Red Bean Pancake 餡入りパンケーキ | Easy Japanese Recipes at

Red Bean Pancake

Course: Breakfast, Snack
Cuisine: Japanese
Keyword: pancake, sweet bean
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8 pancakes
These moist and delicious red bean pancakes are great for breakfast or as a snack!  If you love red beans like I do, then you'll enjoy this new red bean treat!


For Red Bean Paste

For Pancake Batter

  • ¼ cup sugar (¼ cup = 4 Tbsp)
  • 2 large eggs
  • 1 cup whole milk (1 cup = 240 ml)
  • 1 tsp pure vanilla extract
  • 2 cups all-purpose flour (2 cups = 240 g)
  • 1 tsp baking powder
  • pinch kosher/sea salt (use half for table salt)

To Cook Pancakes

  • 2-3 Tbsp unsalted butter

To Serve

  • confectioners’ sugar/powder sugar
  • Maple syrup
  • Fruits of your choice


Prepare Red Bean Paste

  1. Add the red bean paste and water in a small saucepan and simmer until the paste is loosen up. Turn off the heat and set aside.

Make Pancake Batter

  1. In a large bowl, whisk sugar and eggs together well.
  2. Add the milk, vanilla, and red bean paste.

  3. Sift the flour, baking powder and pinch of salt and add to the mixture.

Cook Pancakes

  1. In a non-stick frying pan, heat some butter on medium heat. Pour the mixture on the pan and cook until you see bubbles on the pancake. Then flip over and cook until both sides are nicely golden brown.


  1. Serve immediately.  You can sprinkle powder sugar, maple syrup, etc.  I usually eat with just maple syrup as pancakes are already sweet.  To save for later, wrap 2 pancakes in a single layer with aluminum foil and put it in a freezer bag.  Store in the freezer for up to a month.  Use the oven toaster or oven to reheat before you serve.

Recipe Notes

Red bean paste (anko): For homemade recipe, please click here.


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 and link to this post as the original source. Thank you.