Dorayaki Recipe どら焼き

Print RecipeJump To Recipe

Dorayaki | Easy Japanese Recipes at JustOneCookbook.comDorayaki (どら焼き) is best described as a dessert with red bean filling between two slices of sweet fluffy pancakes.  If you are familiar with Japanese cartoon from the 70’s, you probably know this dessert from the anime character Doraemon who is crazy about this snack and falls for any trap involving them.

Dorayaki | Easy Japanese Recipes at

Different Types of Dorayaki

Besides Doraemon, my entire family including my children and husband all love this snack.  This traditional Japanese confectionery is most commonly filled with azuki red beans; however, custard, chestnuts (kuri), and cream (matcha cream, cream with fruits, etc) are also popular.  The soft moist honey pancake with sweet red bean filling goes perfect with warm and slightly bitter Japanese green tea.  I am drooling just thinking about these tasty pancake snack.

Dorayaki | Easy Japanese Recipes at

Golden Brown Dorayaki Pancakes

For perfect golden brown pancakes, make sure to wipe off all excess oil on the frying pan’s surface.  If you leave oil streaks on the pan, the pancakes will not turn into nice golden color without spots.  Don’t worry if the first few doesn’t turn out perfect, just keep going and you’ll get the hang of it very quickly.

Most of Japanese confectionery stores in Japan carry these traditional sweets.  Here in the U.S., Japanese and Asian grocery stores carry packaged dorayaki.  They taste good, but homemade ones are very easy to make and I hope you give this homemade recipe a try!

Dorayaki | Easy Japanese Recipes at

Here’s the video on How To Make Dorayaki on my YouTube Channel!  I hope you enjoy this recipe!

Don’t want to miss a recipe? Sign up for the FREE Just One Cookbook newsletter delivered to your inbox! And stay in touch on Facebook, Google+, Pinterest, and Instagram for all the latest updates. Thank you so much for reading, and till next time!

Worldwide Giveaway!

Japanese Homestyle Cooking Giveaway

Today I’m partnering with Tuttle Publishing to give away one (1) copy ofJapanese Homestyle Cooking by Susie Donald!  This giveaway contest is open to everyone worldwide.  Click HERE to enter for your chance to win!

Dorayaki (Japanese Red Bean Pancake)
Prep time
Cook time
Total time
Serves: 6 dorayaki
  • 4 large eggs
  • 140 g (2/3 cup) sugar
  • 2 Tbsp. honey
  • 160 g (1⅓ cup*) all-purpose flour
  • 1 tsp. baking powder
  • 1 Tbsp. water
  • 1 tsp. vegetable oil
  • 520 g (18 oz.) homemade sweet red bean paste or 1 can Ogura-An
    Dorayaki New Ingredients
  1. In a large bowl, combine eggs, sugar, and honey and whisk well until the mixture becomes fluffy.
    Dorayaki New 1
  2. Sift flour and baking powder into the bowl and mix all together. Keep in the fridge to rest for 15 minutes.
    Dorayaki New 2
  3. The batter should be slightly smoother now. Stir in 1 Tbsp. of water. Depends on the size of eggs and how accurate your flour measurement is, the water amount may vary but it should be 1-2 Tbsp.
    Dorayaki New 3
  4. Heat a large non-stick frying pan over medium-low heat (close to low). Dip a paper towel in oil and coat the bottom of the pan with the oil. Then remove the oil completely (that's the key for evenly golden brown dorayaki surface). With a ladle or a small measuring cup (I use a 4 Tbsp. measuring cup), pour 3 Tbsp. of the batter from 3" (8 cm) above the pan to create 3" (8 cm) diameter pancakes.
    Dorayaki New 4
  5. When you see the surface of the batter starting to bubble, flip over and cook the other side. With my stovetop and frying pan, it takes 1 minute and 15-30 seconds to cook one side and 20-30 seconds on the other side). Transfer to a plate and cover up with a damp towel to prevent from drying. You do not need to oil the pan again. Continue making pancakes (you can make about 12 pancakes).
    Dorayaki New 5
  6. Make sandwich with red bean paste. Put more red bean paste in the center so the shape of dorayaki will be curved (middle part should be thicker). Wrap dorayaki with plastic wrap until ready to serve.
    Dorayaki New 6
*1 cup of flour is 120-125 g. However, if you don't fluff the flour before you scoop and scoop up with a measuring cup, you most likely end up with 150-160 g for 1 cup. Therefore, if you don't have a kitchen scale, it's very important to fluff the flour, then scoop with spoon into a measuring up, then level off with a knife. If you do it correctly, 160 g should be 1⅓ cup. I HIGHLY recommend to use a kitchen scale.

If you don't eat it on the same or next day (keep it in a cool place), wrap the dorayaki in plastic wrap and put in a Ziploc bag to store in the freezer for up to a month.

Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.
Enjoy It? Share it!

Never miss another new recipe!

Sign up and receive the Just One Cookbook email newsletter.

Disclosure: Just One Cookbook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to

Leave a Comment

Your email address will not be published - required fields are marked *

  1. Hi, Nami! You will laugh, but Doraemon is the guy who looks at me every time I open my copy book to practice katakana!!! (I was lucky to buy about 20 Japanese copy books sold out almost for nothing in a Japanese grocery shop and hope they will make me progress quicker). I cannot believe you talk about him (I thought I was still dreaming when I read his name).
    I have never heard of dorayaki, but they look extraordinary. Perfectly and elegantly shaped, perfectly presented and photographed… I would love to bite into one of those.
    Thank you for introducing Mai’s blog and congratulations for one more guest post.

