The Only Dorayaki Recipe You’ll Ever Need: Authentic Dorayaki (Japanese Red Bean Pancakes)

Soft, fluffy, honey-kissed pancakes hugging a sweet red bean filling—this is the snack that fueled a cartoon cat’s dreams and a nation’s sweet tooth. Most versions are either dry, rubbery, or way too sweet.

Not this one. You’ll get golden, pillow-like layers and a glossy anko center that tastes like nostalgia.

If you can flip a pancake and stir a pot, you can nail this. Ready to turn your kitchen into a Tokyo street stall?

The Story Behind This Dish

Dorayaki is a beloved Japanese wagashi (traditional confection) made from two castella-like pancakes sandwiched around anko, a red bean paste.

Legend says a samurai left his gong (dora) behind, and a villager cooked pancakes on it—hence the name. Cute story, even if the etymology is debatable.

What’s not debatable: dorayaki is everywhere in Japan—from school snack boxes to high-end tea shops—and when done right, it’s sensationally simple.

The Only Dorayaki Recipe You’ll Ever Need: Authentic Dorayaki (Japanese Red Bean Pancakes)

Recipe by Wendy CarterCourse: Snack

Servings

6

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

210

kcal

Ingredients

• All-purpose flour: 150 g (1¼ cups)

• Baking powder: 1 tsp

• Fine sea salt: 1 small pinch

• Large eggs: 2

• Granulated sugar: 70 g (⅓ cup)

• Honey: 1½ tbsp (for color and moisture)

• Mirin: 1 tbsp (optional, authentic touch and shine)

• Milk or water: 60–80 ml (4–5 tbsp), adjust for consistency

• Neutral oil: A few drops for the pan (wipe off excess)

• Anko (sweet red bean paste): 300–360 g (10–12 oz)

• Optional: ½ tsp vanilla or yuzu zest for a subtle twist

Step-by-Step Instructions

• Whisk the wet team: In a bowl, whisk eggs, sugar, honey, and mirin until the mixture lightens and looks slightly foamy (about 1 minute). This aeration equals fluffier pancakes—don’t skip it.
• Sift the dry team: In another bowl, whisk flour, baking powder, and salt. Sifting removes lumps and keeps the batter silky.
• Combine carefully: Add dry to wet in two additions. Gently fold until just blended. Add 4 tbsp milk/water to reach a thick, pourable batter—think pancake batter, but a bit more cohesive.
• Rest the batter: Cover and let sit 30 minutes. This hydrates the flour and relaxes the gluten for that signature smooth surface.
• Adjust consistency: After resting, if the batter is too thick (gloppy), add 1–2 tbsp more milk/water. It should ribbon off the spoon slowly.
• Heat the pan: Preheat a nonstick skillet over low to medium-low. Lightly oil, then wipe almost completely with a paper towel. A nearly dry surface creates even browning.
• Cook small and steady: Pour 2 tablespoons batter per pancake (about 7–8 cm / 3 inches). Keep circles compact for that classic domed look.
• Watch the bubbles: When small bubbles form and the surface loses its wet sheen (1½–2 minutes), flip. Cook another 30–45 seconds. Aim for a deep golden-brown “castella” color.
• Repeat: Wipe the pan lightly between batches if needed. Consistent heat = consistent color.
• Prep the filling: Portion 1–2 tbsp anko per pancake. If your anko is very firm, knead briefly to soften; if very loose, chill it for 10 minutes.
• Assemble: Place a dollop of anko on the browned side of one pancake. Top with a second pancake, browned side out, and gently press to spread the filling evenly to the edges.
• Set the seam: Wrap each dorayaki in plastic for 10–15 minutes. This traps moisture, softening the edges and giving that signature mochi-like bite. Worth it.

How to Store It Right

• Room Temp: Up to 24 hours in an airtight container if your kitchen is cool.
• Fridge: 3–4 days, wrapped individually. Let sit 10–15 minutes at room temp before eating for best texture.
• Freeze: Wrap each tightly and freeze up to 1 month.
  

  Thaw in the fridge overnight; warm briefly in a covered pan if you like them softer.

Why This Recipe Rocks

• Texture on point: Honey plus resting equals plush, springy pancakes—no dense pucks.
• Authentic flavor: Mirin adds a subtle gloss and aroma you’ll recognize from shops in Japan.
• Balanced sweetness: The batter isn’t cloying, so the anko can shine (FYI: that’s the star).
• Foolproof method: Simple steps, pro tips, and minimal gear. No stand mixer flex required.

Nutrition Stats

Per dorayaki (1, filled), approximate:

• Calories: ~210
• Carbs: ~40 g
• Protein: ~5 g
• Fat: ~3 g
• Fiber: ~2–3 g (varies by anko type)
• Sodium: ~120 mg

Note: Using koshi-an (smooth paste) vs. tsubu-an (chunky) changes fiber and sugar slightly.

Homemade anko with less sugar can shave off a few calories.

Little Mistakes, Big Impact

• Overmixing: Tough pancakes. Fold gently; lumps are okay.
• Skipping the rest: Leads to uneven color and rubbery texture.
  

  Patience pays.

• Too much oil: Splotchy surfaces. Wipe the pan almost dry.
• High heat: Burnt outsides, raw insides.
  

  Keep it low and steady.

• Watery anko: Slips out the sides. Chill or cook down briefly to thicken, IMO.

Switch It Up

• Custard cream: Swap anko for pastry cream for a bakery-style spin.
• Matcha batter: Add 1–2 tsp matcha powder to dry ingredients; reduce flour slightly.
• Chocolate-hazelnut: Not traditional, but your taste buds won’t complain.
• Chestnut cream (kuri): Autumn favorite—mix anko with chestnut paste 1:1.
• Black sesame anko: Stir 1–2 tbsp ground black sesame into the filling for a nutty depth.
• Dairy-free: Use water or plant milk.
  

  Works like a charm.

FAQ

What’s the difference between tsubu-an and koshi-an?

Tsubu-an is chunky red bean paste with bits of skin; koshi-an is silky-smooth and strained. Tsubu-an offers more texture and fiber, while koshi-an gives a refined, melt-in-your-mouth feel.

Both are authentic—pick your vibe.

Can I make anko from scratch?

Yes. Simmer adzuki beans until tender, sweeten with sugar, and cook down until thick.

For koshi-an, blend and strain through a fine sieve, then cook again to remove excess water. It’s a project, but the flavor is elite.

Why aren’t my pancakes evenly browned?

Heat is too high or the pan is too oily.

Keep the pan at medium-low and wipe off excess oil. Also, let the first side cook until the surface loses shine—flipping too early = pale chaos.

Can I make the batter ahead?

Yes, up to a few hours in the fridge.

Bring to room temp and stir gently, adjusting with a splash of milk if it thickens. Don’t store overnight—the baking powder weakens.

How much filling should I use?

About 1–2 tablespoons per dorayaki, depending on size and your sweet tooth.

Too much and it squishes out; too little and, well, why are we here?

Is mirin necessary?

No, but it adds subtle aroma and a glossy, bakery-like finish. If you skip it, you can add an extra ½ tbsp honey for moisture.

Keep it balanced.

Final Thoughts

Dorayaki looks humble, but the details turn it from “just pancakes” into a legit wagashi experience. Rest the batter, watch your heat, and treat the anko with respect.

Do that, and you’ll get soft, golden layers hugging