Easy Dorayaki (Japanese Red Bean Pancake)
Dorayaki pairs soft, sweet pancakes with a smooth anko (red bean paste) filling, making it a nostalgic treat that is quick to prepare and perfect for any occasion.
I learned this dorayaki recipe after craving the soft, sweet pancakes I used to pick up at a neighborhood bakery. It’s the kind of treat that feels special but takes under 30 minutes from start to finish — great for an afternoon pick-me-up, simple party dessert, or a quick homemade gift. If you enjoy quick sweets, you might also like this easy 4-ingredient cookie dough bark recipe for another no-fuss treat.
Why you’ll love this dish
Dorayaki pairs two tender, slightly caramelized pancakes with a smooth, sweet anko (red bean paste) filling. It’s comfort food with a neat presentation — handheld, not too sweet, and entirely customizable. You can make a small batch for a family snack or scale up for a party. The recipe uses everyday pantry ingredients and a simple pan-frying method, so it’s accessible if you don’t have special equipment.
Why cook this at home:
- Faster and cheaper than specialty bakery versions.
- Control the sweetness and filling amount.
- Kid-friendly activity: kids can help flip and assemble.
- Adaptable: matcha, chestnut, or chocolate twists are easy swaps.
Step-by-step overview
A quick roadmap so you know what’s coming:
- Whisk eggs, sugar, honey and salt until slightly pale.
- Fold in sifted cake flour and baking soda, then finish with oil and water to a thick but pourable batter.
- Rest briefly so the flour hydrates.
- Spoon rounds onto a nonstick pan, cook low and slow until small bubbles form and edges set, flip briefly.
- Sandwich with red bean paste and press gently to shape.
What you’ll need
- 2 eggs (room temperature)
- 70 g sugar (white granulated)
- 1 ½ tbsp honey
- ⅛ tsp salt (fine sea salt preferred)
- 120 g cake flour (low-protein; substitute with all-purpose if unavailable)
- ½ tsp baking soda
- ½ tsp cooking oil (for batter — neutral oil like vegetable, canola or rice bran)
- 3 tbsp water (room temperature)
- Cooking oil (for frying; a light coat on the pan)
- 300 g red bean paste (anko)
Ingredient notes and substitutions:
- Cake flour gives a softer crumb; if using all-purpose, the texture will be slightly denser but still delicious.
- Honey adds color and keeps pancakes moist; maple syrup or corn syrup can be used in a pinch.
- For a vegan swap, replace eggs with flax eggs (2 tbsp flax + 6 tbsp water, chilled) and use maple syrup instead of honey — increase resting time for hydration.
Step-by-step instructions
Dorayaki Batter
- In a medium bowl, whisk the 2 room-temperature eggs with 70 g sugar, 1 ½ tbsp honey and ⅛ tsp salt until the mixture is lighter in color and the sugar begins to dissolve (about 1–2 minutes).
- Sift 120 g cake flour and ½ tsp baking soda over the egg mixture. Fold gently with a spatula until no dry streaks remain; avoid overmixing to keep pancakes tender.
- Stir in ½ tsp cooking oil and 3 tbsp room-temperature water. The batter should be thick but pourable — similar to American pancake batter but a touch denser. If too thick, add ½ tsp water at a time.
- Let the batter rest 10–15 minutes at room temperature. Resting hydrates the flour and helps achieve a fine crumb.
Frying
- Heat a nonstick skillet over low–medium heat. Lightly oil the pan and wipe off excess with a paper towel — you want a barely-greased surface.
- Use a 1.5–2 tablespoon measure (or small ladle) to pour rounds about 7–8 cm (3 inches) diameter. Work in batches leaving space between pancakes.
- Cook on low–medium heat until small bubbles appear on the surface and the edges look set, about 1–2 minutes. If the surface browns too quickly, lower the heat.
- Flip and cook the other side for 20–40 seconds; you want a golden-brown color without burning. Remove to a rack to cool slightly.
- When cool enough to handle, spread about 1.5–2 tablespoons of red bean paste (anko) on one pancake, top with another, and press gently to form a sandwich. Repeat with remaining pancakes and filling.
Yields: About 8–10 pancakes (roughly 4–5 filled dorayaki), depending on size.
01Ingredients
For the Batter
For Cooking
02Method
- Prepare the Batter
- Cook the Pancakes
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0 OF 9 DONE03Recipe notes
- 01Serve warm or at room temperature with green tea. Store assembled dorayaki in an airtight container for up to 24 hours, refrigerate for up to 3 days, or freeze individually for up to 1 month.
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Best ways to enjoy it
- Serve warm or at room temperature with green tea (sencha) or a milky matcha latte.
- For a dessert plate, slice dorayaki in half and serve with a scoop of vanilla ice cream and toasted sesame seeds.
- Make mini dorayaki for party platters by using a smaller scoop and 1 tsp filling per sandwich.
- For an afternoon twist, pair with a simple grilled cheese or roasted vegetable sandwich like this balsamic roasted broccoli and red pepper grilled cheese for a sweet-savory spread at gatherings.
Storage and reheating tips
Short-term: Store assembled dorayaki in an airtight container at room temperature for up to 24 hours. The anko will gradually soften the pancakes.
Refrigeration: Keep in the fridge up to 3 days. Bring to room temperature before serving or warm briefly in a microwave for 10–15 seconds.
Freezing: Freeze individually wrapped dorayaki (in plastic wrap then in a zip-top bag) for up to 1 month. Thaw in the fridge overnight, then bring to room temperature. Reheat in a skillet over low heat or microwave briefly.
Food safety: If you leave them out more than 2 hours in warm weather, refrigerate to be safe. Always use clean utensils when assembling to avoid contamination.
Creative twists
- Matcha dorayaki: add 1 tsp sifted matcha to the dry ingredients for a classic variation.
- Chestnut or sweet potato paste: swap anko for chestnut-kuri paste or creamy sweet potato for autumn flavors.
- Chocolate filling: smear with Nutella or sweet azuki-chocolate ganache.
- Savory-sweet: fill with cream cheese and scallion-chashu for a fusion snack.
- Dietary swaps: make it vegan by using flax eggs, maple syrup for honey, and olive or rice bran oil.
Try different fillings and sizes — dorayaki is forgiving and encourages experimentation.
Your questions answered (FAQ)
How long does this take from start to finish?
A: Active time is about 15–20 minutes. With resting time, expect 25–35 minutes total.
Can I use canned sweet red bean paste (anko)?
A: Yes — canned or store-bought anko works perfectly. Look for smooth (koshi-an) or chunky (tsubu-an) depending on your texture preference.
Why did my dorayaki turn out tough?
A: Toughness usually comes from overmixing the batter, using too-hot a pan, or too much flour. Mix until just combined and cook over lower heat.
Can I make the pancakes ahead and assemble later?
A: Yes. Keep pancakes and anko separate in the fridge for up to 3 days; assemble just before serving to preserve the pancakes’ texture.
How many dorayaki will this recipe make?
A: Expect about 8–10 pancakes, which becomes roughly 4–5 dorayaki sandwiches depending on size.
Conclusion
If you want more inspiration or a video walkthrough, see the Jun & Tonic Easy Dorayaki post for another home-friendly approach and watch the process in motion with the Just One Cookbook dorayaki video. Enjoy making these warm, nostalgic sandwiches at home — they’re quick, customizable, and always crowd-pleasers.
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