🇯🇵 Japan · Dessert
Dorayaki (Japanese Red Bean Pancakes)
By eatmundo · July 9, 2026
Dorayaki are delightful Japanese pancakes, resembling two small castella-like pancakes sandwiching a generous filling of sweet red bean paste (anko). These fluffy, honey-infused treats are a beloved classic, offering a perfect balance of sweet and comforting flavors, ideal for a snack or dessert.
Ingredients
check them off as you prepareHow to Make It
- 1
First, prepare the wet ingredients: In a large mixing bowl, whisk together 2 large eggs, 60g granulated sugar, 1 tablespoon honey, and 1 tablespoon mirin until well combined and slightly frothy. This forms the sweet, flavorful base of your pancakes.
- 2
Add remaining liquid: Stir in 2 tablespoons of water into the egg mixture. This helps achieve the right consistency for the batter. Ensure everything is thoroughly mixed before moving to the dry ingredients.
- 3
Combine dry ingredients: In a separate bowl, sift together 100g all-purpose flour and 1 teaspoon of baking powder. Sifting prevents lumps and helps create a light, airy pancake texture.
- 4
Combine wet and dry: Gradually add the dry ingredients to the wet mixture, whisking gently until just combined. Be careful not to overmix; a few small lumps are acceptable and will often smooth out during resting. Overmixing develops gluten, leading to tough pancakes.
- 5
Rest the batter: Cover the bowl with plastic wrap and let the batter rest at room temperature for at least 15-20 minutes. This resting period allows the gluten to relax and the baking powder to fully activate, resulting in fluffier pancakes.
- 6
Cook the pancakes: Heat a non-stick frying pan or griddle over medium-low heat. Lightly grease it with a tiny amount of vegetable oil and wipe off any excess with a paper towel. Pour about 2-3 tablespoons of batter per pancake, forming discs about 8-10 cm in diameter. Cook for 2-3 minutes until bubbles appear on the surface and the edges set.
- 7
Flip and finish: Gently flip the pancakes using a spatula and cook for another 1-2 minutes on the second side, until golden brown and cooked through. Transfer cooked pancakes to a wire rack to cool completely. Repeat with remaining batter, re-greasing the pan as needed.
- 8
Assemble the Dorayaki: Once cool, take one pancake and spread a generous 25g portion of sweet red bean paste (anko) on its flat side, leaving a small border. Place another pancake on top, pressing gently to form a sandwich. Repeat with the remaining pancakes and anko to create 3 sandwiches. Serve immediately or wrap individually for later.
Frequently Asked Questions
What type of red bean paste is best for Dorayaki?+
Use 'tsuan' (chunky red bean paste) to provide a pleasant texture, though smooth 'koshian' works if you prefer a uniform consistency.
Why is honey added to the pancake batter?+
Honey is essential for achieving the characteristic deep golden-brown color and soft, moist texture that distinguishes Dorayaki from standard pancakes.
What is the best way to cook the pancakes so they have a smooth surface?+
Use a non-stick pan over low heat without adding extra oil after the initial wipe; wait until small bubbles appear on the surface before flipping.
How do I ensure the edges of the Dorayaki seal properly?+
Place a generous scoop of bean paste in the center of one pancake and gently press the second one on top, squeezing the edges slightly to fuse them together.
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