Name: Easy Dorayaki (Japanese Red Bean Pancake)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Japanese
Ingredients: 2 eggs, room temperature; 70 g white granulated sugar; 1 ½ tbsp honey; ⅛ tsp fine sea salt; 120 g unbleached cake flour or pastry flour; ½ tsp baking soda; ½ tsp neutral cooking oil (vegetable, canola, or rice bran); 3 tbsp water, room temperature; Cooking oil, for frying; 300 g red bean paste (anko)

Why You’ll Love This Recipe

I enjoy this recipe because it is simple to prepare yet feels unique and comforting. The pancakes cook quickly and develop a beautiful golden color, while the sweet red bean filling creates a rich and satisfying center. I also like how the batter comes together with basic pantry ingredients, making this recipe easy to prepare whenever I crave a homemade Japanese treat.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 eggs (room temperature)
70 g sugar (white granulated)
1 ½ tbsp honey
⅛ tsp salt
120 g unbleached cake flour
½ tsp baking soda
½ tsp cooking oil
3 tbsp water
Cooking oil for frying
300 g red bean paste (anko)

Directions

I crack the eggs into a mixing bowl and add the sugar, salt, and honey. Then I whisk everything together until fully combined.
I sift the cake flour and baking soda into the bowl and whisk until the batter becomes smooth.
I drizzle in the cooking oil and gently fold it into the batter with a few slow folds.
I add the water and mix again until combined.
I transfer the batter into a jug or container and refrigerate it for about 15 minutes.
I preheat a frying pan over low heat for several minutes to ensure even cooking.
I lightly grease the pan with oil and wipe away any excess so the pancakes cook evenly without becoming greasy.
I stir the chilled batter briefly, then pour small circles of batter into the pan, leaving enough space between each pancake.
I cook the pancakes until bubbles form on the surface and the edges begin to dry.
Once small craters appear on top, I carefully flip each pancake and cook the other side until fully done.
I transfer the cooked pancakes to a plate and repeat the process until all the batter is used.
I place about 2 tablespoons of red bean paste onto one pancake, keeping the filling slightly thicker in the center.
I top it with another pancake and gently press the edges together.
I let the dorayaki rest for about 10 to 15 minutes before serving for the best texture and flavor.

Servings and Timing

Servings: 6
Preparation Time: 20 minutes
Cooking Time: 15 minutes
Total Time: 35 minutes

Variations

I sometimes fill dorayaki with chocolate spread, custard cream, or whipped cream for a different twist. Matcha-flavored batter is another variation I enjoy because it adds a subtle earthy flavor. I also like adding fresh strawberries or banana slices along with the red bean paste for extra texture and sweetness.

Storage/Reheating

I store dorayaki in an airtight container at room temperature for one day or in the refrigerator for up to three days. To keep them soft, I wrap them individually in plastic wrap. When I want to enjoy them again, I let them come to room temperature or warm them briefly in the microwave for a few seconds.

FAQs

What is dorayaki traditionally filled with?

I usually use sweet red bean paste called anko, which is the traditional filling for dorayaki.

Can I make dorayaki without cake flour?

I can substitute pastry flour or even all-purpose flour, though cake flour gives the softest texture.

Why do I refrigerate the batter?

I refrigerate the batter because it helps the ingredients hydrate properly and improves the pancake texture.

Can I freeze dorayaki?

I freeze them occasionally by wrapping them individually and storing them in a freezer-safe container for up to one month.

How do I keep the pancakes evenly golden?

I keep the heat low and evenly preheat the pan before cooking to achieve a smooth golden-brown surface.

Conclusion

I always enjoy making dorayaki because they are soft, delicate, and filled with comforting sweetness. The fluffy honey pancakes combined with rich red bean paste create a classic Japanese dessert that feels both simple and special. Whether I serve them with tea or enjoy them as an afternoon snack, they are always a delightful homemade treat.