Easy Dorayaki Recipe (Custard, Chocolate, Matcha, Red Bean or Oreo)

Dorayaki is a Japanese dessert made from sweet red bean paste sandwiched between soft honey pancakes. It's a palm-sized Japanese snack that is soft, airy, and strikes the perfect balance of sweet and savoury, making every bite worth it. The red bean paste filling has a subtle earthy flavour, which contributes to the sweetness of the treat. 

Our easy dorayaki recipe will teach you how to make soft Japanese pancakes and five different fillings from scratch. In addition to red bean paste, try making our Oreo, matcha, chocolate and custard dorayaki filling. Our recipe below will make 1 cup of filling. That’s enough for 4 Japanese pancakes.

If you want to watch the whole process before making Doraemon’s favourite snack, check out our YouTube video tutorial first.

Jump to:

• Dorayaki Ingredients
• Dorayaki Recipe: Custard, Chocolate, Red Bean, Matcha, Oreo
• Dorayaki Cooking Tips
• Custard Dorayaki Recipe
• Red Bean Filling
• Oreo Dorayaki
• Chocolate Dorayaki Recipe
• Matcha Dorayaki Recipe
• Other Fillings
• How To Store
• What To Serve With
• Calories
• Why is it called Dorayaki?
• Doraemon
• What Is The Difference Between Dorayaki And Pancake?
• Difference Between Dorayaki And Taiyaki

Dorayaki Ingredients

Here are the ingredients to make sweet honey Japanese pancake with red bean paste.

• Eggs
• Honey
• Sugar: Any kind of sugar will work. However, we recommend using granulated sugar because it dissolves easily.
• All-purpose flour
• Baking powder
• Mirin
• Vegetable oil: Other neutral-flavoured oils, such as canola oil, will also do the job.
• Red bean paste (Anko): You can purchase a premade one from your local Asian supermarket or make it from scratch.

We've not listed the ingredients for the other fillings here, as this is for our traditional dorayaki recipe with red bean paste. You can skip to the sections below for each filling type's ingredients and cooking instructions.

Dorayaki Cooking Tips

We highly recommend soaking the red beans for 12-48 hours to soften them before making the Anko paste. If you're short on time, you can also cook it in a pressure cooker. For more cooking tips, check our full recipe on how to make anko paste.

Make sure to wipe off excess oil on the frying pan to create the perfect golden-brown Dorayaki pancakes. If you don't, you might get oil marks on the pancake.

Don't bother adding more oil after the first application. The oil layer is there to help prevent the pancake from sticking to the pan and make it easier to flip the pancake.

Use an ice cream scoop or spoon to pour the batter on the frying pan for evenly-sized pancakes. You can also use this cute pancake pan to make them evenly sized with adorable prints.

Chill the batter in the refrigerator before cooking and add water to it for a smoother batter. This will allow the baking powder to activate and make the pancake batter thicker, resulting in a fluffier pancake. If you don't allow the batter time to rest, you may get flat pancakes.

Use a thin spatula when flipping the pancake so it can easily slide underneath it. A thick spatula might push the surface of the cooked side and create a crease.

Custard Dorayaki Recipe

A custard cream filling is also delicious for this snack. It is one of the most loved garnishes and fillings for pastries, such as cream puffs and croissants. We made a lemon custard filling to add our twist.

The ingredients you need to make homemade custard are:

• 250ml (1 cup) full-fat milk
• 2 egg yolks
• 70 grams of caster sugar (This is for a subtly sweet version. If you want it sweeter, increase this to 100g.)
• ½ teaspoon of vanilla extract
• 20 grams of corn starch
• ½ lemon zest, thinly sliced

Here are the steps to make the custard filling:

1. Start with removing the lemon skin to make zest and cutting it into very thin slices.
2. Then, pour the milk into a saucepan and add the lemon zest. Bring the mixture to a boil under medium heat.
3. Meanwhile, mix the egg yolks, sugar, and vanilla extract using a hand whisk in a bowl. Then, sift in corn starch and mix again to combine.
4. Remove the pot from the heat once the milk is close to boiling. Then, pour in the egg yolk and sugar mixture. Stir the mixture constantly to ensure that it cooks evenly. Otherwise, you may end up with clumps.
5. Place the pot on the stove again and cook under medium-low heat for a few minutes while stirring. Continue to stir until the mixture turns creamy with the right consistency. You want it to be thick and not runny, as you don't want the filling to flow out once it's sandwiched between the pancakes.
6. Pour the custard into a container and cover it with plastic wrap. Store and use it to fill the Japanese treat later.

Red Bean Filling

Anko, or red bean paste, is the classic filling for this honey confection. It is usually made from naturally sweet adzuki beans. It comes in two versions: Koshi-an, the smooth paste, and Tsubu-an, with whole beans.

Tsubu-an is commonly used to fill this Japanese pancake. This type of paste is more popular because it is less expensive and requires less effort to prepare. 