    • I was actually trying to show Doraemon DVD to my kids so I thought they can pick up some Japanese from them – oh it was way too advanced for their Japanese level. Haha. Maybe I wanted to watch them again… 😉 Hope you can watch Doraemon one day eating Dorayaki. :-)

  2. My kids and I love Dorayaki… we used to buy them from Japanese Supermarket in Kuala Lumpur… some with red beans filling, some with peanut butter and some with kaya (egg-coconut spread)
    I have a can of Adzuki beans, and I shall make this soon…. 😀
    Nice golden colour … I like :)

  3. You always seem to make some of my fav japanese dishes/treats, which makes visiting you so much fun 😀
    im amazed how evenly golden the “pancakes” are!! so you mean dip the paper towel completely with oil, and layer it on the pan to coat it lightly before taking it off? can i just brush the pan with oil?
    making your katsu don again this weekend…this time i got my dashi stock ready 😛

    • Basically you don’t want to see oil on the pan. Then that gives you marks on the surface. So you either pour the oil in the pan and wipe it off (but still pan should be coated with oil), or dip paper towel in oil then coat the pan. So non-stick frying pan is necessary too! I think brushing oil would leave the marks… if not, it should be ok. I’m happy you got Dashi this time! I guarantee it is more flavorful! 😉

  4. I love it!!! Never thought of making it, yours look so perfect!!! And I cannot believe that my husband doesn’t like anko and sweet bean cakes … they are fantastic!!!


  5. Nice Japanese hamburger:) Sounds awesome, I have never seen this anywhere. I’ve tried sweet red bean filled buns and mooncakes only. I am surprised that McD’s Japan does not have this on the menu since they do have some local dishes. Maybe it will come soon

  6. Haha, I’ve read a few Doraemon books – I never knew this was his favourite food though. It looks so wonderful… the pancakes especially look just perfect… so professionally made! Do you never find that your pancakes end up being “not a perfect circle”? I think my stove is on a slight angle because sometimes the batter runs over to one side :s

    I love the look of this red bean paste too… I’ll be sure to look for it next time I stop by the Japanese supermarket in Paris!

    • Ah, I was so happy this evening – we went to eat some tempura udon at a restaurant in Paris, but first stopped by the Japanese supermarket to buy some things (silken tofu, yay!). I wanted to pay by card as I had no cash on me but I noticed you had to spend a minimum of €15 before paying by card, so we grabbed a random packet of something. When we went to the car and opened it for a taste, I realised it was a packet of dorayaki! They were so good, but you know, of course, typical as “packaged” products. Your fresh version looks much nicer – I’ll definitely have to give these a try sometime!

  7. You are so talented! Your pancakes are perfectly round!!! And the stuffing…wow.
    Good to see some more dessert recipes on your blog.
    Have a great weekend!

    • Reem, you can make the sweet red bean paste on your own. I just use the ready-made because I was trying to make it sound like “easy dessert” recipe (and it is). Homemade is always the best! 😉

  8. I have seen (and eaten) those during this summer trip to Asia. They are actually very close in concept to Italian snacks (merendine). Not too sweet, only a couple of bites and easy to carry around. It is surprising how similar Japanese and Italian cooking are in their differences!

  9. Melissa

    omg when i saw the word dorayaki, the first thing i think of is doraemon!!..then i was wondering if you will mention him and you did 😀 i LOVE doraemon but never tried dorayaki before..thank you for the recipe!

  10. OH Hahahahahah Doraemon rocks! My sister and I used to fight over this monthly children’s magazine because it had Doraemon cartoon in it! As soon as I saw your first photo, memories of that robot cat without ears came flushing back! Thank you Nami!

  11. I remember Doraemon! It’s a popular cartoon and they actually dubbed it in Malay language here in Malaysia. I also remember Dorayaki. I had so much of it in Kyoto. Doroyakiはとてもおいしいです! It looks simple to make. Will check out the recipe now.

  12. What a great story. I loved hearing about the anime character that loves dorayaki! This looks absolutely delicious and I would love to experiment with red bean paste. In my family, we love making pancake sandwiches with all kinds of fillings, but this would be a new one to try.

  13. These are gorgeous! I am the same way, I don’t post many dessert recipes – I’d usually rather eat potato chips than chocolate, but I’m weird like that! But these sound right up my alley :-) And the recipe looks great with the photos in the box 😀 Going over to check out your guest post now!

  14. Susie

    I can’t believe how excited I am to see you post these. MY grandmother used to love them and when I was old enough I would have to drive her to the Asian market to buy some!!!! She had lived in Japan when she was young and spoke fluent Japanese and this was her favorite treat!!! I will have to make some as I have only ever had the ones from the store. :)

  15. I didn’t realize that Dorayaki was so easy to make! You did a great job!! I’m so excited about your trip to LA in Jan!! I hope that we can get together. Let me know the dates you will be here because we are going on a cruise in Jan too…

  16. Awww Nami! I love these- they remind me of a particular store in Hawaii called Shirokiya. I used to love to watch them make these when I was little. My grandma would always buy me a warm one when we went shopping when she was picking up tea and her shiitake mushrooms. Great recipe!

