In many Asian cultures, the highest compliment you can pay a dessert is to say that “it’s not too sweet”. Enter Dorayaki, a beloved Japanese confection that’s perfect for satisfying your sweet tooth without overwhelming it. These delicious little pancake sandwiches are filled with a subtly sweet red bean paste called Anko that takes just minutes to make but can easily be found in Asian markets. This snack is a staple in Japanese households, it is make ahead and can be in the fridge whenever you’re craving a little something sweet. They are just the right size to pack in a lunch box, and are frequently enjoyed by Japanese school children. Dorayaki is perfect for dessert or even a grab and go breakfast, so let’s get into it.

ingredients for dorayaki

If you can make pancakes, you can make Dorayaki!  The batter is similar to that of traditional pancakes, with a few tweaks to achieve the perfect texture and sweeter flavor. So, if you’re comfortable with flipping pancakes on a griddle, you’re well on your way to mastering this yummy treat. And with pantry staples like flour, baking soda, honey, eggs and milk this is a confection you can whip up at any time.

I have always used a scale to weigh flour and if you’ve never used one, I highly encourage it. It will be life changing. The depressing saying- the scale never lies, well here it will vastly improve your baking life. Scales offer a more precise measurement which will ensure good consistent results if, like me, you are more of an occasional baker.

weighing flour for dorayaki

mixing the wet ingredients

whisking batter

Now it’s time to cook the pancakes. I wipe just the barest slick of oil across my pan. We don’t want the pancakes to fry, but we want them to release easily.

prepping nonstick skillet

I use a 2 tablespoons measure to portion out the batter so that the pancakes are uniform in size. These pancakes turn a deep golden brown due to the honey and sugar. If the pancakes start to get very dark before they have cooked through, turn the heat down a bit.

cooking dorayaki pancake in skillet


bubbles on dorayaki pancake

transferring cooked pancakes to a plate

Once the pancakes are all cooked and have had a chance to cool enough that they can be handled, it’s time to stuff the dorayaki.  The traditional filling is a sweet red bean paste. Some like theirs smooth but I like mine a little chunky. It’s so quick and easy to make homemade but it’s also widely available either online or at an Asian grocer; look for the aisle with the canned fruit.

adding the red bean paste

sealing dorayaki together with plastic wrap

Repeat with the remaining pancakes and filling. The plastic wrap will keep the Dorayaki moist until ready to serve.

wrapped finished dorayaki on serving platter

And there you have it; the perfect, portable, not too sweet snack. Kept wrapped and in the fridge, the dorayaki will last several days. I can’t wait for you try it and tell me what you think and don’t forget to tag us in your pics @funkyasiankitchen, we love hearing from you!


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recipe card dorayaki


  • Author: Funky Asian Kitchen
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: about 7 cakes 1x
  • Category: sweets
  • Cuisine: japanese


  • 4 large eggs 
  • ⅔ cup sugar 
  • 2 Tbsp honey
  • 1⅓ cup all-purpose flour (6 ounces) 
  • 1 tsp baking soda
  • Dash of salt
  • 2 Tablespoons milk
  • 1 tsp neutral-flavored oil
  • 2 cups Anko (sweet red bean paste)


  1. Mix the flour, salt, and baking powder in a bowl. Whisk with a fork to combine.
  2. In another larger bowl, whisk the eggs, sugar, honey, and milk. Whisk well until smooth.
  3. Stir dry ingredients into the egg mixture, and whisk until the batter becomes smooth. The batter should look like pancake batter. Add another Tablespoon or two of milk if your batter is too thick.
  4. Heat a non-stick skillet over medium low heat for 3-4 minutes. Add a small amount of oil and then wipe the oil completely with a dry paper towel. 
  5. Pour 2 Tablespoons of batter onto the pan, like a pancake. Cook for 1-2 minutes, covering with a lid for the last 30 seconds, until the surface of the pancake has a lot of bubbles and the edges become dry. Flip over and cook for 1 minute more uncovered. 
  6. Transfer to a plate and cover with a damp paper towel.
  7. Continue making the pancakes until all of your batter is used. (You can re-use the oily paper towel to wipe the pan between pancakes if the pancakes start to stick). Turn the heat down a notch if you see your pancakes getting too dark. You will yield about 14 pieces.
  8. Take one cake and place 2 heaping Tablespoons of Anko in the middle. Spread it out a bit, leaving a bigger lump in the middle. Cover with another cake. You should have a hump in the middle.
  9. Top with another pancake, creating a sandwich and press the edges together. Wrap the dorayaki with plastic wrap and press with your hands, pinching to seal the edges of the pancakes together.
  10. Keep the pancakes wrapped until ready to serve to keep them moist. Serve immediately. You can keep extras in the fridge. Let them warm up a little before serving for the best flavor.


  • Substitute an equal amount of gluten-free flour to make GF dorayaki
  • Substitute maple syrup and plant milk alternative for vegans
  • Leftover dorayaki can be refrigerated for several days. Microwave on low heat for a minute or two if desired to take the chill off. You can also freeze dorayaki. Microwave on low power for several minutes become consuming.
  • Canned red bean paste can be purchased at Asian markets. Look for it where canned fruits are displayed. 
  • Substitutions for the red bean paste that will produce similar results include white bean paste or kuri kinton- sweetened chestnuts in a white bean paste.

Keywords: dorayaki, Japanese sweets, asian desserts, red bean paste, anko

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