Dorayaki (Japanese Red Bean Pancake)
Easy Dorayaki recipe you can make at home. Master fluffy honey pancakes filled with sweet red bean paste for a classic Japanese treat everyone will love.
Dish: Dorayaki
Variant: Dorayaki (Japanese Red Bean Pancake)
- Total time
- 30 min
- Active time
- 15 min
- Yield
- 6, 6 dorayaki
- Difficulty
- Medium
Ingredients and Constraints
Ingredients
Ingredient watchpoints
Short requirements and tradeoffs to check while gathering ingredients; detailed source notes stay expandable.
Additional ingredient notes
Ingredients for Dorayaki
large eggs sugar honey all-purpose flour (plain flour) baking powder water neutral oil anko (sweet red bean paste) – store bought or make your own (see below) Find the printable recipe with measurements below.
JUMP TO RECIPE Sweet Red Bean Paste: Chunky or Smooth? Not sure which type of anko to use for your dorayaki? Here’s how to decide. My favorite is tsubuan (chunky)—the traditional choice, and honestly the best. Every bite gives you whole beans and a little smooth paste together. The best of both worlds. But if you’re more like Mr. JOC—someone who loves soft desserts like pudding, mousse, and tiramisu—go for koshian (smooth) for a silky, melt-in-your-mouth filling. Recipes: Stovetop: Anko (Sweet Red Bean Paste) Recipe Instant Pot: Pressure Cooker Anko Recipe.
Variations and Customizations
Looking to change things up?
Try these easy and tasty ideas! Swap the red bean paste with homemade Custard Cream (Pastry Cream) for a popular variation.
Ingredients US CUSTOMARY METRIC 1X 2X 3X
17.6 oz sweet red bean paste (anko) (see end Notes) 4 large eggs (50 g each w/o shell) 2 Tbsp honey ⅔ cup sugar 1⅓ cups all-purpose flour (plain flour) 1 tsp baking powder (see Notes) 1–2 Tbsp water neutral oil (for greasing the pan).
Notes
Ingredient Notes Sweet red bean paste – Use store bought (1 package for one batch) or make easy homemade stovetop Anko or Pressure Cooker Anko.
Baking powder – It makes the pancakes light and fluffy. If it’s old or expired, they’ll come out flat and dense.
Method Overview
Structured method notes that are separate from the step timeline.
Recipe Highlights
I grew up enjoying Dorayaki as an afternoon snack with tea.
JOC love them just as much. The honey gives the pancakes a subtle sweetness that pairs perfectly with the earthy richness of anko—sweet chunky azuki bean paste.
Sweet Red Bean Paste: Chunky or Smooth?
Not sure which type of anko to use for your dorayaki?
Here’s how to decide. My favorite is tsubuan (chunky)—the traditional choice, and honestly the best. Every bite gives you whole beans and a little smooth paste together. The best of both worlds. But if you’re more like Mr. JOC—someone who loves soft desserts like pudding, mousse, and tiramisu—go for koshian (smooth) for a silky, melt-in-your-mouth filling. Recipes: Stovetop: Anko (Sweet Red Bean Paste) Recipe Instant Pot: Pressure Cooker Anko Recipe.
How to Make Dorayaki
Whisk the eggs, sugar, and honey in a large bowl.
Sift and stir the dry ingredients into the egg mixture and whisk in water until smooth. Preheat a non-stick pan over the lowest setting, then increase to medium-low heat.
Show 1 more media item
Nami’s Recipe Tips
Keep these tips in mind for soft, evenly golden dorayaki!
Whisk the eggs until pale and thick. Air incorporated into the mixture expands during cooking, giving the pancakes their light, fluffy texture.
Why is my dorayaki not fluffy?
The most likely causes are under-whisking, old baking powder, or skipping the rest time.
Cook over medium-low heat—high heat makes the pancakes dense and dry. Whisk vigorously until the mixture turns pale and thick—this incorporates air for a fluffy texture.
