Matcha Dorayaki with White Chocolate – Japanese Pancakes (Easy & INEXPENSIVE!)

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Soft and lightly sweetened matcha dorayaki (Japanese pancake sandwich) filled with white chocolate paste for a decadent and silky texture. As a snack or dessert, they’re always such a sweet and delicate treat.

What is dorayaki?

Dorayaki is one of Japan’s most popular sweets, consisting of two pancakes filled with anko (a red bean paste made from azuki beans) and assembled like a sandwich. In Japanese, “dora” means “gong,” which is fitting given the dorayaki’s round, slightly bumpy shape.

According to legend, the first dorayaki were fried on a gong left behind by a samurai. Dorayaki has also gained fame thanks to the cartoon character Doraemon, who has a particular love for this treat.

My recipe diverges slightly from the traditional red bean version, as I decided to make a matcha-flavored batter and fill the dorayaki with white chocolate paste. I love the combination of matcha and white chocolate – both flavors complement each other beautifully.

What is the difference between dorayaki and regular pancakes?

Dorayaki and pancakes (check my fluffy pancake recipe) may look similar, but they aren’t quite the same. Dorayaki batter always includes a bit of honey and contains no milk. Its consistency is lighter than pancake batter but thicker than crêpe batter. If your dorayaki batter ends up as thick as regular pancake batter, it will be difficult to properly join the two pancakes and seal the edges.

The texture of dorayaki is also distinct from that of pancakes. Dorayaki are a bit more spongy and chewy, with a slightly stronger egg flavor. They also differ in appearance – the outer surfaces of dorayaki should have a smooth, uniform golden-brown color.

Ingredients

• eggs – for this recipe, I used 2 medium eggs. Depending on the size of your eggs, you may need to adjust the amount of water added to the batter after refrigeration.
• sugar – Asian sweets are typically not very sweet. I also prefer desserts that are only mildly sweet, so I used just enough sugar to make the dorayaki subtly sweet. Remember, the filling will add extra sweetness.
• honey – do not substitute the honey. Its subtle flavor is key to making dorayaki especially delicious.
• matcha powder – I’ve added just enough matcha to provide a hint of its flavor without overwhelming the filling.
• flour – I used regular flour, making sure to sift it to avoid lumps.
• baking powder – the amount of baking powder is crucial for achieving the ideal dorayaki texture. Too much will make the pancakes too thick, like standard pancakes, preventing the edges from properly sealing.
• water – after refrigerating, add 1 tablespoon of water to the batter to reach the right consistency.
• cooking oil – lightly oil your pan just once before starting. Wipe away excess oil to ensure a smooth, golden-brown surface on each pancake. If too much oil remains, the surface may have lighter spots, similar to a crêpe or regular pancake. The goal is a perfectly uniform golden brown.
• white chocolate paste – I used a Belgian white chocolate paste, which is silky, smooth, and has a rich, milky flavor. White chocolate pairs wonderfully with matcha, though feel free to experiment with other fillings as you like! 😊

How to make perfectly even dorayaki?

It’s important to make each pancake the same size, otherwise you won’t be able to properly stick both sides together. The first time I made dorayaki, I used a large soup spoon and filled it only partially, but that often led to pancakes of slightly different sizes.

The best tip is to use a measuring tool that you can fill to the top and pour completely. This way, you’re sure to pour the same amount of batter each time. I used a 1/8 cup (30 ml), which gave me perfectly-sized dorayaki!

Which fillings to use?

As mentioned, traditional dorayaki are filled with anko (Japanese sweet red bean paste). But you can also use Nutella or other chocolate spreads, whipped cream, vanilla or matcha custard, and more. This part is up to your preference. Dorayaki are easily customizable!

How to store dorayaki?

You can keep dorayaki for about two days. Store them in an airtight container or wrap them with plastic wrap or foil to prevent them from drying out. This way, they’ll stay as moist and fresh as on the first day.

How to prepare matcha dorayaki?

1. In a bowl, combine the eggs, sugar, and honey, whisking by hand or using a hand mixer.

2. In a small cup, dissolve the matcha powder with 1 tbsp of water until smooth and lump-free. Add the matcha mixture to the egg, sugar, and honey mixture, whisking until fully incorporated.

3. Sift the flour into the batter, then add the baking powder. Mix again until smooth and free of lumps.

4. Refrigerate the batter for 15 minutes.
5. After refrigerating, add 1 tbsp of water and whisk until slightly more fluid. The consistency should be more liquid than pancake batter but thicker than crêpe batter.

6. Lightly coat a pan with cooking oil, then use a paper towel to wipe off any excess oil. This step is essential for achieving a smooth, golden-brown color on one side of the pancake.
7. Heat the pan over medium-low heat.
8. Pour the batter onto the pan using a 30 ml (1/8 cup) measure to ensure all pancakes are the same size. You can use a different measuring tool, but consistent size is key for sealing the dorayaki later.

9. Cook the pancake for 1 to 1 minute and 15 seconds. Flip when bubbles start to appear all over the surface.

10. Cook the second side for 30 seconds, then remove the pancake from the pan and let it cool.

11. Once all pancakes are cooked, place about 3 tbsp of white chocolate paste onto the rougher side of one pancake. Cover with another pancake, pressing the edges to seal.

Looking for more matcha treats?

• Matcha Patbingsu – Korean Shaved Ice Dessert
• No-Churn Matcha Ice Cream (5 Minutes ONLY!)
• Bungeoppang – Fish-Shaped Korean Street Food