Japanese Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Dorayaki
Two small pancake-like patties wrapped around a filling of sweet red bean paste.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: 30-minute meals
Instructions
6 steps- 1
In a bowl, whisk the eggs, sugar, and honey vigorously until pale and fluffy (about 3 minutes).
- 2
Dissolve the baking powder in the water, then add it to the egg mixture. Sift in the cake flour and fold gently with a spatula until just combined. Let the batter rest in the fridge for 15 minutes.
- 3
Heat a non-stick frying pan over medium-low heat. Oil the pan very lightly, then wipe off almost all the oil with a paper towel to ensure an evenly browned, smooth surface on the pancakes.
- 4
Pour 3 tablespoons of batter from a height of a few inches to form a perfect 3-inch circle.
- 5
Cook for 1-2 minutes until bubbles appear on the surface and the edges look dry, then flip confidently and cook the other side for 30 seconds.
- 6
Let the pancakes cool slightly on a wire rack. To assemble, mound a generous 2 tablespoons of anko onto the center of one pancake, place a second pancake on top, and gently pinch the edges to seal the "UFO" shape.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
81/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving130
Calories
3 g
Protein
27 g
Carbs
1 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Dorayaki are two small honey-sweetened pancakes sandwiching sweet red bean paste, a nostalgic treat famous as the favorite food of the cartoon cat Doraemon. The batter, leavened and enriched with honey, fries up springy and golden.
Listahan note
This version rests the batter for a smoother crumb and wipes the pan nearly dry, the trick to the even, unblemished brown surface dorayaki are known for.
Technique cues
- Wipe almost all the oil off the pan with a towel; visible oil gives a mottled, spotty surface instead of an even tan.
- Rest the batter before cooking so the crumb is fine and the pancakes brown evenly.
- Pour from a few inches up to make naturally round pancakes without spreading them with a spoon.
Kitchen flow
- Parallel prep
- Make and rest the batter while the pan heats; have the anko portioned before you cook.
- Make-ahead
- Dorayaki keep a couple of days wrapped, and the flavor mellows nicely; great for lunchboxes.
- Leftover move
- Toast a leftover dorayaki briefly to refresh it, or crumble extras over ice cream.
- Cleanup rhythm
- The nearly dry pan wipes clean easily; rinse the batter bowl before it dries.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Cake flour
The crumb
Purpose: Low-protein flour keeps the little pancakes tender.
Handling: Sift in and fold gently to avoid toughening.
Adaptation: All-purpose flour works for a slightly firmer crumb; a gluten-free blend is the wheat-free route.
Eggs, sugar, honey
Structure and flavor
Purpose: Whipped eggs and sugar give lift, and honey adds the signature flavor and moisture.
Handling: Whisk until pale and fluffy before folding in flour.
Adaptation: Maple syrup can replace honey, slightly changing the flavor.
Baking powder
The lift
Purpose: It makes the pancakes rise into a springy, domed shape.
Handling: Dissolve in a little water before adding for even rise.
Adaptation: Make sure it is fresh; old leavener gives flat pancakes.
Anko (sweet red bean paste)
The filling
Purpose: Sweet, slightly earthy bean paste is the classic and defining center.
Handling: Mound it on one cooled pancake and top with another.
Adaptation: Custard, chestnut cream, or a thin layer of Nutella are popular alternatives.
Technique notes
- The wiped-dry pan is the secret to the smooth, even surface; too much oil spots the pancakes.
- Cook on medium-low; too hot and they brown before the inside sets.
- Let the pancakes cool before filling so the anko does not melt and slide out.
Ingredient swaps
- Gluten-free direction
- Use a gluten-free flour blend and confirm the baking powder is gluten-free.
- Custard direction
- Fill with a thick pastry cream instead of anko for a custard dorayaki.
- Lower-sugar direction
- Reduce the sugar slightly and use a less-sweet bean paste.
Serve alongside
- Fresh fruit
- Matcha sweets
- Whipped cream
- Vanilla ice cream
- Green tea
- Matcha
- Coffee
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Store wrapped at room temperature up to 2 days; the crumb stays soft.
- Warm briefly to refresh, though they are good at room temperature.
- Freeze filled dorayaki up to 1 month; thaw at room temperature.
Equipment
- Nonstick frying pan
- Whisk
- Sifter
- Wire cooling rack
Make this household-aware
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