If your sweet tooth has been searching for the perfect treat, look no further than this Dorayaki: Japanese Sweet-Filled Pancakes Recipe. These delightful little pancakes sandwich a luscious filling of sweet red bean paste, creating a harmonious balance of fluffy, golden pancakes and the subtly earthy, creamy sweetness of anko. It’s a traditional Japanese snack that’s surprisingly simple to make, yet feels so special—like a warm hug wrapped in pancakes. Whether you’re new to Japanese cuisine or a longtime admirer, this recipe invites you to enjoy a classic treat with your own hands and share a little joy with those around you.
Ingredients You’ll Need
The magic of Dorayaki starts with a handful of straightforward ingredients, each playing its part in delivering that perfect fluffy texture and a mellow, naturally sweet flavor. The simplicity of the batter lets the filling shine, making every bite utterly satisfying.
- 2 large eggs: Provide structure and richness to the pancakes.
- 1/2 cup granulated sugar: Sweetens the batter just right without overpowering.
- 1 tablespoon honey: Adds a subtle floral sweetness and helps keep the pancakes moist.
- 3/4 cup all-purpose flour: The base of the pancake batter for a tender crumb.
- 1/2 teaspoon baking powder: Gives the pancakes a light, airy lift.
- 1–2 tablespoons water: Adjusts batter consistency for perfect pancake spreading.
- 1/2–2/3 cup sweet red bean paste (anko): The star filling, smooth or chunky, that delivers authentic sweetness.
How to Make Dorayaki: Japanese Sweet-Filled Pancakes Recipe
Step 1: Prepare the Batter
Begin by whisking the eggs, sugar, and honey in a mixing bowl until the mixture turns pale and slightly frothy—this step is key to achieving a tender, fluffy pancake. Next, sift in the flour and baking powder to avoid lumps and mix until you get a smooth batter. Letting it rest for 10 to 15 minutes allows the flavors to meld and the batter to settle, ensuring a perfect texture. If the batter feels too thick, gently stir in water a tablespoon at a time until it becomes just a bit runnier than typical pancake batter.
Step 2: Cook the Pancakes
Heat a nonstick skillet or griddle over medium-low heat and lightly grease it if needed to prevent sticking. Pour about 2 tablespoons of batter into the pan, forming a 3 to 4-inch round pancake. Cook for about 1 to 2 minutes, watching for bubbles to appear on the surface and the edges to look set—this signals it’s time to flip. Cook the other side for 30 to 45 seconds, then transfer the pancakes to a plate to cool slightly. Repeat this process with the remaining batter, and before you know it, you’ll have a stack of golden, fluffy pancakes ready to be filled.
Step 3: Assemble the Dorayaki
Now comes the fun part: spreading the sweet red bean paste onto the underside of one pancake. Be generous but gentle to avoid tearing the delicate pancake. Sandwich it with another pancake and press lightly to form the iconic Dorayaki shape. These are best enjoyed fresh, while the pancakes remain warm and soft, but they also pack beautifully as a sweet treat on the go.
How to Serve Dorayaki: Japanese Sweet-Filled Pancakes Recipe
Garnishes
While classic Dorayaki needs no embellishment, a light dusting of powdered sugar or a sprinkle of toasted sesame seeds can add a subtle crunch and a touch of sophistication. A drizzle of honey or a side of matcha whipped cream can introduce complementary flavors without overpowering the traditional red bean filling.
Side Dishes
Pair these sweet delights with a warm cup of green tea or hojicha to balance the sweetness with a hint of earthiness. For a more substantial snack or dessert, fresh seasonal fruits like sliced strawberries or mandarin segments bring a refreshing contrast and vibrant color to your plate.
Creative Ways to Present
Feeling adventurous? Slice Dorayaki into bite-sized pieces for a fun party platter or stack them with layers of custard or fruit preserves alongside the anko filling for a new flavor twist. Wrapping each pancake sandwich individually in parchment paper makes for charming homemade gifts or convenient treats in lunchboxes.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store them in an airtight container at room temperature to keep the pancakes soft for up to two days. Refrigeration can extend freshness up to five days but might slightly firm the pancakes, so allow them to come to room temperature before enjoying again.
