There’s something comforting about biting into soft, golden pancakes filled with sweet red bean paste.

This Japanese Red Bean Pancake (Dorayaki) is a beloved classic in Japan—fluffy, lightly sweet pancakes sandwiching smooth anko filling.

It’s simple to make at home and tastes just like the ones from a Japanese bakery.

Why You’ll Love This Recipe

The pancakes are light, fluffy, and perfectly golden.

The honey gives a subtle sweetness that balances the red bean paste.

Red bean filling adds a creamy, earthy richness that’s not overly sweet.

It’s a fun dessert or snack that pairs beautifully with tea or coffee.

What You’ll Need (Ingredient Highlights)

Eggs provide structure and fluffiness to the batter.

Sugar and honey add sweetness and a touch of shine.

Cake flour creates a soft, tender pancake texture.

Baking soda helps the pancakes rise slightly for an airy bite.

Red bean paste (anko) gives the dorayaki its signature filling.

Pro Tips Before You Start

Chill the batter for 30 minutes before cooking—this helps the pancakes cook evenly.

Heat your pan slowly on low heat for 10 minutes to avoid uneven browning.

Use very little oil; just enough to coat the pan lightly.

Spread the red bean paste thicker in the middle for the classic domed shape.

Press gently when sandwiching so the filling doesn’t spill out.

How to Make Japanese Red Bean Pancakes (Dorayaki)

Step 1 – Make the batter

Whisk eggs, sugar, and honey in a bowl until combined.

Step 2 – Add the dry ingredients

Sift in cake flour and baking soda, whisk until smooth.

Step 3 – Adjust with water

Pour in water and mix again until the batter is silky.

Step 4 – Rest the batter

Transfer to a jug or bottle and refrigerate for 30 minutes.

Step 5 – Prepare the pan

Heat a nonstick pan on low for 10 minutes.

Lightly oil it, then wipe off excess with kitchen paper.

Step 6 – Cook the pancakes

Pour batter into small circles (about 8 cm wide).

Cook until bubbles form, 1½–2 minutes.

Flip carefully and cook for 1 more minute.

Repeat until all batter is used.

Step 7 – Fill with anko

Spoon red bean paste onto half the pancakes, keeping it thicker in the middle.

Step 8 – Assemble

Top with plain pancakes, pressing gently around the edges to seal.

Step 9 – Serve

Enjoy warm or at room temperature with green tea.

What to Serve Them With

Matcha or green tea for a traditional pairing.

Vanilla ice cream for a modern twist.

Fresh fruit like strawberries or sliced bananas for extra sweetness.

Whipped cream for a softer, creamier bite.

Variations / Substitutions

Try custard or chocolate spread instead of red bean paste.

Use whole wheat flour for a heartier pancake.

Add a dash of matcha powder to the batter for green dorayaki.

Make mini versions for bite-sized treats.

Storage & Leftovers

Store in an airtight container at room temperature for 1 day.

Refrigerate up to 3 days, wrapped individually in plastic wrap.

Freeze for up to 1 month—thaw before serving.

Warm in the microwave for a few seconds to soften before eating.

FAQs

Can I make dorayaki without honey?
Yes, you can substitute with maple syrup, but honey gives the best flavor.

What kind of pan is best?
A nonstick skillet works best for even cooking.

Can I use canned red bean paste?
Absolutely, store-bought anko is convenient and delicious.

Why do my pancakes have spots?
Too much oil in the pan can cause uneven browning—wipe off excess.

Can I make the pancakes ahead of time?
Yes, cook them in advance and assemble just before serving.

How do I keep them soft?
Store in plastic wrap while slightly warm to keep them moist.

Final Thoughts

This Japanese Red Bean Pancake (Dorayaki) is a simple yet delightful dessert that captures the essence of Japanese sweets.

With fluffy pancakes and creamy red bean paste, it’s perfect for teatime or as a homemade treat to share.

Once you try making it, you’ll want to enjoy it again and again.