Why is my dorayaki not evenly browned?
The most likely culprits are too much oil or uneven heat.
Cool briefly on a damp towel before each pancake to even out the heat. Wipe the pan until almost dry before each pancake—even a small excess of oil causes splotchy, uneven color.
Source video
Source video
Method Timeline
Prep
ActivePrep
15 min
Prep time from the source recipe card.
Cook
ActiveCook
15 min
Cook time from the source recipe card.
Total
PassiveTotal
30 min
Total time from the source recipe card.
Step 1
For best results, weigh your ingredients using a digital kitchen scale. Click the Metric button above for weights. If you don't have a scale, fluff the flour with a spoon, sprinkle it into the measuring cup, and level it off. See my guide on how to measure flour correctly. The batter needs to rest for 15 minutes to 1 hour before cooking. Gather all the ingredients.
Image detailsFor best results, weigh your ingredients using a digital kitchen scale. Click the Metric button above for weights. If you don't have a scale, fluff the flour with a spoon, sprinkle it into the measuring cup, and level it off. See my guide on how to measure flour correctly. The batter needs to rest for 15 minutes to 1 hour before cooking.Gather all the ingredients.Just One Cookbook · Dorayaki (Japanese Red Bean Pancake) (Video) どら焼きDev reference Checks2
TimingInfoTimingfor 15 minutes
Target: 15 minute
Expected state: The batter needs to rest for 15 minutes to 1 hour before cooking.
HoldingMain recipeSource holding instruction
For best results, weigh your ingredients using a digital kitchen scale. Click the Metric button above for weights. If you don't have a scale, fluff the flour with a spoon, sprinkle it into the measuring cup, and level it off. See my guide on how to measure flour correctly. The batter needs to rest for 15 minutes to 1 hour before cooking. Gather all the ingredients.
Inputs and tools1
Uses
- 1⅓ cups all-purpose flour (plain flour)
Why and source
This step has reviewed source-backed guidance.
Step 2
Combine 4 large eggs (50 g each w/o shell), ⅔ cup sugar, and 2 Tbsp honey in a large bowl. Whisk vigorously until the mixture turns pale and thick. Nami's Tip: The air bubbles expand during cooking and give the pancakes their fluffy texture.
Image detailsCombine 4 large eggs (50 g each w/o shell), ⅔ cup sugar, and 2 Tbsp honey in a large bowl. Whisk vigorously until the mixture turns pale and thick. Nami's Tip: The air bubbles expand during cooking and give the pancakes their fluffy texture.Just One Cookbook · Dorayaki (Japanese Red Bean Pancake) (Video) どら焼きDev reference Visual cue
until the mixture turns pale and thick.
Checks1
TextureInfoTextureuntil the mixture turns pale and thick.
Expected state: until the mixture turns pale and thick.
Inputs and tools3
Uses
- 4 large eggs (50 g each w/o shell)
- 2 Tbsp honey
- ⅔ cup sugar
Why and source
This step has reviewed source-backed guidance.
Step 3
Sift 1⅓ cups all-purpose flour (plain flour) and 1 tsp baking powder into the egg mixture. Fold until no dry streaks remain. Refrigerate the batter for 15 minutes to 1 hour. Nami's Tip: The batter will smooth out as the gluten relaxes.
Image detailsSift 1⅓ cups all-purpose flour (plain flour) and 1 tsp baking powder into the egg mixture. Fold until no dry streaks remain. Refrigerate the batter for 15 minutes to 1 hour.Nami's Tip: The batter will smooth out as the gluten relaxes.Just One Cookbook · Dorayaki (Japanese Red Bean Pancake) (Video) どら焼きDev reference Visual cue
until no dry streaks remain.
Checks2
TextureInfoTextureuntil no dry streaks remain.
Expected state: until no dry streaks remain.
TimingInfoTimingfor 15 minutes
Target: 15 minute
Expected state: Refrigerate the batter for 15 minutes to 1 hour.
