Dorayaki is one of the most beloved traditional Japanese sweets (wagashi). If you’ve ever watched the classic anime Doraemon, you already know these honey-infused pancake sandwiches are the legendary main character’s absolute favorite treat!
While I favored Western chocolates and ice cream as a child, dorayaki was the one traditional treat I always adored. With its iconic, perfectly even golden-brown (Kitsune-iro) surface and sweet, pillowy texture, a homemade dorayaki fresh off the griddle is incomparable to store-bought versions.
What is Dorayaki and What is the Traditional Filling?
Dorayaki consists of two sweet, sponge-like patties wrapped around a luscious filling. Traditionally, it is filled with Tsubu-an (sweet chunky red bean paste made from azuki beans).
When choosing a filling, you will generally find two styles:
Koshi-an (Smooth): Completely pureed and passed through a sieve for a silky, refined finish.
Tsubu-an (Chunky): Features whole beans and a rustic pulp texture. This is the most popular and traditional choice for dorayaki in Japan.
Store-Bought vs. Homemade Red Bean Paste
Making homemade azuki red bean paste from scratch yields incredible flavor and lets you control the sweetness, but it requires hours of soaking and simmering.
If you are short on time, high-quality store-bought tsubu-an works beautifully! You can find it packaged in cans or vacuum-sealed plastic bags at local Asian grocery stores or online markets.
Modern & Creative Dorayaki Variations
While sweet red bean is the classic standard, dorayaki is highly customizable. For a modern twist, try adding:
Ice Cream Sandwich: I created this version for the restaurant where I work, pairing with premium matcha ice cream, gyuhi mochi, and tsubu-an. It is a refreshing, multi-textured dessert that our guests love!
Chopped Sweet Chestnuts (Kuri) mixed into the tsubu-an for an authentic autumn flavor.
Matcha or Vanilla Whipped Cream alongside a scoop of red bean paste.
Fresh Fruits like sliced strawberries or bananas.
Where to Find Authentic Dorayaki
In Japan, you can find exceptional dorayaki in every convenience store, as well as historic specialty wagashi shops throughout Tokyo. In the West, finding authentic versions can be trickier. If you are in New York City, I highly recommend visiting Minamoto Kitchoan. Their traditional dorayaki is exceptionally balanced and makes a wonderful gift for friends and family. Fortunately, they also ship to most states in the U.S. and have international locations in the U.K., Singapore, and across Asia.
Easy Dorayaki (Japanese Red Bean Pancakes)
Ingredients
For the Batter:
- 3 large eggs (approx. 150g)
- ¾ cup granulated sugar
- 1 tbsp honey
- 1 tbsp mirin
- 1 ¼ cup all-purpose flour (or pastry flour for a more tender texture)
- 1 tsp baking soda
- 6 tbsp water (divided: 3 tbsp to dissolve baking soda, 3 tbsp to adjust final batter consistency)
For the Filling:
- 1 cup Sweet Red Bean Paste (Tsubu-an or Koshi-an)
Instructions
- Whisk the Wet Base: In a large mixing bowl, vigorously whisk together the eggs, granulated sugar, and honey until well combined and slightly frothy. Stir in the mirin.
- Dissolve the Leavening: In a separate small bowl, completely dissolve the 1 teaspoon of baking soda into the first 3 tablespoons of water. Pour this mixture into the egg base and whisk to combine.
- Incorporate Flour Gently: Sift the flour into the bowl. Using a whisk, gently mix until the batter is smooth and no flour pockets remain. Do not overmix or overwork the batter, as this develops excess gluten and makes the pancakes tough.
- Rest the Batter: Cover the bowl tightly with plastic wrap and let it rest at room temperature for 30 minutes. This resting period allows the flour to hydrate fully, creating a smoother texture and a uniform bake.
- Adjust Consistency: After 30 minutes, unwrap the batter. Stir in the remaining 3 tablespoons of water to thin the batter to a smooth, pourable consistency.
- Prep the Pan: Heat a high-quality non-stick frying pan or griddle over low heat. Lightly coat the surface with a small amount of neutral oil, then immediately use a paper towel to wipe away all excess visible oil. An oil-free surface texture is the secret to achieving that perfectly even, smooth golden-brown color without spotty patches.
- Griddle the Pancakes: Ladle or drop the batter from a slight height directly onto the center of the pan to form a neat circle roughly 3 inches (8 cm) in diameter.
- Watch for Bubbles: Cook on low heat for about 2 to 3 minutes. Flip the pancake when the surface is covered in tiny bubbles and the outer edges begin to look matte and dry.
- Flash Cook the Second Side: Flip the pancake over carefully and cook the reverse side for just 15 to 30 seconds. Transfer immediately to a plate and cover with a clean, damp kitchen towel or plastic wrap to keep them soft and pliable. Repeat with the remaining batter.
- Assemble and Seal: Take one pancake, place a generous dollop of sweet red bean paste right in the center, and top it with a second pancake. Gently press the edges together to seal the filling inside. Wrap the assembled dorayaki tightly in plastic wrap for a few minutes; this locks in the moisture and helps the edges hold their shape.
Notes
- The Secret to Even Color: Do not leave visible oil in the pan! Wiping it away entirely with a paper towel ensures a completely smooth, solid golden-brown surface texture rather than a greasy, mottled appearance.
- Resting Time: Don’t skip the 30-minute rest. It transforms the batter, getting rid of large air pockets and yielding a velvety texture.
- Creative Variations: You can replace or supplement the red bean paste with premium matcha ice cream, fresh whipped cream, strawberries, or chocolate ganache and banana slices.
