A classic Japanese confection, Dorayaki is made of honey pancake sandwich with sweet red bean filling. It’s wildly popular amongst the children and adult alike in Japan.
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 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.
Watch How To Make Dorayaki どら焼きの作り方
Dorayaki is a popular Japanese snack and dessert, made of honey pancake sandwich with sweet red bean filling. A children and adult’s favorite in Japan.
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 pastes; however, custard cream (recipe), 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.
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!
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- 4 large eggs
- 140 g sugar (⅔ cup)
- 2 Tbsp honey
- 160 g all-purpose flour (plain flour) (1 ⅓ cup; If you're using a cup measurement, please follow this method to measure. Otherwise, the amount of flour tends to be more than you need. 1 cup should be 120 g. Use gluten-free flour for GF)
- 1 tsp baking powder
- 1-2 Tbsp water (Please adjust between 1-2 Tbsp)
- 1 tsp neutral-flavored oil (vegetable, canola, etc) (for cooking)
- 520 g red bean paste (anko) (18 oz; Make Homemade Anko or use canned Ogura-An)
Gather all the ingredients.
- In a large bowl, combine eggs, sugar, and honey and whisk well until the mixture becomes fluffy.
- Sift flour and baking powder into the bowl and mix all together. Keep in the fridge to rest for 15 minutes.
- 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.
Heat a large non-stick frying pan over medium-low heat (close to low). It's best to take your time and heat slowly. I keep the heat setting to the lowest for 5 minutes. Dip a paper towel in vegetable 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.
- 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).
- 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.
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.
Editor’s Note: The post was originally published on October 28, 2011. The new post includes updated images and the new video.