Featured Comment:

“Delicious, they taste just like the ones I’d buy in Japan! Such an easy recipe to follow too, these will be a staple in my house from now on!”
– Harri

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What is Dorayaki?

Dorayaki (どら焼き) is a popular Japanese sweet made up of two golden honey-flavored pancakes most commonly held together by a thick layer of sweet red bean paste known as “anko.”

Although red bean paste is the most common filling, dorayaki comes in all kinds of flavors and is easily customizable! Some other popular fillings include custard, cream, and chestnut paste; however, the sky is the limit when it comes to dorayaki!

This classic Japanese sweet is loved by children and adults alike. There is even a popular anime character named after it! “Doraemon” is a dorayaki-loving robot cat and one of the most popular characters in Japanese culture. I hope you can enjoy it too with my recipe!

Ingredients You will Need

ingredients used to make dorayaki on a white background with labels

Medium eggs – a crucial ingredient that adds structural integrity and flavor.
Sugar – I use regular white caster sugar for sweetness, but granulated sugar also works fine. Be careful of brown sugar since this can change the texture and taste of the pancakes.
Honey – Not only is honey one of the key flavors in dorayaki, but it’s also the acid that reacts with the baking soda to ensure a good rise. Be sure to use the runny variety to make it easy to incorporate into the batter.
Cake flour – Using a weak flour with low gluten will ensure your pancakes are light and fluffy. All-purpose flour works in a pinch but the pancakes might become a little more dense.
Baking soda – make sure to use baking soda (not baking powder) to ensure a subtle and even rise!
Water – a small amount of water helps loosen the mixture and improves the texture.
Cooking oil – use a neutral flavored oil to allow the flavor of the pancakes to shine. I usually opt for simple canola or vegetable oil when making pancakes.
Red bean paste – for authentic dorayaki, fill them with tsubuan (chunky red bean paste) or koshian (smooth red bean paste). Alternatively, use one of the suggestions below or get creative!

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Filling Variations

Dorayaki is traditionally filled with red bean paste made from adzuki beans, also known as anko. There are two types of anko and either can be used according to your preference.

Tsubuan is a chunky red bean paste with whole beans and skins still intact, whereas koshian is smooth and refined. If you’re interested, you can make your own tsubuan (chunky) or koshian (smooth) red bean pastes using my recipes.

Dorayaki can also be enjoyed with other fillings too! Here are a few ideas:

Custard Cream
Matcha Cream
Chestnut Paste
Nutella Chocolate Spread
Cream Cheese
Jam

These are just a few ideas you can try or mix and match. Essentially, you can add anything you like, but just be careful not to add anything too watery since it can leak out or make the pancakes soggy. If you have a favorite filling that isn’t on the list, share it with us in the comments below!

Visual Walkthrough & Tips

Here are my step-by-step instructions for how to make Japanese Dorayaki Pancakes at home. For ingredient quantities and simplified instructions, scroll down for the Printable Recipe Card below.

STEP

Combine eggs, sugar and honey

eggs, honey and sugar in a steel mixing bowl

Add the eggs, sugar and honey to a mixing bowl and whisk until well combined.

STEP

Add the dry ingredients

sifting flour and baking soda into wet ingredients to make dorayaki

Sift in the cake flour and baking soda directly into the mixture and whisk until there are no more lumps of flour. Be careful not to overmix since this can make the pancakes dense.

STEP

Loosen the batter

Add water to the batter and gently whisk until combined.

STEP

Chill

dorayaki batter in a glass measuring jug covered with plastic wrap

Finally, transfer the mixture to a jug (for easy pouring later) and cover it before storing the fridge to rest for 30 minutes.

Why do I have to rest the pancake batter?

Resting the batter gives the flour more time to absorb the liquids which not only ensures there are no lumps of dry flour, but also helps make the end result lighter and fluffier. Additionally, it will make the batter thicken which ensures the pancakes will be thick and less likely to spread.

STEP

Heat the pan

spreading a thin layer of oil over frying pan using kitchen paper

Start heating the pan on low heat for about 10 minutes before you plan to start frying. This will ensure the pan is evenly heated without heat spots.

Add a small drizzle of oil and spread it around using kitchen paper. This will create an even, non-stick surface without excess oil. If beads of oil are left in the pan, the surface of the dorayaki will become spotty.

STEP

Fry the pancakes

3 dorayaki pancakes frying in a large frying pan

Once the pan is thoroughly preheated and oiled, take the batter from the fridge and pour a few tablespoon’s worth in one spot to ensure it’s perfectly round.

Avoid pouring close to the edges of the pan since this can distort the shape. Pour the pancakes a little smaller than you want them to be, since they will continue to spread for a few seconds.

The final size should be about 8cm (3 inches) per pancake. I recommend frying 2-4 at a time depending on the size of your pan.

STEP

Flip

3 dorayaki pancakes frying in a pan with bubbles appearing on the surface

Cook for 1 ½ to 2 minutes or until you see bubbles forming on the surface of the pancakes, then carefully peel and flip them using a spatula.

3 dorayaki pancakes flipped in a frying pan to show golden surface

Fry on the other side for about 1 minute and then transfer to a plate.

dorayaki pancakes stacked on a white plate

Repeat until you’ve used up all of the batter.

STEP

Fill

coating one side of dorayaki pancake with a generous layer of red bean paste

Add about 2 tbsp of red bean paste to half of the pancakes, I recommend packing more in the middle and spreading it a little thinner around the edges to achieve dorayaki’s iconic dome-shape.

hand holding completed dorayaki filled with smooth red bean paste

Place the other half on the pancakes on top and gently press the edges to secure.

Enjoy your homemade dorayaki straight away or see the storage options below!

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How to Store

Dorayaki made with red bean paste can be wrapped and kept at room temperature for a few hours. If you plan to eat them later, or if you filled them with perishable fillings such as cream or custard, then they can be refrigerated for 1-2 days.

Freezing also depends on the filling, but dorayaki made with red bean paste can be frozen and stored for up to 1 month. Thaw at room temperature or if you’re impatient like me, microwave for 20 seconds on each side at 500W. Enjoy!

Storage summary

Room temperature – A few hours.

Refrigerated – 1-2 days.

Frozen – Up to 1 month.

FAQ

What is The Origin and Meaning Behind Dorayaki?

It is said that the first version of dorayaki appeared in the early Meiji period and was inspired by an Edo period sweet called “sukesōyaki.” Sukesōyaki was made by wrapping red bean paste into a cylinder using a thin crepe-like dough.
As the dish evolved, the shape became round and flat. It is believed that the name “dorayaki” comes from the Japanese word for “gong” (dora) and was inspired by dorayaki’s beautifully round shape and smooth golden surface.
Eventually, this thin dough was replaced by plump and fluffy Western-inspired pancakes, resulting in dorayaki as we know them today.

Can I make this dorayaki without baking soda?

Yes, you can certainly make these without baking soda, though they won’t be quite as fluffy. If you’d prefer an alternative, you can use baking powder instead.

I hope you enjoy this Dorayaki recipe! If you try it out, I’d really appreciate it if you could spare a moment to let me know what you thought by giving a review and star rating in the comments below. It’s also helpful to share any adjustments you made to the recipe with our other readers. Thank you!

More Japanese Sweets Recipes

Taiyaki (Fish-Shaped Red Bean Pastry)
Ichigo Daifuku (Strawberry Mochi)
Matcha and White Chocolate Muffins

Want more inspiration? Explore my Japanese Dessert Roundup Post for a carefully selected collection of tasty recipe ideas to spark your next tea party!