Japanese Dorayaki Pancakes

Dorayaki are Japanese confectionery made from two soft, honeyed pancakes sandwiching a generous layer of sweet azuki red bean paste.

A short rest lets the batter hydrate, while cooking over moderate heat keeps the pancakes evenly golden and tender.

Wipe the skillet between batches if needed. A clean, lightly greased surface gives the pancakes their smooth brown finish.

Serving Suggestions

Serve with matcha, green tea, or fresh berries. A thin layer of whipped cream can be added for a softer modern variation.

Recipe Notes

Store assembled dorayaki airtight at room temperature for 1 day or refrigerate for up to 3 days. Let them come to room temperature before serving.

Japanese Dorayaki Pancakes

Soft honeyed Japanese pancakes filled with sweet azuki red bean paste for a classic tea-time dessert.

Servings 8 dorayaki

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

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Equipment

• Nonstick skillet
• Mixing bowls
• Whisk
• Small scoop
• Spatula

Ingredients

 

US CustomaryMetric

 

1x2x3x

Pancakes

• 2 large eggs
• 1/3 cup granulated sugar
• 2 tbsp honey
• 1 cup all-purpose flour sifted
• 1/2 tsp baking soda
• 2 tbsp water plus more if needed

Filling

• 1 1/2 cups anko sweet red bean paste smooth or chunky

Instructions

 

Make the batter:

• Whisk the eggs, sugar, and honey until smooth and slightly pale.
• Sift in the flour and baking soda and fold until just combined. Stir in the water, cover, and rest for 15 minutes.

Cook the pancakes:

• Heat a nonstick skillet over medium-low heat and wipe it with a thin film of oil.
• Scoop small rounds of batter into the skillet. Cook until bubbles form and the surface loses its shine, then flip and cook the second side for about 30 seconds.
• Transfer to a plate and cover with a towel while repeating with the remaining batter.

Fill and serve:

• Spread red bean paste on the browned side of half the pancakes.
• Top with the remaining pancakes and press gently around the edges.
• Serve with tea.

Notes

• Keep the heat moderate for evenly colored pancakes.
• A little extra water can loosen batter that thickens during resting.
• Use homemade or store-bought anko.

Nutrition

Calories: 220kcalCarbohydrates: 43gProtein: 5gFat: 3gSaturated Fat: 1gCholesterol: 55mgSodium: 130mgFiber: 3gSugar: 25g

Calories: 220kcal

Course: Dessert

Cuisine: Japanese

Keyword: Dorayaki, Japanese Pancakes, Red Bean Dessert