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Two dorayaki (Japanese red bean pancakes) sit on a white and blue plate; one is whole, and the other reveals its sweet red bean filling. In the background, a cup and teapot rest on a wooden table.

Dorayaki (Japanese Red Bean Pancake)

by Namiko Hirasawa Chen
Dorayaki (Japanese Red Bean Pancake) is one of Japan’s most loved sweets. Soft, fluffy honey pancakes are sandwiched with sweet anko paste for a treat that feels nostalgic and cozy. Best of all, they’re easy to make at home with simple ingredients.
Prep: 15 minutes
Cook: 15 minutes
Resting: 15 minutes
Total: 30 minutes
Servings: 6 dorayaki

Ingredients

  • 17.6 oz sweet red bean paste (anko) (see end Notes)
  • 4 large eggs (50 g w/o shell)
  • 2 Tbsp honey
  • ⅔ cup sugar
  • 1⅓ cups all-purpose flour (plain flour)
  • 1 tsp baking powder (see Notes)
  • 1–2 Tbsp water
  • neutral oil (for greasing the pan)
US Customary - Metric

Instructions

Before You Start

  • For best results, weigh your ingredients using a digital kitchen scale. Click the Metric button above for weights. If you don't have a scale, fluff the flour with a spoon, sprinkle it into the measuring cup, and level it off. See my guide on how to measure flour correctly.
    The batter needs to rest for 15 minutes to 1 hour before cooking.
    Gather all the ingredients.
    Baking ingredients arranged on a wooden surface for dorayaki (Japanese red bean pancake): sugar, flour, eggs, chocolate mixture, oil, water, vanilla extract, and salt—each neatly placed in separate bowls or measuring cups in an overhead layout.

To Make the Batter

  • Combine 4 large eggs (50 g w/o shell), ⅔ cup sugar, and 2 Tbsp honey in a large bowl. Whisk vigorously until the mixture turns pale and thick.
    Nami's Tip: The air bubbles expand during cooking and give the pancakes their fluffy texture.
    Three-panel image: sugar is poured onto eggs in a bowl, honey is added with a spatula, and then the mixture is whisked together to start the batter for dorayaki, the classic Japanese red bean pancake.
  • Sift 1⅓ cups all-purpose flour (plain flour) and 1 tsp baking powder into the egg mixture. Fold until no dry streaks remain. Refrigerate the batter for 15 minutes to 1 hour.
    Nami's Tip: The batter will smooth out as the gluten relaxes.
    A three-panel image showing flour being sifted, batter being whisked, and a smooth yellow batter in a clear mixing bowl, illustrating steps in making dorayaki (Japanese red bean pancake).
  • Stir in 1 Tbsp water and check the consistency. It should flow like pancake batter. If it's too thick, add up to 1 Tbsp more.
    Nami's Tip: The water amount will vary based on the weight of the eggs and flour.
    Two side-by-side images show a bowl of yellow cake batter. On the left, batter is being poured in. On the right, clear liquid is being added with a measuring cup—perfect steps for preparing dorayaki (Japanese red bean pancake) batter, with a whisk nearby.

To Cook Dorayaki

  • Place a damp towel on the counter. Preheat a large nonstick frying pan over the lowest heat for 5 minutes. Set it briefly on a damp towel to eliminate hot spots. Increase the heat to medium low.
    Keep the pan very lightly oiled. Dip a paper towel in neutral oil, coat the pan, and wipe off any excess with a clean paper towel.
    Cook one pancake at a time. Scoop 3 Tbsp of batter with a ladle or ¼ cup measuring cup. Pour from about 3 inches (8 cm) above the pan to form a 3-inch (8-cm) round.
    A hand pours dorayaki batter into a nonstick frying pan, and in the next frame, the round Japanese red bean pancake begins to cook on the pan.
  • When bubbles form on the surface, about 60–90 seconds in, flip the pancake with a spatula.
    Cook the other side for 20–30 seconds, until edges look dry and set, and the underside is golden brown.
    Transfer the dorayaki to a plate, pretty side up. Loosely cover with a tightly wrung damp towel to prevent them from drying out.
    Continue cooking the remaining batter, greasing and wiping the pan between each pancake.
    Side-by-side images of a dorayaki (Japanese red bean pancake) in a frying pan: the left side shows batter bubbling, while the right reveals the flipped dorayaki, golden brown and perfectly cooked on one side.

To Assemble the Dorayaki

  • Spread a small scoop of sweet red bean paste (anko) on one pancake. Mound the paste in the center so it's thicker in the middle than the edges.
    Place another pancake on top to form a curved, domed sandwich.
    Wrap each dorayaki individually in plastic wrap until ready to serve.
    Three-panel image: the first panel shows red bean paste being spread on a dorayaki (Japanese red bean pancake); the second shows another pancake placed on top, forming a sandwich; the third shows the dorayaki wrapped in plastic wrap.

To Store

  • Store the wrapped dorayaki at room temperature for up to 2 days, or freeze in a freezer bag for up to 1 month.

Notes

Ingredient Notes
  • Sweet red bean paste – Use store bought (1 package for one batch) or make easy homemade stovetop Anko or Pressure Cooker Anko. 
  • Baking powder – It makes the pancakes light and fluffy. If it's old or expired, they'll come out flat and dense. Check that yours is still active—replace it if it's been more than 6 months since opening.
Variations and Customizations
  • Custard cream. Swap the red bean paste with homemade Custard Cream (Pastry Cream) for a popular variation.
  • Chestnuts. Add chopped chestnuts to the filling for extra texture and flavor.
  • Whipped cream. Try plain whipped cream or matcha cream with or without sliced fruit for a modern twist.
  • Pudding. Purin Dora with custard pudding is the ultimate Japanese sweet treat!

Nutrition

Calories: 452kcal, Carbohydrates: 93g, Protein: 11g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 124mg, Sodium: 201mg, Potassium: 443mg, Fiber: 5g, Sugar: 55g, Vitamin A: 184IU, Vitamin C: 1mg, Calcium: 80mg, Iron: 6mg
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