The paste is made by boiling the beans and mashing them. You can easily make the paste from scratch by following our homemade red bean paste recipe.

Oreo Dorayaki

Another popular flavour of this little treat is cookies and cream. For this version, the pancakes are made with Oreo cookies and filled with white Oreo cream. It's a snack that sits between a cookie and a pancake. We think it's a bit of a gimmick as it doesn't really represent dorayaki. Nonetheless, it's a fun and easy recipe to make. 

To make 1 Oreo Dorayaki, you will need:

• A packet of Oreos
• 1 egg
• 30 ml (2 tbsp) full-fat milk
• 3 grams (⅔ tsp) of baking powder

In the past, we used 1 packet of Oreos to make 2 dorayaki. But over the years, the size of the cookie, as well as the amount of filling, has decreased. Now, the regular-sized pack we get in the UK only makes 1 dorayaki.

The process of making it is also quite simple:

1. Open the packet of Oreo cookies and separate the white filling from the cookies. Then, add them in two separate bowls.
2. Add the egg to the bowl of Oreo cookies and mix them. If you have a food processor, you can use it to mix them. Alternatively, put all the cookies in a sealable plastic bag and crush them using a rolling pin. Then, add them together with a beaten egg to a bowl and mix them until well combined.
3. The cookies need to be crushed until they become fine, almost powder-like.
4. Pour the Oreo and egg mixture into a mixing bowl to make your Oreo Dorayaki batter. Then, add the baking powder. Mix until combined and cover the bowl with plastic wrap for 15 minutes. 
5. Cook the batter on a frying pan over medium-low heat. This is similar to a regular dorayaki pancake, but you may need to cook it slightly longer. It takes a bit longer for the Oreo pancakes to cook. Also, the batter will not be runny like a regular pancake. It will be quite crumbly and have many biscuit bits. Once you put it on the pan, you will need to use a spatula to shape it.
6. Add milk into the bowl with the white Oreo filling. Mix the mixture thoroughly until it turns into a smooth paste. Then, spread the paste in between two Oreo pancakes and enjoy.

Chocolate Dorayaki Recipe

Chocolate is a common filling for this fluffy wagashi. To make the chocolate custard filling from scratch, you will need:

• 150ml of Milk
• ½ teaspoon Vanilla extract
• 2 tablespoons Cocoa powder
• 25 grams of white granulated sugar
• 12.5 grams (1 tbsp) all-purpose flour
• 2 egg yolks

Here are the steps to make the chocolate cream:

1. Pour the milk and vanilla extract into a pot and bring to a boil. Once boiled, remove the pot from the heat and set it aside.
2. Whisk the egg yolks and sugar until the mixture turns pale yellow. Next, whisk in the flour until the mixture is fully combined.
3. Sift in the cocoa powder and mix well. Then, gradually pour and whisk the flour mixture into the pot of hot milk. Add the flour in increments while continuously stirring to ensure it mixes well. Once it thickens, remove it from the heat and transfer it to a bowl.
4. At the end, you can sprinkle some white sugar over the top to prevent the formation of skin. This step is entirely optional. Set it aside to cool and refrigerate. Once the Japanese round cakes are cooked, sandwich them with the chocolate filling.

Like custard cream, you want it to have a thick consistency that does not run easily so it can sit nicely between the pancakes. 

If you don't have time to make this filling, you can smear a chocolate hazelnut spread between your pancakes.

Matcha Dorayaki Recipe

Many, especially matcha lovers, love a matcha cream filling. It maintains the Japanese concept of the dessert but with a bit of a twist. The distinct taste of matcha complements the sweetness of the fluffy pancakes well.

The matcha filling calls for:

• 160 grams of white sugar
• 80 grams unsalted butter (softened)
• 1 tablespoon (6 grams) of matcha powder
• ½ teaspoon vanilla extract

To make the matcha cream:

1. Add the matcha powder to a bowl, and then pour over 2 to 3 tablespoon of hot water (not boiling). Whisk using a chasen until the matcha powder becomes frothy and there are no more clumps.
2. Mix the sugar and softened butter in a bowl and beat until well combined but not yet smooth.
3. Pour in the whisked matcha. Continue mixing until well combined and the cream becomes thick and fluffy, but be careful not to overmix.
4. The cream may be soft to place between pancakes but don't worry. Transfer the matcha cream to a smaller bowl and cover it with cling film. Place the matcha cream in the fridge for at least 1 hour to allow it to harden slightly.

You can hand mix and beat the mixture, but it may be tiring, as it takes a bit of time and strength. Using an electric mixer would be easier.

Unlike other fillings, this matcha cream filling needs to be kept cool. Otherwise, it may become too soft and runny. Once you've spread it on the Japanese pancake, make sure to store them in the fridge if you intend to eat them later.

Other Fillings

The variation of fillings for this round snack does not just stop there. It indeed has evolved and now comes with tons of other variations.

