A round plate containing Dorayaki (Japanese Red Bean Pancake).

Dorayaki (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 cartoons from the ’70s, you probably know this dessert from the anime character Doraemon who is crazy about this snack and falls for any trap involving them.

A bamboo tray containing Dorayaki (Japanese red bean pancake).

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 sweet azuki red bean paste called anko; however, custard cream (recipe), chestnuts (kuri), and cream (matcha cream, cream with fruits, etc) are also popular.

A ceramic bowl containing homemade custard cream (pastry cream).

Homemade Custard Cream

The soft moist honey pancake with sweet red bean filling goes perfectly with warm and slightly bitter Japanese green tea. I am drooling just thinking about these tasty pancake snacks.

Three dorayaki pancakes on top of each other.

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 don’t turn out perfect, just keep going and you’ll get the hang of it very quickly.

Most of the 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!

A round plate containing Dorayaki (Japanese Red Bean Pancake).

FAQs

What is dorayaki?

Dorayaki is a traditional Japanese sweet made of two soft, fluffy honey pancakes sandwiched with sweet red bean paste. It’s similar to Imagawayaki, another popular filled pancake enjoyed in Japan, but dorayaki uses pancake-style batter instead of a waffle-like shell.

What is dorayaki filling made of?

The classic filling for dorayaki is sweet red bean paste made from azuki beans, called Anko. The fine, smooth anko is a common choice, but you can also use the chunky version. Modern fillings include custard cream, whipped cream, Japanese custard pudding (Purin), chestnuts, and matcha-flavored cream.

Can I make dorayaki ahead of time?

Yes. You can make the pancakes ahead of time and store them in an airtight container. Assemble them with the filling shortly before serving. Fully assembled dorayaki keep in a cool place or refrigerator for 2 days.

Why are my dorayaki pancakes not fluffy or evenly browned?

Rest the batter and do not overmix it to help create soft, fluffy pancakes. They can turn dense if the heat is too high, so reheat your pan slowly to avoid hot spots and cook over medium-low heat. Uneven browning comes from excess oil in the pan. Be sure to wipe the pan clean before cooking each pancake.

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Two dorayaki (Japanese red bean pancakes) sit on a white and blue plate; one is whole, and the other reveals its sweet red bean filling. In the background, a cup and teapot rest on a wooden table.
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4.72 from 204 votes

Dorayaki (Japanese Red Bean Pancake)

by Namiko Hirasawa Chen
Dorayaki (Japanese Red Bean Pancake) is one of Japan’s most loved sweets. Soft, fluffy honey pancakes are sandwiched with sweet anko paste for a treat that feels nostalgic and cozy. Best of all, they’re easy to make at home with simple ingredients.
Prep: 15 minutes
Cook: 15 minutes
Resting: 15 minutes
Total: 30 minutes
Servings: 6 dorayaki

Ingredients 
 

  • 1.1 lb sweet red bean paste (anko) (see end Notes)
  • 4 large eggs (50 g w/o shell)
  • 2 Tbsp honey
  • 140 g sugar (⅔ cup + ½ Tbsp)
  • 1⅓ cups all-purpose flour (plain flour) (160 g; please weigh for accuracy; click the Metric button above for weights; or learn how to measure flour with a cup)
  • 1 tsp baking powder
  • 1–2 Tbsp water
  • neutral oil (for greasing the pan)

Instructions

Before You Start

  • I highly encourage you to weigh your ingredients using a digital kitchen scale. Click the Metric button above for weights. If you don't have a scale, fluff the flour with a spoon, sprinkle it into the measuring cup, and level it off. See my step-by-step instructions for how to measure flour to avoid scooping too much.
    Please note that the pancake batter requires 15 minutes of resting time.
    Now, gather all the ingredients.
    Baking ingredients arranged on a wooden surface for dorayaki (Japanese red bean pancake): sugar, flour, eggs, chocolate mixture, oil, water, vanilla extract, and salt—each neatly placed in separate bowls or measuring cups in an overhead layout.