Freezing
Dorayaki freeze wonderfully. Separate each pancake with parchment paper and wrap tightly in plastic wrap before placing them in a freezer-safe bag. Frozen pancakes will keep well for up to one month without losing their delicious flavor or texture.
Reheating
To revive your Dorayaki, warm them gently in a microwave for 15 to 20 seconds or toast lightly in a skillet over low heat. This helps soften the pancakes and makes the red bean paste pleasantly warm, almost melting into the batter.
FAQs
Can I use other fillings besides red bean paste?
Absolutely! While sweet red bean paste is traditional, you can experiment with Nutella, custard cream, fruit preserves, or even sweetened cream cheese for an interesting twist on classic Dorayaki.
What if I don’t have baking powder?
Baking powder helps create fluffy pancakes, but if you don’t have it on hand, a small amount of baking soda mixed with an acid like lemon juice can work. Just substitute carefully to maintain the right texture.
Is it necessary to let the batter rest?
Yes, letting the batter rest for 10 to 15 minutes helps the flour hydrate and the gluten relax, which results in softer, more tender pancakes. It’s a small step that makes a big difference.
Can I make the pancakes dairy-free?
This recipe is naturally dairy-free since it uses eggs, honey, and water in the batter. Just ensure your fillings are dairy-free to keep the entire dish suitable for your needs.
How do I store Dorayaki for the best taste?
Keep them in an airtight container at room temperature for up to two days or refrigerate for up to five days. For longer storage, freezing is your best bet to maintain flavor and texture.
Final Thoughts
There’s something truly heartwarming about making and sharing the Dorayaki: Japanese Sweet-Filled Pancakes Recipe. From the simple batter to the luscious anko filling, every bite carries a bit of joy and tradition. I encourage you to try this recipe soon—you’ll find it’s not only delicious but also a wonderful way to connect with Japanese culture one pancake at a time.
Print
Dorayaki: Japanese Sweet-Filled Pancakes Recipe
- Total Time: 30 minutes
- Yield: 6 dorayaki (12 pancakes) 1x
- Diet: Vegetarian
Description
Dorayaki is a traditional Japanese sweet treat consisting of two fluffy, golden pancakes filled with sweet red bean paste, known as anko. This delightful dessert is perfect as a snack or a light dessert and offers a perfect balance of sweetness and texture with its soft pancakes and rich filling.
Ingredients
For the pancakes:
- 2 large eggs
- 1/2 cup granulated sugar
- 1 tablespoon honey
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1–2 tablespoons water (as needed for batter consistency)
For the filling:
- 1/2–2/3 cup sweet red bean paste (anko), smooth or chunky based on preference
Instructions
- Prepare the batter: In a mixing bowl, whisk together the eggs, sugar, and honey until the mixture is pale and slightly frothy. This helps incorporate air for a fluffy texture.
- Add dry ingredients: Sift in the flour and baking powder to the egg mixture and stir until smooth. Let the batter rest for 10–15 minutes to allow the gluten to relax and the batter to thicken slightly.
- Adjust batter consistency: If the batter appears too thick after resting, gradually add 1–2 tablespoons of water to loosen it, aiming for a consistency slightly runnier than typical pancake batter.
- Cook the pancakes: Heat a nonstick skillet or griddle over medium-low heat. Lightly grease if necessary. Pour about 2 tablespoons of batter to form small circles approximately 3–4 inches wide. Cook for 1–2 minutes until bubbles form on the surface and the edges are set. Flip and cook for another 30–45 seconds until lightly golden.
- Cool the pancakes: Remove the pancakes and let them cool slightly on a wire rack. Repeat cooking with the remaining batter.
- Assemble the dorayaki: Spread a spoonful of sweet red bean paste on the underside of one pancake, then sandwich it with another pancake. Gently press together to secure the filling.
- Serve or store: Serve the dorayaki fresh or wrap individually. Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Notes
- For variety, fill dorayaki with Nutella, custard, or fruit preserves instead of red bean paste.
- Ensure the batter is slightly runnier than traditional pancake batter for the ideal pancake texture.
- Use a nonstick pan for easy flipping and to prevent sticking.
- Store dorayaki in an airtight container to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert, Snack
- Method: Stovetop
- Cuisine: Japanese
