Dorayaki (Japanese sweet filled Pancakes)


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If you have never attempted making Japanese sweets, Dorayaki is perfect for beginners (like me): quite easy, fast, and close to a pancake. It will be a pleaser, so sweet, and delicious!



Anko paste:

  • 1 cup dried red beans
  • 1 cup sugar
  • water
  • pinch of salt


  • 2 eggs
  • 50 g sugar
  • 1 Tbsp honey
  • 100 g cake flour, sifted
  • 1/2 tsp baking soda
  • 2 Tbsp water
  • vegetable oil for frying
  • anko (sweet azuki bean paste) for the filling


For the Anko paste:

  1. Put dried red beans in a pot with 4-5 cups of water. Let boil for 5 minutes and discard water.
  2. In a clean pot, place red beans and 4-5 cups of water, cover, and let it simmer at low heat for 1 1/2 to 2 hours (add more water to keep above the beans). The beans should now be very soft.
  3. Discard water again, put soft beans back in the pot with sugar at medium heat and constantly stir, mix and mash for about 10 minutes until forming a paste that looks shiny but still loose. Add a pinch of salt and turn off the heat. Immediately transfer the paste to a container.
  4. If you have canned azuki beans, they are probably sweetened, so you can cook them to reduce moisture (about 8-10 minutes) with a tiny bit of sugar (I used 1 Tbsp).

For the pancakes:

  1. Whisk eggs with sugar and honey in a mixing bowl.
  2. Add sifted flour and baking soda and quickly mix (but do not overmix).
  3. Slowly add water while whisking until smooth, cover with plastic wrap then refrigerate for 30 minutes.
  4. After that time, drop 2 tablespoons of batter onto a lightly oiled fry pan, over low-medium heat. When bubbles start to appear, flip with a spatula the pancakes and cook briefly on the other side until golden.
  5. While making the pancakes, cover the cooked ones with plastic wrap to keep them moist
  6. Spread about two tablespoons of azuki bean paste on one pancake, then cover it with another to make a sandwich, pressing the edges to close.


The Anko paste may be kept in the refrigerator for three days and then frozen. Wrap each dorayaki with plastic wrap to keep them moist. You can also deep-freeze them.

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