Inputs and tools1
Uses
- 1 tsp baking powder ((see Notes))
Why and source
This step has reviewed source-backed guidance.
Step 4
Stir in 1 Tbsp water and check the consistency. It should flow like pancake batter. If it's too thick, add up to 1 Tbsp more. Nami's Tip: The water amount will vary based on the weight of the eggs and flour.
Image detailsStir in 1 Tbsp water and check the consistency. It should flow like pancake batter. If it's too thick, add up to 1 Tbsp more. Nami's Tip: The water amount will vary based on the weight of the eggs and flour.Just One Cookbook · Dorayaki (Japanese Red Bean Pancake) (Video) どら焼きDev reference Inputs and tools1
Uses
- 1–2 Tbsp water
Step 5
Place a damp towel on the counter. Preheat a large nonstick frying pan over the lowest heat for 5 minutes. Set it briefly on a damp towel to eliminate hot spots. Increase the heat to medium low. Keep the pan very lightly oiled. Dip a paper towel in neutral oil, coat the pan, and wipe off any excess with a clean paper towel. Cook one pancake at a time. Scoop 3 Tbsp of batter with a ladle or ¼ cup measuring cup. Pour from about 3 inches (8 cm) above the pan to form a 3-inch (8-cm) round.
Image detailsPlace a damp towel on the counter. Preheat a large nonstick frying pan over the lowest heat for 5 minutes. Set it briefly on a damp towel to eliminate hot spots. Increase the heat to medium low.Keep the pan very lightly oiled. Dip a paper towel in neutral oil, coat the pan, and wipe off any excess with a clean paper towel. Cook one pancake at a time. Scoop 3 Tbsp of batter with a ladle or ¼ cup measuring cup. Pour from about 3 inches (8 cm) above the pan to form a 3-inch (8-cm) round.Just One Cookbook · Dorayaki (Japanese Red Bean Pancake) (Video) どら焼きDev reference Checks1
TimingInfoTimingfor 5 minutes
Target: 5 minute
Expected state: Preheat a large nonstick frying pan over the lowest heat for 5 minutes.
Inputs and tools1
Uses
- neutral oil ((for greasing the pan))
Why and source
This step has reviewed source-backed guidance.
Step 6
When bubbles form on the surface, about 60–90 seconds in, flip the pancake with a spatula. Cook the other side for 20–30 seconds, until edges look dry and set, and the underside is golden brown. Transfer the dorayaki to a plate, pretty side up. Loosely cover with a tightly wrung damp towel to prevent them from drying out. Continue cooking the remaining batter, greasing and wiping the pan between each pancake.
Image detailsWhen bubbles form on the surface, about 60–90 seconds in, flip the pancake with a spatula. Cook the other side for 20–30 seconds, until edges look dry and set, and the underside is golden brown. Transfer the dorayaki to a plate, pretty side up. Loosely cover with a tightly wrung damp towel to prevent them from drying out. Continue cooking the remaining batter, greasing and wiping the pan between each pancake.Just One Cookbook · Dorayaki (Japanese Red Bean Pancake) (Video) どら焼きDev reference Visual cue
until edges look dry and set, and the underside is golden brown.
Checks2
TextureInfoTextureuntil edges look dry and set, and the underside is golden brown.
Expected state: until edges look dry and set, and the underside is golden brown.
TimingInfoTimingabout 60–90 seconds
Target: 1-2 minute
Expected state: When bubbles form on the surface, about 60–90 seconds in, flip the pancake with a spatula.
Why and source
This step has reviewed source-backed guidance.
Step 7
Spread a small scoop of sweet red bean paste (anko) on one pancake. Mound the paste in the center so it's thicker in the middle than the edges. Place another pancake on top to form a curved, domed sandwich. Wrap each dorayaki individually in plastic wrap until ready to serve.