Some interesting ones worth trying include cream cheese, lemon cheesecake, and strawberry. If you don't want to spend too much time making the fillings, just use your go-to spreads, like peanut butter and Kaya.

There are no restrictions on what to use as filling. You can even slightly modify the standard Anko version by adding whipped cream. This will turn it into Nama Dorayaki.

How To Store

You can store the wagashi in an air-tight container or vacuum seal bags or just wrap using cling film.

It will retain the same taste and texture for 2-3 days. For ours, we kept it in the fridge for 1 week before the pancake started tasting a bit stale and less fluffy. 

If you want to make a lot of Dorayaki and store them longer, you can freeze them. Simply wrap each pancake with cling wrap, put them in a Ziplock bag, and keep them in the freezer. The frozen wagashi will usually last up to a month.

What To Serve With

Dorayaki tastes amazing on its own, but it also pairs well with a couple of things. For instance, this wagashi pairs well with a glass of milk. This combination makes a great breakfast option for most students. You can also enjoy it with a nice cup of coffee as an on-the-go meal.

Some would also prefer eating it with a Japanese yogurt drink. However, the best pairing is a cup of Japanese green tea or matcha latte. The snack's sweetness somehow complements the drinks' slight bitterness.

Calories

Our traditional Japanese dessert has about 532 calories per serving. Tiny yet filling, it is a sweet snack you can indulge in anytime.

Why is it called Dorayaki?

Its name combines two Japanese words, 'Dora' and 'yaki'. Dora is the Japanese word for "gong", whereas yaki means "cooked on dry heat". Therefore, Dorayaki's meaning is gong cooked on dry heat. 

Of course, the pastry is named as such only because it resembles a miniature version of a gong. It is also known as Mikasa in the Kyoto dialect.

There are many theories regarding its origin. It was once a folded-up cake that looked like an omelette with a thinner dough. 

However, the current pancake-like form was not introduced until 1914 by a confectionery in Tokyo known as Usagiya. The owner took some inspiration from Kasutera, or castella cake, which has European roots.

Nowadays, this Japanese snack is still trendy and loved by children and adults alike. Those who want to try it can get store-bought Dorayaki online or from a local Asian supermarket. 

But we recommend making it from scratch since it is as easy as making American pancakes.

Doraemon

If you grew up watching Japanese cartoons, you'd probably know that Dorayaki is the obsession of a robot cat, Doraemon! Doraemon is crazy for this snack and would fall for any trap that involves it. An episode of the series even revealed that its wish was to eat mountains of Dorayaki.

Well, we can hardly blame it because those sweet treats are delicious!

The traditional Japanese sweet earned more popularity worldwide thanks to this 70's anime character. Until now, the mention of the snack has always been tied to the character. You can even find many packaged snacks with cartoons on them. 

Many have also thought that the Japanese snack is named after Doraemon. However, we're sorry to tell you that the cartoon only popularised the confection. 

As mentioned before, the snack has an ancient origin. It had existed way before Fujiko F. Fujio created Doraemon.

The 'Dora' in Doraemon stands for Doraneko, meaning "street cat". Doraemon's obsession with the treat was only an inside joke by the creator. Plus, it was fitting to make it Doraemon's favourite food since it also has 'Dora' in its name.

What Is The Difference Between Dorayaki And Pancake?

Dorayaki is thicker than the usual pancake. Moreover, it tastes like the Japanese Kasutera sponge cake because it contains honey and mirin (sweet rice wine). Conversely, American pancakes are thinner and typically only made of eggs, flour, and sugar.

Other than that, this Japanese dessert is more aesthetically pleasing. Unlike most pancakes, it has a flawless surface and an even shade of brown at the top. Because of this, some people call it 'anime pancake' since most foods in anime look so perfect.

However, this snack has a minor imperfection. The bottom side of the pancake is usually a little scuffed. But this tiny flaw is smartly hidden by sandwiching it with another pancake.

Difference Between Dorayaki And Taiyaki

Dorayaki is round, whereas Taiyaki is fish-shaped. The batter is also a bit different as the former contains honey. On the other hand, Taiyaki does not contain honey.

Taiyaki can have a crispy exterior, and its texture reminds us more of a crispy waffle. Because of this, you usually eat taiyaki while it's hot, and it cannot be stored for long once it's cooked. There are frozen versions you can buy from Japanese supermarkets. It's usually made using a special fish-shaped mould. It will be difficult to make it at home unless you have the mould.

Dorayaki has a soft exterior and is more like a cake. As you don't need any special mould to make it, home cooks can easily try making them at home.

Apart from these differences, they are the same thing. They are both cooked on dry heat and contain Anko paste. Due to these similarities, Taiyaki is also known as fish Dorayaki.

We hope you enjoyed our simple Japanese pancake recipe. Next up, try making mochi donuts or raindrop cake.

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