If you’ve ever wished you could take a fluffy pancake, sandwich it with silky, dreamy custard, and call it an afternoon treat, let me introduce you to the magic of Dorayaki (Japanese Pancakes Filled with Soft Custard). These pillowy sweet sandwiches feature two golden honey-kissed pancakes embracing the creamiest, softest custard you can imagine. Whether you’re looking to brighten up snack time, want the perfect dessert for family dinner, or want to impress a friend with something uniquely Japanese, Dorayaki (Japanese Pancakes Filled with Soft Custard) is that special treat you’ll want to come back to again and again.
Ingredients You’ll Need
The beauty of Dorayaki (Japanese Pancakes Filled with Soft Custard) is that you don’t need any extravagant ingredients. Everything here has a purpose — to create that signature softness, luxurious filling, and a gentle touch of sweetness. Each component brings something important to the final result!
- All-purpose flour (pancakes): Gives structure and a tender crumb to the pancakes.
- Large eggs (pancakes & custard): Provide richness, moisture, and that golden color for both the batter and creamy custard.
- Granulated sugar (pancakes & custard): Sweetens everything up and helps the pancakes brown beautifully.
- Honey: Adds a subtle floral sweetness and the classic dorayaki flavor profile.
- Baking powder: Ensures fluffy, light pancakes every time.
- Water: Helps achieve a perfectly smooth, pourable batter.
- Neutral oil: For greasing your pan so nothing sticks and your pancakes are perfectly golden.
- Whole milk (custard): Forms the creamy backbone of the filling for smoothness and richness.
- Egg yolks (custard): Create that luscious, set-but-soft custard texture.
- Cornstarch (custard): Thickens the custard without making it heavy or stodgy.
- All-purpose flour (custard): Works with cornstarch to give a custard that holds up but melts in your mouth.
- Vanilla extract (custard): Brings depth and warmth to the filling.
- Unsalted butter (custard): Adds silkiness and a touch of luxury to the finished custard.
How to Make Dorayaki (Japanese Pancakes Filled with Soft Custard)
Step 1: Make the Pancake Batter
In a medium mixing bowl, whisk together the eggs, sugar, and honey until the mixture is light, fluffy, and just a bit foamy—this step sets the stage for those dreamy, tender cakes. In another bowl, sift the flour and baking powder, then stir them into the egg mixture. Gradually add the water until your batter is ultra-smooth and still quite thick. Letting the batter rest for about 15 minutes makes all the difference: it ensures incredibly fluffy pancakes, so don’t skip this!
Step 2: Prepare the Soft Custard Filling
While your batter takes a break, it’s time to make that luscious, soft custard that will turn regular pancakes into true Dorayaki (Japanese Pancakes Filled with Soft Custard). Begin by gently warming up the milk over medium heat until it’s steaming (but not boiling). In a bowl, whisk together the egg yolks, sugar, cornstarch, and flour until everything’s silky smooth. Slowly pour in the hot milk, whisking constantly—this gentle process keeps the custard ultra-smooth. Return the mixture to the saucepan. Cook over low heat, stirring all the time, until it thickens—3 to 5 minutes is usually perfect. Finish by stirring in the vanilla and butter for flavor and shine, and let it cool completely so it’s ready to spread.
Step 3: Cook the Pancakes
With your custard chilling, heat a nonstick skillet over medium-low and brush it with neutral oil. Scoop about 2 tablespoons of batter for each pancake; try to keep them around the same size for perfect sandwiching later. Cook until little bubbles appear on top and the bottom is golden-brown, around 1 to 2 minutes. Flip and cook the other side for another 30 to 60 seconds—be gentle, these pancakes are precious! Set them aside to cool before assembly to keep the custard from melting.
Step 4: Assemble the Dorayaki (Japanese Pancakes Filled with Soft Custard)
When both pancakes and custard are completely cool, it’s time for the magic. Spread a generous tablespoon of your soft custard onto the flat side of one pancake. Top it off with a second pancake, creating the cutest little sandwich (don’t press too hard or the filling will ooze!). Repeat with the rest. And there you have it: homemade Dorayaki (Japanese Pancakes Filled with Soft Custard) ready for sharing (or sneaky solo snacking—no judgment here).
How to Serve Dorayaki (Japanese Pancakes Filled with Soft Custard)
Garnishes
For an extra touch of fancy, try dusting your Dorayaki (Japanese Pancakes Filled with Soft Custard) with a light sprinkle of powdered sugar, add a dollop of whipped cream, or scatter a few fresh berries over the plate. Even a little drizzle of honey on the plate can make them look stunning and taste even more luxurious.
