Dorayaki captures simplicity at its finest — two airy, tender pancakes embracing a sweet, rich red bean filling. Perfect as an afternoon snack or a thoughtful dessert, these handheld treats balance delicate textures with just the right touch of sweetness. Their soft bite and nostalgic flavors make them an easy favorite for both casual and refined occasions.
Ingredient Breakdown
Every element in Dorayaki plays a crucial role in achieving its signature softness and balanced flavor.
The egg provides structure and moisture, working alongside the caster sugar to create a lightly sweet, tender pancake base. Honey and mirin enhance the batter with a gentle sweetness and shine, ensuring a soft, pliable texture.
Baking soda dissolved in water introduces a delicate lift, helping the pancakes stay light without becoming dry. This small but critical step guarantees the right amount of fluffiness.
Sifted all-purpose flour ensures the batter remains smooth and lump-free. Fine, consistent texture is essential for the even, golden cooking that defines Dorayaki’s soft, pillow-like finish.
Tsubu-an, the chunky sweet red bean paste, is the soul of this dessert. It offers a natural sweetness and slight texture contrast against the pancakes, balancing the airy shell with a rich, hearty center.
For variations, honey can be replaced with maple syrup for a deeper sweetness, and tsubu-an can be swapped for koshian (smooth red bean paste) for a silkier filling. Those seeking a richer flavor might even consider using chestnut paste or matcha-infused bean paste.
Step-by-Step Preparation Guide
Begin by gently beating the egg, ensuring it’s well-mixed without over-aerating, which can introduce unnecessary bubbles. Incorporate the caster sugar until just combined, keeping the batter smooth and glossy. Stir in the honey and mirin, adding both flavor and a slight sheen to the mixture.
Dissolve the baking soda in water and blend it in carefully. Gradually add the sifted flour, mixing with a light hand until the batter is uniform and silky. Rest the batter, covered, in the refrigerator for 30 minutes. This chilling period allows the flour to hydrate and the batter to settle, resulting in smoother, more tender pancakes.
Preheat a non-stick frying pan or griddle to 180°C (356°F). Lightly grease it and wipe off any excess to avoid an oily finish. Gently ladle the batter onto the pan, forming neat circles about 8cm in diameter.
Cook until bubbles begin to form and the surface looks set. Flip carefully and cook for only 15 seconds more — this short cooking time preserves the pancake’s softness. Remove and keep the pancakes covered with a damp cloth to maintain their moisture.
To assemble, spread a generous layer of tsubu-an on the side of one pancake that faced down after flipping. Leave a margin around the edge for neatness. Top with a second pancake, gently pressing to form a dome-like sandwich. Wrapping the Dorayaki in cling film and letting it sit allows the edges to seal naturally, creating a polished, cohesive finish.
Recipe Tips
How to achieve uniformly round pancakes:
Use a ladle or squeeze bottle and pour the batter from a consistent height for evenly shaped circles.
Signs of the perfect batter consistency:
When lifted, the batter should fall in a thick ribbon that leaves a slight trace before smoothing out.
Tips for a smooth, even spread of red bean paste:
Use an offset spatula or back of a spoon to spread gently from the center outward, keeping the layer even and neat.
Sealing Dorayaki neatly without breaking the pancakes:
Wrap tightly in cling wrap and press the edges softly to meld the pancakes together.
Preventing dryness: how to keep pancakes soft and moist:
Cover freshly cooked pancakes immediately with a damp towel until assembly.
What to Serve With This Recipe
Dorayaki pairs wonderfully with a cup of warm green tea or a creamy matcha latte, enhancing its delicate sweetness.
Complement the soft texture with slices of fresh fruits like strawberries or mandarins for a bright, juicy contrast. Mochi or a small serving of anmitsu can complete the plate for a traditional Japanese dessert spread.
For an elevated presentation, lightly dust the Dorayaki with kinako (roasted soybean flour) or serve alongside a scoop of vanilla or matcha ice cream for a cool, creamy counterbalance.
Creative Variations
Replace the tsubu-an with koshian for a silky, smooth filling, or try seasonal adaptations like chestnut paste in the fall.
Swap the filling for custard cream, chocolate ganache, or even a layer of whipped cream and sliced strawberries for a refreshing take.
Mini Dorayaki, about half the standard size, make for elegant tea-time nibbles or a charming addition to a dessert buffet.
Frequently Asked Questions
Can I make the batter a day ahead?
Yes, you can prepare the batter ahead and store it covered in the refrigerator. Stir gently before use to refresh the texture.
How should I store leftover Dorayaki?
Store assembled Dorayaki in an airtight container at room temperature for up to one day, or refrigerate for up to three days. Bring to room temperature before serving.
Can I freeze assembled Dorayaki for later?
Yes, wrap each Dorayaki tightly in plastic wrap and freeze. Thaw at room temperature for best results.
What’s the difference between tsubu-an and koshian?
Tsubu-an is chunky red bean paste with bits of bean skin and texture, while koshian is finely strained for a smooth, velvety consistency.