  17. Ah so many childhood memories!!! All those hours spent watching doraemon and drooling over HIS dessert dorayaki! I love those so much, yours are made perfectly! They seriously look even better than the ones in bakery stores. Can’t wait for next week’s dessert!!

    • I actually never heard of Chinese wife cakes before so I Googled it. I think I’ve tried that before from looking at the pictures but we don’t have similar cake in Japan unfortunately! :-)

  18. Oh, I love when you make desserts! This is so lovely…and so new to me! Something I’d really love to try…you always have something so wonderful to share, Nami. Hope you have a fabulous weekend! xo

  19. My oh my, these pancakes sure does looks delicious! Good for breakfast. All your food posted, it presented so perfectly well. Just loves all your food posted; delicious!

  20. This, apart from green tea and red bean ice-cream is one of my fave Japanese desserts. There is a Japanese buffet at the Equatorial Hotel in Malaysia and the dorayaki there is absolutely delicious! Great recipe again!

  21. This is a dessert to die for! I love anything and everything with red beans! 😀
    So, very little oil is the key to nice and even color pancakes! Tks for your little tip (again), Nami! 😉
    Have a great weekend!

  22. I’ve always wanted to make dorayaki so I’ll give your recipe a try. Even when I make regular pancakes though, they never look as perfectly even and round as your dorayaki, Nami! I think the key is the number of eggs you used and also technique. Oh yes, you better start making more Japanese desserts girl, because then I’ll easily be lured to your site several times a week (not that I’m not drawn here already!).

    • Haha thanks! Key is to use a non-stick frying pan and wipe off extra oil on the frying pan (but has to be oily on surface but no streaks of oil). :-)

  23. Nami — these look and sound delicious and your pancakes are absolutely PERFECT! Thanks for going out of your comfort zone and making a dessert!

  24. I tried to make dorayaki around two years ago but I filled it with nuttella, it was tasty, so I think it can be a great alternative when we don’t have anko available. And of course I know Doraemon…:)!! I grew up watching the anime and reading the manga, so dorayaki always somehow makes me nostalgic ;)!!

  25. Nami, this is just the coolest recipe. I had no idea that the Japanese made pancakes – but it’s the red bean filling that just delights me!! Love this post.

    • Hi Doris! Yes, red miso can replace with white miso, or Awase miso (mixture of red & white). Some parts of Japan use red miso more, and I grew up with mixed miso so my recipes use mixed miso most of the time unless I stated otherwise. :-)

  26. Sook

    I’ve got to try this! I am not a huge fan of red bean paste, but in some I do like. Like in potbingsu (korean ice chips and red beans)… The pancakes look so delicious!

    • Sheri, pour the batter from high (like 1 foot?) to make a nice round shape. The pancake surface will expand from center evenly and it’ll be nice round shape. 😉

  27. I always wondered what it was when I was watching Doraemon as a kid…..
    I’ve always wanted to try dorayaki but the packaged ones are so expensive here :S I’ll definitely have to give this a try one day 😉

  28. I have tried using red bean paste as a filling to a donut hole like dessert made of sticky rice flour. This will be an easier way to use it as it doesn’t need a lot of forming a ball (which i am not good at haha!) I would love to have this with my coffee right now.

    • Any Japanese supermarkets or Chinese markets (in Japanese section) should have it.

      {Japanese markets in the Bay Area}
      Nijiya: San Francisco Japan Town, San Mateo, Mountain View, San Jose
      Mitsuwa: San Jose
      Suluki: San Mateo
      Marukai: Cupertino

  29. Cyn

    I never think of eating dorayaki or even make one. But after i saw ur dorayaki, i feel like eating it ! Great picture ! Your dorayaki looks so fluffy =)

  30. Pat

    Hi Nami,

    I have a can of whole red bean in syrup and can’t wait to try the recipe. Can I just drain the syrup and mash these up to make the paste for the dorayaki?

    Your dorayaki looks perfect!

    • Hi Pat! I’ve never used whole red bean in syrup before, but I would pour the red bean (no syrup) into a saucepan, and pour the syrup just enough to cover and start cooking on low heat. When it’s warm, start smashing. Add syrup if necessary to get the right consistency (can’t be liquid form as we make sandwich with it). Let me know how it goes. I hope you will enjoy this recipe!

  31. Lizzy

    I loveeeeeeeeeee sweet bean cakes!!
    It’s hard to find around here, so when I go to NYC Im always stocking up.
    I’ll try making it next time on my own though! (Though, it kinda sucks but around here the red bean paste is getting more and more expensive….)
    But thanks for the recipe!

    • Hi Lizzy! Heehee me too, I love anything red bean! :-) I’m curious if you can find red bean (azuki) and is it cheaper than a can? I always wanted to do anko (red bean paste) recipe, but I’ve been so busy that I didn’t have a chance making it from scratch (takes like 2 hours)… You can freeze the red bean paste if you have leftover. :-)

      • Lizzy

        Nami, I wanted to make sure I looked at all my resources before answering.
        And from what I can tell, no (at least in Buffalo). =(
        We’ve only been able to find it in a can (and then it wasnt that delicious brand you used, we can only ever find that brand around New Years), but needless to say…
        it was delicioussss!! I followed your tip with the laddle and they came out soooooooo perfect!! My boyfriend is Japanese and was really,Really, REALLY impressed!!! If you ever make it from scratch do share! I’ll buy online if I have too! Thanks Nami!!!!