Side Dishes
Dorayaki (Japanese Pancakes Filled with Soft Custard) is lovely with green tea (hot or iced), or served alongside a platter of juicy seasonal fruit. For a true Japanese tea-time experience, pair with matcha or a light citrusy yuzu soda.
Creative Ways to Present
Want to impress? Stack the dorayaki on a pretty tiered dessert plate or cut them in half to showcase that golden custard filling! For an extra-cute bento-friendly snack, wrap each sandwich in parchment paper tied with a colorful ribbon—perfect for picnics or lunchboxes.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Dorayaki (Japanese Pancakes Filled with Soft Custard) (which is rare around here!), tuck them into an airtight container. They keep well refrigerated for up to 3 days and will still taste fresh and delicious on day three.
Freezing
Yes, you can freeze Dorayaki! Place them in a single layer on a baking sheet to freeze solid, then transfer to a freezer-safe bag or container. You can keep them frozen for up to 2 months. Just be sure to defrost overnight in the fridge for best results.
Reheating
To bring that just-made magic back, let refrigerated dorayaki sit at room temperature for about 30 minutes, or microwave them for a few seconds (10 to 15) on low just to take the chill off. Avoid overheating so the custard stays soft and doesn’t separate.
FAQs
How do I get perfectly round dorayaki pancakes?
A small measuring cup or ice cream scoop works wonders for portioning your batter evenly! Pour gently and let the batter spread on its own for the most uniform rounds.
Can I use a different filling instead of custard?
Absolutely. While the soft custard is a dreamy twist, the most traditional filling for Dorayaki is actually sweet red bean paste (anko). You could also try chocolate ganache or fruit preserves for a fun spin!
Why did my pancakes turn out dry?
Dry pancakes are often the result of overcooking or using too much flour. Make sure you’re cooking over medium-low heat and that the batter isn’t too thick. Resting your batter is also crucial for keeping things tender.
Is Dorayaki (Japanese Pancakes Filled with Soft Custard) gluten-free?
The classic recipe uses wheat flour, so it isn’t naturally gluten-free. However, you can experiment with 1:1 gluten-free flour blends for pretty good results—just check the custard and pancake texture as you go.
Can I make the custard filling in advance?
Definitely! The custard can be made a day ahead. Just chill it well in the fridge with plastic wrap pressed directly on the surface to prevent a skin from forming. Give it a good stir before assembling your sandwiches.
Final Thoughts
I can’t wait for you to experience the comfort and joy of Dorayaki (Japanese Pancakes Filled with Soft Custard) right from your own kitchen. They’re a true delight—soft, comforting, and filled with love (and custard!). Gather your ingredients and let the fun begin—you’ll be amazed at how quickly these little treats win everyone over!
Print
Dorayaki (Japanese Pancakes Filled with Soft Custard) Recipe
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 6 servings (makes about 6 dorayaki sandwiches)
- Category: Dessert
- Method: Stovetop
- Cuisine: Japanese
- Diet: Vegetarian
Description
Learn how to make delicious Dorayaki, Japanese pancakes filled with a soft custard or sweet red bean paste. These fluffy pancakes are perfect for a sweet treat or dessert.
Ingredients
For the pancakes:
- 1 cup all-purpose flour
- 3 large eggs
- 1/2 cup granulated sugar
- 1 tablespoon honey
- 1/2 teaspoon baking powder
- 2 tablespoons water
- Neutral oil for cooking
For the custard filling:
- 1 1/2 cups whole milk
- 3 large egg yolks
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter
Instructions
- Prepare the pancakes: Whisk eggs, sugar, and honey. Sift flour and baking powder, then combine with egg mixture. Add water gradually, rest batter for 15 minutes.
- Make the custard filling: Warm milk in a saucepan. Whisk egg yolks, sugar, cornstarch, and flour. Slowly add hot milk, cook until thickened. Stir in vanilla and butter, cool.
- Cook the pancakes: Heat a skillet, oil lightly. Cook batter in rounds until golden. Cool.
- Assemble: Spread custard on pancakes to form sandwiches.
Notes
- You can use sweet red bean paste instead of custard for a traditional twist.
- Store dorayaki in an airtight container at room temperature for up to 1 day or refrigerate for up to 3 days.
Nutrition
- Serving Size: 1 dorayaki
- Calories: 265
- Sugar: 18g
- Sodium: 70mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg
