Two dorayaki pancakes filled with sweet red bean paste on a ceramic plate, with a bowl of red beans on a rustic wooden table

Dorayaki – Red Bean Pancakes

Written by on in Sweet Treat

Dorayaki is one of Japan’s best-loved sweets: two fluffy, golden pancakes with a hint of honey, pressed together around a thick layer of sweet red bean paste (anko). You’ll find them in every Japanese convenience store and bakery, and they’re wonderful with a cup of green tea.

Prep: 15 min
Cook: 20 min
Total: 35 min (plus 15 min resting)
Yield: 8 dorayaki

Ingredients

  • 4 large eggs, at room temperature
  • 2/3 cup (130 g) granulated sugar
  • 2 tablespoons honey
  • 1 1/3 cups (170 g) all-purpose flour
  • 1 teaspoon baking powder
  • 2–4 tablespoons water
  • 1 teaspoon neutral oil, for the pan
  • 1 1/2 cups (about 400 g) sweet red bean paste (anko), store-bought or homemade

Instructions

  1. In a large bowl, whisk the eggs, sugar and honey until pale, thick and fluffy, about 2–3 minutes.
  2. Sift the flour and baking powder into the bowl and gently fold until just combined. Cover and let the batter rest for 15 minutes.
  3. Stir in 2 tablespoons of water. The batter should be thick but pourable, like a slow ribbon; add more water a little at a time if needed.
  4. Heat a non-stick pan over medium-low heat. Wipe it with a paper towel dipped in a little oil so only a thin film remains.
  5. Pour about 3 tablespoons of batter into the center of the pan from a small height to make a round pancake about 3.5 inches (9 cm) wide.
  6. Cook until bubbles appear on the surface, about 1 1/2–2 minutes, then flip and cook 30–60 seconds more. Transfer to a plate and cover with a damp towel to keep soft.
  7. Repeat with the remaining batter; you should have about 16 pancakes.
  8. Spread 2–3 tablespoons of red bean paste on the pale side of one pancake, mounding it in the center. Top with a second pancake, golden side up, and press the edges gently to seal.
  9. Wrap each dorayaki in plastic wrap for 10 minutes so they stay soft, then serve.

Tips for Perfect Dorayaki

  • Keep the heat low. This gives the pancakes their even, deep golden color.
  • Wipe, don’t pour, the oil. Too much oil causes spotty pancakes.
  • Try other fillings: matcha cream, custard, Nutella or whipped cream with strawberries.
  • Storage: keep wrapped at room temperature for 1 day or in the fridge for up to 3 days.
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