        • I’m sorry red bean paste in can is not as popular there because I can get it anytime here in SF… I’m so happy to hear you impressed your Japanese BF! Well I’m happy to hear he approved my recipe. 😉 Yes I will definitely share once I get to photograph the steps…. step by step photos sometimes made me discourage to write up a post sometimes (just a long and tedious project). I’ll remember to take pictures!

  32. DORAYAKI!!! yeah~ Agree with you, it’s kinda macaroon in France. LOL~ but Japan, they have this doraemon’s snack. I found out it’s easy to make, then I’ll try it at my kitchen. Maybe I’ll add chocolate or ganache as its filling. Thanks 😀

  33. Sam Bear

    This looks delicious! Is there a way to seal the edges so the filling won’t spill out though? I’m actually thinking of adding ice-cream to it as well if it is possible to seal the edge >.<!

    • Hi Sam! Thank you. :-) Hmm… since each of pancake is pretty thick, they won’t close it tightly, unfortunately. You can wrap it with plastic wrap to keep it close, but with ice cream… hmmm… little tough I think. It’s a great idea though. One way you can do is you make sandwich while you eat it. That might be possible… :-)

  34. Candice

    Hi Nami! I love dorayaki! This also seems similar to taiyaki, correct? I usually go to Sweet Breams in San Mateo when I crave these. I never knew it was so easy to make. This will definitely be another “to make” on my list. =) Thanks for sharing.

  35. silei

    I made the dorayaki yesterday! It’s very important not to overmix because my first batch was flat and hard. But my second batch was ok because i actually left lumps of dough before i stopped mixing. The lumps prevented the batter from spreading in a perfect circle though.

    However, i find the dorayaki much too sweet as compared to the ones I have eaten before. If I were to just reduce the sugar, would it change the texture of the dorayaki? I also made custard cream to go along with the dorayaki, tasted great!

    • Hi silei! Thank you for trying the recipe and your feedback. Great suggestion about not over-mixing the batter.

      You can reduce the amount of sugar and/or honey (but do not omit honey completely). Hmm custard cream sounds so good! :-)

  36. Wan

    Thanks to you Nami. It is a great recipe, my mom made this for her grand kids last week, and I get to tried on one the of the peanut butter dorayaki she made. I am so surprise with the taste and texture, it is fluffy and fresh. Thanks to you again. We will make this dorayaki out of your recipe again and again.

  37. Kim Lee

    NICE, I will try to make the ‘real’ Dorayaki one day. Currently I use ‘Pancake’ premix, ready made bean paste + whipping cream and then sandwich them together. I like whipping cream as it add the vanilla and milky flavour to the red bean (also reduce it sweetness). Extra dorayaki will go to the freezer and I can eat anytime I want! I enjoy your blog a lot ;-D

  38. Nataly

    Hi there!

    I made these yummy little Dorayaki for breakfast! They were really delicious, and filling.
    Thanks for sharing your recipe


  39. Meg

    hi Nami…
    thankyou for this great recipe…im so excited when i found ur blog…
    i just made this dorayaki yesterday…n the color, d texture turns out wonderful…it’s beautiful..
    but sadly …the taste not as good as it looks :p i mean…why my dorayaki turn out so dry when we eat? n it’s not moist as i ever ate before. Or basically dorayaki is not moist at all?
    i did follow all ur instructions…but i just dont know wat did i miss :)
    hope tat u can help :)
    anw…love ur blogs…will definitely try others 😀
    thx before ^_^

    • Hi Meg! Thank you for trying this recipe! No, it shouldn’t be dried and it’s nice and moist. It’s really hard for me to say what went wrong as your ingredients are not exactly same as mine and cooking equipment are different (see my FAQs). But I could suggest that you can use more honey a bit? How was the batter’s consistency? Hope you can improve by adjusting the ingredients a bit to your liking.

      Thank you so much for your compliments and I’m happy to hear you enjoy my blog. :)

      • Meg

        ah i see…
        d batter was thick…as u said..thicker than pancake’s batter a bit..
        i only put 1 tbsp of water…does it matter? coz i was afraid the batter was too watery.
        hmm.. i thought the honey will make it thicker? i used a good quality of honey n d smell is so strong n so thick…n the honey smells on the batter are so strong T_T not really like it tho…maybe i will try another honey later 😀
        or can we put a bit vege oil just like pancake?
        ah..n i used nutella as the filling…coz i dun ave redbean paste :p n it just tasted so so…i guess i need to try more….really curious bout d real taste of dorayaki 😀
        thx a lot for d reply :)
        regards from Indonesia :)

        • You are welcome! Good luck with your dorayaki making. Hope you can get the perfect texture as you like. Nutella one sounds yummy. I’m going to try that next time!

  40. Arigato Gozarimasu Nami-sam for your lovely post. I am sure you have had many requests for this delicious treat. It was one of my favorites while living in Japan. I love going to B1 of Sogo department store and having them make me one hot off the griddle. I can’t wait to give your recipe a try as I have been craving one of these for several years now. Ja Mata, BAM

  41. ghostmachine

    Hi there Nami. Thank you for the recipes you have shared on your site. You have a visually pleasing format. Is there a more precise measurement for the amount of batter I should use per ‘pancake’? (e.g. 1+½ Tablespoons, ¼ of a cup, etc.)

