Traditional Japanese Sweet Pancakes Filled with Anko (Sweet Red Bean Paste)
Dorayaki is one of the most beloved traditional Japanese confections. With its pillowy soft pancake layers and its sweet red bean paste (anko) filling, dorayaki is a treat enjoyed by all generations in Japan. Whether you’re already a fan of Japanese desserts or simply curious to explore Asian sweet recipes, this article will walk you through a comprehensive, authentic recipe for Japanese Dorayaki from scratch — including how to make the red bean filling yourself!
This classic dessert is perfect as a snack, a delightful breakfast, or a light dessert after an Asian-inspired meal. By learning how to make dorayaki at home, you not only get to experience the rich flavors of Japan but also gain insight into a key part of Japanese culinary culture.
🌸 What Is Dorayaki?
Dorayaki (どら焼き) is a traditional Japanese confection (wagashi) made by sandwiching anko — sweet red bean paste — between two fluffy, cake-like pancakes. It resembles a pancake sandwich and is popular in homes, street markets, and wagashi shops across Japan. The name “dorayaki” comes from the word dora, meaning gong, due to its round shape.
Dorayaki is especially famous as the favorite treat of Doraemon, a popular Japanese cartoon character, which has helped boost its fame internationally.
🌟 Why You’ll Love This Dorayaki Recipe
- Authentically Japanese: Made from scratch using traditional ingredients.
- Pillowy Texture: Soft and moist pancakes with just the right amount of chew.
- Naturally Sweet Filling: Homemade anko made from adzuki beans — naturally sweet, wholesome, and satisfying.
- Simple Ingredients: No complicated tools or fancy ingredients required.
- Versátil: Great for bento boxes, tea-time treats, or an elegant finish to a Japanese meal.
🛒 Ingredients for Authentic Dorayaki
For the Dorayaki Pancake Batter:
- 2 huevos grandes
- ½ cup (100g) granulated sugar
- 1 cucharada de miel
- ¾ cup (95g) all-purpose flour
- ½ tsp baking powder
- 1–2 tbsp water (as needed)
- Neutral oil (for cooking)
For the Homemade Anko (Sweet Red Bean Paste):
- 1 cup dried adzuki beans
- ¾ cup sugar (adjust to taste)
- Pizca de sal
- Water (for soaking and boiling)
🍯 Step-by-Step Instructions
🥣 Step 1: Make the Sweet Red Bean Paste (Anko)
1. Rinse and Soak the Beans:
Wash 1 cup of adzuki beans under running water. Soak them in a bowl of water overnight or for at least 8 hours. This helps reduce cooking time and softens the beans.
2. First Boil (To Remove Bitterness):
Drain the soaked beans and place them in a pot with fresh water. Bring to a boil and cook for 5 minutes. Drain and discard this water — this step helps remove bitterness from the beans.
3. Cook the Beans:
Refill the pot with fresh water and simmer the beans on low heat for 1 to 1.5 hours, or until they become soft enough to mash with fingers. Add more water if needed during simmering.
4. Sweeten the Paste:
Drain excess water, then return the soft beans to the pot. Add sugar (about ¾ cup, more or less to taste) and a pinch of salt. Stir constantly over low heat until it becomes a thick, jam-like paste. Let it cool completely before using.
👉 Pro Tip: You can make the paste chunkier (tsubuan) or smoother (koshian) by mashing it more thoroughly or passing it through a fine sieve.
🥞 Step 2: Prepare the Dorayaki Batter
1. Whisk Eggs and Sugar:
In a mixing bowl, beat the eggs and sugar until frothy and pale in color.
2. Add Honey:
Add 1 tbsp honey to the mixture and stir well.
3. Sift and Fold:
Sift in the flour and baking powder. Gently fold until just combined — avoid overmixing.
4. Let It Rest:
Cover the batter and let it rest for 15–30 minutes. This allows the flour to fully hydrate and results in fluffier pancakes.
5. Adjust Consistency:
After resting, add 1–2 tbsp water to the batter if it feels too thick. The consistency should resemble a runnier version of pancake batter.
🔥 Step 3: Cook the Pancakes
1. Preheat Pan:
Lightly oil a nonstick skillet or griddle and wipe off excess with a paper towel. Heat on low to medium.
2. Make Perfect Circles:
Pour about 1.5 tbsp of batter for each pancake — aim for 3-inch circles. Cook one side for 1–2 minutes until bubbles appear and the bottom turns golden. Flip and cook the other side briefly (about 30 seconds).
3. Cool Before Filling:
Let the pancakes cool completely on a wire rack before assembling.
🍡 Step 4: Assemble the Dorayaki
1. Scoop the Filling:
Take a pancake and place a generous spoonful (about 1–2 tbsp) of red bean paste in the center.
2. Sandwich It:
Place another pancake on top and gently press around the edges to form a domed, sealed sandwich.
3. Wrap or Serve:
Wrap in cling film to let them set, or serve immediately with hot green tea.
🧁 Variations and Flavor Ideas
- Matcha Pancake Dorayaki: Add 1 tsp matcha powder to the batter for a green tea twist.
- Custard Filling: Swap anko for homemade custard or pastry cream.
- Chocolate Dorayaki: Use chocolate ganache or Nutella for a fusion-style dessert.
- Chestnut Paste Filling: Popular in autumn, chestnut cream makes a delicious seasonal option.
- Ice Cream Dorayaki: Serve warm pancakes with a scoop of vanilla or matcha ice cream sandwiched in the middle.
🍵 What to Serve With Dorayaki
- Matcha Tea or Sencha
- Hojicha Latte
- Japanese-style Fruit Parfaits
- Fresh Berries or Sliced Persimmons
🇯🇵 Cultural Notes and History
Dorayaki has been a staple in Japan since the early 20th century. Originally, it was just one layer of pancake folded over the filling. The modern sandwich-style dorayaki was created by Usagiya, a famous Tokyo wagashi shop, in the 1920s.
In Japanese culture, dorayaki is often given as a snack to children, served during tea ceremonies, or included in gift boxes of traditional sweets. The simple yet satisfying nature of dorayaki reflects the Japanese philosophy of finding elegance in minimalism.
🥡 Storage Tips
- Room Temperature: Store dorayaki in an airtight container for up to 2 days.
- Refrigerator: Keep for up to 4 days, but bring to room temp before serving.
- Freezer: Wrap individually and freeze for up to 1 month. Thaw overnight in the fridge or microwave for 10 seconds.
👩🍳 Cooking Tips for Success
- Use a Nonstick Pan: To avoid tearing the pancake.
- Don’t Overcook: Aim for golden-brown, not browned — they should be soft and spongy.
- Keep Them Uniform: Use a spoon or ladle to make evenly sized pancakes.
- Let Them Rest After Assembling: This helps the pancakes stick together and enhances the texture.
📝 Nutritional Information (Per Dorayaki)
- Calories: ~210 kcal
- Carbs: 38g
- Protein: 4g
- Fat: 3g
- Sugar: 20g
(Varies based on filling and size)
🎌 Final Thoughts
Hacer authentic Japanese dorayaki at home is a rewarding culinary experience that brings a taste of Japan to your kitchen. Whether you follow this traditional version with homemade anko or get creative with other fillings, these soft, flavorful pancakes are sure to impress family and guests.
Dorayaki is more than just a dessert — it’s a representation of Japanese tradition, simplicity, and the joy of small moments. Try it once, and it might just become your new favorite sweet snack!
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