Dorayaki Red Bean Pancakes Recipe
There’s something undeniably comforting about food that carries a story and Dorayaki Red Bean Pancakes are full of them. With their soft, golden edges and creamy anko centers, these Dorayaki Red Bean Pancakes are more than a sweet bite; they’re a cultural experience wrapped in pillowy perfection.
I still remember the first time I tried one. It was tucked inside a plastic wrapper from a tiny Japanese convenience store, a little surprise nestled in my lunchbox during a summer abroad. The pancake was soft, the filling slightly earthy and sweet, and in that moment, I understood why Doraemon couldn’t get enough of them. Ever since, making dorayaki at home has become my own little ritual a nostalgic treat that instantly takes me back to humid Tokyo afternoons and vending machine adventures. For those who enjoy breakfast treats that lean more Western, you might also love this take on fluffy pancakes or indulge in some decadent chocolate crepes on a weekend morning.
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Dorayaki Red Bean Pancakes Recipe
- Total Time: 50 mins
- Yield: 9 dorayaki sandwiches (2 1/2 inch diameter each) 1x
- Diet: Vegetarian
Description
These soft and fluffy Japanese dorayaki pancakes are sandwiched with sweet red bean paste and make a delightful treat for all ages. With a smooth texture and evenly browned surface, this recipe also includes a sourdough discard option for a creative twist on the classic snack.
Ingredients
- 100 g cake flour, sifted
- 1/8 tsp salt
- 1/4 tsp baking soda
- 50 g egg (about 1 large egg, room temperature)
- 50 g sugar
- 7 g honey
- 90 ml milk
- 100 g red bean paste (anko filling)
If using sourdough discard:
- 85 g cake flour
- 1/8 tsp salt
- 100 g sourdough discard (unfed)
- 90 ml milk
- 50 g egg (about 1 large egg, room temperature)
- 50 g sugar
- 15 g oil
- 1/2 tsp baking soda (add after resting)
Instructions
- In a mixing bowl, combine cake flour, salt, and baking soda. Stir to mix.
- In another bowl, beat the egg, sugar, and honey until well combined. Add milk and whisk together.
- Gradually add the dry ingredients into the wet mixture and whisk until smooth. Let the batter rest for 20 minutes.
- For the sourdough discard version, mix all ingredients except baking soda. Cover and refrigerate overnight. The next day, mix baking soda with 1 tsp water and stir it into the batter before cooking.
- Preheat a non-stick skillet over medium heat and lightly oil it. Wipe off excess oil with a paper towel to ensure even browning. Lower heat to medium-low.
- Drop 1 tablespoon of batter onto the pan. Let it cook until small bubbles form and the edges are no longer wet. Flip and cook the other side for 1 minute. Cover cooked pancakes with a damp towel.
- To assemble, spread 1 teaspoon of red bean paste in the center of one pancake. Top with another pancake and gently press the edges to seal.
- Serve immediately or wrap in plastic wrap and store in the refrigerator. Reheat briefly in the microwave if desired.
Notes
- Use cake flour for a softer and fluffier texture compared to all-purpose flour.
- Wiping excess oil from the skillet is crucial for evenly browned pancakes.
- Don’t rush the cooking process by increasing the heat; patience ensures perfect results.
- Dorayaki can be stored wrapped in the fridge and enjoyed cold or lightly warmed.
- You can substitute non-dairy milk if preferred, but use unsweetened versions.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Snack
- Method: Pan-frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 sandwich with anko filling
- Calories: 153 kcal
- Sugar: 15 g
- Sodium: 105 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Unsaturated Fat: 2 g
- Trans Fat: 1 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 31 mg
Keywords: dorayaki, Japanese pancakes, red bean paste dessert, sourdough discard dorayaki, anko pancake sandwich
Why You’ll Love These Japanese Red Bean Pancakes
- It’s easy to make: Even beginners can follow this simple recipe.
- Cultural and nostalgic: A perfect bite of Japan and Doraemon’s favorite snack.
- Customizable: Add different fillings like matcha cream or chocolate.
- Kid-friendly: A great addition to lunchboxes or a fun weekend activity.
