Dorayaki is a snack that is a favorite amongst Japanese people and also myself! It’s delicious, just the right amount of sweetness, and quite easy to make! It’s perfect for on-the-go and perfect for any time of the season. If you haven’t had Japanese treats, then you should try this. It is a little sweet taste of Japan.

What is Dorayaki?

Doryaki, made from two small pancake-like cakes and sandwiched together with a sweet filling, the most popular of which is adzuki red beans (anko). However, despite how these look, they are not pancakes. They’re considered more like cakes, and unlike here in America, Japanese people don’t eat these with syrup. Plus they have different ingredients and sandwiched with sweet red bean paste. Traditionally, dorayaki filling is sweet red bean paste, but nowadays there are different filling variations. If you don’t want to use sweet red bean paste, you can use whipped cream, custard, or even sweet chocolate spread. You can get creative with these, find your favorite fillings!

Top Tips:

• Use your best non-stick pan. I used a Teflon pan and I didn’t have to use any oil to cook these. I tried using oil to coat the pan, however I found that it didn’t give me that nice smooth and golden brown top. If you don’t have a good non -stick pan, you can take a paper towel and dip it in some oil. Coat the surface of the pan with a little oil, and then make sure to wipe off all excess oil. It sounds counter intuitive, but you want to make sure you don’t leave oil streaks on the pan. The pancakes will be spotty unfortunately.
• Cook low and slow. This will help the pancakes cook thoroughly and you will get that nice smooth golden top. Mine cooked for 2 minutes exactly, it’ll vary with your heat. So have some patience!
• Buy sweet red bean paste. I kept this a easy and simple recipe, but if you want to make your own red bean paste, be my guest! You can easily find this canned, at your local Asian supermarket.

If you’d tried this recipe out let me know in the comments! Don’t forget to follow me on Instagram @flouredframe and don’t forget to tag me when you create my recipes! Happy cooking!

Vegan Dorayaki

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews

• Author: Floured Frame
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Snack
• Method: Cooking
• Cuisine: Japanese
• Diet: Vegan

Print Recipe

Pin Recipe

---

Description

Vegan dorayaki is a snack that is a favorite amongst Japanese people and also myself! It’s delicious, just the right amount of sweetness, and quite easy to make! It’s perfect for on-the-go and perfect for any time of the season. If you haven’t had Japanese treats, then you should try this. It is a little sweet taste of Japan.

---

Ingredients

Scale 1x2x3x

• 1 ⅓ cup (170g) – all-purpose flour
• 2 tablespoon (15g) – agave
• 1 ½ teaspoon – baking powder
• 1 tablespoon – mirin
• 1 cup (240ml) – soymilk
• 1 can – sweet red bean paste (anko) https://amzn.to/3a7x4jm 

Equipment:

• Your best non-stick pan, see notes
• 2 mixing bowls
• A ladle or small measuring cup

Cook Mode Prevent your screen from going dark

---

Instructions

• In a bowl, sift together the flour and baking powder.
• In a separate bowl, combine the agave, mirin, and soymilk. Then whisk together the wet ingredients with the dry ingredients. You are looking for a loose batter.
• Pre-heat a large non-stick skillet on low heat for 5 minutes. With a ladle pour out about 3 tablespoons of batter onto the pan. Cook until you start seeing bubbles at the top and the bottom is nicely browned. Flip and cook the other side for 30 seconds to 1 minute. Continue to cook the rest of the pancakes, you should get about 8 pancakes in total.
  We are cooking these low and slow, do not try to rush this by increasing the heat. Mine took about 2 minutes before I flipped it over, this will vary depending on the heat of your stove top. Just keep an eye on it. 
• Once the pancakes are cooked and cooled, spread the sweet red bean paste over one pancake. Then take another pancake and sandwich them together. Continue this for the rest of the pancakes. You can store these in a tightly sealed container and in the refrigerator if not eating it right away. Serve and enjoy!

---

Notes

• I used a Teflon pan and I didn’t have to use any oil to cook these. I tried using oil to coat the pan, however I found that it didn’t give me that nice smooth and golden brown top. If you don’t have a good non -stick pan, you can take a paper towel and dip it in some oil. Coat the surface of the pan with a little oil, and then make sure to wipe off all excess oil. It sounds counter intuitive, but you want to make sure you don’t leave oil streaks on the pan. The pancakes will be spotty unfortunately.

Keywords: vegan, Japanese recipe, Japanese food, snacks