Ever wondered what Doraemon’s favorite snack tastes like? Dorayaki—two fluffy golden pancakes hugging sweet red bean filling—is pure childhood magic. I’ve tested this recipe to perfection: soft, airy, and irresistible, even the next day.
What is Dorayaki?
If you’re in a hurry and just want to get cooking, feel free to jump into the recipe card.
Dorayaki—aka Dora Cakes—are soft, golden Japanese pancakes hugging sweet red bean paste. Simple and hand-sized, yet full of nostalgia.
Every time I make them, I’m back in my childhood, watching Doraemon and wishing I could taste his favorite treat—now I can, right at home.
And because I love to play around with flavors, I’ve even made a version of chocolate dorayaki—soft, fluffy pancakes with a rich chocolaty filling. It’s a fun little twist on the classic, and trust me, Doraemon would definitely approve.
How I came up with this recipe
I’ve tested more Dorayaki recipes than I can count. They were all tasty, but most of them felt more like American pancakes—fluffy, yes, but mainly lifted by baking powder or baking soda.
I wanted something different. I wanted that kind of softness that lingers, the kind you find in a chiffon cake or a Japanese soufflé cheesecake. So I tried the chiffon method, folding whipped egg whites gently into the batter.
And honestly, the result blew me away. The pancakes came out unbelievably soft, with a delicate fluffiness that lasted for days. It takes a little extra effort, but it’s the secret that makes these Dora Cakes truly special.
Ingredients
Flour – All-purpose flour or cake flour.
Sugar – This isn’t just for sweetness. Sugar helps the egg whites whip up nicely, which keeps the pancakes soft and airy, and it also gives them that lovely golden color when cooking.
Mirin – A touch of sweet Japanese rice wine that adds aroma and depth. You can mix honey with a little water as a substitute.
Eggs – The backbone of this recipe. They add richness and make the pancakes fluffy.
Vinegar or Lemon Juice – Just a splash to help stabilize the whipped egg whites.
Cooking oil, Milk & Water – These keep the batter smooth and the texture just right.
Baking Soda – Gives the pancakes an extra lift and a beautiful browned surface.
Salt – Just a pinch to round out the flavors.
Anko (Japanese Sweet Red Bean Paste) – The classic filling for Dorayaki. That said, feel free to get creative—Ube Halaya (Purple Yam Jam) or Kaya (Coconut Jam) is all tasty.
Instructions
Make the batter
Step 1 – Make the yolk mixture
- Separate the yolks and whites of 2 eggs.
- In a mixing bowl, whisk together 1 egg yolk, cooking oil, milk, and mirin.
- Sift in the flour and whisk gently until smooth. Don’t overmix—too much stirring develops gluten and makes the pancakes dense.
- Dissolve the baking soda in water, then add it to the batter. Mix until combined. Cover and let it rest for about 15 minutes.
Step 2 – Whip the egg whites
- In a clean, grease-free bowl, whisk the 2 egg whites with a pinch of salt.
- Once they turn foamy, add a few drops of lemon juice or vinegar. Gradually beat in the sugar until the whites look opaque and hold soft peaks.
- Add the remaining egg yolk into the whipped whites and fold gently.
Step 3 – Combine everything
- Carefully fold the egg white mixture into the rested batter. Work gently so you don’t lose the airiness.
Fry the pancakes & Assemble
Step 4 – Fry the pancakes
- Preheat a nonstick pan over medium heat. Lightly oil it, then wipe off excess with a paper towel. Reduce the heat to medium-low.
- Scoop about 2 tbsp of batter onto the pan. Cover with a lid and cook until bubbles appear and the surface isn’t wet (about 2 minutes). Flip and cook the other side for 1 more minute.
- Transfer cooked pancakes to a plate and keep them covered with a damp towel or cling wrap so they stay soft. Repeat with the rest of the batter, giving it a gentle fold each time before scooping.
