Imagawayak (Obanyaki) 今川焼き・大判焼き | Easy Japanese Recipes at

Imagawayaki (Obanyaki)

Course: Dessert, Snack
Cuisine: Japanese
Keyword: stuffed pancake, wagashi
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Servings: 8 pieces
Crispy on the outside and filled with sweet red bean paste on the inside, Imagawayaki is a popular street snack in Japan.


  • 2 large eggs
  • 2 Tbsp sugar
  • 2 Tbsp honey
  • 1 ¼ cup whole milk (1 ¼ cup = 300 ml)
  • 2 cups all-purpose flour (2 cups = 240 g)
  • 2 tsp baking powder
  • 14 oz red bean paste (anko) (14 oz = 400 g) (2 Tbsp (50 g) for each piece)
  • 1 Tbsp neutral-flavored oil (vegetable, canola, etc) (for greasing pan)


  1. Gather all the ingredients.
  2. In a large mixing bowl, mix eggs and sugar.
    Imagawayaki 1
  3. Add the honey and milk and whisk all together.
    Imagawayaki 2
  4. Sift the all purpose flour and baking powder together and add to the egg mixture.
    Imagawayaki 3
  5. Mix well till and rest the batter for 15 minutes at least.
    Imagawayaki 4
  6. Slowly heat up the pan to 350ºF (175ºC) over low heat. If you use high heat, some parts get hot and heat is not even. Take your time to heat up the pan.
  7. Scoop 2 Tbsp (50 g) of red bean paste and make into a round disk that fits in the center of the pancake.

    Imagawayaki 5
  8. Dip a small piece of paper towel in vegetable oil and grease the pan. Then use a clean paper towel to wipe off the excess oil (key for even color on imagawayaki).
    Imagawayaki 6
  9. When the temperature reaches 350ºF (175ºC) over low heat, pour the batter into a liquid measuring cup for easy pouring. The batter makes about 2¼ cups.
    Imagawayaki 7
  10. Add the batter half way full and cook for 2 minutes.
    Imagawayaki 8
  11. Add red bean paste and set timer for 3 minutes. After 1 minute passed (on your 3 minute timer), pour the batter into the empty pan third full and cook for the rest of 2 minutes.
    Imagawayaki 9
  12. [optional] If you like to use custard cream instead of red bean paste, use an ice cream scooper to drop the custard in the middle of batter.

    Imagawayaki 13
  13. Using a small metal spatula or skewer, pick up two pancakes with the filling and place on top of the pancakes without filling.

    Imagawayaki 10
  14. [optional] If you use custard cream for filling, you may want to add a few minutes of cooking time as custard cream is probably chilled prior to the use.

    Imagawayaki 14
  15. Press down gently and cook for 2 minutes. Loosen up the edges of the pancakes and remove from the pan.
    Imagawayaki 11
  16. Let cool on wire rack. Repeat this process until you’re done with the batter.
    Imagawayaki 12

Recipe Notes

Red Bean Paste (Anko): You can replace red bean paste with other fillings such as custard. If you use my Homemade Custard recipe, make two batches for this recipe (and you will have some leftover). Since the custard is cool, you may want to cook the batter slightly longer after you add the custard.


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.