    • Hi Ghostmachine! Thank you for your kind compliments about my site. :)

      It’ll be a bit harder for me to make this recipe into “per pancake”, unless we use gram…but then it’s very hard to divide up the eggs and honey, etc. When I use grams I’m asked by most readers to transfer to Tbsp. and cups so it’s easier. Haha. I’ve been making Dorayaki with this recipe for many times and this works the best, so I’m a bit reluctant to change. If you need to make the recipe to “per pancake”, you must measure the recipe in grams and divide by 8… kind of hard to do. What do you think?

  42. Robert

    Love everything on your website ! Living in Hawaii, we have a lot of Japanese foods – you have so many recipes here that Ive been wanting to learn, so wonderful ! I have been a restaurant cook in Hawaiian, Japanese, Korean and others for about 20 years now , nothing real fancy, just family -style places .. but I can tell you, it is very hard to get traditional,ethnic recipes from elders and business owners 😀

    I especially like the way you make many of your sauces. Here teriyaki gets to be mostly a shoyu/sugar/ginger/garlic basic recipe, I like how you use sake, mirin and shoyu as the base for your suaces, to me hats a more authentic taste then what we mostly use. The Dorayaki look wonderful, love adzuki .. a favorite treat in younger days was to get shave ice ( . The vendor we went to would put a big scoop of vanilla ice cream topped by a big scoop of sweet red beans, then build a huge shave ice cone on top of that. O my, so gooood !

    Thank you for such a wonderful site and for sharing so much, Ill be trying many recipes over the next month or so, and adapting some of my old favorites with a few touches from your great recipes !

    • Hi Robert! I’m really happy to hear you enjoy my blog, and thank you for writing! I grew up in Japan so I know how authentic Japanese food is like, but at the same time I know fusion or American style Japanese food as well. Some food can be really different. :) I love shave ice and ate a lot in hot humid summer in Japan. My favorite is matcha/azuki/condense milk… so good! I hope you find some dishes you like on my site. Thanks again for your kind comment! :)

  43. Andy

    Hi, Just have a quick, probably stupid lol, question about the recipe. It calls for “Sugar” I’m assuming you are referring to confectioners sugar since it’s a confection right? Really want to try my hand at these for my friends. Also same question but referring to the home-made sweet red bean paste as i’ll be making that from scratch as well.

    • Hi Andy! I use regular white sugar, or we call it granulated sugar. Confectioners sugar is more refine than granulated sugar. Same for red bean paste, use granulated sugar. :)

      Hope you enjoy Dorayaki!

  44. Connie Fong

    Thank you for sharing the Japanese cooking recipes.My husband loves Japanese foods,with your easy step by step cooking instructions,I think I could make a Japanese dinner for him at home.

  45. riya

    this website is really cool!!!!!!! i learnt the dorayaki in one day. i love it!!!!!!!!!!
    thank you for helping me.

    • HI Chanel! One day I have to make Taiyaki mold pan… 😀 I love Taiyaki too! I’m working on Takoyaki recipe… work in progress (but it might take a while till I write a recipe and photograph etc…). Thanks for writing!

  46. Lindsay

    haha, I watched Doraemon when I was a child, and always been curious about this pancake. I though it was crispy when I watch TV, then one day I saw a curb side food court selling it for a crazy price, I happily bought it without doubt. after the first bite, I was so disappointed. It was way much different than I thought.

  47. Klaudia

    The Dorayaki turned out delicious! Although I did burn the first one, the rest turned out fine (I lowered the heat to low and flipped it sooner). Thank you for the recipe~

  48. yana

    hi, i’m looking for a new recipe to try and i found your dorayaki. it remind me of doremon :) . thank you for sharing this wonderful so fluffy and taste so good. i end up eating the pancake without the redbean .thank you.

    • Hi Yana! I’m glad to hear you enjoy this dorayaki recipe! I should make these soon… I miss eating it! p.s. I watched so many doramen shows while I was in Japan as my kids rented all the doraemon movies to watch. I still think it’s fun to watch. 😀

  49. Anita A.

    I have never had Dorayaki before, i went on youtube and saw some videos and i thought i would make one. They all have different recipes for Dorayaki batters so I had to do more search on Google and I came across your website and found your Dorayaki recipe. I picked your recipe with no hesitation. I made the red bean paste from scratch because I’m not a big fan of canned products and I thought it would probably taste even better. My Dorayaki came out so perfectly (First attempt), and on top of that, it tasted so so good. I sliced some strawberry to eat with and as well as green tea!! It was just awesome and I had to comment! I just made these yesterday, wished I could post pictures on here! It’s really easy, just time consuming (If you are making red bean paste).. I cant wait to try your other recipes!! ^__^

    • Hi Anita! Thank you so much for trying my recipe after seeing many dorayaki recipes. I feel flattered! I’m so happy to hear you enjoyed dorayaki. It’s a bit more time consuming than store bought ones, but the homemade is always so delicious! Thank you very much for your feedback! :)

  50. Berryblur

    Hi Nami, thanks gain for a great recipe. However, I need your advice : the first three pieces of the pancake had the beautiful even brown colour like shown in your pic, but the rest of it turn out to have mottled surfaces.

