Homemade Dorayaki Pancakes Recipe

Dorayaki pancakes, a beloved Japanese confection, have been tantalizing taste buds for generations. These delightful treats consist of two fluffy pancakes sandwiched together with a sweet filling, traditionally red bean paste. However, they can also be enjoyed with various fillings such as chocolate, custard, or even fruit preserves. In this article, we’ll explore the art of making Homemade Dorayaki Pancakes recipe, from their history and origin to step-by-step instructions and serving suggestions.

Homemade Japanese dessert pancakes

History and Origin of Dorayaki Pancakes

Dorayaki pancakes trace their origins back to Japan’s Edo period, where they were initially known as Mikasa-yaki. Legend has it that a samurai named Benkei forgot his gong (dora) at a farmer’s house, and the farmer used it to cook pancakes, thus creating the first Dorayaki. Over time, the name evolved to Dorayaki, with “dora” meaning gong and “yaki” meaning cooked or grilled.

Ingredients Required for Homemade Dorayaki Pancakes recipe

Traditional Ingredients

The traditional recipe for Dorayaki pancakes calls for simple pantry staples:

  • Flour
  • Eggs
  • Sugar
  • Honey
  • Baking powder
  • Water

Modern Variations

While the classic recipe remains popular, modern variations of Dorayaki pancakes have emerged, incorporating ingredients like:

  • Matcha powder for a hint of green tea flavor
  • Cocoa powder for chocolatey goodness
  • Vanilla extract for added aroma
  • Milk instead of water for extra richness

Step-by-Step Guide to Making Homemade Dorayaki Pancakes recipe

Preparing the Batter

  1. In a mixing bowl, whisk together flour, sugar, baking powder, and any additional flavorings.
  2. In another bowl, beat eggs and honey until well combined.
  3. Gradually add the dry ingredients to the egg mixture, stirring until smooth.
  4. Slowly pour in water (or milk) while continuing to mix until a thick, pourable batter forms.

Cooking the Pancakes

  1. Heat a non-stick pan or griddle over medium heat and lightly grease with oil or butter.
  2. Spoon batter onto the pan to form small, round pancakes.
  3. Cook until bubbles form on the surface, then flip and cook until golden brown on both sides.

Filling Options

  1. Spread a dollop of red bean paste, chocolate spread, or any preferred filling onto one pancake.
  2. Top with another pancake to create a sandwich, gently pressing down to seal the edges.

Tips for Perfecting Homemade Dorayaki Pancakes recipe

  • Use a low to medium heat to avoid burning the pancakes.
  • Ensure the pancakes are evenly sized for a uniform sandwich.
  • Experiment with different fillings to discover your favorite flavor combination.
  • Store leftover pancakes in an airtight container to maintain freshness.

Serving and Presentation Ideas

  • Dust with powdered sugar for a decorative touch.
  • Garnish with fresh fruit or whipped cream for added indulgence.
  • Serve with a side of hot tea or coffee for a delightful snack or dessert.

Health Benefits of Homemade Dorayaki Pancakes recipe

While Dorayaki pancakes are undeniably indulgent, they also offer some nutritional benefits:

  • Eggs provide protein and essential vitamins.
  • Honey adds natural sweetness and contains antioxidants.
  • Red bean paste offers fiber and minerals like iron and potassium.

While Dorayaki pancakes originated in Japan, they have inspired variations worldwide:

  • In South Korea, they are known as “Hodduk” and often filled with brown sugar and nuts.
  • In Taiwan, “Dà lào bǎo” features a thicker pancake filled with peanut or sesame paste.
  • In the United States, “Dora cakes” are gaining popularity, often filled with Nutella or peanut butter.


Homemade Dorayaki Pancakes recipe are not only a delicious treat but also a testament to the artistry of Japanese cuisine. With a history rich in tradition and a versatility that knows no bounds, these delightful pancakes are sure to enchant taste buds around the world. Whether enjoyed as a snack, dessert, or indulgent breakfast, Homemade Dorayaki Pancakes recipe are guaranteed to satisfy cravings and evoke a sense of culinary delight.

FAQs (Frequently Asked Questions)

  1. Can I make Dorayaki pancakes without eggs?
    • While eggs are a key ingredient in traditional Dorayaki pancakes, you can try using egg substitutes like mashed banana or applesauce for a vegan-friendly option.
  2. What is the best way to store leftover Dorayaki pancakes?
    • To maintain freshness, store leftover pancakes in an airtight container in the refrigerator for up to two days. Reheat in the microwave or toaster before serving.
  3. Can I freeze Dorayaki pancakes?
    • Yes, Dorayaki pancakes freeze well. Wrap them individually in plastic wrap or foil, then place them in a freezer bag or container. Thaw in the refrigerator overnight before reheating.
  4. Are there any gluten-free alternatives for Dorayaki pancakes?
    • Yes, you can use gluten-free flour blends or almond flour to make gluten-free Dorayaki pancakes. Adjust the consistency of the batter as needed.
  5. What is the significance of the name “Dorayaki”?
    • The name “Dorayaki” is derived from the Japanese words “dora” (gong) and “yaki” (cooked or grilled), referencing the traditional method of cooking the pancakes on a round griddle.

Homemade Dorayaki Pancakes Recipe

Learn to make delicious Dorayaki Pancakes at home with our simple recipe. Enjoy fluffy pancakes with sweet fillings!
5 from 1 vote
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Prep Time: 40 minutes
Cook Time: 10 minutes
Total Time: 50 minutes
Servings: 5 peoples
Calories: 160kcal


for Red Bean Paste (Anko):

  • 100 grams of red beans
  • Water for soaking and cooking
  • 75 grams of granulated sugar

for Pancakes:

  • 2 large eggs
  • 50 grams of granulated sugar
  • 15 grams of honey
  • 80 grams of cake flour for a lighter texture
  • 1/2 teaspoon of baking powder
  • 10 milliliters of water
  • A little cooking oil for frying


Prepare the Red Bean Paste:

  • Rinse the red beans and place them in a large bowl. Cover with water and let them soak for at least 6 hours or overnight.
  • Drain the beans and transfer them to a pot. Cover with fresh water, bring to a boil, then reduce the heat to medium. Simmer for about 40 minutes or until the beans are soft.
  • Add 75 grams of sugar to the pot and stir until fully dissolved. Continue to cook on low heat, mashing the beans until you get a thick, smooth paste. Set aside to cool.

Make the Pancakes:

  • In a mixing bowl, beat the eggs with 50 grams of sugar and honey until the mixture is light and frothy.
  • Sift the cake flour and baking powder into the egg mixture. Add 10 milliliters of water and mix until you have a smooth batter.
  • Heat a non-stick frying pan over low heat and brush with a little cooking oil.
  • Pour a small amount of batter into the pan to form a pancake about 10cm in diameter. Cook until bubbles form on the surface, then flip and cook the other side until golden brown. Repeat with the remaining batter.
  • Once the pancakes are cool enough to handle, take one pancake and spread a layer of red bean paste over one side. Cover with another pancake, pressing gently to seal the filling inside.


Calories: 160kcal

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