest long enough for the baking powder to work. Overmixing develops gluten in the flour, which turns pancakes chewy instead of soft. Whisk just until smooth, let the batter rest 15 minutes, and keep the heat at medium-low.
Can I use pancake mix instead of the homemade dorayaki batter?
You can, but the texture changes a little since pancake mix contains more baking powder and sometimes sugar than this batter. Add an extra egg and a spoonful of honey to the mix for a closer match to traditional dorayaki. Cook the same way, over medium-low heat until both sides are golden.
Can I freeze dorayaki pancakes with the red bean filling already inside?
Yes, assembled dorayaki freeze well for up to 1 month if wrapped individually in plastic wrap and stored in an airtight container. Thaw at room temperature for about an hour before eating, or let them sit overnight in the fridge. Freezing unfilled pancakes on their own also works and thaws faster.
What goes well with dorayaki besides sweet red bean paste?
Dorayaki pairs well with a cup of hot green tea or matcha, which cuts through the sweetness of the filling. A scoop of vanilla ice cream sandwiched alongside the anko turns it into a heavier dessert. Fresh strawberries or a drizzle of black sesame paste also work as toppings.
Can I make dorayaki gluten free?
Yes, swap the all-purpose flour for a 1:1 gluten-free flour blend that contains xanthan gum. The pancakes turn out slightly denser and a touch more delicate to flip, so use a thin spatula and lower the heat a notch. The red bean filling is naturally gluten free already.
What’s the difference between dorayaki and imagawayaki?
Dorayaki uses two small, flat pancakes sandwiched around red bean paste, similar to a whoopie pie. Imagawayaki is a single thicker cake baked in a special mold so the filling sits inside a sealed pocket rather than between two layers. Both use sweet red bean paste, but the shape and cooking method differ.