    Does this mean i turned it too soon? I kept applying the coat of oil after every pamcake is done, and i never adjusted the stove. Can you advice on this? The taste is great, just that it looks terrible, hahaha.

    • Hi Berryblur! From what you told me, I can advise a few things.

      1) Whisk the batter before pouring to the frying pan to keep the good consistency.
      2) Make sure oil is wiped off and not visible on non-stick frying pan.
      3) The pan is probably hotter than first three batches. You can wait to cool down a bit, or wash the pan cleanly and start over again.

      Hope this helps. :)

  51. Anna Maria

    Very sad that this recipe didn’t seem to work for me :/ I’ve done dorayaki before (a few years ago after first returning from Japan), and I managed to do them perfectly. Now I didn’t have a recipe so I decided to google it and found your website! When I pour the dough on the pan it doesn’t seem to bake… I have no idea why it’s happening! My guess is that I had to use baking soda instead of baking powder, but I’m not entirely sure.

    But I love your blog though! Can’t wait to try a few other recipes here! :)

    • Hi Anna! I’m sorry this recipe didn’t work for you. :( Was the batter too thick? I don’t think using baking powder or baking soda is a big issue. But if the consistency for batter is not right, then you get the different result. Make sure to use the right size eggs and measure other ingredients correctly. :) Hope you enjoy other recipes. Thank you for writing!

      • Anna Maria

        I have to say, I saved the dough in the fridge because I thought it would be a waste to throw it away and I tried adding a little more water to it and it worked! 😉 Didn’t realize it would make such a difference, I thought I put 2 tbsp of it in the batter. At least I manage to make the pancakes this time and they were delicious! Served it as a dessert after a katsudon dinner :)

        • Hi Anna! Glad you saved it! :) Even small amount of water the batter changes very quickly (so in the future, when you want to make the batter more smooth, put liquid very small amount at a time). What a nice dessert after katsudon. <3

  52. Thank you for the recipe. It looks very easy to make but I don’t know if I can make the taste right ;0
    but I will try!
    Love all images, they are beautiful!


  53. Yanling

    Omg!!!! I tried this just now and it turned out perfect!!!! Just remember to flip it when bubbles appear!! Like when a few bubbles appeared, you have to flip it!! Okay it was really light and fluffy!! I used peanut butter as a filling and i am going to try later :))! Thanks

  54. fathima

    hi…….. i just read the recipe. hope i will try it today evening………. and hopes it comes out good. will try my best. having my fingers crossed, still having belief for good outcomes………… anyway thanks for the recipe!!!!!

  55. Julie

    I have been searching the internet for the perfect dorayaki, to which all of them have not surpassed my expectations, but yours, they are perfect, every time, light, fluffy, and i can cut them in half and make little pancake sandwiches! thank you so much!

    • Hi Olivia! Secret for the round shape is to pour the batter from high, about 6″ (15 cm) above the pan to create 3″ (8 cm) diameter pancakes. :)

  56. Maria

    This looked easy, so I tried it and my first attempt wasn’t bad! I was so inspired by some of Nami’s other recipes using match powder that I replaced 2 tbsps of the flour with matcha powder to make green tea dorayaki. It worked well I think :-) The colour on them isn’t as pretty as yours, Nami, as I had to experiment a little with how long to leave them on before flipping and how high to have the temperature on my finicky stovetop, but by the end I figured it out and will definitely try this again.

    A pic of my green tea Dorayaki, inspired by Nami.

    • Hi Maria! I’m so glad you tried Matcha version! I’m hoping to give it a try very soon too! The colors can depend on matcha itself. Thank you so much for trying this recipe! :)

  57. Amuro

    thx for the great recipe , few question though , 1st can i make the dough at night and cook them in the morning ?
    2nd is about the red bean paste , i’ve been making them from scratch few times but it seems i can’t get all of them to smooth , there is always some ( if not many ) is still hard , i try cook them more than 2 hours or soak them longer but no big difference , i even try to stir them every 5 mnts once to make sure they cook evenly.

    any suggestion ? is it maybe the bean ? i use only local red bean because there is no azuki bean in my area

    thx before 😀

    • Hi Amuro! Yes, you can make the batter the previous day and keep in the refrigerator. If you didn’t use azuki beans it’s hard for me to know what went wrong. I never used red bean other than azuki beans for cooking so I don’t know how the texture or taste is… Sorry I wish I could help more. :(

      • Amuro

        I see , oh well i’ll figure it out somehow , the red bean i used is bigger than azuki according to the research i conduct , apparently there’s 3 types of red bean out there >.<

        thx again :)

  58. Amuro

    Hai thx again for the great recipe , i got few question though , i made dorayaki alot by now but 1 problem is when there is left over and i must put them in the fridge they get hard , even when i warmed them it still hard , do you have any suggestion why and how to fix it ? little tweak in the recipe or someway to warm it maybe ?

    thx in advance

    • Hi Amuro! If you don’t eat it on the same or next day (keep it in a cool place), wrap the dorayaki in plastic wrap and put in a Ziploc bag to store in the freezer for up to a month. When you put in the fridge, I think it gets dry out unless you put in airtight container. I usually eat within 2 days (I keep in cold place of the house and don’t put it in the fridge) or freeze them. I never had any issues with hard dorayaki before and I make dorayaki often too. :)

