These Fluffy Japanese Pancakes Have a Secret Filling—Here’s How to Make Dorayaki at Home

Dorayaki may look like a simple pancake sandwich at first glance, but it’s one of Japan’s most beloved traditional sweets—soft, golden castella-style pancakes filled with sweet red bean paste (anko). Light, airy, and subtly sweet, it’s a snack that strikes the perfect balance between comfort food and cultural delicacy.

Making dorayaki at home is surprisingly easy and incredibly rewarding. With just a few pantry staples—eggs, sugar, honey, and flour—you can create the signature fluffy texture that hugs the smooth red bean filling. And if red bean paste isn’t your thing, the pancake base is endlessly adaptable with other fillings like Nutella, custard, or even matcha cream.

What makes dorayaki special isn’t just how it tastes, but how it’s made—with care, intention, and tradition. It’s a snack tied to childhood memories, anime characters (yes, Doraemon fans know!), and a centuries-old appreciation for humble sweets done right.

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Best Time to Eat Dorayaki

Dorayaki is perfect for mid-morning snacks, afternoon tea, or as a light dessert after a meal. It’s often enjoyed with green tea or as a sweet pick-me-up during breaks. You can eat it warm, room temp, or chilled depending on the season and filling.

How to Partner Dorayaki

Traditionally paired with hot matcha or sencha green tea, dorayaki also goes well with cold milk, light coffee, or a scoop of vanilla ice cream for a modern dessert twist. For breakfast, it can even be served with fruit on the side or a light drizzle of honey.

One of the biggest misunderstandings about dorayaki is that it’s just “Japanese pancakes.” While they share similarities, dorayaki batter is closer to castella cake—a light, sponge-like texture achieved with honey and whipped eggs. Treating it like a Western pancake often leads to dry, dense results that miss the mark entirely.

Another issue is how red bean paste (anko) is often swapped out or dismissed entirely in Western versions. While alternative fillings are fun, labeling them “authentic dorayaki” when anko is absent ignores the cultural and historical significance of the original. In Japan, anko isn’t just a filling—it’s part of the dessert’s identity.

Lastly, dorayaki is sometimes presented as a novelty food rather than a respected part of traditional wagashi (Japanese sweets). This flattens its heritage and reduces it to just another “cute food” for social media. Appreciating dorayaki means respecting its origins—not just recreating its shape.

How to Make Dorayaki

Dorayaki Recipe Ingredients

For the Pancakes:
2 large eggs
100g (1/2 cup) granulated sugar
1 tablespoon honey
160g (1 cup) all-purpose flour
1 teaspoon baking powder
130ml (1/2 cup) water
1 tablespoon vegetable oil (for cooking)
For the Filling:
200g (about 1 cup) red bean paste (anko)
You can buy red bean paste at Asian grocery stores or make your own by simmering cooked, mashed azuki beans with sugar.

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Step By Step How to Make Dorayaki

1. Prepare the Pancake Batter

In a mixing bowl, whisk together the eggs, sugar, and honey until the mixture is frothy. Sift the flour and baking powder into the mixture and whisk until just combined to avoid overmixing. Stir in the water until the batter is smooth. Let the batter rest for about 15 minutes; this helps the pancakes become fluffier.

2. Cook the Pancakes

Heat a non-stick skillet over medium-low heat and brush lightly with vegetable oil. Pour a small ladleful (about 2 tablespoons) of batter onto the skillet to form a 3-4 inch circle. When small bubbles start to appear on the surface and the edges begin to look dry (about 1-2 minutes), flip the pancake carefully and cook for another 1-2 minutes on the other side. The pancakes should be golden brown on both sides.

Remove the pancake from the skillet and place it on a plate. Cover with a clean kitchen towel to keep them soft. Repeat with the remaining batter.

3. Assemble the Dorayaki

Take one pancake and spread a layer of red bean paste on one side. Be generous but also leave a small margin around the edges to prevent spilling. Place another pancake on top, pressing down gently to form a sandwich. Make sure the smooth sides of both pancakes are facing outward.

4. Serving

Dorayaki is best enjoyed fresh but can be wrapped and kept at room temperature for a day or refrigerated for up to three days. Serve as is, or with a side of whipped cream or a scoop of ice cream for an extra treat.

Tips To Make Dorayaki

he batter should be slightly thicker than a typical pancake batter to help maintain the shape and fluffiness of the dorayaki. Keep the stove on medium-low heat to ensure the pancakes cook through without burning.
While red bean paste is traditional, you can also fill dorayaki with custard, chocolate spread, or fruit preserves to suit different tastes.

How Many Calories Has A Dorayaki

A single dorayaki pancake with red bean paste is around 180 to 250 calories.

The pancake made from eggs, sugar, honey and flour is around 100 to 150 calories. A tablespoon of red bean paste has about 50 calories.

Final Thoughts

Homemade dorayaki is more than a fun baking project—it’s a way to connect with Japanese culture through a sweet, simple, and deeply meaningful dessert. With each bite, you taste both tradition and craftsmanship.

Whether you’re making it for the first time or putting your own spin on the filling, the process itself is calming and rewarding. And once you nail the golden, fluffy pancakes and pair them with just the right filling, you’ll want to make a batch again and again.

So next time you’re in the mood for something nostalgic, cozy, and just sweet enough—skip the store-bought snacks. Make dorayaki from scratch, and enjoy a little moment of joy with every bite.