Japanese Dorayaki Red Bean Pancake Sandwich with Matcha

Name: Japanese Dorayaki Red Bean Pancake Sandwich with Matcha
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1 cup (120 g) cake flour; 1 tablespoon (3 g) matcha powder (culinary grade), sifted; 1½ teaspoons (7 g) baking powder; ¼ teaspoon (1½ g) salt; 2 large eggs, at room temperature; 3 tablespoons (38 g) granulated sugar; ¾ cup (180 ml) whole milk, at room temperature; ½ teaspoon (2½ ml) vanilla extract; 2 tablespoons (30 g) unsalted butter, melted, melted and slightly cooled; ¾ cup (180 g) red bean paste (anko), canned or homemade, at room temperature; 1 teaspoon (5 g) unsalted butter, for the skillet

From the MyKitchenBank Kitchen

Dorayaki are iconic Japanese pancakes—thin, fluffy, and golden—sandwiched together with sweet red bean paste. This version features a subtle matcha undertone in the batter that complements the earthy beans. The result is elegant enough for tea service yet simple enough for weekday breakfast. Each pancake bakes in just minutes in a skillet, creating a tender crumb and caramelized exterior.

Prep: 10 min
Cook: 12 min
Wait: 5 min
Total: 27 min
Makes: 8 pancakes (4 sandwich pairs)

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Steps

Before you start

Have all ingredients at room temperature for a smooth batter
Sift matcha powder before adding to prevent lumps
Heat your skillet over medium heat for 2 minutes before starting to cook

1
Mix dry ingredients
- In a medium bowl, whisk together the sifted cake flour, matcha powder, baking powder, and salt.
- Make sure there are no lumps in the matcha.
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Ready when: mixture is evenly combined with no streaks of matcha
Tip: Sifting matcha separately before combining prevents green clumps in the batter.
2
Whisk wet ingredients
- In a small bowl, whisk together the eggs and sugar until pale and slightly frothy, about 1 minute.
- Add the milk and vanilla extract, and whisk until combined.
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Ready when: eggs are pale and lightened in color
Tip: Whisking the eggs and sugar adds air, which creates lighter, fluffier pancakes.
3
Combine wet and dry
- Pour the wet ingredients into the dry mixture and whisk gently until just combined.
- The batter should be smooth but still pourable.
- Stir in the melted butter until evenly distributed.
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Ready when: no visible flour streaks and batter flows slightly when tilted
Tip: Do not overmix; a few small lumps are fine. Overmixing develops gluten and makes pancakes tough.
4
Preheat skillet and butter
- Heat your 8–10 inch (20–25 cm) non-stick skillet over medium heat for 2 minutes.
- Lightly butter the surface with about ½ teaspoon (2.5 g) of the reserved butter.
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Ready when: butter melts and foams slightly; a drop of water sizzles gently on contact
Tip: A properly heated skillet prevents sticking and ensures even browning. Too hot and the pancakes burn; too cool and they stay pale.
5
Cook first pancake
- Pour ¼ cup (60 ml) of batter into the center of the skillet.
- It will spread to roughly a 4-inch (10 cm) circle.
- Cook for 2–2.5 minutes on the first side until the surface looks set and edges begin to pull away from the pan.
- Flip carefully with a spatula and cook the other side for 1–1.5 minutes until pale golden and the pancake bounces back when gently pressed.
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Ready when: surface appears dry and set, edges lift easily; second side is light golden
Tip: Dorayaki pancakes are thinner and cook faster than Western pancakes. Watch for the surface to look matte and dry before flipping.
6
Transfer and cool
- Transfer the cooked pancake to a cooling rack or clean kitchen towel.
- If using a towel, place it flat.
- The pancake should cool to room temperature before filling.
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Ready when: pancake is cool enough to touch comfortably
Tip: Cooling allows the pancake to firm up slightly, making it easier to handle when sandwiching.
7
Cook remaining pancakes
- Repeat steps 5 and 6 for the remaining 7 pancakes, lightly buttering the skillet before each pancake.
- You should have 8 pancakes total.
- Stagger the cooking so they are not all cooling at once.
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Ready when: each pancake is pale golden and set on both sides
Tip: Cooking one pancake at a time ensures even heat and prevents overcrowding the pan.
8
Assemble dorayaki
- Once all pancakes are cooled, lay one flat on a clean surface.
- Spread about 1.5 tablespoons (22 g) of red bean paste onto the flat side, leaving a ½-inch (1.25 cm) border.
- Top with a second pancake, flat side down, and gently press together so the filling is even.
- Repeat with the remaining pancakes to make 4 filled sandwich pairs.
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Ready when: all 4 pairs are evenly assembled with a thin, visible layer of red bean paste
Tip: Don't overfill; a thin layer of paste is traditional and prevents squishing when you bite. Room-temperature paste spreads more easily than cold paste.
9
Serve
- Serve the dorayaki warm or at room temperature.
- They are best eaten the same day but can be wrapped and stored for a day or two.
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Tip: Dorayaki are traditionally enjoyed with hot tea or matcha. The slight sweetness of the pancake and filling pairs beautifully with the earthiness of matcha tea.

Good to know

Tips

Matcha powder lumps ruin the batter; sift it before mixing to ensure a smooth, evenly green batter.
Dorayaki are supposed to be thin, tender pancakes (about ¼ inch or 6 mm thick), not puffy American pancakes. A ¼ cup measure of batter is standard.
Red bean paste at room temperature spreads easily without tearing the delicate pancakes. If you refrigerate the paste, let it warm for 15 minutes before using.
Serve warm with hot matcha tea or regular green tea for an authentic Japanese tea-time experience.

Make ahead

Pancakes can be made 1 day ahead, wrapped individually in plastic wrap, and refrigerated. Assemble with filling just before serving or up to 4 hours ahead; they may soften slightly as the paste moistens the pancakes. This softening is actually traditional and pleasant.

Storage & reheating

Store assembled dorayaki in an airtight container at room temperature for up to 1 day. Refrigerate for up to 2 days (they soften further). Wrap unassembled cooled pancakes individually and freeze in a freezer bag for up to 1 month; thaw at room temperature and fill as needed. Do not reheat filled dorayaki as the paste may burst.

Substitutions

cake flour → all-purpose flour. Use the same weight. All-purpose flour will yield slightly denser, less tender pancakes, but they will still be delicious.
red bean paste (anko), canned or homemade → sweetened chestnut paste (kuri) or sweetened black sesame paste. These are traditional Japanese dorayaki fillings with similar sweetness and texture to red bean paste.
matcha powder (culinary grade) → omit entirely. The pancakes will be plain but still authentic dorayaki. Add a small pinch of green tea powder if you want subtlety without matcha flavor.
whole milk → almond or oat milk. Use the same volume; the batter will be slightly thinner but cook similarly.