Dorayaki (どら焼き)

classic Japanese pancakes filled with anko

Dorayaki are one of Japan’s most iconic sweets—soft, fluffy pancake sandwiches filled with sweet red bean paste made from azuki beans. Traditionally associated with home cooking and wagashi, dorayaki combine simple ingredients with a gentle honey note and a tender, moist texture. They are just as perfect with a cup of tea as they are as a comforting everyday treat.

Ingredients (makes 8–10 dorayaki)

Batter

• 2 large eggs, at room temperature

• 100 g sugar

• 1 tablespoon honey

• 1 teaspoon vanilla extract (optional)

• 130 g all-purpose flour

• 1 teaspoon baking powder

• 1–2 tablespoons water

Filling

• approx. 300 g anko (sweet red bean paste)

Method

Beat the eggs with the sugar until the mixture becomes pale and slightly fluffy. Add the honey and vanilla, mixing until well combined. Sift the flour together with the baking powder and gently fold it into the egg mixture, being careful not to overmix. Gradually add the water until the batter reaches a thick, pancake-like consistency.

Heat a non-stick frying pan over low to medium heat. Lightly oil the pan and wipe off any excess with a paper towel. Pour small portions of batter (about 2 tablespoons) onto the pan to form round pancakes. Cook until small bubbles appear on the surface and the bottom turns golden. Flip and cook briefly on the other side.

Transfer the pancakes to a rack or plate and cover with a clean kitchen towel to keep them soft. Once slightly cooled, spread a portion of anko onto one pancake and sandwich it with another, gently pressing together.

Tip

Dorayaki are best enjoyed on the day they are made, but they can be stored in an airtight container for 1–2 days. While anko is traditional, the filling can be varied with chestnut paste, white bean paste (shiro-an), or modern options such as matcha or chocolate cream.

Soft, gently sweet, and deeply comforting—dorayaki are a timeless taste of home-style Japan.