Image detailsSpread a small scoop of sweet red bean paste (anko) on one pancake. Mound the paste in the center so it's thicker in the middle than the edges. Place another pancake on top to form a curved, domed sandwich. Wrap each dorayaki individually in plastic wrap until ready to serve.Just One Cookbook · Dorayaki (Japanese Red Bean Pancake) (Video) どら焼きDev reference Visual cue
until ready to serve.
Checks2
Visual cueInfoVisualuntil ready to serve.
Expected state: until ready to serve.
ServiceMain recipeSource service instruction
Spread a small scoop of sweet red bean paste (anko) on one pancake. Mound the paste in the center so it's thicker in the middle than the edges. Place another pancake on top to form a curved, domed sandwich. Wrap each dorayaki individually in plastic wrap until ready to serve.
Inputs and tools1
Uses
- 17.6 oz sweet red bean paste (anko) ((see end Notes))
Why and source
This step has reviewed source-backed guidance.
Step 8
Store the wrapped dorayaki at room temperature for up to 2 days, or freeze in a freezer bag for up to 1 month.
Handling and Storage
Reviewed hold, storage, make-ahead, and service-timing guidance.
What to Serve with Japanese Red Bean Pancake
Dorayaki is perfect as a snack or dessert.
Here’s how I like to enjoy it. With tea – Serve with Japanese Green Tea to balance the sweetness.
Storage and Reheating Tips
To store: Wrap individually in plastic wrap and store in a cool place for 2 days.
You can also freeze them in a freezer bag for up to a month. To reheat: Remove from the fridge and let them come to room temperature, or warm gently in a toaster oven for the best texture.
Can I make dorayaki ahead of time?
Wrap each dorayaki individually in plastic wrap and store at room temperature for up to 2 days.
Learn More
Extra cooking notes, tests, and source details kept out of the step-by-step method.
Why this works
Quick kitchen reasons behind the main choices.
How is dorayaki different from imagawayaki and taiyaki?
Dorayaki uses two separate honey pancakes cooked on a flat griddle and sandwiched with filling, usually Anko (sweet red bean paste).
Imagawayaki and Taiyaki are enclosed cakes cooked in special molds with the filling sealed inside—imagawayaki in a round mold and taiyaki in a fish-shaped mold.
Article photos
Photos used with the article notes.
Source: Dorayaki (Japanese Red Bean Pancake) (Video) どら焼き
Recipe structure
Components and intermediate outputs created by the method.
Main recipe
Recipe card ingredients and steps.
6, 6 dorayaki
Batter
Source step 1 creates or uses batter.
Mixture
Source step 2 creates or uses mixture.
Paste
Source step 7 creates or uses paste.
Extra useful notes
Short source-backed recommendations and facts that do not need a step.
Sweet red bean paste – Use store bought (1 package for one batch) or make easy homemade stovetop Anko or Pressure Cooker Anko.
Sweet red bean paste – Use store bought (1 package for one batch) or make easy homemade stovetop Anko or Pressure Cooker Anko.
Baking powder – It makes the pancakes light and fluffy.
Baking powder – It makes the pancakes light and fluffy. If it’s old or expired, they’ll come out flat and dense. Check that yours is still active—replace it if it’s been more than 6 months since opening.
Custard cream. Swap the red bean paste with homemade Custard Cream (Pastry Cream) for a popular variation.
Custard cream. Swap the red bean paste with homemade Custard Cream (Pastry Cream) for a popular variation.
Chestnuts. Add chopped chestnuts to the filling for extra texture and flavor.
Chestnuts. Add chopped chestnuts to the filling for extra texture and flavor.
Whipped cream. Try plain whipped cream or matcha cream with or without sliced fruit for a modern twist.
Whipped cream. Try plain whipped cream or matcha cream with or without sliced fruit for a modern twist.
Pudding. Purin Dora with custard pudding is the ultimate Japanese sweet treat!
Pudding. Purin Dora with custard pudding is the ultimate Japanese sweet treat!
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Imported from the just-one-cookbook page for dev review.
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Dorayaki (Japanese Red Bean Pancake) (Video) どら焼き
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