Soft, tender pancakes filled with a sweet, luscious center — Dorayaki is a timeless delight that captures elegance in simplicity. Whether enjoyed with a warm drink or dressed up with modern twists, these sweet sandwiches are a wonderful way to bring a little joy to any table.
Ingredient
1 egg, at room temperature
40g / 1.4oz caster sugar (superfine sugar)
1 teaspoon honey
½ tablespoon mirin
¼ teaspoon baking soda
½ teaspoon water
45g / 1.6oz all-purpose flour, sifted
60g / 2.1oz tsubu-an (Sweet Red Bean Paste)
Instructions
Pancake Batter
In a mixing bowl, lightly beat the egg. Add the caster sugar and mix thoroughly, being careful not to overbeat as excess bubbles can hinder the batter’s consistency during cooking. Stir in the honey and mirin, ensuring the mixture is smooth and well combined.
Dissolve the baking soda in ½ teaspoon of water, then add it to the bowl, mixing gently to incorporate.
Gradually add the sifted flour into the batter, stirring quickly and evenly until no lumps remain. Cover the bowl tightly with cling wrap and refrigerate for 30 minutes, allowing the batter to rest and develop.
Check the consistency before cooking by lifting the batter with a beater; if a trail of batter remains momentarily on the surface before settling, it’s ready. If the batter is too thick, adjust with a few drops of water; if too thin, add a bit more flour.
Cooking Pancakes
Preheat a non-stick frying pan or griddle to 180°C / 356°F. Lightly oil the surface, then wipe away any excess to prevent uneven cooking.
Gently pour the batter into the pan, shaping it into neat circles approximately 8cm (3⅛ inches) in diameter.
Cook the pancakes until bubbles start to form on the surface. Once bubbles appear and the edges look set, carefully flip the pancake and cook for an additional 15 seconds. Avoid overcooking to maintain a soft, moist texture.
Transfer the cooked pancakes to a plate and cover with a damp cloth or paper towel to retain their moisture and prevent drying.
Assembling Dorayaki
Take one pancake and place it with the side that was cooked after flipping (the less smooth side) facing up on your work surface.
Spoon half of the tsubu-an (sweet red bean paste) onto the pancake, spreading it evenly while leaving a slight margin around the edges.
Top with another pancake, placing it right side up to form a sandwich. Wrap the assembled Dorayaki with cling wrap, gently pressing around the edges to seal and shape them neatly.
Allow the Dorayaki to sit briefly before removing the cling wrap and serving. This final step ensures the pancakes hold together perfectly, offering a soft bite filled with sweet, luscious red bean paste.
Dorayaki Recipe (Sweet Red Bean Pancake)
Ingredients
- 1 egg at room temperature
- 40 g / 1.4oz caster sugar superfine sugar
- 1 teaspoon honey
- ½ tablespoon mirin
- ¼ teaspoon baking soda
- ½ teaspoon water
- 45 g / 1.6oz all-purpose flour sifted
- 60 g / 2.1oz tsubu-an Sweet Red Bean Paste
Instructions
Pancake Batter
- In a mixing bowl, lightly beat the egg. Add the caster sugar and mix thoroughly, being careful not to overbeat as excess bubbles can hinder the batter’s consistency during cooking. Stir in the honey and mirin, ensuring the mixture is smooth and well combined.
- Dissolve the baking soda in ½ teaspoon of water, then add it to the bowl, mixing gently to incorporate.
- Gradually add the sifted flour into the batter, stirring quickly and evenly until no lumps remain. Cover the bowl tightly with cling wrap and refrigerate for 30 minutes, allowing the batter to rest and develop.
- Check the consistency before cooking by lifting the batter with a beater; if a trail of batter remains momentarily on the surface before settling, it’s ready. If the batter is too thick, adjust with a few drops of water; if too thin, add a bit more flour.
Cooking Pancakes
- Preheat a non-stick frying pan or griddle to 180°C / 356°F. Lightly oil the surface, then wipe away any excess to prevent uneven cooking.
- Gently pour the batter into the pan, shaping it into neat circles approximately 8cm (3⅛ inches) in diameter.
- Cook the pancakes until bubbles start to form on the surface. Once bubbles appear and the edges look set, carefully flip the pancake and cook for an additional 15 seconds. Avoid overcooking to maintain a soft, moist texture.
- Transfer the cooked pancakes to a plate and cover with a damp cloth or paper towel to retain their moisture and prevent drying.
Assembling Dorayaki
- Take one pancake and place it with the side that was cooked after flipping (the less smooth side) facing up on your work surface.
- Spoon half of the tsubu-an (sweet red bean paste) onto the pancake, spreading it evenly while leaving a slight margin around the edges.
- Top with another pancake, placing it right side up to form a sandwich. Wrap the assembled Dorayaki with cling wrap, gently pressing around the edges to seal and shape them neatly.
- Allow the Dorayaki to sit briefly before removing the cling wrap and serving. This final step ensures the pancakes hold together perfectly, offering a soft bite filled with sweet, luscious red bean paste.
