Japanese
⭐ Highly Rated
12 minmedium
JapaneseDessert
Recipe Story
origins & traditionsDorayaki are traditional Japanese confections consisting of two small, fluffy pancakes made with honey and filled with smooth anko sweet red bean paste. These beloved treats date back to the Edo period and have become a staple of Japanese wagashi sweets. The pancakes are slightly sweet with a distinct honey flavor and cake-like texture, while the azuki filling provides earthy sweetness and smooth consistency. Perfect for afternoon tea, special occasions, or as an everyday indulgence, dorayaki represent the perfect balance of simplicity and refinement in Japanese dessert-making. The name comes from the gong-like shape, as dora means gong in Japanese.
Instructions
step by step0/7 done
In a large mixing bowl, whisk together 3 eggs and 150g sugar until pale and fluffy, about 3-4 minutes. Add 3 tablespoons honey and mix well until fully incorporated.
Sift 200g all-purpose flour and 1 teaspoon baking powder into the egg mixture. Gently fold together until just combined, being careful not to overmix.
Gradually add 120ml milk to the batter, stirring gently until smooth. The batter should have a thick but pourable consistency. Cover and let rest for 15 minutes at room temperature.
Heat a non-stick skillet or griddle over medium-low heat. Lightly oil the surface with a paper towel dipped in vegetable oil.
Pour about 3 tablespoons of batter onto the skillet to form a circle about 8cm in diameter. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Flip the pancake carefully and cook for another 1-2 minutes until golden brown. Transfer to a cooling rack and cover with a damp towel to keep moist. Repeat with remaining batter.
Once all pancakes are cooled, spread about 2 tablespoons of sweet red bean paste on the flat side of one pancake. Top with another pancake, flat side down, and press gently to seal. Repeat with remaining pancakes and filling.
Dorayaki Sweet Red Bean Pancakes
5.0 (16)
Fluffy Japanese honey pancakes sandwiched with sweet azuki red bean paste, creating a delightful traditional dessert beloved across Japan and popularized by the iconic cartoon character Doraemon.
medium
45 min
8 servings
Ingredients
0 of 6 checked
Pancake Batter
- 3 pieces Eggs, room temperature
- 1 1/2 cups Flour, sifted
- 3 tablespoons Honey
- 1/2 cups Milk, room temperature
- 2 tablespoons Vegetable Oil
- 1 teaspoons Vanilla Extract (optional)
Chef Tips
expert advice•For the most authentic texture, let the batter rest for 15 minutes before cooking - this allows the gluten to relax and creates lighter, fluffier pancakes.
•Maintain consistent medium-low heat to ensure even browning without burning.
•For extra flavor, add a pinch of matcha powder to the batter.
•If making your own red bean paste, cook azuki beans until very soft, mash with sugar, and simmer until thick.
•Store-bought anko paste works perfectly well.
•The key to perfect dorayaki is keeping the pancakes moist - cover them with a damp towel immediately after cooking and wrap finished dorayaki individually in plastic wrap.
Variations & Substitutions
make it your own•You can substitute the traditional azuki red bean paste with chestnut paste, sweet potato paste, or even chocolate spread for variation.
Storage & Reheating
keeping it freshStorage
Store dorayaki in an airtight container or wrap individually in plastic wrap. Keep at room temperature for up to 2 days, or refrigerate for up to 5 days. The pancakes may firm slightly when cold but will soften at room temperature. For longer storage, wrap individually and freeze for up to 1 month in a freezer-safe container or bag.
Reheating
If refrigerated, bring dorayaki to room temperature before serving, about 30 minutes. For a warm treat, microwave for 10-15 seconds or wrap in foil and warm in a 300°F oven for 5-7 minutes. Do not overheat as this can dry out the pancakes.
