If you’ve ever dreamed of tasting an authentic Japanese red bean pancake, also known as dorayaki, this recipe is your golden ticket! Imagine two soft, honey-kissed pancakes hugging a luscious layer of sweet red bean paste. It’s like a hug for your taste buds—comforting, nostalgic, and just the right amount of indulgent.
This recipe is perfect for anyone craving a cozy afternoon pick-me-up or looking to impress guests with a delightful Japanese dessert. Whether you’re a fan of anko pancakes or new to Japanese sweets, you’ll love how simple yet satisfying this is to make at home. Plus, it’s ready in just over half an hour—because dessert shouldn’t have to wait!
I’ve been making these ever since I stumbled upon a dorayaki stand during a trip to Kyoto. The aroma alone could stop you in your tracks. Now, I bring that experience right into your kitchen, with a recipe that’s easy, foolproof, and oh-so-delicious.
Why You’ll Love This Japanese Red Bean Pancake
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Quick and simple: 35 minutes from whisk to bite.
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Delightfully sweet: Balanced with honey and that iconic red bean filling.
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Kid-approved: Perfect for lunchboxes or after-school treats.
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Café-worthy: Impress friends without the stress!
Fluffy Japanese Red Bean Pancake
- Total Time: 35 minutes
- Yield: 8–10 pancakes (4–5 sandwiches) 1x
Description
Fluffy Japanese Red Bean Pancakes, also known as Dorayaki, are a classic Japanese dessert made of two soft, honey-flavored pancakes filled with sweet red bean paste (anko). Light, fluffy, and perfectly balanced between sweet and comforting, they’re a delightful treat for tea time, brunch, or dessert. Easy to make and ready in just over 30 minutes, this recipe brings authentic Japanese café flavor right to your home kitchen.
Ingredients
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240 g (2 cups) all-purpose flour
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5 g (1 tsp) baking soda
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1.25 g (1/4 tsp) salt
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2 large eggs
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150 g (3/4 cup) granulated sugar
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60 ml (1/4 cup) honey
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60 ml (1/4 cup) milk
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5 ml (1 tsp) vanilla extract
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360 g (1 1/2 cups) red bean paste (anko)
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Butter or oil, for greasing the pan
Instructions
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Mix dry ingredients: In a bowl, whisk together flour, baking soda, and salt.
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Whisk wet ingredients: In another bowl, beat eggs and sugar until light and fluffy. Stir in honey, milk, and vanilla extract.
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Combine: Gently fold the wet ingredients into the dry ingredients until just combined (a few lumps are fine).
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Cook pancakes: Heat a non-stick skillet over medium heat and lightly grease. Pour about ¼ cup batter for each pancake and cook 2–3 minutes per side, until golden and fluffy.
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Assemble: Spread red bean paste on one pancake and top with another to form a sandwich.
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Serve: Enjoy warm or at room temperature with green tea or ice cream.
Notes
Don’t overmix—the secret to soft, airy pancakes.
Cook over medium heat for even browning and a tender texture.
Use smooth or chunky anko depending on your preference.
Brush with a little honey or syrup for extra sheen.
Freeze individually wrapped pancakes for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Pan-Fried
- Cuisine: Japanese
Ingredients
-
240 g (2 cups) all-purpose flour
-
5 g (1 tsp) baking soda
-
1.25 g (1/4 tsp) salt
-
2 large eggs
-
150 g (3/4 cup) granulated sugar
-
60 ml (1/4 cup) honey
-
60 ml (1/4 cup) milk
-
5 ml (1 tsp) vanilla extract
-
360 g (1 1/2 cups) red bean paste (anko)
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Butter or oil for greasing the pan
How to Make This Dorayaki Recipe
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Mix dry ingredients: In a large bowl, whisk together flour, baking soda, and salt.
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Whisk wet ingredients: In a separate bowl, beat eggs and sugar until light and fluffy. Add honey, milk, and vanilla extract.
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Combine: Gently fold wet ingredients into the dry mixture until just combined—lumpy is fine!
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Cook pancakes: Heat a non-stick skillet over medium heat, grease lightly, and pour ¼ cup of batter per pancake. Cook 2–3 minutes per side until golden.
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Assemble: Spread a spoonful of red bean paste on one pancake, top with another to create a sandwich.
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Serve: Enjoy warm or at room temperature.
Makes 8–10 Japanese red bean pancakes.
Tips for Perfect Anko Pancakes
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Don’t overmix! A few lumps in the batter keep your pancakes soft and fluffy.
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Low and slow: Cooking on medium heat prevents burnt edges and helps that lovely golden hue.
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Anko variety: You can use smooth or chunky red bean paste depending on your texture preference.
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Extra shine: Brush the tops with a touch of honey or syrup before serving for that café-style glow.
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Feeling fancy? Add sliced strawberries or a scoop of vanilla ice cream for a decadent twist.
And don’t panic if your pancakes aren’t perfectly round—mine never are, and they still taste heavenly.
A Little Story from My Kitchen
When I first introduced my family to these dorayaki pancakes, my husband gave me that skeptical “beans in dessert?” look. But after one bite, he was sold. Now, it’s our Sunday ritual—I whip up a batch, we brew some green tea, and it feels like a mini vacation to Japan right at our table.
Cooking these also reminds me of the joy of simple ingredients. Just flour, eggs, honey, and red beans—and yet, somehow, it transforms into something magical. That’s the kind of kitchen magic I love sharing with you all here at Yumtastic Recipes.
What to Serve with Japanese Red Bean Pancakes
Pair these with a soothing cup of green tea, matcha latte, or even coffee for a perfect balance of flavors. If you’re serving guests, a scoop of vanilla or matcha ice cream turns this simple dessert into an elegant finale.
For a fun brunch idea, mix in a few fresh berries on the side or dust lightly with powdered sugar. They’re also fantastic for afternoon tea or packed in a cute lunchbox for a surprise treat.
How to Store Your Dorayaki
These Japanese red bean pancakes store beautifully!
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Room temperature: Keep them in an airtight container for up to 2 days.
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Refrigerator: Store for up to 5 days—just bring them to room temp before serving.
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Freezer: Wrap each pancake sandwich individually in plastic wrap and freeze for up to 1 month.
To reheat, pop one in the microwave for 15–20 seconds, and it’ll taste just as fresh and fluffy as day one.
FAQs About Japanese Red Bean Pancakes
Can I use something other than red bean paste?
Absolutely! Try Nutella, sweet chestnut paste, or even peanut butter for a fusion twist.
What if I don’t have honey?
Maple syrup or agave syrup makes a great substitute in this dorayaki recipe.
Can I make these pancakes smaller or larger?
Sure! Mini versions make adorable party snacks, while larger ones are perfect for sharing (or not sharing—we don’t judge).
Is red bean paste healthy?
Yes, anko is naturally high in fiber and plant-based protein, making it a sweet treat you can feel good about.
Bringing It All Together
There’s something heartwarming about a batch of freshly made Japanese red bean pancakes cooling on the counter. They bridge cultures, bring smiles, and fill your kitchen with that irresistible scent of honey and warmth.
Whether you’re treating yourself after a long day or introducing your family to a new Japanese dessert, this recipe will quickly become a favorite in your home. So, tie on your apron, grab your whisk, and let’s make a little magic—one fluffy pancake at a time.
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