Step 5 – Assemble the Dora Cakes
- Take two pancakes and spread Anko (red bean paste) on one side. Add a little extra in the center so the filling has a nice mound shape. Place the second pancake on top to make a sandwich.
- Wrap each Dora Cake in plastic wrap until ready to serve.
Instructional Video
Expert Tips
Use a scale – Weighing ingredients keeps your pancakes consistent every time.
Cook quickly: Use a large griddle or skillet so you can fry several pancakes at once. The longer the batter sits, the more the whipped egg whites deflate and the baking soda loses its punch.
Fold gently – Combine the whipped whites with the batter gently. Overmix = flat pancakes. Undermix = streaky batter.
Watch your pan temperature – Too hot and they burn, too low and they won’t cook through. If it overheats, add a teaspoon of water to cool it down fast.
Pour from a little height – Dropping the batter from about 10 cm (4 inches) helps create evenly round pancakes.
Skip the oil if you can – A quality nonstick pan doesn’t need it, and you’ll get a smooth, golden surface.
How to store
- Keep your Dora Cakes fresh by sealing them in an airtight container—they’ll last a couple of days this way.
- For longer storage, wrap each one snugly in cling wrap and pop them into a ziplock bag before refrigerating.
- Want to keep them even longer? Freeze them! They hold up beautifully for up to a month in the freezer.
Serving Suggestions
Green tea (hot or iced) – The gentle bitterness of sencha, matcha, or hojicha balances the sweetness beautifully. A matcha latte or hojicha latte is also a great pick.
Milk tea – Creamy, cozy, and just right with fluffy pancakes. Caramel milk tea or Vietnamese milk tea work especially well.
Coffee – A light roast or latte pairs nicely with the red bean filling. For a twist, try Vietnamese iced coffee or even egg coffee.
Whipped cream or ice cream – A scoop of vanilla or matcha ice cream instantly turns Dorayaki into a café-style treat.
Yogurt – Light and tangy, perfect for cutting through the richness. Vietnamese yogurt makes a refreshing match.
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Ultra-Soft Dorayaki (Dora Cakes)
Equipment
- 1 Bowl
- 1 Whisk
- 1 non-stick pan
- 1 Ladle
Ingredients
Tip: I highly recommend using a kitchen scale for accuracy
- 2 eggs (separated)
- 20 g sugar (1tbsp + 1 tsp)
- 35 g cake flour (or all purpose flour) (≈1/4 cup)
- 1 tbsp mirin (or 1 tsp honey + 2 tsp sake rice wine / 2 tsp water)
- 1 tsp cooking oil
- 2 tsp milk
- ½ tsp water
- ⅛ tsp baking soda
- ⅛ tsp salt
- ⅛ tsp lemon juice / vinegar (5%)
- 300 g sweet red bean paste (Anko)
Instructions
Prepare the batter:
- In a bowl, mix 1 egg yolk, oil, milk, and mirin. Sift in the flour and whisk gently until smooth—don’t overmix or the pancakes will turn dense.Mix baking soda with water and stir into the batter. Cover and let it rest for 15 minutes.
- In a clean, grease-free bowl, whisk the 2 egg whites with salt and a few drops of lemon juice or vinegar until foamy. Gradually add sugar as you continue whisking. Stop when the whites turn opaque, large bubbles disappear, and soft peaks form.Gently fold in the remaining yolk.
- Carefully fold the whipped egg whites into the rested batter.
Cook
- Heat a nonstick pan over medium heat and lightly oil it, wiping off any excess. Lower heat to medium-low.
- Drop about 2 tbsp of batter onto the pan, cover, and cook until small bubbles appear (≈2 minutes). Flip and cook another minute.
- Place cooked pancakes on a plate and cover with a damp towel or cling wrap. Fold the batter gently before cooking each new pancake.
Assemble the Dorayaki
- Sandwich two pancakes with Anko paste, adding a bit extra in the center for a slight mound.
- Wrap each Dorayaki in plastic wrap until ready to serve.