To Make the Batter

  • Combine 4 large eggs (50 g w/o shell), 140 g sugar (⅔ cup + ½ Tbsp), and 2 Tbsp honey in a large bowl. Whisk well until the mixture becomes fluffy.
    Three-panel image: sugar is poured onto eggs in a bowl, honey is added with a spatula, and then the mixture is whisked together to start the batter for dorayaki, the classic Japanese red bean pancake.
  • Sift 1⅓ cups all-purpose flour (plain flour) and 1 tsp baking powder into the egg mixture and mix until combined. Put the bowl in the refrigerator and rest the batter for 15 minutes.
    Nami's Tip: Resting relaxes the gluten and makes the batter slightly smoother.
    A three-panel image showing flour being sifted, batter being whisked, and a smooth yellow batter in a clear mixing bowl, illustrating steps in making dorayaki (Japanese red bean pancake).
  • Stir in 1 Tbsp water and check the consistency. It should be similar to pancake batter. If it's too thick, add up to 1 Tbsp water more to achieve the right consistency.
    Nami's Tip: The water amount will vary based on the weight of the eggs and flour.
    Two side-by-side images show a bowl of yellow cake batter. On the left, batter is being poured in. On the right, clear liquid is being added with a measuring cup—perfect steps for preparing dorayaki (Japanese red bean pancake) batter, with a whisk nearby.

To Cook the Honey Pancakes

  • Preheat a large nonstick frying pan over the lowest heat for 5 minutes. Heat the pan slowly and thoroughly to eliminate hot spots. After 5 minutes, raise the heat to medium low.
    Dip a paper towel in neutral oil and coat the bottom of the pan with it. Wipe off any oil streaks completely with another paper towel.
    Scoop 3 Tbsp of the batter with a ladle or a 4 Tbsp (¼ cup) measuring cup. Pour the batter into the pan from 3 inches (8 cm) above to form a 3-inch (8-cm) pancake. Cook one at a time.
    Nami's Tip: A clean pan is the key to evenly golden brown pancakes.
    A hand pours dorayaki batter into a nonstick frying pan, and in the next frame, the round Japanese red bean pancake begins to cook on the pan.
  • When bubbles form on the surface, flip it over and cook the other side. It's done when the edges look dry and set, and the underside is golden brown. Transfer it to a plate and cover it with a damp towel to prevent drying.
    Continue cooking the rest of the batter, greasing and wiping the pan between pancakes. You can make about 12 pancakes.
    Nami's Tip: With my stove and frying pan, it takes 1 minute + 15–30 seconds to cook the first side and 20–30 seconds for the other side.
    Side-by-side images of a dorayaki (Japanese red bean pancake) in a frying pan: the left side shows batter bubbling, while the right reveals the flipped dorayaki, golden brown and perfectly cooked on one side.

To Build the Dorayaki

  • Spread a small scoop of sweet red bean paste (anko) on one pancake. Mound the paste in the center so it's thicker in the middle than the edges. Place another pancake on top to form a curved, rounded sandwich. Wrap individually with plastic wrap until ready to serve.
    Three-panel image: the first panel shows red bean paste being spread on a dorayaki (Japanese red bean pancake); the second shows another pancake placed on top, forming a sandwich; the third shows the dorayaki wrapped in plastic wrap.

To Store

  • Store the individually wrapped dorayaki in a cool place for 2 days. You can also store them in a freezer bag in the freezer for a month.

Notes

Ingredient Notes
Variations and Customizations
Looking to change things up? Try these easy and tasty ideas!
  • Custard cream. Swap the red bean paste with homemade Custard Cream (Pastry Cream) for a popular variation.
  • Chestnuts. Add chopped chestnuts to the filling for extra texture and flavor.
  • Whipped cream. Try plain whipped cream or matcha cream with or without sliced fruit for a modern twist.
  • Pudding. Purin Dora with custard pudding is the ultimate Japanese sweet treat!

Nutrition

Calories: 452kcal, Carbohydrates: 93g, Protein: 11g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 124mg, Sodium: 201mg, Potassium: 443mg, Fiber: 5g, Sugar: 55g, Vitamin A: 184IU, Vitamin C: 1mg, Calcium: 80mg, Iron: 6mg

Did you make this recipe?

Tag @justonecookbook on Instagram so we can see your delicious creation!

Editor’s Note: The post was originally published on October 28, 2011. The new post includes updated images and the new video.