- Snack-sized and portable: Perfect for grab-and-go moments. And if you’re into balancing sweet and savory flavors, you’ll probably want to try something like this elegant fig and brie crostini at your next gathering.
Step-by-Step Guide to Perfect Dorayaki Red Bean Pancakes
Step 1: Preparation – Gather Your Ingredients
Before anything else, let’s line up what you’ll need:
Dry Ingredients:
- 100g cake flour (or 85g if using sourdough discard)
- 1/8 tsp salt
- 1/4 tsp baking soda
Wet Ingredients:
- 50g egg (roughly 1 large egg)
- 50g sugar
- 7g honey
- 90ml milk (or non-dairy milk)
Optional (Sourdough Version):
- 100g sourdough discard
- 15g oil
Filling:
- 100g anko (sweet red bean paste)
Step 2: Equipment Needed
To make fluffy, evenly browned Japanese pancakes, you’ll need:
- Mixing Bowls: For separating dry and wet ingredients.
- Whisk: Helps achieve a smooth, lump-free batter.
- Non-stick skillet: Essential for even browning without sticking.
- Measuring scale/spoons: Accuracy makes a difference in pancake texture.
- Paper towel & oil: Lightly oil the pan for consistent pancake coloring.
- Spatula: For flipping pancakes smoothly.
- Plastic wrap: Helps seal dorayaki sandwiches for a neat finish.
Step 3: Cooking the Pancakes
- Mix dry ingredients: Combine flour, salt, and baking soda in a bowl.
- Whisk wet ingredients: Beat the egg, sugar, and honey. Add milk.
- Combine: Gradually whisk the dry mixture into the wet until smooth.
- Preheat: Lightly oil a non-stick pan, wipe off excess with a paper towel.
- Cook: Drop 1 tbsp of batter onto medium-low heat. Wait for bubbles to appear.
- Flip: Once edges aren’t wet and bubbles form, flip gently.
- Repeat: Transfer pancakes to a plate. Cover with a damp towel to keep moist.
Step 4: Assembly
- Spread anko: Take one pancake and spoon about 1 tsp of sweet red bean paste in the center.
- Top & press: Place another pancake on top. Press edges gently to seal.
- Wrap (optional): Use plastic wrap to hold the shape and keep them fresh.
Common Mistakes to Avoid When Preparing Dorayaki
- Using too much oil: This causes uneven browning. Wipe the pan before every batch.
- High heat: Pancakes may burn outside while staying raw inside. Medium-low is key.
- Skipping the rest period: Resting batter ensures fluffier texture.
- Overfilling: Too much anko will make the sandwich messy and hard to seal.
- Using baking powder: Unlike baking soda, it doesn’t give the same browning or texture.
Tips for Making the Best Sweet Dorayaki Recipe
- Sift your flour: Reduces lumps and creates a smooth batter.
- Weigh ingredients: Precision results in consistent texture.
- Don’t skip honey: Adds both flavor and moistness.
- Use a damp towel: Keeps cooked pancakes soft while finishing the rest.
- Cool before assembling: Prevents the filling from melting and sliding.
FAQs About Dorayaki Red Bean Pancakes
While both are griddle cakes, dorayaki is smaller, fluffier, and sandwiched with sweet red bean paste. In contrast, American pancakes are typically stacked and served with syrup.
It’s a traditional Japanese dessert made of two fluffy pancakes with anko (red bean paste) inside.
That’s most likely dorayaki, a popular sweet treat cherished for its soft texture and sweet filling.
Many refer to it as a red bean pancake sandwich, while others prefer the term Japanese sweet pancake.
Try swapping in low-fat or plant-based milk, cutting back on sugar, or filling them with fruit puree.
Definitely. Use flaxseed or applesauce instead of eggs, and opt for plant-based milk and a vegan sweetener.
Conclusion: Time to Try Homemade Dorayaki with Anko!
In summary, Dorayaki Red Bean Pancakes are more than just a dessert they’re a piece of Japanese culture, nostalgia, and culinary delight. From their soft, pillowy texture to the sweet, earthy richness of anko filling, every bite offers something special.
Ready to try this recipe? Share your experience in the comments below or tag your creation with #WhatToCookToday on Instagram! Let’s spread the joy of homemade dorayaki together.