        • Hi Amuro! Well, it depends on the climate you live in. If you live in high humid climate, it’s safe to keep the food in the fridge in general, including dorayaki. :) It shouldn’t be dry as long as you wrap each dorayaki with plastic wrap (tightly). :)

    • Hi Matt! In Japan we use cake flour (hakurikiko) for a lot of sweets. I make dorayaki with both all-purpose flour and cake flour, and both are great in my opinion. :)

  59. Laksmi

    Hai Nami! How wonderful to see original dorayaki recipe here. I grew up with Doraemon series on tv, and they are STILL paying the series now (more than 15 years later). And oh how i was so curious about how dorayaki tastes like. Here where i live (Jakarta, Indonesia) i rarely see dorayaki vendors. And now i can make ’em on my own! I love your recipe, however, i found that it’s a bit too sweet for my taste. I think i’ll make some adjustment on the sugar and honey next time. But it was fun making it eventhough my anko was a bit burnt haha.. Thanks Nami for the recipe!

    • Hi Laksmi! Thank you so much for trying this recipe! Please feel free to adjust the sweetness. Depends on honey the sweetness could be different too, and it’s best enjoyed with green tea. :) My kids are enjoying watching Doraemon now. :) Thank you again for your feedback!

    • I don’t use milk or cream in the recipe (maybe other people might use it?). Just in case… In the picture you see in the measuring cup.. that’s sugar. :)

      • Agnieszka

        Thanks for quick answer! I was convinced that I see on video some kind of milk/cream added and thats just sugar 😉 Now I can make my one dorayaki :)

        • No problem! A lot of people use cups here to measure, so I put the sugar in a cup to weigh on a scale and check on the cup measurement. It does look like milk. 😀

  60. A while back, I made something like Korean “hotteok” or stuffed pancakes with whole wheat pancake batter after seeing them on a show and a magazine. It was something like this but not nearly so beautifully golden and nicely filled. This looks so delicious and I really like the honey in the batter. I’ll take anything stuffed with red bean (or chestnut!). You made them perfectly, as usual. Love them!!

  61. Awww you got me at Doraemon. It’s one of my fave TV series growing up and how I wish Doraemon is real. And that’s how I fell in love with Dorayaki. Just saw your site since I just came back from a vacay and I totally love it!

  62. I’ve had these before! Packaged ones from a store. They’re good! Never knew how easy they were to make, and I’m sure yours are better (loads and loads!) than packaged. 😉 Thanks for this.

  63. Wow this Dorayaki looks incredible! Each one looks so beautiful and perfect, I’m seriously in love with this recipe! I’ve never tried Dorayaki before, but now I know i’m definitely going to have to! Thank you so much for sharing!

  64. I grew up watching doraemon. Everyone would crave for the delicious dorayaki while watching doraemon! I buy them all the time from Japanese grocery stores. Bryan loves them! I totally need to make some from scratch. They look absolutely perfect, Nami!

  65. I loved these from the moment you described them as pancakes sandwiched together with a red bean paste filling. I know I would prefer homemade to the packaged version xx

  66. These look like fun! Just as much fun to make as to eat. I do love red bean paste but have never had it in a Dorayaki. In fact, I’ve never had a Dorayaki. Totally new food to me. Thanks for sharing Nami!

  67. Now we know why this looks familiar. Alesah was a fan of Doraemon in the past, lol! We always love to try Japanese food, especially desserts. Thanks, Nami!

    Julie & Alesah
    Gourmet Getaways xx

  68. You have just made one of my favorite desserts and love those step by step instructions you make it look so easy. I love going down to B1 of Sogo at Yokohama stations and the whole place smelled sweet and delicious just like the dorayaki you have made today. I hope you are doing well. Just pinned!

  69. Haha! I practice kanji in Doraemon copy books so I know him quite well 😉
    Your dorayaki look so perfect! Equally shaped, equally filled…. almost like the plastic Japanese food items (it’s a compliment of course!).

  70. Dora

    I hope you can answer this Nami! I’ve tried this recipe twice now and both times, I followed the instructions exactly as outlined in the recipe (weighed the dry ingredients with a digital scale and everything) but both times, my batter turned out a lot thicker than yours in your video. This resulted in my pancakes being a lot thicker (judging by how thin yours looked in the final result in the video, I would say mine are 2 -3 times thicker) and thus the middle to be raw even though the outside was nearly burnt. I’ve already tried to turn my stove down to the lowest heat setting so the pancake can cook longer on but I still end up with a slightly raw middle. Please help!

    • Hi Dora! Thank you for trying this recipe! At step 3, did you put 1 or 2 Tbsp. of water? I sometimes use 1 Tbsp. and some days 2 Tbsp. because even though I measure my ingredients correctly, somehow the batter is different therefore I mentioned 1-2 Tbsp. water. Maybe in your case (if you tried with 2 Tbsp), you might need even more water. Feel free to judge and add more water if you think the batter is thick. The egg size is American large egg, but I don’t usually measure the egg, so it can be different in your case as well. It looks like all you need is to thin out the batter. Let me know if adding water helps and resolve this issue. :) Good luck!

  71. Thuyanh

    Hello Nami,
    I just have a quick question regarding this recipe. I remembered i read somewhere on your blog that instead of red bean paste, i can use nutella as a substitute, is that still true? Or the taste would be weird?
    Thanks for your answer.

    • Hi Thuyanh! Yes, you can fill with custard, nutella, whip cream (with fruits, or matcha etc). The pancake part tastes sweets and honey flavor, so make sure you adjust the sweetness of pancakes, if you feel Nutella adds too much sweetness to your liking. :)

  72. Venice

    Hi Nami,

    Just wondering can I use cake flour instead of all purpose flour? Which one has a better result in your opinion?

    Beautiful blog and recipes btw. ☺️


    • Hi Venice! Sure, you can use cake flour. Cake flour is more refine texture – it’s really personal choice, but for us in the US all purpose is definitely a quick and easy choice. 😀 Thank you for your kind words, Venice! :) xo

  73. Callum

    You wrote that this recipe makes 6 pieces. Is that 6 whole dorayaki (12 pancakes each) or 3 droayaki (6 pancakes)?

    • Hi Callum! It’ll be about 6 dorayaki (12 pancakes). I edited the recipe to clarify that part. Thank you for pointing that out. :)

  74. Jocelyn Mah

    Hi there. Enjoyed your video and made dorayaki last evening. I used gluten free All-purpose flour & instead of white sugar, I used rice syrup. Wanted a healthier version but it turned out hard like leather. :(
    Haha. I shall follow ur recipe to a T. Btw does it remain soft after being refrigerated overnight?

    • Hi Jocelyn! Thank you so much for watching my video and trying my recipe! I’ve never used GF flour for this recipe or rice syrup so I don’t know how you could improve with these ingredients. Sugar is important to keep the cake soft. With this recipe, the cake stays moist and soft for several days. Maybe you can try adjusting gradually? That way, you know how to control the right amount for certain ingredients. :)

  75. Carmenina

    So, I tried to make this. I think like your notes said I had too much flour. Then medium heat burned the outside but the middles weren’t done. Lastly my red bean paste (from a can) was more like red bean soup. I chopped it up a little with a mixer but when I ate one some of the beans were hard? Is there anything I should do for the beans if they aren’t paste? Should in warm them up or something? That’s ‘s for your help!!

    • Hi Carmenina! First of all, please understand that I can’t give full advice as I wasn’t in your kitchen and I don’t know exactly what and how you made your Dorayaki, but I’ll do my best to help from your explanation. :)

      1) I think you left a comment on FB, maybe? I kind of remember talking about it. I probably advised it’s too much flour because you said the batter is too thick and inside wasn’t cooked (right?). Please check the video and see the consistency of the batter. You probably need to practice a few times to see how much water is necessary for your batter to get the right consistency. If it’s runny, then flat pancakes. Usually dorayaki pancake has some thickness, not too thin.

      2) Each stove is slightly different and depends on the frying pan’s material, the cooking varies. We don’t have the exact same cooking gadgets so adjustment will be necessary. The batter has honey so it’s easy to burn if the heat is strong. It doesn’t hurt to cook slowly – per se. It’s better than cooking too fast, and inside is doughy. Make sure the pan is oiled (even though you have to wipe it after). If you leave the oil, the pancake won’t be nice and smooth texture, but it doesn’t mean you don’t need oil on the pan.

      3) What kind of red bean paste did you use? I hope it’s cooked azuki beans. This red bean cannot be other types of beans (for savory food). It should be cooked (beans will be mashed easily) and sweetened. I feel like yours weren’t cooked for some reason, as you said it was hard.

      I only know Japanese brand red bean paste can, and if it’s other kinds, maybe it wasn’t the right one. If you can email me the picture, I can help.

      Here’s what you should look for (in Asian or Japanese store):

      It should be ready to use.

      Hope this helps. If you have any quesition, feel free to ask me. :)

      • Carmina

        Hi Nami!

        That was a lot of info thanks! I used Kabuto brand canned red beans…I’m not sure if they were cooked or not but they weren’t mashed. It was the beans in a soupy mixture. I hadn’t commented on facebook but that’s what happened to mine, the outside got burnt while the inside was still undone. The cakes seemed to be the right thickness. I meant your note about flour here on your blog, about fluffing it right? And I did the oil thing, I think my heat was just too high. I didn’t watch the video for consistency but I will next time! I ate a little bit of one of them and even for such a screw up it was good so I’m excited to get it right! I’ll comment when I try again soon. I’m not too surprised, I can cook but making sweets always gives me trouble even if it’s from the box lol!

        • You’re welcome. :) Yeah, probably the heat was too strong. Yes, fluffing the flour is important before scoop out with a spoon to a measuring cup. I Googled the Kabuto brand’s red bean paste and it looks like a Korean brand but should be similar to Japanese. Maybe cook a little bit to reduce the liquid so the paste will be stickier and more mushy. Hope next one will turn out well! Good luck! :)

  76. Carmina

    My second attempt was much better! I got the consistency right and warmed up my Korean red bean paste to soften them lol! They still ended up a little burnt but I think it’s because my stove is old. Even so they are delicious!!!

    • Hi Carmina! I’m so happy to hear your update and thanks so much for taking your time to let me know! It’s easy to burn because of sugar/honey in the batter.

      One suggestion. Keep the wet cloth next to the stove. When the pan is getting too hot, it takes too long for the pan to cool down even though you lower the heat. Then that’s when you burn the pancake. When you feel the pan is getting too hot, move the pan over to the wet cloth and let the bottom of the pan cool a bit and continue cooking. Hope this helps!